Just an outstanding bottle. Solid core of dried cherry and black plum fruit. Showing great balance and nuance, with a softening texture and secondary flavors coming through. Everything you could want in a Chianti Classico normale and drinking brilliantly now. Bravo!
Just an outstanding bottle. Solid core of dried cherry and black plum fruit. Showing great balance and nuance, with a softening texture and secondary flavors coming through. Everything you could want in a Chianti Classico normale and drinking brilliantly now. Bravo!
Jul 2nd, 2020To me this represents what a great Sangiovese should be. Bright sour cherry fruit, black violets, dusty tannin, slightly sharp acid, leather, sanguine, peppercorn, tea. There's some great tertiaries starting to show up like savory mushrooms, leather, tobacco leaf, anise, beef blood. Lots of underlying mineral character throughout. To me its showing well with enough edge from the acid to still let you know your drinking sangio. Has plenty of time still.
To me this represents what a great Sangiovese should be. Bright sour cherry fruit, black violets, dusty tannin, slightly sharp acid, leather, sanguine, peppercorn, tea. There's some great tertiaries starting to show up like savory mushrooms, leather, tobacco leaf, anise, beef blood. Lots of underlying mineral character throughout. To me its showing well with enough edge from the acid to still let you know your drinking sangio. Has plenty of time still.
Jul 10th, 2016Proper tannins to this: if all Chianti tasted like this, the reputation of the region would be much higher.
Proper tannins to this: if all Chianti tasted like this, the reputation of the region would be much higher.
Jun 15th, 2015Thursday night pork, morel risotto & Chianti! This Panzano powerhouse is structured and bone dry- perfect for rich food or cellaring. I so much prefer this to Brunello!
Thursday night pork, morel risotto & Chianti! This Panzano powerhouse is structured and bone dry- perfect for rich food or cellaring. I so much prefer this to Brunello!
Apr 18th, 2015