Earthy aromas of leather, tilled soil, blue flower, mature black fruit and a balsamic note waft from the glass. The firm palate delivers spiced plum, ripe black cherry, menthol, vanilla, mocha and well-integrated oak alongside youthfully assertive tannins. Drink 2015–2025.— K.O.
Aromas of underbrush, ripe dark-skinned fruit, clove, espresso and a balsamic note lead the nose of this structured Sangiovese. The generous palate delivers juicy black cherry, blackberry, licorice and tobacco alongside velvety tannins. Drink 2016–2021.— K.O.
This is a dark and well-concentrated Chianti Classico Riserva with aromas of prune, plum, smoke and barbecue spice. The wine is firm but smooth in the mouth and boasts a long-lasting and delicious finish.— M.L.
This pure expression of Sangiovese offers alluring aromas of ripe plum, blue flowers and baking spice. The straightforward palate delivers black cherry, licorice, toast, espresso and ground pepper alongside polished tannins.— K.O.
A bright, lively wine made from Sangiovese, it has classic varietal aromas of blue flower, red berries, spice and just a whiff of leather. The palate delivers ripe red cherry accented with hints of white pepper, clove and cinnamon alongside firm but fine tannins and fresh acidity.— K.O.
Gratius is a heavily oak-driven Sangiovese with aromas of mesquite, cedar, spice and church incense. There’s little fruit here and what you do get is reminiscent of prunes and dried figs. In the mouth, this wine offers luscious sweetness and soft, dense texture. Drink now.— M.L.
This 100% Sangiovese opens with aromas of scorched earth, stewed prune and clove. The forward palate offers ripe black cherry, ground black pepper, anise and tobacco alongside assertive but fine-grained tannins. Reflecting the heat of the vintage, this is evolving quickly so drink sooner rather than later.— K.O.
Sangiovese from Chianti Classico is characterized by bright berry aromas and crisp acidity. This expression is no exception, although in this particular case the wine also offers playful layers of almond and spice to add texture at the back.— M.L.