Brunello di Montalcino

2002 Baroncini Brunello - this was the tough year in which most vintners made Rosso instead of releasing a Brunello. It was lean, ripe, light and juicy. There was a stewed tomatoes feeling with a dark spurting blood rim. Jason from Epic tasted Kris and me on this in the cellar. Last tasted 9/6/07 Drink now-2015 

2001 La Fiorita Brunello - Kind of lean with truffle-soft edges. It wasn't over extracted, had nice backbone with funky old world earth characteristics. This gives the 01' Altesino Brunello a run for its money. Last tasted 2007 Drink now-2013 

2001 La Fiorita “Reserve” Brunello $150– there’s that cherry Lindens cough drop again. This time, I taste saddle-leather and there’s some type of pretty lavender quality. It’s not as funky as the '01 Poggio and it’s a bit more extracted. Who cares? I can drink so much of this and it’s got enough acid and backbone to age. Last tasted 9/25/07 Drink now-2020 

2001 Poggio Antico Brunello di Montalcino $150– Cherry saddle-leather and a little barnyard made this the perfect wine. It tasted like it could’ve rained for the last part of the harvest. It had a wet mold character that somehow attracted me. Last tasted 9/26/07 Drink now-2015 

2001 Caprili Brunello $145– Black pepper and Lindens cherry cough drops with licorice flavors. Last tasted (9/26/07) Drink now-2015 

1998 Brunello "Sugarille" Gaja - a tomato Christmas tree that had pine scented aromas. Tasted with Kris in Casanova's cellar. Still too young. Last tasted (8/10/07) Drink now-2016 

1997 Brunello - La Sirena - This seemed lean with vanilla nuances from the use of French Oak. It had enough acidity to dry out my mouth enough to make me salivate. The tannins were present, but they were too soft to be like a Cabernet. The oak didn't remind me of coconut or dill; it had to be French Oak. I thought it could be a Super Tuscan, but it was lean and really easy to drink. It was the first bottle we finished. It had black pepper and was a little brambly. Alexis approved and Ted guessed the varietal just by nosing it. Last tasted 9/4/07 2007 Drink now-2015 

Chianti

2004 Coltibuono Sangiovese (blend) - Chianti Classico, (Tuscany) Italy
Tomatoes seem to poke their way into a lot of different foods. That’s why you need a wine with enough acidity to balance things. On another note, tomatoes can flatter astringent wines that would normally seem sour. Last tasted 2007 Drink now-2010 

2003 Chianti Ruffina "Nippozole" Frescobaldi-Mondavi - lean, focused, with a cedar cherry-earth and high acidity. A nice dry finish that could hold up to some acidic tomatoes or even artichokes, pretty versatile. Last tasted 2007 Drink now-2011 

2001 Casisano Columbaio Sangiovese - Brunello di Montalcino, Italy Sangiovese isn’t as light as a Pinot or as heavy as Cabernet. With saddle leather, black licorice, menthol and stewed tomato traits, the wine is a lot like food. It’s so good you can’t even taste the alcohol. In my experience, if people can drink without getting wasted, they drink more and… spend more. Last tasted 2007 Drink now-2010 

1996 Badia Coltibuono, Chianti - This lean mean Tuscan clawed out the sides of my mouth and made me salivate for Rio Grill's Carpaccio. It was showing more like a left bank Bordeaux because of the cherry tobacco nuances it displayed. Real focused and held together. If I had picked up on the high acidity and stewed tomato nuances I would've pegged this wine. Oh well. Last tasted 2007 Drink now-2010 

1988 Campaccio Super Tuscan - Real Bordeaux-like traits but way lean, focused and friendly. It got the black pepper nuances while I was having the carpaccio with greens peppercorns. Truly a perfect pairing. This was so lean and sleek like a blade but had such a friendly velvet material you just want to touch. Lots of dry earth with a youthful exuberance that surprised me for such an old wine. Cigar box but definitely some black olives. Last tasted 2007 Drink now-2009 

1964 Monsanto Chianti - Real mushroom nuance with cherries and barnyard. The tannins were still present and the finish was surprisingly long. The fruit was barely present but the wine had enough acid to dry out your mouth. Last tasted 2007 Drink now 