July 18, 2011 - My last bottle of this exceptional chianti rufina went out with a blast. This was just an exceptional chianti with a nose of soft tar and asphalt and bright cherries. The palate was rich and textured with redolent cherries again along with nice acidic backbone. Also a touch of licorice and cedar, ending with soft tannins that just give a pleasing point of completion.
June 11, 2011 - Asphalt on the nose with smoke, and dark berries. Dark fruit on the palate with good acidity and tang towards the end. Still standing up very well considering its age.
May 26, 2010 - Tar ans smoke and violets on the nose (what a nose). Palate is very very dark berries with a mushroomy thing going on and a bit of spice, and nice acidity at the finish. Getting better and shows no sign of reaching its end, so I'm bumping up the end date from 10 to 2011.
January 22, 2010 - A bit of asphalt on the nose with smoke, and dark berries. Dark fruit (very full) on the palate with good acidity and tang towards the end.
September 7, 2008 - A very lush wine. Got better as it opened. We opened on the spur of the moment so no decanting. It would have benefited from it, though. That said, still a very nice Chianti. We had it w/ an atypical meal for the wine - mussels with chorizo and Thai chicken. It held it's own, but was much better with the former dish. The latter dish had a bit too much spice. Fortunately, it was mostly gone during the first course!
July 16, 2008 - Cassis and smoke on the nose. Darker palate than recent bottles. A bit of asphalt, dark berries, bright acidity -- delicious.
May 18, 2008 - Good, some complexity, good mouth feel. Thinner than a California sangiovese, decanted for one hour, a definate improvement.
March 17, 2008 - Similar to the bottle from September (see notes).
September 14, 2007 - Fruity earthy nose, with acidity that is wonderfully balanced and a hit of chocolate.
March 13, 2007 - Another wonderful vintage of Selvapiana. Fresh fruity nose. Very fruity taste with lovely acidity and a little bit of asphalt. Should be good for a long time.