Full and brilliant red-black color, showing very rich aromatics combining savory Tuscan herbs, fresh red cherry, pomegranate, with mocha, wild berry and currants on the nose. Feminine, yet structured with sweet, focused red plum notes and hints of cranberry from the Sangiovese mingle with the expansive, spicy black pepper and black cherry of the Bordeaux varietals. It is an elegant, complex wine, with good depth, volume and balanced with velvety tannins providing length and a smooth, lingering texture.
92 pts - Rich Cook, WineReviewOnline
"This is a big, structured wine that needs some time to integrate and evolve, but a recent sample shows exciting promise. Blackberry, cherry, red meat and dried herbs are beginning to peek through the dense tannin and acid profile, and some time in the glass really brings out the aromatics. I’d bet on this being a trophy wine in five or six years from now."
91 pts - Roger Beery, Bacchus and Beery
"Give this baby 30 minutes to an hour in a decanter to reach its masculine greatness. A rich bouquet of dark cherry, raspberry, and dark spice. A full mouth-feel with balanced tannins and moderate acidity. Flavors of black cherry, blackberry, red fruit, toasty vanilla spice, and new oak. A long, rich finish with hints of cafe mocha."
90 pts - Martin Redmond, Enofylz
"Ruby red color with inviting cassis, black cherry, cedarwood, and dried rose aromas. On the palate, it’s medium bodied and persistent with vibrant acidity, and dusty well integrated sweet tannins. It shows cassis, blackberry, and spice flavors underscored by an appealing minerality. Drinking well now, but should be even better with aging!"
89 pts - Marc Hinton, Enobytes
"Feminine in style, it showcases rose petal, raspberries and red fruit in the glass. The complex, textural mid-palette is harmonious; soft tannins play in the background leading to a crescendo of acidity that carries through to the medium-long finish. What is the perfect pairing? A grilled veal chop served with polenta wild mushroom ragout and balsamic marinated grilled escarole."