11/4/21, 11:23 AM - You’re right. “Flawed” was a typo.
1/17/21, 4:36 PM - It’s not that. There was a brief window in which I sensed a chocolate note, which is not what I think Chianti is known for. It’s beautiful start to finish. I guess it depends on how you’re serving it. I just had it with some pasta (tomato sauce and lots of basil) at about 90 minutes after opening and it was a killer.
1/17/21, 4:49 PM - As I have more food with this, great olive oil is the key. Fat is always the foil to tannins but having plenty of olive oil on the side with a red sauce positively makes this wine “super-yummy”
1/10/21, 5:53 PM - Happy to, SRH, provided you don't trash my tasting notes there.
1/10/21, 5:56 PM - There you go. Have at it. I didn't take price into consideration-- just my impressions of the wine.
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