This wine's pale, translucent robe gave no clue as to how full it would feel on the palate. It had just reached the point at which it was beginning to develop tertiary (third-degree) flavors. In the mouth, it felt light and delicate but its flavor compounds and bouquet were astonishingly complex, showing dried cherries, faded roses, spice and minerals: a perfect match for homemade Linguine in Red Clam Sauce. I had stashed this bottle away and forgot about it for several years, but was glad I did. The wait was worth it; my patience paid off.
Author RossbossSite / BlogTrust Rating
Tasted On 10/27/2008
Tight at first, lots of acidity then really opens up. Black cherry and vanilla prominent, toasted oak on the finish. Could have benefited from decanting. Ate with pizza (Zachary's). Dark brick red. Medium bodied, long finish. 90% Sangiovese, 7% Canaiolo, 3% Colorino. Good everyday wine goes well with red sauce foods.
2nd taste: Used Vacuvin to seal and refrigerated 48 hours. Wine came almost to room temperature before drinking. Dried fruit and vanilla permeate. Little acidity remains. Medium finish.