I seldom come out to say I don't like a wine, as I think most wines reflects someone's sincere and best effort to express what is possible from a plot of grapes. So even if something isn't exactly to my taste, I almost always find something to like about most well-made wines. So in this regard, I regret to say the 1999 Solaia isn't one such wine. Black and viscous in decanter, the blackberry and forest floor notes would have made for a beautiful nose, were they not submerged in a vat of cream. On the palate, the oak imparted an overbearing milky chocolaty fatness that made me feel like I was in some sort of vinous sumo wrestling match. I know it's a Solaia and lots of folks really like this. But for me, Sassicaia and Tignanello are more likely to deliver real drinking pleasure.
Goosefoot (Chicago): Nice nose of leather, dark fruit and a bit of earth. Some plum. A touch medicinal on the palate and lacked "soul". This rounded out after a couple hours in the glass and was much more enjoyable with food--particularly the duck course.
Monfortino 1971 Dinner: Served blind. Stemmy, strawberry, spice and some meats. Beautifully balanced palate, with fine detail and good depth. Drinking really nicely now but has plenty of life left should you wish for more development as well.
Very nice. Still plenty left in the tank. This thing was classic Italian all the way - big, bold and sultry. Velvet in the mouth. Loads of red fruit and secondary notes of tar, ash and smoke. Wonderful aroma. Very nice - one bottle left which will get 3-5 years of cellaring before I try.
Bouteille et bouchon en parfait état. Non carafé. Ouvert 90 minutes avant consommation, puis bue durant 120 minutes. Couleur prune violette. Nez de menthol, de cassis, de myrtilles. En bouche, le vin est comme de la soie, avec de la structure, il montre une belle constitution et finit sur une légère âpreté, distinctive du sangiovese.
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