Very good but not worth the price. Rosso di Montalcinos usually command a $5 -$10 premium over their cousins just to the north (the Chianti Classicos), but I tend towards the Chiantis. The clone of Sangiovese used in Montalcino, to my taste, tends towards darker, lower-toned flavors (which I occasionally crave); Chianti Classicos tend to have higher-toned, more cherryish fruit and a brighter mouthfeel.This was very dark-colored with some brickish tinges at the rim. Low-toned nose whose primary component was scorched earth, along with some dark black cherry scents. Broadly-flavored, deep-toned plummy fruit, with the back end comprising mostly scorched earth and mineral notes. Lots of tannin (although it was not harsh tannin, by any stretch). Might be better and softer in a year or 2. 86+ Was pushing $25 at Spec's on Smith. (Vinifera Imports.)
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