This is a gorgeous blend of Sangiovese (80%), Syrah and Cabernet Sauvignon with luscious levels of black fruit, hickory smoke and cherry cola. What sets the wine apart is the density and the obvious quality of the fruit. It is chewy and slightly sweet with firm, polished tannins on the close.
Made from 100% Cabernet Sauvignon, this bottling really struts its stuff in the elegant 2006 vintage. It opens with intense and finely polished aromas of berry, lead pencil, brimstone, leather and black currant. It feels tight, crisp and firm on the finish. Give it another 5–10 years of cellar aging.
Richly oaked, with smoke and vanilla notes dominating at this young age. But there’s also a firm core of blackberry flavors that grows in intensity and bodes well for cellaring. The mouthfeel is lush and creamy, finishing with chewy tannins. Try this blend of Sangiovese, Syrah and Cabernet Sauvignon in 2008.
Carpineto’s Vino Nobile Riserva is almost too much of a good thing with its rich density, bold intensity and big aromas of ripe blackberry, leather, exotic spice and tobacco. It has smooth texture and polished tannins as well. Age 10 years or more.
This is elegant and layered, with notes of savory smoked meat, spice, dark fruit, blackberry and leather. It shows a very dark, brooding and masculine personality with polished tannins and impressive length.
Here’s a super Tuscan blend of Sangiovese and Cabernet Sauvignon that shows its 10 years of age surprising well. There’s still loads of fruit here backed by tertiary aromas of licorice, polished stone, dried fruit and old leather.
This is an evolved and sophisticated Vino Nobile with rich concentration, dense texture and very pretty, wood-driven notes of vanilla and spice that are splashed evenly over black currants, plums and prunes. The wine exhibits harmony and balance, and although it is on the thick or gritty side, it does have the natural tannins to pair with succulent meat.
This is a lovely Riserva with thick and penetrating tones of cherry, spice and cola—the holy trinity of traditional Chianti Classico. The wine is dense, concentrated and intense without being too powerful or overwhelming. It would make an excellent companion to veal in a wine reduction sauce because of the natural succulence and structure.