Fattoria Di Basciano Chianti Rufina Riserva 2006, Docg

Chianti Chianti
Tuscany, Italy

$17.95 (209478)

  • None
     
  • Cellar
  • 9090

90 pts
9
January 08, 2011

Critic Reviews (1)

John Szabo, MS
John Szabo, MS

Spicy, woody, earthy, with plenty of pot pourri, dried herb, red and black fruit in an above average complexity...

Sign In to see Critic Reviews. Not a Member? Please Sign Up.
Sign In to see Critic Reviews. Not a Member? Please Sign Up.
  • Thumbs-up (0)
  • Thumbs-down (0)

Community Reviews (8)

Dan Trcka
Dan Trcka

The 2006 Fattoria Di Basciano Chianti Rufina Riserva, originally sold for $25.95 and now for $19.95, is medium bodied, INTEGRATED to aged wine, with intense aromas of dark chocolate, smoke, leather and vanilla on the nose and red currant and cherry on the palate. It is tannic (decant for 1 to 2 hours) and the finish is medium to long. It is good to drink now or can be held for 5 more years. My impression: BEAUTIFUL, 91 pts - and would have been a recommended buy if still widely available (in fact, I thought this was October 15th release). Tasted Oct/11.

If you would like to see wines I recommend and that are still available at the LCBO, please visit this link (listed in my profile):

http://www.winealign.com/wino/dantrcka/recommended-wines-you-can-still-buy

9191
  • Thumbs-up (0)
  • Thumbs-down (0)

Visit my website www.grapeselections.com
iveyman
iveyman

A nice Chianti rufina Riserva from Tuscany blended with 93% Sangiovese and 7% Colorina. This riserva then spent 18 months in oak barrels and then another year in the bottle. it is full-bodied, dark colour, with rick aromas of dried fruits, vanilla and raisin. Rich and smooth tannins. i like it.

9090
  • Thumbs-up (0)
  • Thumbs-down (0)
Gaby Israel
Gaby Israel

90+(?)-needs more time. beautiful texture. silky. meaty. riped black fruits. prunes. dusty tannins. long finish.
excellent by itself but great with roasted beef.

9090
  • Thumbs-up (0)
  • Thumbs-down (0)
Stephan W
Stephan W

Very nice Chianti which greatly benefited from over an hour of decanting. Wished I cellared it a bit longer and found out what it would have become :). Tasted July 2012.

9090
  • Thumbs-up (0)
  • Thumbs-down (0)
Mark Lesniak
8888
  • Thumbs-up (0)
  • Thumbs-down (0)
Marc Joly
8787
  • Thumbs-up (0)
  • Thumbs-down (0)
Craig Osborn
Craig Osborn

Tasted December 2011.

8686
  • Thumbs-up (0)
  • Thumbs-down (0)
Geoff S-G
8383
  • Thumbs-up (0)
  • Thumbs-down (0)