December 19, 2010 - A bit of a surprise to us that this wine was rather nice-better than we remember for Stuart Cellars. My wife made a delicious beef burgundy with the wife and we enjoyed a few glasses with the meal.
February 9, 2010 - I enjoyed this very much. The nose is musty earth, red fruit and some spices I can't quite identify. The color is darker red than most other sangiovese I've tasted, with some orange at the edge. On the palate the mustiness comes through with the red fruit on the entry, the midpalate finds some nice heat and acid, and the finish is very nice with the heat and acid lingering along with the fruit and a hint of soft tannins. Wish I had more.
October 20, 2009 - Very pale light red in color. Nose strong black pepper w/ candied cherry & some smoke. Medium-light bodied, cherry/strawberry black pepper notes with fading fruit on the finish. Agree with Corrado that anyone with remaining bottles should drink within the next year or two. Nice easy drinker and good with my veal parm & Rochetta Robiola cheese. Drank more than half the bottle myself with ease.
December 20, 2008 - Good wine, went very will with the lasagna.
October 2, 2008 - Too meaty/earthy. Also decreased quickly when opened.
July 11, 2008 - Nice- cherries, smoke, earth. Some heat.
May 28, 2008 - oaky smell and taste, nothing special and too eensive for what you get.
September 27, 2007 - ok, but nothing special
September 18, 2007 - Color: Light ruby / Garnet with some bricking ar the edge.
Nose: cherry & strawberry - a bit candied and almost twizzler-like. Oak notes are also present and become more pronounced with time. Slight green hints - herbs and snap peas and a touch of licorice.
Medium bodied, leaning to the lighter side with plenty of acidity. A fair charge oak, with woody drying tannins. Flavors of sour cherry and maybe a touch of cranberry linger in a slightly tart finish. A pleasant wine showing proper varietal charecteristics, yet lacking in complexity. Good wtih food and easy drinking.
July 31, 2007 - Very good with pasta (slightly acidic red sauce) will balance the wine out. Like any other Italian wines, it's not good on it's own, but when paired correctly it's excellent.