Baked plum, toasted oak and oak-driven spice aromas dominate the nose and carry over to the dense, extracted palate along with notes of licorice and dried black cherry. This lacks the freshness and fruit richness needed to stand up to the overwhelming oak. You'll also notice the heat of evident alcohol that throws it even further off balance.
Italian Editor Kerin O’Keefe reviews all Italian wines for Wine Enthusiast. Previously she wrote regularly on Italian wine for Wine News, World of Fine Wine and Decanter. She is the author of Franco Biondi Santi: The Gentleman of Brunello (2005), Brunello di Montalcino: Understanding and Appreciating One of Italy's Greatest Wines (2012) and Barolo and Barbaresco: The King and Queen of Italian Wine (2014).Email: firstname.lastname@example.org.