Adam Baker

9.5

Drank with boneless ribeye perfectly cooked. Great red berry fruit; dark strawberry. Some richness. Really smooth. Some spiciness. Would love to try this with another few years of age. Light tannins. With SW board and Blues. — 5 days ago

Tom Garland

9.5

+1 hour decant(decent chunky/fine sediment). A splendid medium dark garnet color. On the nose: perfumed notes of red fruit, herbaceous, eucalyptus, mushroom, smoked meat, ripe olives, sweet tobacco. Taste: rich, velvety full wine with brambly dark cherry/plum, coffee, dark chocolate, orange peel, and a peppery- dried herbs- gamey long finish. YUM! A nicely aged and elegant wine with soft tannins and good acidity!! — 18 days ago

with Brenda

Tegan Marriott

9.0

Not for the meek mannered types. Tannins & oak aging definitely playing the forefront. There were hints of berry,cherry fruit but were just peeking through. Would go well with most tuscan cuisine's. — 5 years ago

Keith Pajonas

8.9

Nice bottle for $30 — 11 days ago

Dave

9.3

I've already reviewed the 2020, so I'll keep it brief. I've been a big fan of this wine for 12 years. It is one of my go-to Italian reds when I am having friends over for a feast. And this bottle is tasting great without a feast.
Listening to Phil Keaggy. (Check out his album Beyond Nature. Phil is the greatest guitarist I've ever met, and he's one of the best in the world) — 16 days ago

Scott Kahn

9.4

Vanilla, oak and spices on the nose that beautifully integrates with tart cherry, blackberry and soft tannins on the palette. Very young wine that is of exceptional quality that would certainly benefit from aging to have tertiary flavors and aromas develop. — a month ago

Seth Masterson

9.1

Fontodi's biggest seller.
Super earthy, full on cow manure, barnyard, mushroom earthiness. .
A dark inky Chianti.
A Panchetta pork cutting Chianti.
Yep this bold one will cut through any and all offal or fatty meat goodness you can find. — 17 hours 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. — 4 days ago

Andrew Cullimore

9.5

Medium ruby . Quite reserved , spiced red fruits and mineral hints . On the palate this is really concentrated and mineral but really quite young and intense . Lots of high acidity and grippy tannins , very saline and mineral on the long vibrating finish . Come back in 5-10 years and will last well a further 10 . At Vinous Icons NY , Pier 60 , Feb 2025 — 5 days ago

Dmitri Abramov

8.9

Good for an everyday dinner — 19 days ago