WTN, sorta: Chianti and beef

I've had this bottle of Chianti lurking in the cellar for a while now (since January 2003). I figured it was about time.
The Scassino Chianti Classico, Terrabianca, 1999 worked remarkably well with two meals.

Last night was, as is traditional in our family, pasta - this time it was a mix of mostaccioli, farfalle and orecchiette with our usual meat, tomato and mushroom sauce.
Really nice, smooth, sort of like sharp Zin. I'm very happy I had some patience.

Yesterday morning I started marinating a chunk of ribeye roast with an old bourbon and soy sauce marinade recipe. This afternoon I grilled it for about 5 minutes on each side it would stand up on, over mesquite charcoal, then finished it in the oven for about 25 minutes.
Smooth and surprisingly lush, the sharpness balanced the marinade beautifully. The flavor on the second night was almost plummy, surprisingly ripe to me.

Cost $14.40 in 1/03. I think I bought this at Beltramo's. 97% Sangiovese, 3% Canaiolo, 13% alcohol.

John

This is the Terrabianca that makes the Campaccio? I liked their CC the one time I tried, this makes me think I should search out (I do like the Campaccio, too).

Darned if I know, Dale. Scassino is in large print in the middle of the label, Terrabianca is in fairly small type at the top. The fine print gives Terrabianca again, and http://www.terrabianca.com is right below the UPC on the back label.
I tend to buy a few bottles of something "different" each time I go shopping for wine. I find it gives me a great deal of experience and very little knowledge.

John