by Ray Johnson | Oct 7, 2009 | Italy, Montalcino, Sangiovese, Tuscany
Siro Pacenti, Rosso di Montalcino 2006 The fresh cherries come through in the nose with a New World freshness. In the mouth however, is the structure you expect, plenty of acidity and tannin – nice. The grapes are all Sangiovese Grosso, vinified in stainless and...
by Ray Johnson | Jul 23, 2009 | Bolgheri, Cabernet Sauvignon, Italy, Merlot, Super Tuscan, Tuscany
Tentuta San Guido, Toscana IGT, Guidalberto 2006 Cassis combines with earthiness in the nose. In the mouth it is quite concentrated, with extract to match its structure. I like the way this wine combines the fresh fruit of the New World and the structure that one...
by Ray Johnson | Jul 22, 2009 | Bolgheri, Cabernet Sauvignon, Italy, Merlot, Super Tuscan, Tuscany
Tenuta dell’Ornellaia, Bolgheri Rosso DOC, Le Serre Nuove dell’Ornellaia 2006 The nose features ripe black fruits. The mouth sports great acidity to frame the fruit, making this Bordeaux-style blend a natural for a dinner table laden with cinghale –...
by Ray Johnson | Jul 22, 2009 | Chianti, Chianti Classico, Italy, Sangiovese, Tuscany
Fonterutoli, Chianti Classico DOCG 2006 The nose features a woodsy, earthy character. In the mouth there is textbook tangy acidity, tart cherries, a touch of tannin and a long finish – very nice. 90% Sangiovese, 5% Merlot, 2% Malvasia Nera and 2% Colorino, aged...
by Ray Johnson | Apr 22, 2009 | Chianti, Chianti Classico, Italy, Sangiovese, Tuscany
Rocca di Montegrossi, Chianti Classico DOCG, 2005 There’s earthiness in the nose and plenty of tart cherry flavor in the mouth. This wine is medium-bodied, shows a bit of tannin and is long on acidity. I’m craving salame as I taste it. 90% Sangiovese and...
by Ray Johnson | Apr 22, 2009 | Bolgheri, Italy, Tuscany, Vermentino
Tenuta Guado al Tasso, Bolgheri DOC, Vermentino 2006 There is fresh perfume in the nose but also a sense of the wine aging and along its peak. The mouth is rounded and full of citrus but again there’s a complexity that has developed that at this point in time is...
