Terreno
Riserva Chianti Classico Sangiovese Blend
Developed chianti CR with 20 years on it. Silly tannins, rounded edges with subtle leather, dried strawberry, tomato paste, and steeped tea.
Developed chianti CR with 20 years on it. Silly tannins, rounded edges with subtle leather, dried strawberry, tomato paste, and steeped tea.
1 person found it helpfulNov 29th, 2016Smooth licorice, campfire. excellent with pizza
Smooth licorice, campfire. excellent with pizza
Mar 9th, 2017nose shows balsamic, tea, a little vegetal, sandalwood, prunes, figs....the mouth brings in dried herbs, dried red and black fruits- age has integrated the acid so well! mouthfeel is great, satiny...tannins are smooth and lovely.
nose shows balsamic, tea, a little vegetal, sandalwood, prunes, figs....the mouth brings in dried herbs, dried red and black fruits- age has integrated the acid so well! mouthfeel is great, satiny...tannins are smooth and lovely.
Nov 5th, 2016By the glass at Cafe Altro Paradiso with Roasted Chicken with lentils and pancetta 👌
By the glass at Cafe Altro Paradiso with Roasted Chicken with lentils and pancetta 👌
Nov 2nd, 2016Had this at RPM Italian in DC. This is everything Chianti should be. Very nice wine.
Had this at RPM Italian in DC. This is everything Chianti should be. Very nice wine.
Oct 31st, 2016Color was more vibrant than I expected from a 20 year old bottle of wine. Earthy aromas with leather, cured meat, slight hints of sun-dried tomatoes, dried chili peppers and mix of dark fruit, sometimes tiramisu. On the palette little more acidic than I expected. Mix of dried dark fruit, notes of mocha.
Color was more vibrant than I expected from a 20 year old bottle of wine. Earthy aromas with leather, cured meat, slight hints of sun-dried tomatoes, dried chili peppers and mix of dark fruit, sometimes tiramisu. On the palette little more acidic than I expected. Mix of dried dark fruit, notes of mocha.
Oct 18th, 2016Soft like velvet, delicious sour cherry and stones.
Soft like velvet, delicious sour cherry and stones.
Mar 12th, 2016