Vino Nobile di Montepulciano 2000
"This wine was 90% Sangiovese with Memolo and Canaiolo Nero grapes. It had a floral aroma with hints of cherries. On the palate, it was robust and full-bodied, with cherries carrying through to the finish."
Frank & Kate Sutherland - Tennessean - June, 2005
"Aromas and flavors include black pepper, cherry, cassis, and licorice; elegant tannins on a long finish. Cheese. Serve now, but will hold for some time."
Santé - June, 2005
"Deep red wine with an enveloping floral nose. Full bodied, dark fruit, well structured. A fine Tuscan wine to be enjoyed with hearty foods. OK to drink but will be best in 2005 and will easily cellar for five to eight years, smoothing and mellowing over time. Have this in my cellar."
Bill Van Ollefen - Greenwich Time - October, 2004
full- bodied and satisfying, with an aroma of violets and dried cherries." 90
Robert Whitley - The Record - September, 2004
"We really liked the rich, round flavors in this blend of Sangiovese (90 percent), Mammolo and Canaiolo. It's quite a mouthful of berry fruit with spice and lead-pencil notes. Full-bodied, it will do well with hearty Italian fare."
Tom Marquardt & Patrick Darr - The Capital - August, 2004
"...this is an honest Tuscan, dark, almost black in colour with black cherry fruit flavours and lots of vanilla oak flavours in the finish. It's also quite spicy."
Myles McWeeney - Irish Independent (Dublin) - July, 2004
Vino Nobile di Montepulciano 1998
"Deep garnet-light ruby red with an aroma of cedar, oak, sun-dried tomato and cherry. Medium-full with very good concentration. Long, elegant finish with nicely defined fruit, balanced tannins and lively acidity. Very nice effort from this challenging vintage."
Tom Hyland's Guide to Italian Wines - November, 2002
"The tight, foresty red-berry nose opens with airing, setting the stage for a distinct plum flavor underscored by coffee and toasty oak."
Wine Enthusiast - August, 2002
Vino Nobile di Montepulciano 1997
" When the sauce calls for red, an elegant spicy red pasta sauce might deserve a red costing more than $10. ...This was a big wine, slightly hot, perhaps from the alcohol, and very dry. The 1997 vintage was good to Italian reds, including this Tuscan blend. This wine had considerable tannins (chemicals in grapes that can make wines astringent and make your mouth pucker), which will soften in a year or two. You can drink this with red meat and hearty dishes."
Frank Sutherland - The Nashville Tennessean - August, 2003
"Big and dry." Gold Medal Red
Frank Sutherland - The Tennessean - January, 2002
"Raspberry and anise aromas; textured flavors, full fruit, black pepper, hints of spice; juicy and ripe; good length. Perfect with bruschetta, veal cutlets." ***1/2
San Francisco Chronicle - January, 2002
"Peppery aroma with a trace of clove, tart entry, but potential to age. Very Highly Recommended"
Dan Berger's Vintage Experiences - October, 2001
"Medium-Full. Dry. Bright raspberry and anise aromas; textured flavors, full fruit, black pepper and hints of spice; juicy and ripe; good length. Perfect with veal cutlets."
Gerald D. Boyd - San Francisco Chronicle - August, 2001
"...a full-bodied Italian wine with lots of forward fruit. There's a treasure chest of grape varieties: Sangiovese, Canaiolo Nero, Malvasia, Trebbiano, Pulcinello and Mammolo."
Tom Marquardt and Patrick Darr - Capital (MD) - February, 2001
Vino Nobile di Montepulciano 1995
"Ruby red. Moderately light-bodied. Balanced acidity. Moderately extracted. Mildly tannic. Red fruits, minerals. Crisp, angular flavors with a dusting of dry tannins on the finish. Straightforward."
Tastings (Journal of the Beverage Testing Institute) - July, 2000
"What you want from traditional Tuscan Sangiovese: a brooding tightness that gives way after 45 minutes, leaving delicious, vivacious currant and red raspberry flavors. When it finishes lively but warm, you know it is on the money. Balanced, with ripe tannins, so it could age well." 90
Roger Voss - Wine Enthusiast - June, 2000