Has aristocratic aromas and flavors of black fruits, forest undergrowth and leather, which enhance a polished, velvety character on the palate, before firm but noble tannins.
This wine pairs well with roast beef, venison, boar and other game, and aged hard cheeses.
"The 2010 Cabreo is beautiful. In this vintage, the 2010 is defined by its weightless, gracious personality, quite a departure from previous years. An open, floral bouquet melds into dark black cherries, menthol, pine and sweet spices. With time in the glass, the wine's inner perfume becomes more present, but I would still cellar the 2010 for at least a year or two. This is one of the best recent versions of Cabreo I remember tasting. In 2010 the blend is 70% Sangiovese and 30% Cabernet Sauvignon.
Vinous / Antonio Galloni
"Offering black currant and violet aromas and flavors, this red tastes more like Cabernet Sauvignon than Sangiovese, but remains delicious nonetheless. Rosemary and sage notes add interest, while a tobacco element graces the finish."
"A blend of sangiovese and cabernet from a vineyard above Greve in Chianti, Cabreo mingles scents of black cherries and herbs in a wine that contrasts plump fruit and an austere structure. Lush red fruit meets cracked green peppercorn scents in a finish that will meld with seared duck breast."
Wine & Spirits
"This is a little jammy with dried fruits and blueberries on the nose and palate. Full body, with velvety tannins and a juicy finish. This is tannic and very rich. Speaks more Californian than Italian to me. But I am liking its robust character."