Very nice Chianti, with sour cherry, menthol, licorice and perfume on the nose, with medium body, balanced/acidic fruity palate and medium/long finish. Key with this wine is to manage the sediment; there is a ton of it. I have had a few bottles and there is a big difference between the cloudy VDS (as noted below) where the sediment is integrated into the wine vs. the clear, pure VDS with no sediment. Bottle needs to stand for at least 6-8 hours. Then, decant majority of bottle carefully through a filter and, then, filter the remainder into a separate vessel/glass to protected the lion's share from the sediment. If you can avoid the sediment, it is a very nice bottle of Chianti.
This 2000 was exceptional rich and ripe for Chianti with medium/full body and complexity with rich red fruit and English fruit cake touches. It was less tangy and smoother in acidity and structure than in most years but had enough of all to avoid flabbiness and remain a fine wine. Did I detect faint hints of cabbage presaging imminent break-up? In any event, I don't think there is any point in not drinking these up because IMO they'll never get better. My last bottle so I'll never be able to test this but I have 4 01s which I hope have more backbone.
The wine looks crimson colored. There is heavy sediment in the bottle. It smells like strawberry, cranberry, fig and black pepper. The body is medium. The wine finishes medium. The wine has medium acidity.
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(Fontodi Chianti Classico Riserva Vigna del Sorbo) A lovely, pure, glossy, vibrant hue. And a lovely nose too; smoky black cherry with a little liquorice. The palate is svelte, balanced, lithe yet with a soft, seductive quality. It glides across the palate, before depositing a coating of ripe, supple tannins. This is simply lovely. Drinkable now, or watch improve over the next five to eight years.
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