I love Chianti Rufina. It's a region northeast of both the Chianti Classico region and indeed west of Firenze. It tends to be a little leaner, lighter in body, and crisper than Chiantis from the Classico region, and this one is true to its type. They can be extraordinarily food-friendly wines.Bright color of spectrally-pure ruby. Fairly animated nose of crisp cherries and cherry liqueur, along with the prototypical Chianti minerally earthiness I refer to as "schisty gravel." Crisp, aggressive, high-toned flavors of stony minerals and cherries that linger, gradually (and this is unusual) molting from more minerally into more pure cherry as the finish goes on. Usually, it's the other way around with most wines. Nice crisp but unobtrusive acids, and some very fine-grained but puckery tannin comprise the physical characteristics. A very notable value at $9.99. Got this at The Italian Store on Lee Highway in Arlington. Imported by Kysela Pere et Fils. B+.
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