Il Carbonaione has an ample bouquet dominated by the scent of blackberries and currant. This is a full-bodied, warm, rich wine with an exuberant personality. The tannins are balanced and soft, yet chewy and full of vitality, supporting a persistent and lingering finish. This is a legendary, iconic wine. Recommended with red meats such as Bistecca alla Fiorentina (grilled T-bone steak), venison and aged cheeses.
"Shows very pretty sliced plum, with hints of toasty oak and flowers. Full-bodied, with a fruity aftertaste of vanilla and light chocolate. I love the perfumes in this wine. Sangiovese. Best after 2010. 2,300 cases made."
"The 2005 is a lithe, silky-textured Carbonaione, with perfumed aromatics and an attractive core of ripe red fruits. In 2005 the harvest season saw a full week of rain, which can be felt in the wine's smaller scale. Today it comes across as lacking the stuffing of the finest vintages, but this is a wine that ages well, especially in cooler years, and I am confident that will be the case here as well. For now, the wine requires at least another year or two in bottle to absorb the toasted oak that is prominent at this stage. Interestingly, the 2005 shows more overt oak aromas and flavors than the 2006, which was taken directly from barrel, no doubt owing to the quality of the fruit. Anticipated maturity: 2010-2020 "
The Wine Advocate