Castello di Bossi Chianti Classico 2001 ($$)...
Predominantly Sangiovese with a tiny bit of Merlot and Canaiolo thrown in, the wine starts out in steel vats, then ends up in French oak for 6-8 months, depending on harvest. The wine itself varies a bit within the vintage, so stay away from restaurant pricing for this one. Ruby red, with smells of aged oak, old cherries, and young violet, this wine has a great balance between tannins and alcohol, with a smooth aftertaste. This is a great, great wine, but due to the variation within vintage can be hit or miss -- most likely "hit", but don't come looking for me if you get one of the baddies.
Sunday, August 19, 2007
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Just this week we drank a bottle of this amazing Chianti that we had set aside in our cellar. Incredibly smooth.
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