Badia a Passignano 2018 is a ruby red color. Its nose presents intense notes of ripe red fruit that merge with sweet hints of blueberries and apricots. Its bouquet is completed by balsamic sensations and toasted aromas of chocolate, licorice and vanilla. The palate is rich and flavorful, giving the wine a lengthy flavor profile.
This is a really beautiful red with cherry, blackberry, violet and chocolate character. Full and layered, yet it remains linear and bright, with an energetic finish. So drinkable now, but better in 2024.
Cherry, raspberry, plum, mineral and smoky aromas and flavors are deftly framed by spicy oak in this lush, harmonious red. There is plenty of structure, including vibrant acidity, for balance and energy on the lingering aftertaste. Give it a year or two to absorb the oak. Best from 2023 through 2033.
The limestone and clay soils of Antinori’s Barberino Tavarnelle estate gave a wine that reflects the cool, wet 2018 growing season in its lively acidity and tangy red and black cherry flavors. The wine rested mostly in Hungarian oak barrels, gaining notes of vanilla and sweet spice that enliven the vibrant fruit tones and contribute to the silky texture. Cellar time will allow those oak-derived flavors to integrate.