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2005 Frescobaldi - Chianti Rufina Nipozzano Riserva Sangiovese - Italy - Tuscany - Chianti - Rufina - Red

Italy - Tuscany - Chianti - Rufina

Red Sangiovese
Score
88
Drink Dates
Comm: 2009-2013 VF: 2007-2015
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Author jpbray
Site / Blog   Trust Rating
Tasted On 07/30/2011
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Author chitown35
Site / Blog   Trust Rating
Tasted On 08/26/2010
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Author b.smith
Site / Blog   Trust Rating 97.241%
Tasted On 06/08/2010

excellent wine

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Author minnowboy
Site / Blog   Trust Rating 97.717%
Tasted On 04/15/2010

This wine needs air time before drinking. Very sour at first. Second day much better.

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Author Wine365
Site / Blog   Trust Rating 99.429%
Tasted On 03/09/2010
Drink Dates 2010-2015

Dark garnet in color. Plum, black pepper. Taste: round dark fruit for a first impression just before being attacked by a wave of mouth drying tannins. This needs some time and/or decanting in my opinion to soften up through the mid palate and finish or you better be drinking it with food. Great acidity. May throw a few in the cellar to see what comes of it.

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Author cpcolliton
Site / Blog   Trust Rating 96.782%
Tasted On 01/17/2010
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Author Kottabos
Site / Blog   Trust Rating 99.824%
Tasted On 04/01/2009

Dark and cloudy, this wine started with a pleasing nose of cherry, basil, black fruit, and clove, but the palette did not follow through with enough flavor. It tasted of sour cherries with a short finish, and did not have enough fruit to balance with the dry tannins or tart acidity.

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Author SAW
Site / Blog   Trust Rating 100%
Tasted On 09/11/2009
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Author AGrant
Site / Blog   Trust Rating 100%
Tasted On 06/30/2009

Decent - a little bit of cinnamon on the nose - smooth, but also a little weak on the palate.

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Author coachjeff
Site / Blog Thoughts of a Middle Aged Man Trust Rating 97.872%
Tasted On 03/11/2009
Drink Dates 2009-2012

A little disappointed with this wine. Very flat with a little strawberry fruit, but no pepper or acid to follow the fruit.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.