Ron Siegel

9.5

This had amazing aromatics showing black cherry, meat, graphite, licorice, savory spice, violets & tobacco — a month ago

Tom Barras

9.2

I have enjoyed many vintages of the excellent single vineyard Reserva (Bucerchiale) from Selvapiana, but the fruity 2018 is one of the more satisfying ones. Perfumed red and black fruit aromatics soar from the stemware. It is Medium >full, balanced and well structured with crisp acidity and light tannins at the satisfying finish. This Sangiovese star from the Rufina appellation East of Florence, always punches well above its price point. If you’re unaware of it, time to check it out. (It continues to identify it as 2013, but please note it is 2018.)
— 6 months ago

Sipping Fine Wine

9.6

The Antinori family of Florence, one of the world's oldest and most distinguished wine producers, has lived in Tuscany since the 14th century. Blend of 80% Sangiovese, 15% Cab Sauv & 5% Cab Franc. Deep Ruby, aromas of black berry fruit aromas with herb, mint and sweet spice. On the palate flavors of blackberry and cherry with cacao, vanilla and aromatic spice. Fine graceful tannins, long finish, well balanced, savory ending with oak and juicy earthy mineral tones. Very Nice! — 4 years ago

John Gallo

8.9

A Tuscan red blend that we have had in the United States as well as in Italy. In the US you can buy this for $16 a bottle at Total Wine and see it in a restaurant for $52 a bottle. I was in the north end of Boston and paid $80 for the same bottle! If you are in Florence this bottle costs about €15.30 in the supermarket and will run you about €22 to €27 in a restaurant.  — 4 months ago

Lance Anders

9.3

Florence, steak and pasta — 9 months ago

Peter Stern

9.0

Wow, lovely and so drinkable. (Florence) — 2 years ago

Jeanne gills

9.1

Enjoyed this one at small restaurant near Ponte Vecchio Bridge in Florence. — 4 years ago

Sipping Fine Wine

9.0

Badia a Coltibuono, or "The Abbey of good harvest," lies in the heart of the Chianti Classico area, between Florence and Siena. The Abbey is approximately 2000 years old. Blend of 90% Sangiovese; 10% Colorino, Canaiolo, & Ciliegiolo. Deep Ruby color, aromas of black fruit and earthy spice nose. On the palate flavors of blackberry and cherry with savory tannins, good balance, black pepper and cacao notes. Medium+ finish ending with earthy mineral notes. Good now. — 5 months ago

AEL

9.0

Dark, structured - serious wine. Needed a good hour to fully open up. Antico Ristoro di Cambi in Florence. — 10 months ago

Lee Pitofsky

9.5

Sooo seems 2010 Northern Rhône is ready! After a stunning 2010 Jamet in recent weeks I was inspired to try ‘10 Allemand. A multi-hour decant has it simply rocking, wafting distinctive, captivating Allemand aromatics of deep dark fruit, olive tapenade, charcuterie, violets and a liquid rock minerality. It’s at the point where fresh primary fruit meets the cusp of secondary, tertiary character. The palate is silky, vibrant and mineral with its structured tannins beginning to soften. I wonder how 2010 Reynard would compare. But Chaillot, with air, is most certainly ready, but of course only entering its prime drinking window. Love these wines! — 2 years ago