My first taste of the 2017 San Nicola from Campochiarenti, following its arrival last week. I am never sure whether to decant a wine such as this, but as I was longing to try the wine, I decided against it this time. With a minimum of 85% Sangiovese, the ruby colour that swirled in my glass showed up well, with a translucent appearance.
On the nose, my initial reaction was that maybe a decant would have been worth a wait, as while I could smell the cherries, there was a residual aroma of gamey-ness lying behind the fruit, with a spicy-ness tinged with tobacco.
Again on the palate, the cherry and redcurrant fruits were there, but there was that underlying bitterness, synonymous more with a Burgundy, of the farm, as the soft tannins merged with the acidity levels, balancing each other out, leaving a medium plus body in the mouth, and a lengthy finish, with hints of tobacco left in the mouth, and black pepper on the plate.
As the evening progressed, and the bottle lightened, the farmyard dissipated, leaving the fruit far more prevalent, and the finish mellowed into a pleasing residual, the wine opening up wonderfully well.
Although youthful, and will clearly benefit from resting in the cellar for a while, with a decant, and allowing some breath, the wine opens up to an excellent drink right now.
Comparing it to the 2016 I was drinking last year is difficult, and with no more 16 in my cellar, I cannot do a direct comparison. Looking at my notes, I see that I decanted the 16 and it drank superbly, so, this is where I will go, and allow some air when I uncork the next bottle of this wonderful wine.
The Long Wine Road 