October 7, 2023 - Deep garnet red with brick red hues. Complex red cherry raspberry strawberry flavors with mushroom truffle and balsamic notes. Full bodied with soft tannins and excellent length and vibrant finish
January 15, 2022 - Crimson red luscious flavors of ripe wild berries some truffle and prune and sweet spices. Full bodied with silky textured tannins and elegant vibrant finish.
August 28, 2021 - Tucson Lunch Bunch En Magnum dinner: I purchased this wine in Italy. Classic nose tar, roses, black-cherries, herbs. Full bodied, layers, concentrated fruit. Soft tannins, well balanced.
August 16, 2015 - This fares better than the Veglio 1997 tasted a couple of day ago; coffe, toast, heavy, concentrated fruit, full bodied. Still some tannins left, but this seems to be hitting the spot. It is a smooth vintage and it shows, but this is a well balanced wine.
March 16, 2014 - Earth and dirt nose with ripe fruit and prunes. Still a lot of fruit. Drinking perfect right now and has some time left.
March 2, 2013 - Plum with garnet edge, with an initial, dried cherry, rasin flavors. Opened up later with some tobacco, licorice aromas. Medium bodied, smooth. Finish long, with a range of cherry, leather, and mushroom
September 22, 2012 - This bottle unfortunately was at the end of its life. Cork looked good, but very bricky in color. Flavors and aroma faded, but still drinkable with some enjoyment remaining.
August 5, 2012 - Quite similar to the 2006 tasted earlier this year. Raisin, dark cherry, baking spices, integrated barrel notes. Still very much on the modern side of things and not much more mature and secondary than the 2006 despite it's age. I like it for what's there and it's very open, but I would generally prefer more secondary notes. It should last a while longer yet and may still improve.
June 16, 2012 - Big muscular wine, with thick and chewy tannins. Plum and cassis with cherry, chocolate, mocha, meat. Long and spicy finish. A bit on the hot side. A-
April 20, 2012 - Still as fantastic as ever, and reaffirms my notes from just over a year ago. Needs 3 hours decant, and absolutely needs to be served with any kind of meaty-tomatoey-cheesy pasta thing that you can get a hold of. I’m talking good Italian food people, for goodness sakes, not take-out pizza. Adjusting prime consumption window to; somewhere between now and 2016.