Smooth, and tasty. A nice light blend for a Saturday night at home. Earns a Dale Jr. 88
Smooth, and tasty. A nice light blend for a Saturday night at home. Earns a Dale Jr. 88
2 people found it helpfulFeb 14th, 2016My 650th review! Cheers everyone!
Light brick in color with an orange tint and light intensity.
Mild on the nose with cherries, plums, strawberries, cranberries, oak, light licorice, vanilla, earth, forest floor and black pepper.
Medium bodied with high acidity and great legs.
Tart on the attack and dry on the palate with cherries, strawberries, plums, pomegranate, toasted oak, licorice, minerals, spices, dirt and peppercorn.
Long, tart finish with smooth, round tannins, peppercorn and tart cherries.
This six-year-old Chianti, is made from 100% Sangiovese, and is a little unbalanced by itself, but it went well with an Italian chicken dish. Too Light for my taste, though.
Aged for 12 months in oak barrels.
14% alcohol by volume.
My 650th review! Cheers everyone!
Light brick in color with an orange tint and light intensity.
Mild on the nose with cherries, plums, strawberries, cranberries, oak, light licorice, vanilla, earth, forest floor and black pepper.
Medium bodied with high acidity and great legs.
Tart on the attack and dry on the palate with cherries, strawberries, plums, pomegranate, toasted oak, licorice, minerals, spices, dirt and peppercorn.
Long, tart finish with smooth, round tannins, peppercorn and tart cherries.
This six-year-old Chianti, is made from 100% Sangiovese, and is a little unbalanced by itself, but it went well with an Italian chicken dish. Too Light for my taste, though.
Aged for 12 months in oak barrels.
14% alcohol by volume.
Jan 26th, 20162010 Not the best Chianti, even at this price, but fine as a daily.
2010 Not the best Chianti, even at this price, but fine as a daily.
May 29th, 2015Deep red color, acidic, spicy with strong oak notes and earth flavors. Definitely requires decanting.
Deep red color, acidic, spicy with strong oak notes and earth flavors. Definitely requires decanting.
May 9th, 2015