The Carlton Restaurant

Italian Wines Red Tuscany

ANTINORI GUADO AL TASSO BOLGHERI BORDEAUX RED BLEND’13 – A bit reticent, with black cherry, black currant and herb flavors married to a supple texture and fine-grained tannins. The long finish shows promise, but this will need a few years to flesh out. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.”……204.99

ARCANUM “VALADORNA”’09  –  Brimming with sweet cherry, raspberry, mushroom, anise and spice flavors, this is balanced and fresh, with a long, energetic aftertaste of dried fruit, spice and tea. Merlot, Cabernet Franc and Cabernet Sauvignon.”………154.99

BARICHELLO TORRAIA’12……..104.99

BELVEDERE CAMPOLI CHIANTI CLASSICO’15………76.99

BRANCATELLI GUISEPE SYRAH’09 ……..124.99

BRANCATELLI VALLE DEL SOGNO CABERNET FRANC/CABERNET SAUVIGNON’11 ……..144.99

BRANCATELLI VALLE DELLE STELLE CABERNET BLEND’12….48.99

CA’DEL MONTE VERONA AMARONE DELLA VALPOLICELLA CLASSICO’10……………104.99

CASADEI “FILARE 41″’04…88.99

CASTELLO di POPPIANO CHIANTI RISERVA FIORENTINI’14………76.99

CASTELLO di POPPIANO IL CORTILE CHIANTI FIORENTINI’15………44.99

GUICCIARDINI LA HISTORIA SUPER TUSCAN’14………109.99 

MARCHESE ANTINORI CHIANTI CLASSICO “TIGNANELLO” SANGIOVESE’14 – This is spry and taut, with cherry, strawberry, wild herb, spice and tobacco notes. Stays fresh and focused, firming up on the dense, long finish. Very Tuscan.”……90.99

MASI di MANDORLAIA II MASSI MORELLINO di SCANSANO’15………55.99

PIANTAFERO CHIANTI SANGIOVESE’16………………34.99

RENZO MASI CONTRAPASSO’15 – “Comprised of 50% syrah and 50% sangiovese grapes, this wine is made in a  traditional Tuscan winemaking method called con governo.  This method is used with the syrah grapes. The sangiovese grades are made in the traditional way. Each component is vinified separately and then blended prior to bottling. On the nose of Contrappasso are dark fruit notes of blackberry and raspberry, the producers say. On the palate, the wine is full, smooth and velvety, with a hint of mineral notes. The finish contains notes of ripe blueberry pie filling.”…35.99

TENUTA LUCE “LUCENTE” SANGIOVESE BLEND’16 – “This blend of Merlot and Sangiovese opens with aromas of dark-skinned berry, violet, mocha and Mediterranean brush. The savory palate offers juicy Marasca cherry, star anise and a hint of espresso alongside velvety polished tannins.”……………54.99

VOLPAIA CHIANTI CLASSICO SANGIOVESE’16 – “Showing ripe fruit and rich intensity, the 2016 Chianti Classico (made with 90% Sangiovese and 10% Merlot) would pair nicely next to pasta with extra cheese grated on top. This wine is bright and fruit-forward with the fresh acidity to cut though the fat in cheese, butter or cream. The tight and focused nature of the wine’s sharp berry flavors would also make a perfect contrast to the natural sweetness in those ingredients..”…….44.99