Acclaim

“The nose is still a bit closed but eventually reveals black-skinned berry, dark spice, iris and a whiff of tilled soil. The palate is more expressive and downright delicious, offering juicy black cherry, raspberry jam, cinnamon and a touch of exotic spice. Firm, fine-grained tannins and fresh acidity provide the framework while a licorice note closes the lingering finish. Drink 2020–2032.” -Kerin O’Keefe, Wine Enthusiast, May 2016

“Heady scents of forest floor, ripe berry, fragrant blue flower, grilled herb and a whiff of eucalyptus emerge on this superb wine. The elegantly structured palate offers juicy wild cherry, black raspberry, star anise, mint and baking spice while well-integrated tannins provide the framework. Balanced and already approachable, it also shows good mid-term aging potential. Drink through 2026.” -Kerin O’Keefe, Wine Enthusiast, May. 2016

Cellar Selection “Aromas of ripe black-skinned fruit, new leather, menthol and a whisper of blue flower unfold on this stunning, elegantly structured wine. The vibrant palate doles out ripe black cherry, cinnamon and star anise framed in firm, fine-grained tannins. Hold for even more complexity. Absolutely superb. Drink 2022–2035.” -Kerin O’Keefe, WIne Enthusiast, May. 2016

“The 2008 Campaccio opens with a nose of inky dark fruit tinged with espresso and licorice. IN the mouth it shows densely packed black fruit with nuances of dark plum, mocha and smoked meat, finishing with ripe round tannins. Campaccio is a 50/50 blend of Cabernet Sauvignon and Sangiovese. Half the fruit comes from the Chianti Classico property and about half from the Il Tesoro property in Maremma.” -Mike Potashnik Apr/May 2016

“The 2011 Croce is an earthy wine that offers spicy, sweet dark fruit and loamy earth aromas that are picked up on the palate with additional sweet balsamic and forest floor notes, finishing dry. A blend of 97% Sangiovese and 3% Canaiolo that includes 6 different Sangiovese clones from vineyards planted and 6 thousand vines/ha” -Mike Potashnik Apr/May 2016

“Showing bright red berries with a wet earth accent, the Croce has an earthy accent. The palate shows hints of forest floor and sweet underbrush. Vinified in stainless steel and matured one year in Slavonian botti and another 4 months in French barriques.” -Mike Potashnik Apr/May 2016

“Harvested from a ten-acre vineyard on the east side of the Boscarelli estate planted to prugnolo gentile, this wine aged a year and a half in French and Slavonian barrels, the wine becoming supple and subtly spiced. Scents of woodland flowers lend elegance to the red fruit flavors, lingering with notes of mushroom and sotto bosco as the wine opens. This will improve with several years in the cellar, but it would also be delicious now with spaghetti tossed in garlic and olive oil.” -Wine & Spirits, Apr. 2016

“Ripe and fleshy, this feels like biting into a juicy black cherry, the tangy acidity giving the juice a cool sensation. Notes of thyme and tarragon add what one of our tasters called a “cheeky herbaceousness” to the pure fruit flavors. Pan-fried veal chops with lemon and rosemary would make a good partner.” -Wine & Spirits, Apr. 2016

“Dark ruby red. This is a very reasonably priced, medium weight Chianti Classico showing dark red plum and berry fruit with nuances of leather, woodsy underbrush, and spice. It’s easy drinking with good flavor and balance. A blend of 95% Sangiovese and 5% Cabernet Sauvignon from selected vineyards in different sub-regions, this wine has been made and imported since 1988 by Neil and Maria Empson. The consulting winemaker is Franco Bernabei. A Toscolo Riserva is also made but not tasted for this report.” -Mike Potashnik Apr/May 2016

“Delicate and feminine in appearance, the 2014 Rosato Pipoli exhibits a light pink color with amber highlights. This is a simple and fragrant rosé from Southern Italy that show taut tones of cranberry and white cherry backed by bitter almond and pink grapefruit. If you are looking for a thirst-quenching rosé with character and clean lines, Pipoli is a great candidate.” – Monica Larner, Wine Advocate, Apr. 2016