A fluid and supple red, yet offers grainy tannins to support cherry, raspberry and spice flavors. On the slimmer side, yet balanced. Best from 2013 through 2019. 15,000 cases imported.
The 2009 Tignanello is quite beautiful. Cedar, graphite, sweet herbs, licorice and leather add complexity to a core of highly expressive red fruits. The 2009 impresses for its energy, drive and focus. Today, the 2009 comes across as slightly understated relative to many recent vintages, especially 2007 and 2008. There is a silkiness and polish that is reminiscent of the 2004. Tignanello is 75% Sangiovese, 20% Cabernet Sauvignon and 5% Cabernet Franc from vineyards in San Casciano Val di Pesa, one of the most evocative hillsides in all of Italy. Anticipated maturity: 2017-2029.
Black currant, bilberry, violet and spice flavors align in this luscious red, which is well-balanced and integrated, with a lingering aftertaste of sweet fruit and spices. Sangiovese, Cabernet Sauvignon, Merlot and Syrah. Drink now through 2018. 54,000 cases made.?B.S.
The 2009 Chianti Classico, 100% Sangiovese, is a gorgeous, deep wine endowed with serious richness. Dark plums, black cherries, licorice, new leather and menthol are some of the many notes that take shape in the glass. A firm, structured finish rounds things out in style. Anticipated maturity: 2012-2019.
The 2009 Barbera d?Alba Vignota emerges from the glass with layers of radiant fruit. Dark berries, flowers and sweet spices come together beautifully in this fleshy, engaging Barbera. Anticipated maturity: 2011-2014.
Brilliant ruby red in color, this wine displays a vibrant nose of cherry, and red berry fruit, interwoven with hints of aromatic herbs, truffles, cardamom, rose petals and new earth. In the mouth, the expression of fruit is an energy-laden progression of red berries, chestnut, and earthy/spicy elements, backed up by rounded tannins, with a perfect pinch of invigorating acidity on the finish. A wine of exceptional elegance and finesse, this wine is a wonderful expression of the world-class terroir of Fattoria dei Barbi. Although completely ready to drink now, it has the potential to improve with short-term cellaring of 12 to 18 months.