What a surprising treat. Nose was rich sweet leather, mushroom, graphite, with a hint of cherry and beautiful spice. Palate was also rich but with strong acidity that held it together. True varietal characteristics here. Wish I had more.
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Outstanding mouthfeel, velvety and round. Lots of fruit, but very balanced by the acidity. No hint of age at all...this has years ahead of it. No discernible oak. 4.0
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I think we drank this at Lampreia with Scott's pasta tasting menu. Onlike any sangiovese I've ever had, intense, rich, fruit all over. Its a sangiovese for California cabernet lovers.
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This is Sangiovese? Stunning, deep purple. The nose shows toasty oak, dark chocolate and ripe plums. The palate follows the nose with nice acidity, thick mouthfeel and the longest finish I have ever tasted on a Sangio. Certainly this is not something you would find in Tuscany, but it is enjoyable if you're in the mood for something very heavily extracted that still goes nicely with pizza.
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6/16/2013 - Haltermr wrote: 92 Points
What a surprising treat. Nose was rich sweet leather, mushroom, graphite, with a hint of cherry and beautiful spice. Palate was also rich but with strong acidity that held it together. True varietal characteristics here. Wish I had more.
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3/9/2009 - Colima74 wrote: 93 Points
Outstanding mouthfeel, velvety and round. Lots of fruit, but very balanced by the acidity. No hint of age at all...this has years ahead of it. No discernible oak. 4.0
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2/7/2006 - buckeye76 wrote: 93 Points
CHOCOLATE AND CHERRIES IN THE NOSE. RICH JAMMY FRUIT AND LICORICE IN THE FLAVOR. MEDIUM TO LONG FINISH.
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1/4/2004 - AlexHop wrote:
I think we drank this at Lampreia with Scott's pasta tasting menu. Onlike any sangiovese I've ever had, intense, rich, fruit all over. Its a sangiovese for California cabernet lovers.
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6/15/2003 - Eric wrote: 89 Points
This is Sangiovese? Stunning, deep purple. The nose shows toasty oak, dark chocolate and ripe plums. The palate follows the nose with nice acidity, thick mouthfeel and the longest finish I have ever tasted on a Sangio. Certainly this is not something you would find in Tuscany, but it is enjoyable if you're in the mood for something very heavily extracted that still goes nicely with pizza.
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