Day 1 - Slow oxygenated in bottle for 2 hours. 13.5 alc. 85% Sangioveto, 15% Malvasia Nera aged 24 months in French oak (50% new). Red currant with some herbaceous and fennel accents. Ruby with slight brick edges. Nice piquancy on the finish. The Malvasia Nera provides more of an earthy component. A weightier style that lacks sangiovese's sweetness of fruit often found in neighboring Chianti Classico. Very muted nose. Overall impression is that this wine is not near to giving its all yet. Approachable now, but better to wait another 2 to 3 years.
Day 3 - Keeping in mind that this is my first experience with a blend of Sangioveto & Malvasia Nera, the earthiness calls for food to complement the wine and bring out its true character. Delightful with wild mushroom agnolotti. The Malvasia Nera seems to lend an interesting graphite component as well (similar to Malbec with a Bordeaux blend?). I actually prefer a more traditional blend of sangiovese and canaiolo that is typical in Chianti Classico.
No comments:
Post a Comment