Toast, coffee and French oak aromas lead the nose and carry over to the one-dimensional palate along with dried cherry and a hint of dill. Soaring alcohol throws it off balance. Give the raspy tannins another year or two to soften then drink before the fruit dries up completely.
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.