Why are wines inherently more valuable when they don't go with any food but steak?
The Gran Selezione wines are, above all, supposed to represent the height of quality within each estate.
Acids are high, with drying tannins to match. Recommended (88).
This is a $700 value, perhaps more, with a starting bid of a mere $250.
A wine so rich, and so expressive of the essence of the region I told John Matta it should be called “Eaux de Tuscany” (the French not withstanding). Deep, dark purpose, almost opaque, with a nose of smoke and truffles. Highly concentrated flavors of ripe blackberries with soft tannins. Absolutely luscious and the star of the trip as far as everyone was concerned. Certainly the finest expression of a great Chianti I have ever tasted. Drink with pasta with meat ragù or grilled T-bone. Very highly recommended. GT
A lovely Chianti Classico from a difficult year, this shines with bright acidity and cherry flavors. A hint of raspberry along with the cherry at the attack blends smoothly into darker blackberry flavors through the mid-palate. Tannins are smooth but slightly drying, leaving a sensation of soft suede sprinkled with black pepper. It clearly has years of cellar life remaining, the acids and tannins still actively at play. This comes a bit more dear than a typical pizza Chianti and is worth holding for something else, but if it is all you have for pizza you will not be disappointed. Save it, if you can, for pork cops or real italian braciole (not the involtini misnamed in the U.S.).