Badia a Coltibuono is not your average, been there, seen that Tuscan edifice. The castello is an awesome display of architecture meets hortus conclusus and a walk through its hallowed halls will lead a mind to wander. You can hear its creaks, sense the weight of its history and feel its ghosts. It was night by the time we arrived, already peering down the descent of a palate’s waning slope, nearing the end of a capacity cultivated day. It was a surreal and perfect time to experience the awe of Badia a Coltibuono.
Related – Castellina in golden light
The monastery was founded in 1051 by the Vallumbrosan order of Benedictine monks and many important manuscripts and deeds were housed here for hundreds of years. It was here where some of the earliest mention of towns, castles and villas of the Chianti area could be found. In the 15th century the Buon Raccolto (good harvest) Abbey, (Abbazia or Badia in Italian) was extensively developed under the patronage of Lorenzo dei Medici. The current owners are the Stucchi-Prinetti family and as I would ironically find out quite soon enough, they are the successful purveyors of the publications of Lorenza de Medici, wife of Piero Stucchi-Prinetti, on Tuscan cookery.
Related – Get Radda for Chianti Classico
John Szabo M.S., Brad Royale, Steven Robinson and Godello came to taste through 35 wines provided by 20 producers from the Chianti Classico commune of Gaiole in Chianti. We arrived tired but our strength was quickly and magically restored by the curative powers of Gaiole sangiovese. Located in Siena province Gaiole is one of two sub-zones with exactly two neighbours, in this case Castelnuovo Berardenga to the south and Radda to the west/northwest. It is one of the more complicated, diverse and checkered Chianti Classico zones, with many switchbacks, elevation changes and soil types. That said a thread certainly runs through, of wines that carry their own confident and specific structure. This tasting confirmed that the sangiovese of Gaiole have great aging potential, albeit often wrapped up in robes of rusticity, shacked up with the finest of Chianti Classico.
To gain a deeper understanding of Gaiole it would be prudent to pry open the packaging and peel away further layers of sub-zone identity with a look at the sangiovese produced specifically on Monti in Chianti lands. Such a visit and tasting would unearth at least one of the more essential facets of Gaiole’s variegation and then the climb back up and into the greater commune could be acquiesced with a new level of experience.
Meanwhile, back to Badia a Coltibuono and because the night in Gaiole. After we finished tasting it was past the 10pm hour and so our auspicious and unpavid hosts Roberto Stucchi Prinetti and Emanuela Stucchi Prunetti wondered if we should eschew trying to convince a restaurant to serve us and instead make dinner in the abbey’s kitchen. I volunteered. I spent the better part of 1987-2013 cooking in restaurants and running my catering company and here I was making the decision to offer my culinary services to Tuscans of lineage dating back to who knows when. To custodians of Lorenza de Medici’s manifestos of Tuscan cookery while the family ghosts roam the castle halls. A moment of panic and a “what have I done” internal dialogue ensued. Then I set to work.
We kept it simple, local, traditional and went about using up product that recent cooking classes had left for the next arbitrary and unhinged cook who happened to find his way into this culinary vestibule sbalorditivo that has seen so much and lived to tell many a tale. The scene and hasty whip up of two platters of different but complimentary pastas could not have happened so quick without John’s fiduciary charges, the ambient distraction of Brad’s intense discourse with Roberto, Steve’s stoic, harmonic and sommelier savvy stature and Emanuela’s sous-support. An hour later we were seated at Badia’s dining room table. I’m quite certain I heard someone say “please bring me my wine” and then the voice of the captain saying “we haven’t had that spirit here since thirteen sixty-nine.” At some point I went for air and a stroll through the castello halls, feeling not exactly alone and yet quite positively at peace.
As with the rest of the territory, the 2017 vintage presented one of the greater challenges in recent Chianti Classico times. After the intense heat of the driest of summers it was essential that growers waited out the early September rains, followed by the beautiful and phenolic ripeness ensuring warmth of the next three weeks. “I noticed that most producers had already, inconceivably, finished harvesting by the 15th of September!!! A haste that can’t be positive.” These are the wisest of words from Rocca di Castagnoli ‘s Marco Ricasoli. It remains to be seen but Marco’s prophecy will ring true and be confirmed at Anteprime’s Chianti Classico Collection in February 2019.
Though we had a very hurried tasting session in the early night hours of September 25th, 2017, I did taste every wine presented to us by the association of Gaiole winemakers and distilled them down into the production of these 20 notes. I expect some of you will be familiar with this group of producers and I pledge to investigate the depths of their collective soul when I attend CCC ’18 in Firenze next month.
Badia a Coltibuono’s Chianti Classico is truly representative of 2015, or as proprietor Roberto Stucchi Prinetti notes “a microcosm of CC, a very diverse area.” This Gaiole in Chianti sings in the three-part harmony of the Gallo Nero territory, of Gaiole, through the voice of sangiovese and as close in honour to the territory as it will ever get. This take is rusty, rustic, red citrus sweet-scented, of cinnamon and strawberry meets ripe sour cherry red fruit. The medium to high acids and fine, unobtrusive chain of tannins take it where it just needs to go. Easy and proper. As I said before, classic. Drink 2017-2019. Tasted twice, September and October 2017 halpernwine @ @Badia a Coltibuono Halpern Wine
Badia A Coltibuono Chianti Classico Riserva 2012, DOCG Tuscany, Italy (3962, $23.95, WineAlign)
It was a big year and the fruit was certainly ripe so the house style of putting fruit first and oak second means that Badia a Coltibuono’s CC Riserva ’12 is now heading into secondary character. Not raisined mind you but drying a touch and developing some spice cupboard baking scents. Tart and firm, developed, evolved and quite liquid chalky in its tannic grain and established structure. Drink 2017-2020. Tasted September 2017
Barone Ricasoli Brolio Chianti Classico 2015, DOCG Tuscany, Italy (3962, $23.95, WineAlign)
Really classic and traditionally annotated Chianti Classico tastes just like this and is especially worthy when the clean and transparent adjunct of technology brings tradition well into the 21st century. A fine and amenable vintage and 1000 years of Ricasoli expertise combine to fashion a Chianti Classico of high commercial esteem. Drink 2017-2020. Tasted September and November 2017 francescoricasoli churchillcellars @ @
Aria 2015 carries a profile like many young and ripe Chianti Classico, a sweet-scented spoon of red cherry fruit and fine, liquid gelid acidity. Chalky to a degree which will settle after a year more in bottle. Aria is simply a fine expressive, unaccompanied, unadorned and unadulterated melody sung by sangiovese for Gaiole in Chianti. “At ease with the thought that this nova won’t burn out.” Drink 2018-2021. Tasted September 2017 @ borgocasaalvento @AgriturismoChiantiCasaAlVento
La Casa di Bricciano is is nothing if not delicious Chianti Classico and also not wholly representative of the sangiovese ideal. Listed at 80 per cent varietal with the other 20 per cent likely merlot and cabernet sauvignon it’s an IGT drama played out with style. It’s beautifully clean and effective stuff. Drink 2017-2020. Tasted September 2017 lacasadibricciano La Casa di Bricciano
La Casa di Bricciano’s Riserva ’13 carries a stylistic that is eerily similar to the Annata ’14 but takes to welling, oozing and leading to a syrupy liqueur. Swirling in this pool of viscous plummy fruit there is this sense of confidence, finesse and stylish polish. A bit sweet perhaps but seriously good. Drink 2018-2021. Tasted September 2017
The lower altitude vineyards of Podere Ciona were replanted in 1999, 2003, the rest in the winter of 2011-2012. Their annata 2014 is primarily sangiovese with nine per cent merlot and a pinch of alicante bouschet. Lorenzo & Franco Gatteschi’s Chianti Classico is a true exception to the term normale, especially in consideration of the challenges presented by 2014. Though it is quite reductive it’s also also intensely floral and bursting with aromatic spice. There is bite at twice the effectiveness of the typical, middle of the road CC and plenty of life in this bottle. It will release its charms slowly, for seven years, easy. Drink 2018-2026. Tasted September 2017 podereciona @ Podere Ciona Estate and Vineyards
The Gatteschi family’s 2013 is a special sort of Riserva with that understood sangiovese character of wisdom gained so early in life, long before it should know what classica it can and will become. The late-picked sangiovese comes off estate vines as late as the first two weeks of October and is supported by merlot, picked two weeks earlier and alicante bouschet sometime in between the two. Élevage happens in large format French oak. It’s an extremely complex weave of fine acidity overtop red ropey fruit with accents in spice and citrus. Quite remarkable really. Drink 2018-2024. Tasted September 2017
Ripe and sultry fruit, perhaps just a bit into the ultra ripe which may lead to some dried fruit sooner rather than later. The high acidity indicates early picking so the conundrum does spell a quandary. The package is a deep well that includes oak driven chocolate. It’s big for ’15 Chianti Classico and not exceptionally fresh. Drink 2017-2018. Tasted September 2017 Azienda Agricola di Fietri
I Sodi’s Gaiole in Chianti Riserva is on the volatile and over the top youthful side but you can really get a grip upon the terrific red berry and herbal-savoury accents. Certainly led by raspberry but red currants are quite prevalent. Must admit the palate leaves a fuller and more demanding impression which is always important as opposed to the other way around. The change of gears from accelerated vitesse to grip on the road around turns and into pits is a sign of great Italian design. The finish carries dried fruit and compressed acidity with not overly aggressive tannin. Drink 2018-2022. Tasted February and September 2017 Agriturismo Le Trappoline – Azienda Agricola I Sodi
Il Palazzino is owned by Alessandro and Andrea Sderci and is located in Monti in Chianti, in Gaiole in Chianti, 20 km northeast of Siena. Their flagship wine is this Grosso Sanese, a sangiovese of gorgeous aromatic waft with complexities provided by fresh cut roses, deeply mined minerality and fresh sliced morning summer fruit. Great tension, so much more variegation from the earth and a natural, let it be who it is and from laissez-faire from Monti village emotion. This is CCR with true soul and it truly is a really clean and natural wine. Really fine tannin, sweetness from round acidity and architectural design set in the past with innovation for the future. Amazing CCR. Drink 2019-2029. Tasted February 2017 #podereilpalazzino Agriturismo Il Palazzino #ilpalazzino
Matteoli Chianti Classico 2015, DOCG Tuscany, Italy (WineAlign)
Matteoli is a young, primary, seemingly natural meets organic and playfully funky sour cherry sangiovese, distinctly Gaiole but striding away from the norm and the middle of the road. Some tart, tight and bracing acidity plays to a sweetish finish. Should develop some curiously cool secondary character. Drink 2018-2020. Tasted September 2017 @agricolamatteoli
Castello Di Meleto Chianti Classico 2015, DOCG Tuscany, Italy (332114, $18.95, WineAlign)
Castello di Meleto’s is really refined sangiovese, taking a deeper step into the calcaire, welling with some hematic and even ferric notes, developing towards secondary functionality. Here alights the cerebral induction sangiovese with even a slight scant drop of syrupy liqueur. Drink 2018-2022. Tasted September 2017 castellodimeleto @ Castello Di Meleto
Castello Di Meleto Chianti Classico Riserva Vigna Casi 2013, DOCG Tuscany, Italy (WineAlign)
Vigna Casi 2013 falls very much in line with the vintage for Chianti Classico but with an added and deeper delve into a Gaiole soil variegate. With each passing taste of ’13 Riserva the most excellent vintage continues to show off its gifting capabilities. The liqueur is not only borne of what this Annata sangiovese brings but the continuum is persistent, insistent and will carry the fruit well into adolescence. It’s bright, juicy and just plain exceptional. Drink 2019-2025. Tasted September 2017
Rocca Di Castagnoli Chianti Classico 2015, DOCG Tuscany, Italy (222810 $19.95, WineAlign)
Rocca di Castagnoli’s is perhaps one of the prettiest Chianti Classico 2015s, certainly out of Gaiole and even anywhere in the greater territory for this vintage. The virtues of ripeness, properly timed picking, acidity and just enough structure comes through in union, focus and finesse. All this while always in control of its classic style, with colorino and canaiolo tucked in behind and in support of sangiovese. Such a properly executed CC ’15. Drink 2018-2022. Tasted September 2017 roccadicastagnoli profilewinegroup @ @
Rocca Di Castagnoli Chianti Classico Gran Selezione Stielle 2013, Docg Tuscany, Italy (459529, $45.95, WineAlign)
Le Stielle in 2013 and its just faint hint of high acidity mixed and boxed with volatility is just on the most correct side of ripe meets structured life. When Gran Selzione gains such a cherry and fine salty mineral meeting of the structured minds it’s a special thing indeed. This is a fine GS with precision and understated, refined and capable power. Really fine, even just firm enough to deliver 10-15 years of slow developed 100 per cent sangiovese expression. Drink 2019-2028. Tasted September 2017
It shouldn’t come as such a big surprise that Rocca di Montegrossi’s 2015 Chianti Classico is riper, richer and more immediately accessible than its previous annata, a wine I noted as “the most subtle and slightest dusty ride through a decidedly old-school Chianti Classico.” With a minor distraction and sacrifice to structure this step up to the modernity plate and organically configured (Gaiole) Monti in Chianti sangiovese boasts darker, intensely tart plum fruit and pinpoint accurate Rocca acidity. That said it’s just so fresh-squeezed, red citrus, thematically hematic delicious early. Hard to resist means less thought afforded patience and longevity but such is sangiovese life. It’s neither a better wine not is it a more or less important Chianti Classico to what has come before. It’s simply 2015, from a place where vintage really matters. Drink 2017-2021. Tasted twice, September 2017 #roccadimontegrossi @RoccadiMontegrossi #roccadimontegrossi
Marco Ricasoli-Firidolfi’s Gran Selezione boasts more than its share of Chianti Classico history and epochal location in its DNA. Legend dates back to 1039 for Azzi di Geremia Ricasoli and just as far back for the 1000 year-old Pieve San Marcellino. The vineyard gains more archetypal status with each turn of the calendar and the use of just a little bit of endemic pugnitello is awarded the singular varietal assist for Gaiole. With the 2013 vintage well tucked into the back pocket of this iconic Gran Selezione there is this sense of calm and refined, controlled intensity that just begs to get out, but the tannin and rigid structure have it well sealed in. This is what happens when the best fruit and a near perfect vintage come together. It’s fineness of tannin takes on great responsibility and it can do nothing but be a match to the task. Rocca di Montegrossi’s single entity Vigneto San Marcellino is sangiovese of density, intensity and power. It is assuredly one of the finest examples of the vintage. Drink 2020-2030. Tasted September 2017
San Giusto a Rentennano is a name of Etruscan origin, an estate that overlooks the upper course of the Arbia river in the farthest southern reaches of the Chianti Classico zone. The estate began life as a medieval monastery of Cistercian nuns and was called San Giusto alle Monache, “of the Nuns.” San Giusto A Rentennano Chianti Classico 2015 is a stunner. Virtuous, scrupulous and composed, it was surely picked on the perfected vortex point of acidity and ripeness. That it sports refined tannin to lead into structure speaks volumes on how it is more than a serious CC. It is in fact destined for greatness. The chain is long and woven for sustained pressure and sytemic viability. Drink 2018-2024. Tasted September 2017 #sangiustoarentennano #sangiustoarentennano #sangiustoarentennano
In 1957 San Giusto A Rentennano was inherited by Enrico Martini di Cigala and in 1992, by his nine children. Today Anna, Lucia, Elisabetta, Francesco, Alessandro and Luca are partners in the estate company. Riserva le Baròncole 2014 is composed from 97 per cent sangiovese plus canaiolo, the 14th Baròncole of a Riserva that was first bottled in 1975. The rains of summer did not deter this determined Chianti Classico, thanks to great farming practices, favourable weather conditions at harvest and under the circumstances, the strictest grapes selection possible. A beautiful liqueur wells in this rich and aromatic, spiced and spicy CC, quite exceptional for 2014. The top of the quality pyramid is reached with its rich constitution and age conscious ability. Chalky in fine grain and sweet tannins, no green notes, good acidity and properly rendered (20 per cent new) barriques and big (5 hl) barrels. Get with the baron. It’s a prime “esempio” for Gaiole in Chianti. Drink 2018-2024. Tasted September 2017
Good to go!