Tom Casagrande

9.1

This up-front, fleshy Chianti is drinking really nicely right now. Pretty extroverted nose shows dark, macerated cherry, iodiney minerality, and a little loamy soil. In the mouth it’s pretty full, with a big whack of fruit initially, some tertiary notes developing and becoming apparent in the back half of the palate. Decent acids and still some soft tannin providing some scaffolding. I’d like a bit more linearity and persistence in the finish but for a ‘18 it’s darn nice. — 13 days ago

Tom Casagrande

9.1

Truncated cookout notes. Very Graves like nose with lots of cigar box notes along with rich gravelly scents, and some nice plummy fruit. Not quite as deep on the palate as the nose would suggest (it’s a ‘14) but nice acidity. Finishing a tad short. — a month ago

edward Simpson

9.1

Long day in Tralee working, feels so good to have this cracking Chianti Classico with the Black Cockerell, plums, berries, tobacco, great way to revive... — a month ago

David Peritz

9.2

A nice neat Chianti Classico that is light and yet has a robust taste that has a nice finish.
— 4 months ago

Conrad Green

9.4

Tangy red fruit. Cherry and floral notes. P lush. Excellent — 5 days ago

with Matt and David

Jihwan Lee

9.2

주류상회 Be에서 15만원에 구매.
색깔은 황금색이고 처음에 고소한 향이 난다는게 진짜 느껴진다
온도가 너무 차가울땐 산도만 꽤 느껴지고 잘 모르겠더라
바닐라, 오크 향이 느껴지고 뒷맛이 확실히 남는다

꺼내놓고 좀 식히니까 향이 확실히 살아난다. 바닐라나 오크향이 올라오고 마시면 바닐라에서 오는 고소함?이 있다
산도랑 고소함, 바디감이 조화롭고 좋다

은아는 기름냄새가 난다고하는데 난다고 생각하고 맡아보다보니까 딱 잡아진다!

먹다보니 넘길때 약한 꿀맛이 납니다 — a day ago

Steven Heydemann

9.3

In a beautiful place right now. — a month ago

Chris MacLean

9.1

A lot of elegance for the $35 price — 4 days ago

with Sarah

Andrew McIntyre

9.3

Feel like this wine is somewhat underrated here. Fairly small producer but a very pleasing wine. Balance and complexity. Would buy again but feel like it is slightly overpriced... — 22 days ago

Dave

9.3

I like the graphics. It looks like the wallpaper in an Italian restaurant in Philadelphia in 1965. The wine is great, too. I'm sneaking a sip while I cook, and hoping there will be a sip left when I'm done cooking. You ever do that?
I won't break down the flavor profile; it just tastes like solid Sangiovese.
Rocking out to Miles Davis. — 2 months ago