Badia a Coltibuono Sangioveto 2006
Serve with ribollita (Tuscan bread, bean, and vegetable soup), pheasant, wild game, and stews. Aged cheeses and chocolate.
The 2006 Sangioveto di Toscana is a big, full-bodied wine bursting with super-ripe fruit. French oak adds considerable volume, richness and sweetness. Though texturally quite beautiful, there is an element of ripeness in the candied fruit that I don’t typically associate with this bottling. Ultimately, the 2006 Sangioveto doesn’t quite capture the pedigree of this important Tuscan vintage, even if the long, caressing finish compensates for some of the wine’s shortcomings. Anticipated maturity: 2010-2018.