This is a really nice pop and pour Chianti Classico. Elegant nose, packed with layers of flavors of earth, fruit and spice and nice balance of juicy acidity and a moderate grip of tannins that linger on the front of the tongue for quite a while. — 14 days ago
Smooth Montepulciano served with pollo parmigiana at Felice, Brooklyn Heights, NY — 14 days ago
Medium bodied, firmly structured and rather energetic, it sports a reserved and savory profile of aromatic wild herbs and spicy underbrush fruit.
As it warmed up in the stemware, it began to better display a balanced structure with vibrant acidity and fine grained tannins. The finish is juicy and long. — 16 days ago
Solid classical Brunello. Nice structure and tannins. Cassis, oak, dried leaves. — 14 days ago
Pinotman /// Andreas
At Coci Northpark San Diego. The wine. Food excellent. Very very difficult to evaluate. I think they used too much oak on this. Ridiculous big and tannic even after 12 years. And after 90 minutes. I tough it is corked at first and even at 60min. Tobacco, cigar box. Touch cherry hint of prune plum. And better with a t-bone than with the light Italian food.I think they really overdid it to please - May be Robert Parker - at the time? Give it at least 2 hours to breathe before serving!!!! — 7 days ago