Sweet cherry, red licorice and some sugar beet comprise the nose on this grapey, full-acid red. Pie cherry, raspberry and nutmeg flavors carry the palate, followed by a dark finish with some toasty notes. Maybe a bit sharp but largely balanced and ripe.
— M.S.
(11/15/2003)
There’s a warm, meaty quality to this wine that recalls beef jerky, white pepper and smoked ham backed by cooked plums and sweet spice. It tastes round and slightly sweet and ends with refreshing herbal nuances.
— M.L.
(2/1/2009)
Heat and power emerge immediately from the nose of this slightly brownish Montepulciano. Dig deep and you’ll find prunes, blackberry, tobacco and resin. The wine is simple overall with gritty tannins.
— M.L.
(2/1/2009)
Evident notes of beef broth, red beet and natural rubber come forth, making it difficult to identify the wine’s natural fruit. The wine has a thick, succulent feel with chewy, sour tannins.
— M.L.
(2/1/2009)
This is a light, fresh expression, with foxy notes of fresh grapes, violets, wild strawberries and blueberries. Its bright berry freshness makes this a good appetizer or lunch red wine.
— M.L.
(6/1/2012)
Crisp, light and redolent of red apple and forest berry, this wine should pair with fried chicken or easy pasta dishes. There’s a sharp bitter berry note on the close.
— M.L.
(6/1/2012)
Aged only in stainless steel in order to preserve its jammy berry aromas, this should pair perfectly with lasagna or meat-stuffed tortellini. The finish is dominated by a rusty, earthy tone.
— M.L.
(6/1/2012)
This easy Montepulciano d’Abruzzo opens with ripe, jammy aromas of black cherry, blackberry pie and moist pipe tobacco. The wine is soft, slightly sweet and well structured on the close.
— M.L.
(6/1/2011)