"Grown at estate vineyards near Castellina and Radda, this is a sleek expression of sangiovese (blended with 5 percent merlot). It feels foresty and cool, with plump black raspberry flavors and exotic spice held firm by dense tannin. The structure is what's most apparent now, although with air those tannins begin to feel luxurious and strong, the fruit finely focused and lifted. A modern and well built normale-level Chianti Classico, this should be cellared for a few years, then served with braised pork shoulder." 92 points - Wine & Spirits, April 2008
"Consulting oenologist Carlo Ferrini oversees winemaking at Brancaia, which owns vineyards in the Chianti Classico and Morellino di Scansano zones. The Chianti Classico 2004 (95% Sangiovese, 5% Merlot) saw 16 months’ aging in French oak. It presents a darker side of Chianti Classico, with black cherry and licorice notes that flow from its rich, weighty frame. Made in a plump, juicy style, it is sure to provide much pleasure now and over the next several years. Anticipated maturity: 2007-2014." 89 points - Robert Parker's The Wine Advocate, Issue 171
"Medium-deep ruby. Slightly overripe dark plum and Bing cherry aromas are given welcome lift by a hint of volatile acidity. Lovely, fresher red fruits on the palate, with suave tannins and a lingering minerally, balsamic finish. I'm not sure this exhibits much territorial character or that I'd even pick it as a mostly sangiovese wine, but it's delightfully well made and will have plenty of admirers." 89 points - Stephen Tanzer's International Wine Cellar, Aug 07 | 
