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Rossboss

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2007 Viticcio - Chianti Classico Riserva Sangiovese - Italy - Tuscany - Chianti - Classico - Red

Italy - Tuscany - Chianti - Classico

Red Sangiovese
Score
89
Drink Dates
Comm: 2010-2015 VF: 2009-2017
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Author minnowboy
Site / Blog   Trust Rating 97.788%
Tasted On 03/14/2013

Very smooth and nice fruit on this exceptional Chianti Classico Riserva.

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Author kukie
Site / Blog   Trust Rating 98.925%
Tasted On 08/13/2012
Drink Dates 2011-2015

Opened it for 30 minutes and let it breathe. Lovely aroma of red cherries and strawberries. Good minerality on the taste and the tannins are rounded and firm. Great with pasta sauce.

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Author Mucha Wine
Site / Blog   Trust Rating 59.006%
Tasted On 04/15/2012
0 of 1 people found this useful
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Author samoo
Site / Blog   Trust Rating 96.721%
Tasted On 04/05/2012
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Author DaveyP125
Site / Blog   Trust Rating 100%
Tasted On 02/17/2012
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Author ZinFanDave
Site / Blog   Trust Rating 100%
Tasted On 10/19/2011

Despite the WS rating this one as a top 100 wine, I just didn't find it to be great or equal to a 93 rating. It was good with some appeal with tomatoes. Probably the best Chianti Classico I've had. Thinish. Too sour. Probably better with a rich tomato sauce. Not much better after a day or two. Disappointing this time.

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Author Abu Santiago
Site / Blog   Trust Rating
Tasted On 10/03/2011

Good, solid Chianti. Very drinkable, but lacks complexity.

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Author Tphilca
Site / Blog   Trust Rating 100%
Tasted On 05/16/2011
Drink Dates 2011-2015

Very floral nose. Thoroughly enjoyable with a long finish. Not a 93 pointer though. Very solid wine, but not complex enough to merit higher than a 90.

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Author M Rapp
Site / Blog   Trust Rating 97.222%
Tasted On 09/30/2010
Drink Dates 2010-2016

Score: 93 Release Price: $30 Country: Italy Region: Tuscany Issue: Sep 30, 2010 Top 100: 2010, Rank: 40 Subtle currant, cedar and floral aromas follow through to a dense, full-bodied palate of ripe fruits and silky tannins, with a long finish. A little age will soften this just slightly. Really serious. Best after 2010. 3,000 cases made. -JS .

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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.