May 26, 2012 - Agree with most of the comments below. Took a second to open up but then nice dark fruit, wood and touch of tannin. Worked perfectly with chicken/arugula pasta.
April 1, 2012 - Pop and pour with some homemade brick oven pizzas, and it showed beautifully. Enjoyed by both the oenophiles and the 2-buck-chuckers in attendance.
January 22, 2012 - Tastes like boring cheap chianti plonk, where is the basket ?
June 3, 2011 - not sure i'm drinking same wine as everyone else. I am getting major green pepper like a chilean wine. Not a fan....
March 14, 2011 - Very nice, not overly wooden or tannic. Pairs very well with tomato-based sauces.
January 26, 2011 - nice
October 10, 2010 - Better than previous bottles-reserved and classic sangiovese. Food can over power it, especially tomato based dishes- but alone... it is beautiful.
August 9, 2010 - Needle a bottle for the famous red sauce, and this fit the bit today. Recorked and cellared the rest for 2 days, and it has opened up nicely. A little bretty on he nose, but great flavors. Formal notes to come tomorrow!
August 2, 2010 - Dark garnet color. Gorgeous chianti nose of sun-baked warm clay/brick/earth with cherry and dark berry aromas, hint of saddle leather. On the palate, cherry and dark berry repeat, with some cherry pit bitterness that just borders on detracting on the finish. This really embraces and soaks the palate. It opens over an hour to a richer, smoother mouthfeel that offsets the slight bitter note on the finish. I am loving this. Had the 2007 Badia a Coltibuono a few days ago, and this is just a better drink right now. I almost don't want to like it because of the slightly abnormal mix of 10% merlot with the sangiovese, but this is definitely primarily sangiovese. Yum.
July 27, 2010 - nice....as expected.