First taste.

Milky. Oily. Black cherries.

Hmmm.

Some tannins now. That’s nice for a change.

Belial: cute
http://www.poggioanima.com/offering-details.php?name=belial

This style of S might just be right up my alley.

Put the juice in steel containers and hang pictures of
oak barrels on the outer walls to scare up some softness.

Very light and fresh. Yum.

Last night when I was deciding upon which wine to
dream about Sangiovese came to mind just because
I haven’t had one for a while. I didn’t know I had
THIS ONE and I certainly didn’t know I would be drinking
it today.

This is better than a dream.

Lunch will be cheese/onion/black olive enchiladas, but it can
wait.

I’ll have the Black Cow made with cherry cola while I wait
for hunger to ensue.

I would like to taste test this one against a “similarly prepared”
Nebbiolo; to see if I could tell which is which.

This is REALLY GOOD.

I just did a “cursory review” of MLF (again) to see if I can
imagine how this wine got its “smoothness”.

TMI…

The wee bit of oak might have done it. I’ll go with that
unless informed otherwise.

I assume the beautiful ruby color is a testament to the
minimal oak treatment.

I would normally expect a “washed out brick” color from
S, but that might just be my imagination. It knows no
restraint.

Finally, lunch happened and I’m trying to creep up on
the 375ml mark as slowly as I can.

Did I say that I REALLY LIKE THIS ONE? Sheesh.

What is it???

The color in the glass continues to mesmerize.

Do wines have beauty contests?

I’m going to put the screwcap under my pillow tonight.

I suppose I should hammer it flat first…

Wife: Why are you ears bleeding this morning?
Husband: I had a great Tuscan wine yesterday.
W: That makes your ears bleed?
H: Yes, but it doesn’t happen very often.
W: Maybe you should quit drinking wine.
H: I do!
W: When?
H: Every day after lunch.
W: I mean for good.
H: Define “good”. Where’s that jar of alum?

Day Two…

Not so milky/oily today. I suspect the original
sensation was a knee jerk response to that glass etching
B-Villages.

I’m just having MORE sauteed asparagus today so the wine
will be “challenged”.

This seems to “scare up” a different set of taste
sensations in the wine.

I still feel some tannins, but there is a flavor that
is eluding me.

I have a few more glorious sips left so we’ll see
if I can come up with something.

Maybe TJ (the pres.) wasn’t off base. The “state dinner menu”
should consist simply of a list of AOCs and vintages.
If you’re hungry, stop at Jimmy John’s on the way over.
Macron’s driving the forklift down Pennsylvania Blvd
to deliver desert.

I give up. The wine is just plain good. I can’t stop
daydreaming.

Is wine getting better, or am I just an easy mark?

Now I’m imagining a Tuscan Merlot that fits MY palate.
Maybe a blend. Maybe I’m ready to try a “super Tuscan”
if I can afford a good one and it’s not too “heavy”.

Since the drool spigot is fully open, what about Maremma?

There’s a big question mark in my brain for this area and
as I read about it (to refresh my memory), it seems
VERY INTERESTING.

My concern is that Maremma wines might pack some serious heat
or be “leaf challenged”.

Just a few sips left of the PA Sangiovese. The milky smoothness
is back. Just a “soft touch” sort of thing.

I would normally taste strawberries in a Chianti/Sangiovese wine.
Not so much with this one. That’s a surprise given the 90% SS treatment.

The fruit is darker, but I’m still having a problem pinning it down.

I need more of this wine to do a proper evaluation.

TO BE CONTINUED. Hopefully.