The Castello di Bossi 2019 Corbaia is a lovely Tuscan red. This blend of Sangiovese, Cabernet Sauvignon and Cabernet Franc reveals a delicate pace of aromas that unfold slowly with dark fruit, sweet cedar, spice and black plum. There is a pretty warm-climate element to this medium to full-bodied wine that comes across nicely thanks to the generous fruit layering.

The 2016 Corbaia, a blend of 70% Sangiovese, 25% Cabernet Sauvignon and 5% Cabernet Franc, presents a long list of black fruit flavors with spice, tilled earth and grilled herb. This wine offers fullness and generosity, yet it remains within the realm of a mid-weight Tuscan blend all the same. This wine is nicely polished and streamlined and should take on more volume with a few more years of bottle aging. Some 13,000 bottles were made.

The 2015 Corbaia is a 70-30 blend of Sangiovese and Cabernet Sauvignon that opens to rich and beautiful dark fruit opulence. This is a silky, velvety wine with layers of dried blackberry, plum, spice, leather and a touch of dusty mocha or chocolate. There is a soft and succulent side to this wine, but you also get the firm tannic structure needed for more cellar evolution. Some 15,000 bottles were made.

A blend of 70% Sangiovese and 30% Cabernet Sauvignon, the 2013 Corbaia offers good balance and overall intensity. The bouquet shows dark notes of black fruit, cured leather and spice. The effect is more robust and brooding overall, thanks to the dense and sophisticated personality put forward by this Tuscan blend. There is a note of cherry sourness on the close.

The 2012 Corbaia is an exhilarating wine that offers pleasant surprises in a lackluster vintage. The blend is 70% Sangiovese and 30% Cabernet Sauvignon that is aged in aged in French oak for two years. I am delighted by the inner energy and tonic firmness of the mouthfeel. In terms of texture, Corbaia offers unique quality. Dark fruit and integrated spice add a lasting sense of lift and buoyancy.