Winery - Fattoria Fibbiano
* Expert NoteJanuary 12, 2012
This is a vibrant and lively wine with a sweet portfolio of aromas including red fruit, spice, rose bud, milk chocolate and almond nut. The wine is modern and upfront in terms of its delivery and has a chewy, succulent bite. Its fruity flavors are slightly sweet and the wine ends on a bright, cheerful note.
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* Expert NoteJanuary 12, 2012
Well-toasted, with blackberry and raspberry backing up the oak on the nose. Tastes ripe and full, with plum and berry supported by big, almost thunderous tannins. Not a shy wine; offers a ton of grip and feel.
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* Expert NoteJanuary 12, 2012
Initial smoked meat and pickle aromas yield more of a deli sandwich nose than Tuscan wine, but with airing it settles to yield black cherry and plum. Those fruit flavors tay firm on the palate, which has a hard, tannic feel. Not that lush; more of a cheek blaster than anything.
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* Expert NoteJanuary 12, 2012
Small percentages of Canaiolo and Malvasia Nera help render a classic tasting wine with berry fruit intensity, cherries, amaretto and a vibrant ruby color. The wine is clean and genuine in the mouth with succulent fruit flavors, dusty tannins and good intensity.
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* Expert NoteJanuary 12, 2012
This easy Chianti Superiore opens with bright red fruit, wild berry and small but determined touches of spice, clove and cinnamon.
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* Expert NoteJanuary 12, 2012
Here’s a cheerful white blend from Tuscany (with S. Colombana, Malvasia and Vermentino grapes) that offers fresh aromas of citrus, exotic fruit, apricot and a drying touch of mineral at the back. The wine is fresh and tart in the mouth with enough acidity to pair with pasta or rice dishes.
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* Expert NoteJanuary 12, 2012
Ripe, slightly char-broiled and pure, with compact red-fruit aromas. Broader on the tongue, with tasty black cherry and blackberry. Tight and tannic, but with enough girth and glycerol to fatten it up to a balanced level.
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* Expert NoteJanuary 12, 2012
Citrus peel and chemical aromas? That’s not what the average Tuscan red delivers. And the palate is strange, with a seemingly injected wood-spice flavor. Feel and finish are not the big issues: They are O.K. But there’s something weird here, something that’s hard to put a finger on. Borderline at best. —M.S.
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* Expert NoteJanuary 12, 2012
None of the Fibbiano wines scored big, and this was the best of the lot. It’s toasty and woody, bordering on burnt. That heavy wood masks the cherry fruit that battles unsuccessfully to show itself on the palate. When someone talks about an overwooded red wine, they mean something like this. It has fruit, but also too much oak for its own good. —M.S.
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* Expert NoteJanuary 12, 2012
This expression of Sangiovese offers thick extraction and intense aromas of cherry, blackberry, vanilla, toast and spice. It’s a dense and modern wine with chewy succulence and long-lasting berry flavors. Drink it with roasted lamb or grilled beef.
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