Winery - Castello di Poppiano
* Expert NoteJanuary 12, 2012
You’re going to love this minty, ultra-stylish red from Ferdinando Guicciardini, which boasts a nose of sage, cardamom, chocolate and pure fruit. The mouth is deep and ripe, with delicious blackberry and boysenberry flavors. Finishes woody but satisfying. Drink after 2005.
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* Expert NoteJanuary 12, 2012
Deep and dark, with extracted black-fruit aromas as well as bacon and grilled meat. The flavor profile runs toward beets and blackberry, while there is plentiful sweet oak on the finish. The mix of tannins, acidity and oak seems just about perfect, but the flavors don’t seem entirely pure or integrated. Maybe time will bring it together. —M.S.
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* Expert NoteJanuary 12, 2012
This wine just doesn’t have it. It mixes tobacco and green bean aromas and the result is something akin to clove. Which doesn’t sound bad, but is it Syrah? The mouth features pickled fruit and the finish tosses up some burnt coffee. Even the feel is hard and unfriendly. —M.S.
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* Expert NoteJanuary 12, 2012
It seems like this 100% Sangiovese has just missed the ripeness target because while it has a solid structure and a nice mouthfeel, it also has an unwanted green streak in the nose and throughout the palate and finish. So while there’s modest cassis and plum fruit, there’s also strong flavors and aromas of green tobacco and pole beans. —M.S.
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* Expert NoteJanuary 12, 2012
Here’s a bright and tonic Riserva Chianti (made with Sangiovese and smaller percentages of Colorino and Merlot) that opens with bright aromas of forest berry, river stone and dark chocolate. The wine offers good freshness and soft, tame tannins.
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* Expert NoteJanuary 12, 2012
Tosco Forte is an easy but penetrating wine that offers balanced acidity offset by pretty aromatic nuances of wild berry, red rose and cinnamon.
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* Expert NoteJanuary 12, 2012
Sangiovese with 10% Syrah presents a united front of berry, spice, toast and cola nuances. The wine has substance and good acidity that would pair seamlessly with pork roll, pasta with sausage and tomato sauce or cheese-filled ravioli.
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* Expert NoteJanuary 12, 2012
Sangiovese, Merlot and Cabernet Sauvignon are blended beautifully to produce a wine that shows bright fruit flavors, integrated acidity, fine tannins and a soft cherry finale. It’s almost as if you can taste the basic component of each variety used in this super Tuscan expression.
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* Expert NoteJanuary 12, 2012
This Syrah-based wine, with 10% Sangiovese, boasts gorgeous harmony and elegance. Tones of charred meat, leather and sweet spice are obvious but the wine also has delicate little touches of forest berry, lavender and rose petal that make it charming as well as powerful.
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* Expert NoteJanuary 12, 2012
Floral and stone fruit aromas offer a pretty prelude to this luminous, fresh white wine. Yet the mouthfeel is lean and thin and offers good but not great persistency. It would be nice to see more Viognier from Italy.
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