Winery - Casaloste
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* Expert NoteJanuary 12, 2012
Muscular, with earth and mineral notes to the cherry and currant aromas. The palate is more open and less dark than the bouquet, with raspberry and plum fruit. The finish is drying and hard, with a bitter chocolate note. This wine is definitely firm and structured, nicely done, but rather tough. —M.S.
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* Expert NoteJanuary 12, 2012
Friendly for a Chianti, with open aromas topped off by bacon, leather and bitter chocolate. Masculine enough, but not hard. The palate is bulky and filled with berry and plum flavors. Lasting, long and juicy toward the end, with firm tannins that act as pillars for the wine.
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* Expert NoteJanuary 12, 2012
The nose is grainy and dense, with short fruit aromas and iodine. The palate is grippy and loaded with dark, rubbery plum notes. Sharp and lean on the finish.
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* Expert NoteJanuary 12, 2012
What begins as cheesy and astringent gains clarity with time. The nose ultimately turns toward bacon and cedar, while the toasty palate offers red plum and plenty of lemony oak. Intense and brightly fruity, but arguably a touch too zesty for its own good.
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* Expert NoteJanuary 12, 2012
A finely rendered barrique-style wine, with an elegant menthol-cedar-toast nose. Medium-weight and smooth, it displays black-cherry, chocolate and licorice flavors, and velvety tannins on the long sweet-and-sour finish. The overall profile is dark, but the fine fruit holds its own against the heavy oak. One of the few certified organic Chiantis, this tastes good now and should improve over the next two to four years.
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* Expert NoteJanuary 12, 2012
The nose of this organically grown Chianti has attractive and balanced dark-berry, violet and saddle-leather elements, along with a lavish dose of toasty oak. In the mouth the wine is full but carries a bit of an edge, and the heavy char of the oak really takes over on the palate and into the long finish.
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* Expert NoteJanuary 12, 2012
Oaky for sure, with a strong whiff of coconut and butter on the nose. The palate is fairly pure, with bursting cherry fruit pouring it on prior to a layered finish of tannins, wood, vanilla and licorice. This could make for a good fireside wine, given its fullness. —M.S.
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