Purple in color. The nose has dark cherries, spice, and cedar. On the palate, this has nice acidity. Big, black cherry fruit. Fruit forward. Some tannins. Drinks easy. Seems more modern in style. Still has some development left in it though. It should gain in complexity.
Chianti. The name for some evokes thoughts of cheap wine. Not so fast. This is one of the best Chianti's one the market. Not so cheap but well priced at around $45 per bottle. This is a world class wine. Ruby/purple in color. The nose is great. Cherries when young but with time it develops tea leaves and forest floor notes. Also some sandal wood. On the palate, this has a great backbone of acidity. It really needs a decade or so to hit its peaks but even young is delicious. With time, it has layers of cherries, dried cherries, hay and earthy notes. Great with food but can be
This is really drinking quite well right now. I had been told it might be past prime, but this bottle, bought on release and well cellared was about as good as one could expect. Ruby in color. Very pretty nose of cherries, tar, and slight roses. On the palate, this has layers of fruit, dried fruit and earthy forest floor. Great acidity. Nice finish. Worked perfectly at the dinner table. No hurry on this but this is at or close to peak.
I wondered if this were past prime, but no, it is drinking beautifully (at least this bottle). Ruby/purple in color. The nose has cherries, dried cherries, sandalwood and tea leaves. On the palate, this is medium bodied. complex and layers of cherries, dried cherries and forest floor. Great acidity. Perfect at the dinner table. Long finish. Everything I want out of cellaring a wine for 20 years. Still fresh and vibrant but also mature and complex. Certainly no point in waiting on these.
It can be hard to find a time to open these kinds of "orange" wines. I love them but they are not for everyone. This is a white blend of grapes that is fermented, on the skins in amphorae and then finished in barrels. It has Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling. These kind of wines are best served at cellar temperature. Golden brown in color. The nose is oxidized but also has some apple cider, slight citrus and even a floral note. If oxidized wines bother you, stay away. I found the nose vibrant. On the palate, this is also vibrant and full of energy. Apple cider
This is always one of the best values out there in red wine. It drinks like a mini-Barolo. Ruby, clear and bright. The nose has roses, slight earthiness and cherries. With air, some sour cherries emerge. On the palate this is complex and layers of sherries, earth and tobacco are found. Great acidity. Nice finish. At eleven years from vintage, this seems at peak but has at least five or six years left. Current vintages are still available all over for under $25 per bottle. Great with food.
Deep ruby in color. The nose has dark cherries, some smoke, some leather and a bit of spice. Great silky but full texture. On the palate, dark and sour cherries with some forest floor. Shows a nice complexity. It opens beautifully in the glass. Great with food. Long finish. This wine has soul.