Marked by chocolate, leather, tobacco, espresso, dark licorice and loads of pretty blackberry fruit, this is a defined, focused wine with a crisp, pristine personality.
— M.L.
(5/1/2012)
The wine gives an impression of being supple and soft, at least on the nose, but you can feel the firm structure in the mouth. The quality of the tannins is dusty, firm and unyielding at this early stage. Drink in 5–10 years.
— M.L.
(5/1/2012)
There’s an exotic touch of Indian spice and teriyaki sauce upfront that later segues to bright cherry fruit, leather and tobacco. The fruit feels ripe and soft, and the mouthfeel is firmly structured, polished and tight. Drink after 2015.
— M.L.
(5/1/2013)
Here’s a feminine and deeply floral expression of Sangiovese Grosso with background notes of wet earth, violets, rose petal, currants and a smoky touch of mesquite wood. In the mouth, the wine shows excellent power and concentration. We suggest a pairing with rabbit or magret de canard.
— M.L.
(8/1/2010)
Bright and cheerful in character, and immediate in terms of its aromatic delivery, this delivers coffee bean, candied fruit, blackberry, cherry cola and dried spice notes. There’s a sweet element to the mouthfeel that is fleshed out by the wine’s bright acidity.
— M.L.
(5/1/2013)
Leather and horse saddle round off bright cherry, menthol and spicy notes. Restrained yet densely packed and tight in the mouth, the wine has good substance, a firm structure and an intense finish. Imported by Servello Imports LLC.
— W.E.
(4/1/2006)
There’s a sharp, brambly quality to this Brunello that recalls aromas of forest floor, chopped herb and wild berries. You’ll also get mineral tones, slight graphite tones and the mouthfeel is both drying and polished. Pair this wine with Porcini risotto or pork medallions.
— M.L.
(10/1/2010)
Sangiovese Grosso is aged one year in oak cask to achieve a dark and sophisticated Rosso di Montalcino that drinks almost like a Brunello. Aromas include cherry, red currant, spice, leather, cola and wet earth. Smooth tannins are capped by bright acidity.
— M.L.
(8/1/2010)