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2004 Monsanto - Chianti Classico Riserva Sangiovese - Italy - Tuscany - Chianti - Classico - Red

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Italy - Tuscany - Chianti - Classico

Red Sangiovese
Drink Dates
Comm: 2010-2014 VF: 2006-2014

Author Anthony D526
Site / Blog   Trust Rating 99.16%
Tasted On 07/31/2012
Drink Dates 2010-2015

Bright garnet in color. Raspberry, red currant, raisin, smokey, spicy aromas. Medium bodied. Angular lean texture. Tartness from fairly high acid but this is softening with bottle age. Medium finish.

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Author PurpleTeeth
Site / Blog   Trust Rating 99.262%
Tasted On 05/17/2012
Drink Dates 2010-2015

This wine's pale, translucent robe gave no clue as to how full it would feel on the palate. It had just reached the point at which it was beginning to develop tertiary (third-degree) flavors. In the mouth, it felt light and delicate but its flavor compounds and bouquet were astonishingly complex, showing dried cherries, faded roses, spice and minerals: a perfect match for homemade Linguine in Red Clam Sauce. I had stashed this bottle away and forgot about it for several years, but was glad I did. The wait was worth it; my patience paid off.

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Author Litig8tr
Site / Blog   Trust Rating 94.693%
Tasted On 12/25/2010

Nice medium bodied Chianti. Great with tomato based Italian dishes.

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Author maskaggs
Site / Blog   Trust Rating
Tasted On 02/15/2010
Drink Dates 2010-2014
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Author Montalcino
Site / Blog   Trust Rating 77.778%
Tasted On 04/02/2009

Too young

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Author SAW
Site / Blog   Trust Rating 98.969%
Tasted On 03/16/2009
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Author Jeffrey M989
Site / Blog   Trust Rating 97.434%
Tasted On 01/26/2009

A nice wine with red sauce Italian food. Not that great for drinking alone -- acidic

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Author Rossboss
Site / Blog   Trust Rating 100%
Tasted On 10/27/2008

Tight at first, lots of acidity then really opens up. Black cherry and vanilla prominent, toasted oak on the finish. Could have benefited from decanting. Ate with pizza (Zachary's). Dark brick red. Medium bodied, long finish. 90% Sangiovese, 7% Canaiolo, 3% Colorino. Good everyday wine goes well with red sauce foods. 2nd taste: Used Vacuvin to seal and refrigerated 48 hours. Wine came almost to room temperature before drinking. Dried fruit and vanilla permeate. Little acidity remains. Medium finish.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.