1983 Badia a Coltibuono Chianti Classico Riserva

Community Tasting Notes (5) Avg Score: 90.7 points

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  1/27/2015 - swapdoc wrote:

  EWS: A Study of Sangiovese with Ian D'Agata: Muted nose, opening slowly. Monochromatic wine, still tannic. Notes of tea, cedar. Just beginning to open up. Reminiscent of an aged Bordeaux.

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  11/9/2014 - Fred P wrote: 90 Points

  Very nice wine. Opened and drank immediately. Smooth with lots of flavors but drink soon. It's on it's way down.

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  1/21/2012 - mrosse Likes this wine: 92 Points

  Great color, Garnet, could have been 8-10 yrs old, after 20 min it started to get a little bit clear around the edges, around 45 min the color has changed to more of a brick red. Great bouquet from the start and still evolving after 45 min. Bk. cherry, dried herbs, marzipan, iodine. Med bodied and VG+ as it aired. The finish shows some fine tannins still showing VG+ bought at auction in Dec. (Spectrum) came with original case from a great cellar. Wow! Now that's Chianti

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  12/6/2009 - Alexmt79 wrote: flawed

  First bottle oxidized. I guess that's what you get sometimes with 26 year-old wine...

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  12/6/2009 - Alexmt79 wrote: 90 Points

  Two bottles drunk about 6 months away from one another. First was noticeably oxidized, too bad. Second bottle we popped right before dinner, and when we stuk our noses in the neck it smelled overtly funky. We were bummed, to say the least. However, as we poured out the wine, alongside a 1992 Esmonin Gevrey-Chambertin VV, both wines began to take on weight, and with some air, the Coltibuono began growing and growing, developing beautiful dried cherry fruit, roasted herbs, and intense leather. This started out on the lighter side of medium, and ended the night on the fuller side of medium. Amazing stuff, still spiked with fresh acidity and the finest of tannins. If you have a bottle of this knocking around, pop it open soon, and give it a chance!

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