2010 Tenuta Di Ceppalano “Violetta”/ Sangiovese- Cab Sav

A few years ago, my oldest son gifted me with this Christmas present: a jeroboam of Sangiovese from the Tuscany region in Italy. I laid in a wine shelf with other big boys. When my 85th birthday arrived in October, the whole clan gathered to celebrate with me. Naturally I dragged out this aged vintage red. Pouring from a very large narrow-necked contained often causes problems. I’ve been at events where the host slops wine over and down glasses, spills good wine on table tops, or even slouches carpeting. Of course, wives love these red messes and guests pretend they never happened: good wine waste. I learned a two-fold better technique in wine pouring. Being simple, I use a DECANTER! Yep. I poured the Sangiovese from that big jeroboam into the decanter. Decanting wine is beneficial, because it aerates the wine. The Decanter is very easy to handle. Plus, I really looked cool poring fine wine from the decanter into each wine glass. Each time the decanter emptied, I refilled it from that big boy. This wine from Tuscany was sitting in my wine cellar, crying to get uncorked. The winemaker sealed it with a very fine, authentic cork. (Generally, when wine gets filtered into large bottles like a jeroboam or Nebuchadnezzar This wine aged very well on the cork. The wine poured a beautiful ruby red, had good legs, and fruity nose. The first taste was light plumb with a little floral. Later it became earthy, even cherry. I served it slightly chilled that left a soft cedar finish. The party guests must have like it too, because it was gone within the hour. The poor thing sat on our serving table, abandoned, empty and all alone. Rating: 92