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
In preparation for Open That Bottle Night (live, only on Palate Press; Saturday, February 26 from 7 pm - 10 pm EST), contributing editor Howard Hewitt shares some information on the bottle he plans to open for the event.
A cheerful bright cherry aroma wafts up from the glass at first. After the wine opens a bit, deeper cherry aromas and flavors carry an undertone of tobacco and earth. Tannins are moderately woody, in a pleasant way. This wine is good to sip on its own; it also works well with pasta with a fresh tomato sauce, liberally sprinkled with freshly grated Pecorino Romano cheese.
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.).
San Casciano, Tuscany, Italy - New Jersey native Anthony Finta brings wines from tiny Tuscan estates to eager U.S. consumers.