Here is a well aged Cab Sauvignon that shows the heat of the 2003 vintage as aromas of blackberry preserves and strawberry roll-up. Thanks to 18 months of oak aging there’s also plenty of spice, leather and pipe tobacco at the back.
— M.L.
(12/15/2010)
Sangiovese (60%) and equal parts Cabernet Sauvignon and Merlot deliver soft tones of cherry and blackberry with white almond and toasted hazelnut on the close.
— M.L.
(10/1/2011)
This ruby-colored Chianti is made with 80% Sangiovese and 20% Canaiolo/Cabernet Sauvignon to produce a crisp, fresh wine with a solid backbone of fruit and black cherry. The lingering finish offers spice and tobacco.
— M.L.
(4/1/2011)
This 70-30 blend of Chardonnay and Trebbiano is driven by a strong mineral vein that imparts dusty notes of slate, vitamin and granite over fuller aromas of exotic fruit and peach. The wine is simple and tart in the mouth with a creamy, soft feel overall.
— M.L.
(7/1/2010)
From the hot 2003 vintage, this vineyard-designate Riserva Chianti (Sangiovese with small components of Canaiolo and Cabernet Sauvignon) is thin and marked by tertiary aromas of dried fruit and butterscotch. Drink now.
— M.L.
(4/1/2011)