Winery - Castello di Monastero
* Expert NoteJanuary 12, 2012
Round and full-bodied, with a touch of prune to the otherwise foresty nose. Tastes a bit cooked, but not enough to be a detractor. Beyond that, the plum, raisin and black-cherry flavors are deep and satisfying. Finishes expectedly rich, but with structure. Drink by the end of 2006.
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* Expert NoteJanuary 12, 2012
A small percentage of Merlot and Cabernet Sauvignon is added to this Sangiovese-based wine to add structure and softness. As a consequence, the nose is attractively redolent of sweet cherry, clove, toasted almond, espresso and new leather.
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* Expert NoteJanuary 12, 2012
A sophisticated wine with lingering tones of red berry fruit and soft spice. Thanks to its age, many of those beautiful aromas of cola and licorice are just beginning to appear.
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* Expert NoteJanuary 12, 2012
Smooth and likable, with a touch of candy, licorice and cedar on the nose. More cedar on the palate along with plum, chocolate and leather. And finally you get tannins and some acid. Sound textbook? It is exactly that. And it’s good.
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* Expert NoteJanuary 12, 2012
It’s black cherries and oak galore in this rich and very dark offering. Chocolate, espresso and sour plum flavors keep on coming and the mouthfeel is big but not bulky. The fruit is solid enough to make its presence felt through the intense toast on the long finish. Drinks nicely now; better in one or two years.
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* Expert NoteJanuary 12, 2012
Deep cherry, cocoa, and cedar aromas, and flavors of plum, black cherry and chocolate are in full play here. The even, medium-weight mouthfeel is well balanced and the long finish has fine, dusty tannins. A handsome example of the new, well-oaked style that will improve over the next three years.
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* Expert NoteJanuary 12, 2012
Dark and alluring, with tobacco, toast and mineral notes accenting the deep cherry fruit, this wine may not have the depth of this producer’s 1996 Riserva, but is still pleasurable and more forward. Balanced and even, it’s ripe and complete. Closes with interesting black tea notes and broad tannins.
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* Expert NoteJanuary 12, 2012
The real deal with a firm mouthfeel. From the start, where root beer and soy notes attach themselves to dry plum aromas, the mood is meaty. On the palate, it’s almost hard. Tannin is in the lead, and it creates a gritty sensation on the tongue and cheeks. Best with food.
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* Expert NoteJanuary 12, 2012
Here’s a compact and clean Sangiovese from Tuscany with measured aromas of black fruit, forest floor and exotic spice. The intensity of the wine is not very high, but it does offer smooth tannins and natural freshness that would pair well with easy pork or veal dishes.
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* Expert NoteJanuary 12, 2012
This is an easygoing Chianti Superiore (with small parts Merlot and Cabernet Sauvignon) that offers simple aromas of wild berries, white mushroom and spice. The wine is tart and crisp on the close and would make a good companion to pasta al pomodoro.
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