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Community Tasting Notes (2) Avg Score: 84 points

  • A decent Sangiovese. Lots of earthiness, but still a prevalent bing cherry, red berry fruit palate. Give it a bit to open up in the glass. Doesn't need a decant, just a pre-pour in the glass. Definitely way too high a price point for the quality. $10 - $12 for pizza or lasagne night would be about right.

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  • This one needs at least 30 minutes to open. It is MANDATORY, or else this one will taste like watered down, alcoholic tart cherry Kool-Aid. Not exactly the best thing. But, after 30 minutes of air, this one really took on a character of its own. This is an earthy expression of sangiovese. More earth is here than I remember of Tx Sangiovese wines. That earth is present in both the nose, and the front of the wine. Uncorked to a pressboard cork (grumble grumble). Poured a light to medium red, a little "dirty" on the pour. A little acidity, but interestingly enough the acidity on this one really seemed to CRESCENDO from start to finish, not START with acidity and then DECREASE. The middle is where the dried herbal notes and candy apple notes really kind of dominate. And this wine finishes VERY tannic. I'll be honest I'm not really sure this one is 100% ready for release just yet. Probably needs 6 months in the bottle at least, and either needs a Stelvin cap or a REAL cork. This one probably shouldn't be consumed until 2016, but I cannot say that it will last longer than a year especially with that cork. Done by 2017. Went much better with a wheat spaghetti with meat sauce than it did alone.

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