Peter van den Besselaar

9.0

Vintage 2015 — 3 years ago

Ceccherini Cristiano

9.0

@Chris MacLean not sure this is exactly the same label you had with @Sarah Bignami
I did sourced it from callmewine and i am happy enough though
What fascinated me was the corrispondence with the territorial elements so common in the surrounding
I found raspberries and wild apples, licorice, elderflower and fennel seeds and these are all parfumes you meet in the area
The tannin was lean and there is a nice mineral too.
Fairly long and enjoyable
It needed time to open up
Definitely worth the money
😊🍷🙏
Thanks @Chris MacLean and @Sarah Bignami
And thanks to Armando Castagno too — 4 years ago

Ben Cator

9.0

A lighter Chianti but that's what I prefer. Still goes very well with typically Tuscan food though. — 9 years ago

Aldo Mussio

9.0

Giallo oro con bolla mediamente fine è persistente. Al naso profumi di brioche calde, appena sfornate e note ossidative eleganti, caramella d'orzo, miele di castagno. Bei sentori di sottobosco, un po' corto bel finale. — 11 years ago

Tyler Felous

9.3

Lovely. Drank over two nights. Aroma built nicely, warm on the way down — 4 years ago

Peter Coulthard

9.7

Italy. Definitely one to have again. Delightful flavours. — 6 years ago

Lily Thalheimer

8.9

fun orange with medium+ tannins, tangy aftertaste — 7 years ago

Paco Suro

8.9

Terrific value. Dry. Light light hint of sweetness. This is a great summer Rose. — 9 years ago

Matt Konopka

9.4

Deep salmon color, rose petals In nose interesting Syrah rose. Enjoyed it! — 4 years ago

Riccardo L.

9.6

Fantastic beer. If I could only drink one more for the rest of my life it would be this. Craft beers these days are so hoppy, but this one has a really nicely balanced creaminess to it. Beautiful stuff. — 6 years ago

John Rollins

9.3

Drinking beautifully. — 8 years ago

Randy Fuller

9.2

The Ziobaffa Toscana is made from grapes organically grown in the Poggio al Casone vineyard, 80% Sangiovese and 20% Syrah. Visually this wine is a black hole - no light gets through at all. Aromas of black berries, plums and currants are soaked in a savory setting of cigars and spice. The palate is fresh and lively, with enough tannins for anything Bolognaise, for sure. You might even grill a steak for it. Dark fruit flavors are laced with a leathery licorice layer that does not disappoint.

I paired it with an amazing cheese by Italian cheesemaker Beppino Occelli, Occelli al Barolo. After nine months of aging, the wheel is coated with a Barolo grape must, then soaked for two months with another wine called Langa Marc. The Sangiovese fits nicely with the Nebbiolo influence of the cheese. It also plays very well with Occelli’s Testun al Foglie di Castagno, which is wrapped in chestnut leaves. — 10 years ago