Firenze, Italy; 12.5% ABV
$6 at the Berkeley, CA, store on 25 Nov. Also at Richmond.
I decanted this wine and didn’t taste it for a half hour. Even by then, it was pretty tasty, showing typical Chianti flavors of tangy riper red and tart red cherries, orange peel, some cherry pit, maybe some grape stem. At times, I thought there was a slight “spoiled fruit” character to it, although nothing I really objected to. The unusual thing about it was how soft and fruity it was for Chianti, so much so that it may even have been good from first pour. While it was not totally “soft and fruity” by California standards, it definitely lacked the tannic structure I’m used to in Italian reds. Over the next two hours, it darkened in the usual way, with redder fruits becoming more darker plum and purple grape. I thought it was a reasonably tasty quaff for the money, but not a very substantial wine. I’d guess it should be drunk within the next year, if not right away.