Bob McDonald

9.0

The oak has integrated from my previous note in February 2017 where the influence of oak Barriques was overly present. Sangiovese is not enhanced by too much oak in my opinion and is best matured in large Botti like I said in my previous note like Biondi Santi. Red cherry and earth notes finishing with powdery tannins. Coming together. — 2 months ago

Sean Burke

9.3

A favorite big red at mother wolf for steak or meat based pasta — 3 months ago

Pooneet K

9.1

Always love the wines from Ragnaie and this is no exception. Needs an hour or so of air to come into balance - but once it does, really nice fruit with good refreshing acid on the finish with some somewhat rustic tannins. Nice wine. — 4 months ago

Chris MacLean

9.2

In good shape. Pretty on the nose, very muscular on the palate. Iron, blood, and roses. Lots of structure. Almost full-bodied. — 3 months ago

Henry Luiker

9.5

Very similar to the 2013 from a few weeks ago. $220 from Winestar. — 3 months ago

Jan de Weerd

9.1

Dark earthy fruit infused with a bit of spice and… brett/barnyard. Went well with my sister-in-law spaghetti 🤓 — 4 months ago

with Tammy

Jeremy Shanker

Sommelier at RN74

9.4

Side by side with Leflaive! — 3 months ago

Joe DAscoli

9.5

Holy smokes

3rd of the trio barolos served with truffle dinner

This wine was seriously tertiary. It was mistaken for a Madeira or sherry or port for its dessert like flavors and sweetness though it had no sugar

Very good wine to finish the meal and loved to dessert with

— 3 months ago

Angelo Casagrande

9.2

Mohagany, leather, earth, tannins are fairly light, pleasing wine with a rich lasagna. Decanted for 3 hours. Good now, but would age a good deal longer. — 4 months ago

Ronald LaMascus

8.9

Very good Montelpuciano especially with my veal scallopini and porcini mushrooms. Still young but very flavorful and fresh with cherry and red fruit flavors going on. Good Italian food wine at a reasonable price. — 4 months ago