Wines are tasted blind unless otherwise stated. Aromas of redcurrant, plum, minerals and licorice are complicated by a gamey quality. The effect is streamlined and compact, and the wine's natural freshness gives way to wild cherry, cassis and plum. The wine is rich and succulent in terms of mouthfeel. A delicious, fresh finish keeps the wine unctuous without being cloying.
One thing that can be specifically attributed to the vintage, however, is the mouthfeel, which tastes compact and streamlined in 2014. The 2016 is another hugely promising wine from Paolo De Marchi. Tastings are typically conducted blind. Paolo differed from this opinion. At that time the cellars were modernized and experimental vineyard plots were planted. The tannins are dusty and well-integrated, while vibrant acidity keeps the flavors pumping through the long finish. Rather than being spurred on by the vintage, it is an expected characteristic of this wine.
The 2015 somehow manages to capture varietal expression, a distinctly Chianti Classico-drenched expression of structure and the natural richness of the vintage. Stays fresh through the long aftertaste, with lingering notes of wild thyme and rosemary. . It exhibits a lively color, fresh aromatics and a nuanced personality. Syrah loves a hot vintage like this.
Bright, saline notes support the precise finish. Another few years in bottle should do the trick. Best form 2021 through 2036. It is savory in flavor, velvety in texture with firm yet supple tannins and a slight cedary spice on the finish. There is a light touch of oak spice, and the finish is long and structured. This is an impressive and beautiful wine with a long, velvety finish.
A primal wine in need of significant cellaring, the 2010 is easily one of the highlights of the year. Tasting Notes for Sangiovese Sangiovese is a dry , red wine with a medium body and qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. Period,' says De Marchi in his typical self-deprecating style. Fresh and aromatic, with cream, ripe pineapple and lime aromas that follow through to a full body, with lively honey, ripe apple and toasty oak character. Thus the Isole e Olena Chianti evolved from being a light, young wine to the fuller-bodied wine of today. Now the Gran Selezione is hot and there has never been more focus on pure Sangiovese in Chianti Classico. The history of both estates dates back many hundreds of years, and the… The Isole e Olena 2016 Chardonnay Collezione Privata is a solid and tight expression that should hold steady over the course of the next decade.
Australia has tremendous resources, Chile has very low labor costs, as does South Africa, and Eastern Europe is an unknown quantity that may turn out to be a sleeping giant. He only publishes wines that receive a 90 point score or higher. Antonio Galloni - Aug-2013 Isole e Olena's 100% Sangiovese Super-Tuscan is always a delight with its notes of rich, ripe black cherries married to subtle French oak. As for the wines, they are simply off the charts. To be released in September, the 2011 Syrah Collezione Privata is a dark, luscious and absolutely delicious Tuscan red.
Ever since, Chianti Classico considers itself no longer a subzone of Chianti. The estate is located in the central part of Chianti Classico in the province of Tuscany. Blend: 82% Sangiovese, 3% Syrah, 15% Canaiolo Nero Alluring aromas of woodland berry, sunbaked soil, hazelnut and truffle mingle with whiffs of leather and eucalyptus. Deep, plush and varietally expressive, the 2015 possesses tremendous character and personality. This is a medium-bodied wine with enough balanced acidity to keep it light, tonic and refreshing.
The finish is long and elegant with fine tannins. It typically publishes in-depth reviews from only two regions per issue. A touch of whole clusters and drops of Viognier add an attractive floral upper register. Perfect Food Pairings for Sangiovese Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue. Finishes with firm tannic grip and a strongly savory, aromatic edge. At the end of the day, none of that really matters. Despite the time these committments demand, he continues to makes the wine at Isole and is now investing a huge amount of energy, with the help of his elder son, Luca, in the old family estate in Piemonte, Proprieta Sperino.
The 2010 brightens up with time in the glass, but it remains one of the darker, more brooding wines made in the estate's history. Cepparello put Paolo and his estate on the map. The 2016 Chianti Classico opens to a stream of pretty aromas, with cherry, blue flower and potting soil at the front line. Deceptive in its mid-weight structure, the 2014 has so much to offer. He has been reviewing and scoring Australian wine for over 40 years. Its 45 hectares of vineyard are situated between 350-450 metres above sea level, and are planted primarily on galestro soil. And yes, they have changed somewhat since he talked with Rosemary for her book.
Dark, compact and edgy in the mouth with spiced black cherry and black raspberry fruit. The wine is dense and intense but has a subtle finesse that frames lovely, dense, black fruit purity. As always, the Chianti Classico here is lithe, aromatically precise and all about elegance. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit plums, black cherry, blackberry. Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.