Decant Stop Tasting Wine Blog

Is this Borolo?  Sure tastes like it.  This is a massive and serious wine!  We had it with our Valentine’s dinner.  Before the pour i wiffed the cork and got really excited… but let’s not get ahead of ourselves!

Color, to me, was the perfect “wine color”.  Rika called it garnet, I call it dark ruby.  Not opaque, but dark… with a typical tasting amount in your glass you can just see a candle’s light through it – beautiful.

The bouquet was awesome, the best we’ve experienced in a long, long time.  Bright and deep fruit, cellar full of old casks, forest, little sulfer, and one of my most favorites, a bouquet of mixed flowers, primarily roses… and perhaps a note of citrus.

On the pallet there’s black cherry, strawberries, raspberry, and plum, with a vegetal aspect (very ballanced)… Then comes dark chocolate and a nice subtle barrel integration, deliciously perfect tannins, and some slight citrus mix.

The finish is about 20 seconds long, but seems longer because it evolves and keeps you entertained.

This is a wine for the intellectual wine lover… Very thought provoking, as well as emotional… And that isn’t the event mood talking.

Rating:  94

Price:  $35 (Retail is $65)

K&L: 92 points Wine & Spirits “A small dose of cabernet sauvignon adds depth to this wine, but doesn’t obscure sangiovese’s power. Together they give the wine a lithe and gentle touch, the flavors of fig and mint melting into the chocolate of the tannins. It’s firmly rich, impressive now and probably at its best in another four to six years. – By Joshua Greene” 4/1/2006 91 points Wine Spectator “Jammy and spicy with hints of vanilla. Full-bodied, with velvety tannins and a long finish. Rich and fruity. Generous. Sangiovese and Cabernet Sauvignon. Best after 2006. 1,000 cases made.” (10/05) 91 points Wine Enthusiast “Lovely flower, mineral, baked cookie and cherry aromas are lusty and inviting, and the palate is exceedingly fresh for a 2003. The fruit is snappy, legitimately healthy and tight. Finishes with chocolate and ripe tannins. Excellent stuff, and it should be at the price. – By Michael Schachner ” (9/1/2006)