From the wine list of the restaurant of Albergo Giglio in Montalcino, dinner of Sunday the 3rd June 2018, paired with roasted guinea fowl in balsamic vinegar & vin santo.
Full in body (like a light-heavyweight), sanguine/meaty/ferrous notes in well-concentrated, already softening fruit. Bit of underlying tar. Touches of tea (materially less than in the ‘85), balsamico & old dried flowers.
Quite similar to the ‘85 I had two nights previous; but fuller and more solidly packed. Longer too. Very nice.