Winemaker Notes
Blend of Cabernet Franc and Petit Verdot.
Professional Ratings
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Decanter
The vines were coming of age in 2011, a year of near-perfect growing conditions. This has a lovely bright, enticing nose with aromas of cassis, exotic sweet oak spice, coconut, dark chocolate, tar and woodsmoke. A super-silky first impression is filled out with flavors of blackcurrant, licorice, dark chocolate and herbs. It's in a slightly austere, sulky teenage moment right now, the firm tannins closing down the fruit, but there's plenty of pleasure to come with a little more time.
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James Suckling
A firm, sexy red with minerals, blackberries and rose petals. Full body with ultra-fine tannins and an intense finish. So long. The hot-stone character and ripe fruit go on for minutes here. The most complex, refined Lodvoico ever.
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Robert Parker's Wine Advocate
Mostly Cabernet Franc with small quantities of Petit Verdot, the 2011 Lodovico is a monument to a man. This is the newest edition to Lodovico Antinori’s Biserno portfolio and the results are just as burly, extravagant and sophisticated as the man behind the bottle. This canvas is covered in large brush strokes of cigar ash, dark fruit, tobacco and dark chocolate. It sports very wide shoulders and a muscular build that is supported by a firming tannic structure. This wine should be put aside in your cellar for a decade or longer.
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Wine Enthusiast
Aromas of graphite, black currant, plum, cedar, blue flowers and tobacco emerge from this full-bodied red. Made with Cabernet Franc and a drop of Petit Verdot, the structured palate offers blackberries, licorice, clove and a toasted note alongside velvety tannins. It shows great finesse, especially for the torrid 2011 vintage. Drink 2016–2026.
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Wine Spectator
Polished and harmonious, with black currant, black cherry, licorice, herb and vanilla flavors. Concentrated and intense, with a sense of elegance. Offers a fine, saturating finish. Cabernet Franc, Merlot and Petit Verdot. Best from 2016 through 2027.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.