Tight, tannic, and acidic at first. Needed almost two hours in decanter to become approachable. Typical red berry fruits, oak, and a touch of dried herb on the nose. The palate was nicely balanced between fruit, acids, and fine grained tannin along with a touch of oak. The fruit component on the palate was more of wild berries and black cherries and continued to darken as the night went on. Surprised that it wasn't as ripe for this vintage. Is this my favorite Chianti, no. Is this a very good example of old world, classical Chianti, yes. Could use easily 1 more year in bottle.
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90 sangiovese, 10% caniaolo (the canaiolo adds softness to the wine) 2003 is the first certified organic vintage from Badia a Coltibuono. This has a delicate perfumed nose. Very precise, clean palate. Hefty tannins - too hefty for now. This needs 18 months to become approachable. Very Good.
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5/23/2009 - darrin wrote:
Fully integrated, drink up
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1/16/2007 - jjclips2 wrote: 87 Points
Tight, tannic, and acidic at first. Needed almost two hours in decanter to become approachable. Typical red berry fruits, oak, and a touch of dried herb on the nose. The palate was nicely balanced between fruit, acids, and fine grained tannin along with a touch of oak. The fruit component on the palate was more of wild berries and black cherries and continued to darken as the night went on. Surprised that it wasn't as ripe for this vintage. Is this my favorite Chianti, no. Is this a very good example of old world, classical Chianti, yes. Could use easily 1 more year in bottle.
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11/4/2006 - AllRed wrote: 87 Points
Poured at a retailer tasting. Meaty plum and blackberry notes, turning slightly raisiny/pruny on the palate. 86-88.
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11/26/2005 - andrewstevenson.com wrote: 86 Points
90 sangiovese, 10% caniaolo (the canaiolo adds softness to the wine)
2003 is the first certified organic vintage from Badia a Coltibuono.
This has a delicate perfumed nose. Very precise, clean palate. Hefty tannins - too hefty for now. This needs 18 months to become approachable. Very Good.
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