Robert Parker
Badia a Coltibuono, 2006 Badia A Coltibuono Chianti Riserva
90
"The 2006 Chianti Classico Riserva is a good deal firmer and fresher than the 2007 Chianti Classico, as one might reasonably expect. The fruit moves towards the darker end of the spectrum and a dash of French oak contributes structure. Licorice and new leather nuances add complexity on the finish. As delicious as this is, it isn't significantly better than the straight 2007 Chianti Classico. Anticipated maturity: 2009-2016."
–August 2009
Badia a Coltibuono, 2006 Badia A Coltibuono Chianti Riserva
90
"The 2006 Chianti Classico Riserva is a good deal firmer and fresher than the 2007 Chianti Classico, as one might reasonably expect. The fruit moves towards the darker end of the spectrum and a dash of French oak contributes structure. Licorice and new leather nuances add complexity on the finish. As delicious as this is, it isn't significantly better than the straight 2007 Chianti Classico. Anticipated maturity: 2009-2016."
–August 2009
Badia a Coltibuono, 2006 Badia A Coltibuono Chianti Riserva
Stephen Tanzer
Badia a Coltibuono, 2006 Badia A Coltibuono Chianti Riserva
91
"(A 90/10 blend of sangiovese and canaiolo nero; 24 months large oak casks, none new; 28.6 g/l dry extract; 14.5% alcohol; from organically grown grapes) Bright medium ruby-red. Ripe aromas of red cherry, black plum, herbs and minerals. Firm dark berry and red cherry flavors are precise and tightly wound, unfolding slowly at the back to reveal sweeter raspberry and blueberry nuances. Leaves a tangy, slightly austere quality behind on the long, mineral-driven finish."
–Jul/Aug 2010
Badia a Coltibuono, 2006 Badia A Coltibuono Chianti Riserva
91
"(A 90/10 blend of sangiovese and canaiolo nero; 24 months large oak casks, none new; 28.6 g/l dry extract; 14.5% alcohol; from organically grown grapes) Bright medium ruby-red. Ripe aromas of red cherry, black plum, herbs and minerals. Firm dark berry and red cherry flavors are precise and tightly wound, unfolding slowly at the back to reveal sweeter raspberry and blueberry nuances. Leaves a tangy, slightly austere quality behind on the long, mineral-driven finish."
–Jul/Aug 2010
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