Winery - La Storia
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* Expert NoteJanuary 12, 2012
Stash this away for a few years to let the firm tannins soften and mellow. That should let the sweetly ripe blackberries, cherries and currants emerge. But it’s not a longterm ager. Best 2009 through 2012.
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* Expert NoteJanuary 12, 2012
A ton of smoky, charry oak has been slathered on this wine, lending it caramel and butterscotch aromas, but it’s also terrifically fruity. Bursting with ripe cherry and black raspberry flavors that drink dry and balanced. From Trentadue.
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* Expert NoteJanuary 12, 2012
This is a softly tannic, dense, extracted and acidic wine that floods the mouth with the sharp tastes of blackberry, cherry and raspberry jam. It’s good, in a rustic way. Drink now.
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* Expert NoteJanuary 12, 2012
This bone-dry wine has rasping tannins and despite some pleasant blackberry fruit has a green herb edge of sage that gives it a leafy bitterness. Seems at its best now.
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* Expert NoteJanuary 12, 2012
A raw, rustic blend based on Sangiovese and Merlot, this wine is very dry and astringent in tannins. It’s an old-fashioned wine that’s technically without flaws.
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* Expert NoteJanuary 12, 2012
A touch of raisins and raisinskin bitterness compromises this wine. Other than that, it’s bone dry and tannic, with exuberant blackberry, black currant and dark chocolate flavors.
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* Expert NoteJanuary 12, 2012
Smooth and sleek, with velvety tannins that frame layers of black cherry, blackberry, sage, tar, coffee, and hints of chocolate, too. The finish is plush and long, toasty rich.
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* Expert NoteJanuary 12, 2012
Tannic and hot, this Zin is massive in blackberry and cherry jam, chocolate, licorice and spice flavors. High alcohol gives a burn to the mouthfeel that barbecue sauce, slathered onto chicken and beef, will help soften.
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* Expert NoteJanuary 12, 2012
So ripe in fruit, it’s almost sweet, with jammy flavors of blackberries, black cherries, blueberries, milk chocolate and sandalwood. But it’s rich in tannins, which helps to provide balance, and could develop complexity over the next six years. From Trentadue.
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