Chianti Classico Collection 2023 – Stazione Leopolda, Firenze

Deconstructing Unità Geografiche Aggiuntive, getting around with Masnaghetti, what about 2021? and 245 tasting notes from the 2023 Chianti Classico Collection

When the Consorzio Vino Chianti Classico officially announced the launch of their UGA project in June of 2021 a profound new journey had begun. Making that right choice at the right time has paid quick and decisive dividends because the producers, media and yes, consumer have all been quick to embrace these 11 precisely defined sectors. History will show how original and profound an idea this really was. Unità Geografiche Aggiuntive offers an opportunity to officially tell the world about location, sense of place and how estates fit into the complex puzzle of the greater territory. In Chianti Classico this fundamental approach looks at sangiovese and its Gallo Nero progenitor as fastened individuals in a community, no two exactly the same and consumers deserve to know what separates but also unites one to another. The insistence that a general public does not care is both a disservice and an insult to their ever increasing wine intelligence. Each of the 11 Chianti Classico UGAs is possessive of a set of defining characteristics and though opinion is surely varied on pinning down those exact annotations, it gives us something to work towards. What is the defining feature of Castelnuovo Berardenga? Why does Castellina express the most classic red fruit? From where does Gaiole get those specific savoury notes? Who are the sangiovese of Greve? How do we describe the perfume of Lamole? Where do the specificities of Montefioralle originate? What is the impetus for Panzano’s silky textures? What makes Radda so fresh? Why is San Casciano so unique? How is it the wines of San Donato in Poggio so often remind of red citrus? What is the definition of a Vagliagli sangiovese? The answers to these questions are as complex as the whole of Chianti Classico is beautifully mysterious. Chianti Classico’s future is a three-letter word: UGA.

Related – Chianti Classico goes to eleven

On the surface UGA as a concept or construct may not seem an original idea but consider the other famous instigators. In Bourgogne the wines are organized by burg with every Premier and Grand Cru connected by association to their Villages. In recent times additional geographical mentions have been conceived though they too fall under the auspices of the distinction. In Barolo, Barbaresco and Roero the single most important identifiable feature of those wines are what the Langhe regions refer to as MGA (Menzione Geografica Aggiuntive). The key initial is the first, that being menzione, translated to English as “mention,” a word that refers to adjunctive label notations and by extension how wines are deliberated in conversation. Cru is the real operative and in numerous cases upwards of 10 or more producers will make nebbiolo indicated by a single menzione. The UGA system is dramatically different because it is neither restricted to cru or to village. While it may incorporate aspects of both what it really does is draw geographical lines, 11 of them to be precise, that delineate and organize sets of wines that share a studied, consciously calculated and common connective tissue or traits. For the first time in the history of Chianti Classico there is now a system to charter wines produced from out of a specific geographical area to now be appraised in similar light. Looking at it deeper there can also be groupings imagined, of like-minded producers and in turn shared viticultural plus winemaking practices, in other words, wines that have something in common by virtue of extension from their pinpointed places of origin. In the beginning the aggiuntive was “Classico” and now that the next Chiantishire box has officially been opened – there is no turning back.

Chianti Classico UGA

As a reminder, the recent (June, 2021) sub-dividing of the territory will allow producers to list their sub-zone of origin on the front label of their Chianti Classico wines. In addition to the UGA, going forward the new regulations for the Gran Selezione category at the top of the Chianti Classico pyramid will be (a minimum) 90 per cent sangiovese with support by only native grapes. Current rules for Chianti Classico in all three appellative levels; Vintage (Annata), Riserva and Gran Selezione draw on the same ampelographic base: 80-100 per cent sangiovese and up to a maximum of 20 per cent of authorized native and/or international red grapes. According to the Consorzio “the exclusive use of native local grape varieties has been approved as complementary to sangiovese, since they are more expressive and representative of the production zone and of traditional Chianti wine-growing. The decisions are based on such criteria as oenological recognizability, historical authenticity, renown and significance in terms of volumes produced. The intent of the UGA to represent the excellence of the territory, thus competing, in a more incisive way, with the greatest wines in the world.”

With Alessandro Masnaghetti

Related – Forever in Chianti Classico

Much of the UGA studies and findings were completed with the priceless help of cartographer and Chianti Classico scholar Alessandro Masnaghetti. Masnagthetti’s recent publication of his volume titled  L’Atlante dei Vigneti e delle UGA (The Complete Atlas of the UGA Vineyards) is the first true opus dedicated to the Chianti Classico. His dedication to the territory is felt in the most palpable of ways, in fact he begins by dedicating the volume in a most philanhropic way. A chi ha sempre ceduto nel Chianti Classico e a chi in futuro ci crederà. “To those who have always believed in Chianti Classico and to those who will believe in it in the future.” I have written and spoke this many times before, that Chianti Classico is the future and what this region, its people and their wines have instilled in me is a passion for study, education and forward thinking not committed to any other Italian denomination, nor anywhere outside of Italy for that matter. Like Masnaghetti I always look and think ahead, to what is coming next and Chianti Classico always abides. No other place in Italy continues to grow, expand its horizons and evolve like this territory.

‘Cuz he’s the Map Man, yeah, he’s the Mapman

Related – When frost strikes, Chianti Classico responds

What about 2021?

Telling it like it is, 2021 is a vintage for the ages when we speak of Chianti Classico wines. There have been terrific years in the last 10 or so and each for different reasons but I for one have never witnessed these kind of tannins, this peculiar excitement of tension, the clarity of vernacular of post-modern structure.  As a community the wines are suggestive of culture, natural selection and suitability, sustainability and the cumulative movement towards organics. The ’21 Chianti Classico Annata make use of traditional materials and resources and more than any recent vintage open a window into what kind of Riserva and Gran Selezione will arrive when the Chianti Classico Collection 2024 is shown. It just feels like we know how special those wines will be. It is true that a good deal of Classico level 2021s will be released to the markets this year but it has been a while since the adage “sangiovese needs time in bottle” has been as more important as it is from this particular vintage. On the surface these sangiovese can be understood by anyone but there are layers to peel away, nuances and graces to uncover, but most of all they are the sort to seek secondary character and will amaze when that stage is reached. At the collection and in the weeks since I have spoken with many producers and asked for their vintage assessment.

Alessandra Casini Bindi Sergardi – Bindi Sergardi, Vagliagli

Alessandra Casini Bindi Sergardi – Bindi Sergardi, Vagliagli: “A colder than normal Spring quarter, characterized by late April frosts, was followed by a hot summer and autumn, with the exception of October, which had typical temperatures. The most significant anomaly was observed in February, with a deviation of +2.1 °C compared to the average climate. Precipitation patterns also deviated from the norm: January and December were unusually rainy, while March, the summer quarter, and the September-October period experienced dryness. In 2021, the climate pattern was more consistent, with slightly lower temperatures and a bit more rainfall during the spring. This allowed for a longer and extended growing season. As a result, the grapes had more time to fully ripen, leading to wines with greater complexity and improved preservation of freshness. These wines exhibit a balanced acidity and, at the same time, a pronounced structure and a complex, well-defined fruit profile.

Principe Duccio Corsini – Villa Le Corti, San Casciano

Duccio Corsini – Principe Corsini – Villa Le Corti, San Casciano: “Just drank some Le Corti Chianti Classico 2021. The wine is very good, may be the best made at Le Corti in the Annata category. Very much terroir of San Casciano. In one word Goloso or “digest.”

With Federica Mascheroni

Federica Mascheroni – Volpaia, Radda: “The winter was not too cold and without much rain. In April we had a very cold few days and a small frost hit us. As you know usually the frost hit more of the lower altitude vineyards, but in that moment the much higher vineyards, because of the high temperature of the previous weeks, and the plants were much farther in growing compared to the one on the bottom of the hill. Anyhow the damage was not to high maybe around a two percent. In the last few years the season are quite dry and the rain come down in a crazy way :-(, because of this (and the high temperature) we keep the vineyard with grass: Cover crop (erba medica, inerbimenti vari) and we try to don’t take out the leaf from the plant and we do smaller number of cimature. We had very strong and extreme temperature, we reached 38° C.”

Volpaia Precipitation 2021

Chianti Classico Rainfall 2021

Chianti Classico Harvests 2018-2021

“Luckily we were able to have a long harvest to reach a good level of sugar and acidity, it was a little bit longer compared to the normality around 10 days, a nice rain helped us to have a good product in the cellar :-). The last vintage has been quite different compared to the others. It is difficult to make a comparison with a past vintage.”

Giovanni Manetti – Fontodi, Panzano

Giovanni Manetti – Fontodi, Panzano: “2021 was amazing in Panzano – a really great vintage. A good amount of rain between the winter and the Spring perfect to build a reserve of water in the soil. Quite cold in the week after Easter after the budding out that caused a delay in the growing the vegetation. Beautiful weather in June and July with mild temperatures and very sunny and warm in August but never too hot. A thunderstorm on August 28 provided a good rehydration and cooler temperatures during the night after that. Zero pressure of fungus during the growing and ripening season. The harvest for sangiovese started after Sept. 20th starting from younger vines and the best grapes have been picked between Sept. 25th and Oct. 10th. The wines are rich, complex , well structured with high quality tannins and a good acidity. All my wines are still maturing in oak and they taste wonderful.

With Iacopo Morganti – Il Molino di Grace, Panzano

Iacopo Morganti – Il Molino di Grace, Panzano: “I have my note about the climate and from this you can understand the vintage (I think) ! The winter 2021 was not too cold, but rainy until the end of March. Regular budding perhaps a little anticipated, the vines then slowed down the vegetative cycle due to a rather dry and cold April. In fact, on April 13th and 14th the temperatures dropped drastically, after an Easter with mild temperatures of 22/25 gradi celsius, and winter temperatures of -4 to -6 gradi celsius with difficult consequences for those who do our job, losing 50% of the production annual! Cazzo! (call it natural selection). The months of May and June were regular and not too hot or too cold with some rains which allowed good flowering. The summer as always very hot and dry especially July and August, but this is normal, Excellent ripening of the grapes in September and October thanks to some rains at the end of August beginning of September and also to an ideal climate with cooler temperatures at night, ventilation and sunshine during the day. All this has allowed an excellent harvest which for us began in early October, all very nice except for the quantity and for the Covid season.  From my phone I would like to send you some fire made at 4 AM from my self and the pictures of the consequence of the frost after two days. Believe me it was hard but the result is incredibly elegant quasi signorile I can’t translate. We still have all wines in oak, small production means incredible quality different from 2020 specially from the color (less) and the elegance and finesse. 2020 is more fruity and fresh more dark colour my be more easy to drink young.2021 will be a great vintage, again for me.”

Laura Bianchi – Castello di Monsanto, San Donato in Poggio

Winemaker Manfred Ing – Querciabella, Greve

Manfred Ing – Querciabella, Greve: “2021 was a game of two halves. Abundant rainfall in winter was followed by ridiculously “unseasonably” warm weather in February and March, which got the vines excited and woke them up a little bit earlier than “normal”… whatever “normal” means ;). I remember clearly our first post Covid trade visitors were Canadians who came over for the early date of Chianti Classico Collection (which was moved to a later one) and they were nearly all in short sleeves after leaving Canada at minus 15C or whatever and coming over to 15C+ of gorgeous sunshine at Ruffoli. This warmth was followed by an icy cold week in April where temperatures dropped to well below zero in some parts of the valley below us. This all at a time when unfortunately some of the early ripening varieties had already burst. At the time it looked like the Chardonnay may have received a “tickle up” but it recovered well. Our reds were saved due to their higher altitudes but we did have significant losses on the coast in the Maremma. Spring was then followed by a warm, dry summer and this warmth resulted in smaller bunches and lower yields, something we have all come to get used to in these parts. Over the years of experience with these conditions we have learnt to manage our canopies and soils well to achieve perfect ripening. A small blessing from the season was the fact the vines were a little bit behind in development so there was no rush to start picking… A trap many fall into in a warm vintage! We were very fortunate as we were able to wait and wait and be patient and start to pick the Chardonnay only on the 13^th of September, the latest we have ever started picking the Chardonnay at Querciabella! We got all the whites in within a week but again patience and experience told us to wait for the reds. We were then blessed with amazing rainfall at the end of September. Again, we still we waited for the Sangiovese! The biggest indicator for me was on the first of October there was still no water in the rivers and still nobody was out in the forests picking mushrooms, so we knew there was zero disease pressure and our Sangiovese would be perfectly healthy out there. So we continued to wait further, tasting regularly to get the picking dates just perfect. We started picking Sangiovese in that first week of October! It was incredible! With precision picking we made our way through the different villages from Greve, Radda, back to Greve, then back to Radda, then over to Gaiole, finishing off in our high altitude Casole terraces in Lamole on the 20^th of October- so again incredibly late but with exceptional quality.”

Michael Schmelzer – Monte Bernardi, Panzano

Michael Schmelzer – Monte Bernardi, Panzano: “It was a great vintage, love the fruit aromas and the quality of the tannins plus the overall balance. I also think 2021 was also a perfect illustration of a vintage of the difference between perceived climate change problems versus poor choices in viticulture. In Panzano we had 800-plus mm of rain from January to May, nearly twice our annual rainfall (~450mm). After May, very to little rain until harvest.  If it wasn’t for a frost in five of our hectares we would have had a near record crop in 2021. We still had an abundant crop despite these five hectares bringing our average down. We had beautiful fresh aromas and quality tannins because our vines did not go under extreme stress, our viticultural choices made the difference, keeping the important leaves over our bunches, preventing them from being over exposed or burned, preserving important acidity.”

Monia Piccini – Il Palagio di Panzano

Sebastiano Capponi – Villa Calcinaia, Montefioralle

Sebastiano Capponi – Villa Calcinaia, Montefioralle: “The weather pattern in Chianti for 2021 was characterized by a rather cold and rainy January and February but at the same time by a very dry March with temperatures decidedly above the seasonal average, especially in the last decade, which favoured the start of budding of the vines. Unfortunately, this early spring was followed by a very cold beginning of April characterized by two-night frosts, on 7 and 8 April, which drastically reduced the number of productive buds on the plant. The thermal shock suffered by the vines and the climatic trend of the months of April and May, particularly cold and rainy, led to a delay in flowering which took place after the first ten days of June. The vegetative explosion due to the sudden increase in temperatures in June caused many difficulties in the management of the canopy but the rather dry climate in the summer months and the timeliness of the interventions did not allow the downy mildew to develop. On the other hand, the fight against powdery mildew was more problematic, also due to rather frequent ventilation which, in addition to conveying the spores of the fungus, contributed together with the absence of rain to dry out the soil. Temperatures in the summer months have always remained average with a good excursion between day and night until the days around August 15th when the African subtropical anticyclone, called Lucifer, arrived and caused severe damage to the grapes of the younger vines, which normally have a less developed canopy and a root system more sensitive to drought, especially those planted on plots with western and southern exposure where the afternoon sun has hit the most. Due to the combination of the frost in April, the sunstroke in August and the summer drought, the production was very small in quantity and the harvesting time went back to ancient times when Sangiovese was rarely picked before the month of October.  The lack of water in the soil, which certainly led to a physiological slowdown of the vine, in certain vineyards the veraison of Sangiovese was completed in early September, and the persistent absence of rain in September and October in the Val di Greve combined though with an optimal thermal excursion between day and night favored a rather balanced maturation even if slowed down by the drought. Our harvest began on 23 August with the harvest of Sangiovese grapes to produce our sparkling Mauvais Chapon and ended for the red grapes on 6 October with the last Sangiovese vineyard and on 26 October for the white grapes with the Tor Solis vineyard located at 720 meters above sea level. Thanks to a meticulous and painstaking selection in the vineyard we were able to eliminate almost all the grapes dried out by the August sun. Musts, in fact, are generally characterized by a fairly high sugar content, but lower than those of 2017, and by a nice freshness, a non-trivial element to obtain and maintain in a vintage like this.”

Related – Chianti Classico is the future

The highlight of the Chianti Classico Collection took place at the for the premier screening of La Leggenda del Gallo Nero, “The legend of the Black Rooster.” Al canto del gallo, corri veloce cavaliere. Domani la guerra sarà finita e il vino abbonderà nei calici. Avete già visto il nostro film sulla storia del Gallo Nero? Vi sveliamo la leggenda! “At the crowing of the rooster, run fast knight. Tomorrow the war will be over and the wine will abound in the glasses” Have you already seen our film on the history of the Black Rooster? We reveal the legend to you!”

Click on the link to watch the film “La Leggenda del Gallo Nero” then scroll down for 245 tasting notes for wines tasted in February 2023 at the Chianti Classico Collection and visits with estates.

Godello’s 25 top wines from the Chianti Classico Collection

Annata

Castell’in Villa Chianti Classico DOCG 2019, Castelnuovo Berardenga

Leave to Castell’in Villa to do not just the right thing but carry the weight of necessity and hold back Annata to a point where it can be tasted and assessed with the respect it so richly deserves. Though this Castelnuovo Berardenga estate and their historic vineyards are equipped to create magic in the most challenging of vintages, well when a season like 2019 is gifted then the magic turns to the supernatural. Fruit is everything, as it must be and the aspects of climate, fermentation, maturation and all the accruements of seasoning add up to a speciality as no other Chianti Classico will create. This is a very special vintage of Castell’in Villa and one to rival any Riserva or Gran Selezione made in this vintage. Will live in infamy. Drink 2025-2038.  Tasted February 2023

Castello Monterinaldi Chianti Classico DOCG Vigneto Boscone 2019, Radda

The single vineyard sangiovese never touches wood, only concrete, in fermentation and also aging. It is the highest expression of Monterinaldi and so it will always be a cru Classico. If a Gran Selezione were to be made in the future it would be a different or rather a new label. This is not yet in bottle though it is a finished wine, so despite its anteprima positioning the wine can be assessed, for the most part at least. Thirty-one year old block at this stage, heavy in Alberese, 3.5 tonnes per hectare in yield, intensity and tension at the fore of what this wine just is. That said the 40 days of skin contact makes for beauty up front no matter the structure afforded. “Cimento” aging means captured freshness and there is truly no thought of either tannin or spice not arriving to set this sangiovese up for a long life ahead. This will be special. Drink 2025-2034.  Tasted February 2023

Fattoria Cigliano Di Sopra Chianti Classico DOCG 2021, San Casciano

Behold yet another precocious and shockingly generous Annata from the team of Matteo and Maddalena at Cigliano di Sopra. That and an intensity of things intangible despite the very tangible, credible and knowable parts of this wine. So very singular and stand alone for San Casciano and yet a style but more so a way of being that just feels like the future. Too young to really know but it seems like this duo has learned how to keep their ferments from flying away and also from getting away. The professionals are in the house. Drink 2024-2029.  Tasted February 2023

Fontodi Chianti Classico DOCG Filetta Di Lamole 2020, Lamole

Filetta di Lamole does not hold back or skimp on the perfume and is at once a consistent wine connected to the vintages that have come before. Would not express 2020 as a sangiovese that stands up too be counted but more so one that speaks in calmer, gentler and more hushed tones. Yet the fine swarthiness is always present and it works to characterize Filetta in ways that Panzano from Fontodi does not seem to do. More low and slow personality from 2020 and longevity will likely become its middle name. Drink 2024-2031.  Tasted February 2023

Isole E Olena Chianti Classico DOCG 2020, San Donato In Poggio

All the schist-bled, favourable exposure gratified and experiential positioning has conspired to raise spirits for the season from Isole e Olena’s standard bearing and load carrying Annata. Hard to find a more exacting example for the cuvée style in which a few varieties in higher percentages than the increasing norm are gathered for what a Chianti Classico can and to be frank, should be. The most sapidity is expressed by way of a Paolo de Marchi Classico and few roll off the tongue like an Isole. As good as it gets for 2020. Drink 2024-2032.  Tasted February 2023

Monte Bernardi Chianti Classico DOCG Retromarcia 2021, Panzano

Retromarcia from Michael Schmelzer is as pure and unadulterated a sangiovese as he has ever made, in fact it resides at the top of the heap in terms of such clarity for any in the territory. That includes his smack dab in the middle of Panzano location and my if he did not figure it all out with this 2021. Well, relatively speaking of course as compared to what came before and things surely changed again the next time he laid his winemaking hands on that recent 2022 fruit. This sheds the trials and tribulations of statism, but more importantly the experiments and errors of stalky, chalky and swarthy. Avoids the potential for cumbersome 2021 by expressing the simplicity of beautifully clean and stay at home fruit. Drink away. Grande Michele! Drink 2023-2029.  Tasted February 2023

Podere Poggio Scalette Chianti Classico DOCG 2021, Greve

It takes but a second to recognize the Chianti Classico excellence in this 2021 from Jurji Fiore and his Poggio Scalette from Greve’s Ruffoli hill. The levels are all high, mighty and intense in a wine with acids and fruit so inclining but you will not find a finer example of white limestone soil scintillant than what is wildly expressed from this wine. An Annata of major importance, educational and something from which to understand what happens in specific places of this complex territory. My, oh my. Drink 2025-2034.  Tasted February 2023

San Giusto A Rentennano Chianti Classico DOCG 2021, Gaiole

Extreme youth for a Fattoria San Giusto a Rentennano Annata and while this is a barrel sample truth is Luca Martini di Cigala’s offers up more fodder for assessment than many. This will be a most important vintage for two reasons. The first is quality and the second a matter of education, a view to master interpreter taking water (of Gaiole) and transforming it into wine. Not just Gaiole but a little peninsula between the arms of Vagiagli and Castelnuovo Berardenga on a promontory specific to San Giusto. Fine lines, angles and waves continually sweeping make this a most impressive Annata and one to savour for the next 15 years. Drink 2025-2035.  Tasted February 2023

Villa Di Geggiano Chianti Classico DOCG 2019, Castelnuovo Berardenga

Geggiano must have time in a bottle, “ticking the moments that make up a dull day,” to come away later on, expressive of the Alberese soil (mainly) and deliver what has to be this place. Castelnuovo Berardenga that is and yet this valley with its ridges to the east and west is like no other place because winds, rain, sun and air flow differently, acting upon pure sangiovese to create wines like this. What this is exactly can’t be precisely said but this 2019 is the irrepressible essence indivisible to the history of the past. Also the present, right here in this glass, prescient, pure, persistent and built to last. Sangiovese from Geggiano is the future. Drink 2025-2033.  Tasted February 2023

Mocenni, Bindi Sergardi, Vagliagli

Riserva

Bindi Sergardi Chianti Classico Riserva Calidonia DOCG 2019, Vagliagli

Calidonia, Calidnoia, my what a beautiful wine you have become, with three-plus years got behind your acids are softening and tannins fleshing, above and beyond their original anhydrous moments. Calidonia from the Casini/Bindi-Sergardi clan is purely Vagliagli and a 100 per cent sangiovese expressive of vineyards where Galestro and Alberese each impact upon vines. This is Riserva my dear readers. This is Riserva, from Vagliagli’s Craigie Dhu, a.k.a. Mocenni. “Oh, but let me tell you that I love you. That I think about you all the time, (Caledonia) you’re calling me and now I’m going home.” Drink 2023-2033.  Tasted February 2023

Castello Di Volpaia Chianti Classico Riserva DOCG 2020, Radda

Here the textbook is written on producing Riserva from 100 per cent sangiovese out of vintage as humid as they will come. Done so by making the most of vineyards at elevation in a cool location, that being Radda and selecting top level phenolic berries worthy of this place on the Chianti Classic pyramid. A sangiovese that slides and glides both across the palate and through the stages of its presentation. Seamless and teachable. Learn Riserva 101 right here. Drink 2024-2029.  Tasted February 2023

Gagliole Chianti Classico Riserva DOCG 2019, Panzano

Like the Classico this is all sangiovese but in Riserva the fruit is only Panzano and the selection is the second choice of the ripest and tops of the harvest, but also the quality of tannins involved. Mainly from the vineyard beyond the terraces and a couple of blocks purchased from Le Cincole. This is pietraforte territory along the ridge above the Conca d’Oro that falls to the southeast, finishing at the vineyard where Fontodi’s Flaccianello is made. Harvested late, into October and the soil makes a requiem for Riserva quite square in style, with high acidity and lower pH. Savoury as well but in an herbal liqueur way, like a steep of sage, fennel and rosemary, anti-amaro if you will and structured though not the kind of sangiovese that jolts or rocks your palate. The sub-structure, positioning and stature are all impressive.  Last tasted February 2023

Nothing scents like a Gagliole and nowhere in Chianti Classico does this sense of fruit compaction, timed and tidy acidity and then fineness of sweet, evolved and intelligent tannins co-exist. Herbal yet delicately so, dripping and oozing of terroir, spice infiltrate of every zone, pocket and pore. Not sure there can be recalled a Riserva with this much personality and oomph but here it is in all glory. Also not sure there has been an example that needs as much aging time as this generously structure ’19. Don’t touch and return five years forward. Drink 2026-2033.  Tasted March 2022

I Fabbri Chianti Classico Riserva DOCG 2019, Lamole

Riserva from Susanna Grassi’s I Fabbri reaches the phenolic height of heights from a vintage of few peers. While 2015 and 2016 were surely apex seasons there may be an argument made in seeing 2019 as exceeding the ripeness of those very good years. The Lamole herbology in perfume will not be denied and yet there are berries and red stone fruit not nosed before, to mix with the citrus and sweet roasted nightshades. This is next level Riserva, all senses piqued and finding moments from which sweet, sour, salty and umami all manage to coalesce. Will be somewhat past prime and yet I am looking forward to tasting this is 2035. Drink 2024-2032.  Tasted February 2023

Istine Chianti Classico Riserva DOCG Levigne 2019

Levigne is Angela Fronti’s way of conjoining Radda and Gaiole, of stacking the variegate fruit of Istine, Casanova dell’Aia and Cavarchione, to create a Riserva layering, circuitous and in beautiful swirl. Swagger too, some attitude and grip that speaks to Alberese, Raddese acidity, Gaiole savour and the exuberance of La Fronti. How can you know, intuit and also feel the emotion of the vineyards, the passion of the maker and the near perfect pitch off the various gatherings of fruit? You can because they are as one. Not Gran Selezione because it’s a selection from several places but for all intents and purposes, not to mention quality, it may as well be. Drink 2024-2033.  Tasted February 2023

La Montanina Chianti Classico Riserva DOCG 2020, Gaiole

My what a lovely Riserva! Fruit succulent and sweet and swirled so effortlessly into equally mouthwatering acidity of pitch perfect tone. Yes there is Gaiole savour and it’s presence is as a seasoning, with chef’s ability, emotion and touch. As for 2020 well this from La Montanina delves into passion and the aforementioned emozione as well and as much as any Riserva in the Classico area. Brava, Oretta Leonini. Grande Gaiole! Drink 2024-2032.  Tasted February 2023

Fattoria Pomona Chianti Classico Riserva DOCG Bandini 2019, Castellina

Bandini are bandits and yet some might define the Italian word as “the quality of being impenetrable, maculation or imperviousness.” Monica Raspi’s 2019 is anything but and its tannins do nothing of the sort but they are proper. Riserva is possessive of the most clarity and precision, not to mention grace in the cleanest sangiovese of them all, reeling in and through the years. Lovely swirl of berries and essential oils, elements and vitamins, bled from stone, beauty everywhere. “People can you feel it, love is everywhere.” Drink 2023-2030.  Tasted February 2023

Gran Selezione

Incredibly youthful for a Gran Selezione and “the furnace” will surely always ensure to wrap a sangiovese tight, keep it from gregariously expressing itself when this young. The tannins are lined up in a long and unbreakable chain, the fruit set in a well below, textural juice not yet scooped and heaped upon the palate. This structure like karst from bedrock plus acids in skein formation hold flesh not yet put meat on these bones. These parts are all there above sangiovese lying patiently and resting in waiting. La Fornace is recited in refrain after verse after refrain with so many stanzas to come, chanted in canto over time and across decades ahead. Drink 2026-2037.  Tasted February 2023

Il Molino Di Grace Chianti Classico Gran Selezione DOCG Il Margone 2019, Panzano

Comparisons and contrast are considered side by side with 2020 and so as with Riserva there is a marked difference with 2019 Il Margone. That said I find more consistency with the following 2020 then was noted between the two vintages at both the Classico and Riserva levels. Here a darker and more concentrated fruit set stays true to the Gran Selezione appellation but also with respect to elevated acidity and fineness of tannin. Yes 2019 is a more “elegant” vintage but at this level the intensity, polish and game are all set to impressive levels. The structure is finer and less rustic in 2020 and so one vintage’s loss is another’s gain, and vice versa. Choosing one over the other is splitting hairs, like picking a favourite child. Can’t go there. Drink 2025-2031.  Tasted February 2023

Il Poggiolino Chianti Classico Gran Selezione DOCG Le Balze 2019, San Donato In Poggio

Le Balze (formerly Toscana IGT) is a finely composed and structured Gran Selezione from San Donato in Poggio yet is apposite to so many from the UGA, stylistically speaking. More of a blue to even purple fruit profile, nearly blueberry and what strikes so poignant about this 100 percent sangiovese is its level of calm, poise and even restraint. It never crashes in waves, nor makes any threatening tannic demands, but does its work in subtleties, through seamless transitions and ultimately with precision and focus. Very impressive. Drink 2025-2036.  Tasted February 2023

Isole Delle Falcole Chianti Classico Gran Selezione DOCG 2019, Panzano

The project of Emanuele Greatz, exporter of Roberto Voerzio, Il Molino di Grace, San Fillipo (Roberto Gianelli) and Barbaresco’s Russo. This is the early fruition of Emanuele’s dream, renting Panzano land in 2016 to eventually purchase and a first vintage in 2017. The land is officially Emanuele’s now. The name of the Conca or amphitheatre actually shares an affinity with the Conca d’oro, in shape, orientation and yet there is much more forest and also higher elevation. Total of four hectares planted, 1.2 up on the hill facing south at 420m and roughly two below the house, both set in Montefioralle. The final 0.8 for the Gran Selezione is in Panzano right next to Montefili and so Graetz calls it Montefili – internally.” It will be called Il Falcole. Gran Selezione 2019 is solo sangiovese sent to 30 months in big barrel combination of French and Slavonian. Purely Panzano through a Selezione of a pinpointed place and to be honest the fruit is a bit deeper and darker than many Panzano ‘19s. That said there are layers and layers to unfold, unfurl and open with high acidity from the high elevation vineyard up at 520m. Where else is Panzano (other than Montefili and Cenattoio) will express this elevation in this wild-eyed and excitable way? A harbinger of the future and initialization of the realization of Emanuele’s dream is in this glass, from this bottle. Wait three years to understand just a bit more and figure things out for 10 more thereafter. Drink 2026-2034.  Tasted February 2023

Le Fonti Di Panzano Chianti Classico Gran Selezione DOCG 2019, Panzano

As always at this appellative level Le Fonti’s is 100 percent sangioivese and as with Annata but also Riserva the house style chooses fruit over wood and seasoning over toast. The warm vintage finished with late season daytime highs juxtaposed against nighttime lows and this Gran Selezione emerged with glaring clarity, instrumental precision and parts on point. From fruit through structure round fits into round and square into square, nothing awkward, sharp or out of place. An aromatic sangiovese while the palate is an experience and a half. Selezione ’18 is a prepared one, to withstand oxidation and develop supplementary character so that it may age well into the next decade. Drink 2024-2032.  Tasted February 2023

Rocca Di Montegrossi Chianti Classico Gran Selezione DOCG Vigneto San Marcellino 2018, Gaiole

The next San Marcellino Gran Selezione is a big one, strong willed and big-boned, laced with trace schisty-marl-Galestro elements and minerals from a vineyard capable of structuring wines like no other. This is Monti in Chianti, of all the red, blue and black fruits, coming away violet purple and speaking about a season. A warm one, all the way through to October and the phenolic ripeness here is off the proverbial charts. Wow. Drink 2025-2037.  Tasted February 2023

The AIS Sommeliers of the Chianti Classico Collection

Acquadiaccia Chianti Classico Riserva DOCG 2019, Panzano

A blend of 90 percent sangiovese and (10) canaiolo of a purity that is Panzano incarnate, straight away. Glycerin in stride, chalky tannin liquified and just the faintest hit of green astringency. So close to acceding the beauty of idealism yet still a really lovely wine in almost all regards. Drink 2023-2027.  Tasted February 2023

Antinori Gran Selezione Chianti Classico DOCG Badia A Passignano 2020, San Donato in Poggio

Classic dried herbs and brushy Badia a Paassignano style, here with the accessibility of 2020 though the fruit is pure red cherry with almost no darkening moments. Cool, almost minted with a creosote and cooling coals warmth through the chill of the air. This Gran Selezione is imagined as a perfect meditation in late fall, in a cabin in the woods, by a fire, dimly lit room and silence. Drink 2024-2028.  Tasted February 2023

Marchese Antinori Chianti Classico Riserva DOCG Marchese Antinori 2020, San Donato In Poggio

Precisely what must be expected and frankly demanded from Antinori’s San Donato in Poggio Riserva and that would be a perfectly executed cuvée of sangiovese complimented by varieties that speak to exactly that. Glycerol and viscosity in a silken thread sewing fruit with the kind of acidity and tannin of the utmost professional kind. Nothing out of place and the window has officially opened. Drink 2023-2027.  Tasted February 2023

Arillo In Terrabianca Chianti Classico DOCG Sacello 2021, Radda

Badia A Coltibuono Chianti Classico DOCG 2020, Gaiole

As per the Stucchi-Prinetti plan (which arguably dates back to 1846), the Classico is consistent through the vintages and what feels like epochs as well. There is this swell of sangiovese fruit made complex and curious by what Badia a Coltibuono marks as 10 percent other grape varieties, each making a statement in multifarious manifesto. Searing Annata, part strike and part pierce through the red chalky-cherry originality of these Gaiole hills. There is more going on here than most and year after year this represents benchmark material for the UGA. Drink 2024-2028.  Tasted February 2023

Badia A Coltibuono Chianti Classico Riserva DOCG 2018, Gaiole

A Riserva from Badia a Colibuono is pretty much a Selezione matter and yet, not so much. The emotion is there if not the pack mentality and so Riserva is just Coltibuono. Almost startling to begin with but that is simply the acidity of place talking, distracting and exacting its power over a field blend-like gathering of varieties led by sangiovese. Riserva acts on behalf of and in the ways of the abbey and surrounding vineyards, were they personified would surely speak. Like the paintings along the cloister corridors and the ocupants whose truths, history and tradition are what you need to hear. Drink 2024-2030.  Tasted February 2023

Bertinga Chianti Classico DOCG La Porta Di Vertine 2020, Gaiole

As expected, lithe and here from Gaiole also verdant, influenced by UGA, commune and forest. A tart and also taut while pure sangiovese with some Alberese chalkiness in the tannins. Quite well made and supremely indicative of where it comes from. Drink 2024-2027.  Tasted February 2023

Bibbiano Chianti Classico DOCG 2020, Castellina

Still firm, grippy and liquid peppery, not in a reductive sense but the tannins (while sweet) are dusty as well. Classic Bibbiano, of two sides by soil and micro-climate, layered continuously upon and with one another, to create an always stylish and focused Annata. Really pure Sangiovese, as always, clean as it gets, tidy, orderly and succinct. Drink 2024-2028.  Tasted February 2023

Bibbiano’s is at the forefront of youthfulness in that there is a closed aromatic launch and some reduction needing to blow off before the hounds of charm can be released. Head straight to the palate to be graced with the interspersions of texture and structure, first liquid Castellina chalky, then wound around the body of this wine. Sangiovese needs the bottle and with eyes closed those words of Tommaso Marrocchesi Marzi play in refrain over and over again. Be patient and kind to his wine and in turn you will be kindly rewarded. Drink 2024-2028.  Tasted March 2022

Bindi Sergardi Chianti Classico DOCG La Ghirlanda 2020, Vagliagli

Everything about La Ghirlanda is Bindi Sergardi in Vagliagli as it always must be, natural fruit red and pure, transparent and through the looking glass of precision for family and location. Curious how there is some tannin here, fine grained structure and while the wine is very accessible there is no doubt it will live longer than many of its ilk. This is a very, very good Annata, luck and fortune all in. Drink 2024-2029.  Tasted February 2023

Cantine Bonacchi Chianti Classico DOCG 2021, Vagliagli

Basic and vintage relatable as 100 per cent sangiovese in rustic Vagliagli style. Not the most freshness in fruit, some salumi and certainly a way that is older schooled and recognizable. Tradition dies hard. Truly. Drink 2024-2026.  Tasted February 2023

Borgo La Stella Chianti Classico DOCG 2020, Radda

Fine example of combining place (Radda) with vintage and appellative level. This is an exacting 2020 as Annata with fine acidity and food-matching capability. Grippy as needs though never vivid, herbal yet not herbaceous. Well-balanced and ideal for three-plus years ahead. Drink 2024-2027.  Tasted February 2023

Borgo Salcetino Chianti Classico DOCG 2020, Radda

Quite cool, minty, brushy and herbal to represent Radda in the most clear and knowable way. The level of tannin here is notable, markedly elevated for 2020 Chianti Classico and it is apparent that Radda at heights did not ripen at a level much above seven or 7.5 on the scale of these things. Quite a searing example for the season. Drink 2024-2026.  Tasted February 2023

Borgo Scopeto Chianti Classico DOCG 2020, Vagliagli

Perfectly round and normal, dictionary entry sangiovese with softness and intensity of hue, by colouring and merlot as a friend of sangiovese. Tart and just tight enough to hold on for a few years but for the most part this is meant to be consumed in the first two. Drink 2023-2025.  Tasted February 2023

Brancaia Chianti Classico Gran Selezione DOCG 2020, Castellina

The Brancaia from Radda is expressly three things. First and foremost a matter of 2020, secondly Castellina of temperament and more than anything a Gran Selezione to speak of the current epoch of Brancaia. As far as vintages are concerned these 2020s are a thing of great beauty and accessibility, with respect to UGA the acidity and cool mentality are at the height of heights and finally, the transparency and see through honesty is exemplary of the current Brancaia world order. Fine, fine Selezione, drinkable and cellar-able. Do as you please. Drink 2025-2032.  Tasted February 2023

Brancaia Riserva Chianti Classico DOCG 2020, Radda

A Riserva from Brancaia is Riserva in a nutshell, of startling professionalism and also emotion. The acidity of place begins in dissertation, leading sangiovese with 20 per cent merlot in the ways of vineyards translated through high execution to personify just what it means to be, act like and exist as Brancaia. Silky smooth, liquid chalky, finely chiseled and structured, able to age long. Drink 2024-2029.  Tasted February 2023

Buondonno Chianti Classico DOCG Podere Casavecchia Alla Piazza 2021, Castellina

High glycerin, notable alcohol and structure as well. A big wine as always for Gabriele Buondonno for several reasons, namely elevation and solar radiation but also the intangible of conversion rates and things just being natural, the way they simply have to be. Some vintages are bigger and greater than others and for sangiovese in varietal purity this out of 2021 will equivocate with superior strength, balance and trenchant intensity. Count on it. Drink 2025-2031.  Tasted February 2023

Buondonno Chianti Classico Riserva DOCG Casavecchia Alla Piazza 2020, Castellina

To taste and think upon Buondonno as Riserva from as recent a vintage as 2020 is to engage in an almost fruitless exercise. This because the level of fruit, acid and tannin in cohorts is so immovable that without time in the bottle it’s hard to gain any real traction. This from 2020 carries more weight and energy than so many, especially from this triad of a location where Castellina, Panzano and San Donato in Poggio nearly converge. Gabriele Buondonno’s is like a stacked ferment of grapes, place and vintage needing three years to flesh and release some charm. Three more to be in the zone. Drink 2025-2031.  Tasted February 2023

Villa Cafaggio Chianti Classico Riserva DOCG 2019, Panzano

Always important for a sangiovese to act and project as Riserva when choices are made for fruit to be this way. Cafaggio’s is exactly that and this 2019 resides at the top of the echelon for Riserva made by this Panzano producer. The fruit is exceptional and the structure a fine matter of acid and tannin intertwine. Still some grippy matter to resolve so expect this to drink at peak in another 12-18 months. Aerate now for positive results. Drink 2025-2028.  Tasted February 2023

Cantalici Chianti Classico DOCG Baruffo 2020, Gaiole

A surprisingly tannic and overtly structured Annata from Cantalici out of 2020. From Gaiole and seems to bring more grip and drying herbal feels than most UGAs from this vintage. Not the quietest or most amenable sangiovese but one needing time and that speaks for place more anything else. Barrel as well which also needs more time in bottle to melt and settle. Drink 2024-2027.  Tasted February 2023

Cantina Tuscania Chianti Classico Riserva DOCG Effige Nera 2018, San Donato In Poggio

Unequivocal and unmistakable as being a sangiovese from San Donato in Poggio for one reason alone and that is the blood orange perfume so bloody (pun intended) typical of this westerly UGA. Here as Riserva and from 2018 with its purity of red fruit so citrus is origin, fine grained though now liquefying tannin and from a vintage picked in late September yet balanced in alcohol, and ripeness ahead of a strange 48-hour spell cast by temperatures running daytime high and nighttime low. Really fine Riserva in the window at this very moment but will stay this way for three to four years easy. Drink 2023-2027.  Tasted February 2023

At Caparsa with Paolo Cianferone, John Szabo MS and Mona Haugen-Kind

Caparsa Chianti Classico DOCG 2019, Radda

Different fermentations are involved, tank and especially concrete, very much a matter of Raddese acidity, fruit sharp and über cherry in linear sangiovese. Needs another year to soften just that much more though these are quite nurturing tannins and the wine does really choose to please. Drink 2024-2028.  Tasted February 2023

Caparsa Chianti Classico Riserva DOCG Caparsino 2019, Radda

Aged in the big barrels, determined by a selection of higher quality berries and the cask size. How does Paolo know which are the best bunches? “I just know,” he says. “For more than 20 years I know where the best grapes live.” Might be where the cinghiale eat, where the clay is wet or not, in dry weather. More of a Riserva vintage for Caparso, added richness a bonus and without any wood distraction this glides and glistens, slices and dices across the palate. Solid sangiovese with a cerebral twist. Drink 2024-2027.  Tasted February 2023

Caparsa Chianti Classico Riserva DOCG Caparsino 2018, Radda

Mature aromatics, chewy red fruit, all the leathery plum and liquorice that can be packed into a Chianti Classico Riserva. Developed to the drinking stage, earlier as a vintage than many, hot one mind you and showing that right now, and more. Some mineral and chalk to the structure but pretty much good to go. Drink 2023-2026.   Tasted February 2023

Caparsa Chianti Classico Riserva DOCG Caparsino 2017, Radda

A vintage with no Doccio Matteo made because the grape quality and also quantity was not up to Radda par. “The wine is a mirror of the land, the people and the weather, like a dog.” The grapes here are from both Riserva selections and so quality reaches above par as only one of two, our two in one were produced. Severe at its moments and yet there is much concentration and compact elements, especially chalk and tension in this grippy 2017. Wait on it – the acids are also there to act as the fruition reaching catalyst. Drink 2024-2029.  Tasted February 2023

Caparsa Chianti Classico Riserva DOCG Caparsino 2010, Radda

Just 2,600 bottles were produced and only eight, well now seven remain of the vintage. “Some wines get you down, some make you talk a lot and some make you drunk. I want a wine that will make you think,“ explains Paolo Cianferoni. “In 2010 I lost 75 per cent of my production and I don’t know why but when I have a glass it makes me think. Maybe what was left on the vine received the love that was left.” A sip and left to think about things because not only is this sangiovese perfectly aged but it is right in the balanced zone. Also the mystery zone and places we’ve never been. Drink 2023-2027.  Tasted February 2023

Caparsa Chianti Classico Riserva DOCG Doccio A Matteo 2019, Radda

Single vineyard sangiovese with just two percent of colorino raised in 1000L botti, 12-14 months, just like the Classico. Doccio Matteo is the name of an old spring in one of the oldest vineyards, highest in elevation (450m) where the winds blow hardest. “Doccio” is a shower in Italian and Matteo refers to San Matteo. More tannin and tension here, especially as compared to Riserva (Caparsino) and needing an extra year to integrate. Drink 2025-2030.  Tasted February 2023

Caparsa Chianti Classico Riserva DOCG Doccio A Matteo 2018, Radda

Single vineyard sangiovese with just two percent of colorino raised in 1000L botti, 12-14 months, just like the Classico. Doccio Matteo is the name of an old spring in one of the oldest vineyards, highest in elevation (450m) where the winds blow hardest. “Doccio” is a shower in Italian and Matteo refers to San Matteo. Just as tannic and full of tension as per 2019 Doccio Matteo but also Chianti Classics Riserva and yet the ’18 Caparsino DOCG is beginning to fade. Not this former IGT with the potential to become Gran Selezione and which rages with energy plus drive. Let it ride. Come back in two years. Drink 2025-2030.  Tasted February 2023

Caparsa Chianti Classico Riserva DOCG Doccio A Matteo 2016, Radda

The 2016 Doccio a Matteo is the first sangiovese (in this line-up) from Paolo Cianferoni that’s actually ready to drink, in fact it’s very much there with some drying tannin mixed with dried fruit happening. Full and caky wine, rich and substantial. Must have salty protein to show best and for the win.  Last tasted February 2023

A single-vineyard Riserva from the plot above the smaller second house called Caparsino and filled with all the soils; argile, Galestro and Alberese. Surely an absolute about face expression with higher volatility and a high, near and nigh potential for advancing porcini notes. A deeper and darker black cherry. Characterful and mature in such a different way, The acidity is uncompromising even while the wine acts oxidative with more wood than the other Riserva. Drink 2021-2026.  Tasted February 2020

Caparsa Chianti Classico Riserva DOCG Doccio A Matteo 2015, Radda

A fresher and more spirited sangiovese as compared to 2016, energy still running full and yet you can drink this with the right amount of air. Chewy liquorice, some tar, iodine and soy. Chocolate, lots of the dark stuff. The wines showed more wood back in these vintages. Drink 2023-2027.  Tasted February 2023

Caparsa Chianti Classico Riserva DOCG Doccio A Matteo 2012, Radda

Eleven years old, a vintage of high quantity which also means that the wine is a fatter and softer one. Fully resolved now and drinking with lovely grace and elegance.  Last tasted February 2023

Lovely bit of development from a vintage of great fortitude and possibility though seemingly only recently softened. Now smooth tannin and yet so, so very sangiovese. The red fruit carries a liquorice note not noted in later wines and here the complexities are blooming, changing and renewing their vows. Lovely look back and easy on the volatility scale. Drink 2020-2025. Tasted February 2020

Carpineta Fontalpino Chianti Classico DOCG 2021, Castelnuovo Berardenga

Wow the energy from 2021 Carpineta Fontalpino is off the charts, ergo there is this wide open sensation from Castelnuovo Berardenga that will not be denied. Fruit swells and impresses with its gingered-crimson beauty and the advances of egress by structural demand. While too youthful and awkward for all parts to hook up they will, in time, for all the right reasons and with zero regret. Drink 2025-2032.  Tasted February 2023

Carpineta Fontalpino Chianti Classico Gran Selezione DOCG Vigna Montaperto 2018, Castelnuovo Berardenga

Apposite to Dofana for Vagliagli is Montaperto of Castelnuovo Berardenga, the grippy, forceful and tannic one. The immovable and unbreakable sangiovese so very linear, gripped by strength, of skeletal structure and needing time. Give it. Drink 2024-2029.  Tasted February 2023

Carpineto Chianti Classico DOCG 2021, Greve

Perfectly reasoned, seasoned and fine dusted Annata here from Carpineto, consistently contrived from year to year with 2021 being no exception to the rule. Good fruit and loins, strong bones, robust and trim. Drink 2024-2027.  Tasted February 2023

Carpineto Chianti Classico Gran Selezione DOCG 2020, Greve

There is nothing about this Gran Selezione that is not Carpineto and so kudos to the Greve estate for unyielding consistency, no matter the time or place. In fact this also represents a look through the mirror of a vintage, never overbearing or overpowering and just a snapshot of cool, herbal and brushy, like taking a long walk though a dry forest, air crisp with fresh air. The 2020 GS has matured some already so drink this while some others work through their issues. Drink 2023-2027.  Tasted February 2023

Casa Di Monte Chianti Classico DOCG Le Capitozze 2019, San Casciano

There will never be denying the savoury elements and earthy nature of a sangiovese from San Casciano and Le Capitozze by Casa di Monte is not the exception. The acids in this 2019 Annata are quite incredible and there is plenty of fruit, red and ropey fruit to stand with the tart and tight wind that constitutes true style. Crunchy Annata with spirit and energy, a charcoal, tar and candied rose compliment, seasoning and all that can make a Chianti Classico thrive. Drink 2024-2030.  Tasted February 2023

Casa Di Monte Chianti Classico Riserva DOCG Le Capitozze 2017, San Casciano

A few years have seen this Riserva travel forward and the source is a hot, dry and exceptional vintage. And still a great freshness persists even if the sangiovese is ready to be enjoyed. The tannins are more than half resolved and their work in progress is just what the fruit requests but also deserves. This is nothing if not a lovely and joyous swell of Riserva, aged with ideal practice and wood execution, nearly come to fruition, always in maintenance of balance. Drink 2023-2027.  Tasted February 2023

Casa Emma Chianti Classico DOCG 2021, San Donato In Poggio

The 2021s are being shown because many will indeed soon be released yet examples like this from Casa Emma are way too young and unresolved to really speak the language of its ancestry. But my what hides behind the curtain is so real, vivid to the point of acting out a passion play of psychological sangiovese thriller. An Annata with canaiolo and malvasia that twists and winds, sidles and turns through the sangiovese to aerate and intensify. All this said there are years needed to coordinate and allow Casa Emma to become the wine it wants to be. Even at Annata level. Always at Annata level. Drink 2025-2030.  Tasted February 2023

Casa Emma Chianti Classico Riserva DOCG Vignalparco 2019, San Donato In Poggio

Great depth noted straight away but then back to reality because perfume rising draws the aromatics and extends them stratospheric. This is exceptionally gifted as it pertains to perfume, violets nearly and most certainly roses. A sangiovese that might make a sort of taster to think nebbiolo were this tasted blind, though one so modern as to make a heart ache. Then a natural sweetness, wood abided and elasticized with texture and then spice. Much gastronomy here and with a few years melt the ooze will become amenable to match with complex preparations. Seeing this on a restaurant list. Drink 2024-2028.  Tasted February 2023

Chianti Classico Collection Design

Casale Dello Sparviero Chianti Classico DOCG 2020, Castellina

One of the few (of maybe a dozen) producers using pugnitello to augment sangiovese and here the five percent matters for the Annata from Casale dello Sparviero. Helps to distract from the barrel but then it seems the overall sentiment is wood and seasoning because the aridity is truly felt at all points on the palate. Needs time and yet the fruit will struggle to survive. Drink 2024-2026.  Tasted February 2023

Casaloste Chianti Classico DOCG 2019, Panzano

A little bit (10 per cent) of merlot goes along way to soften and textualize sangiovese with 2019 as the main catalyst for a high quality Annata by Casaloste. Big wine to be sure, fruit driven, structured with great demand and acids sweeter than many. There is quite a wealth of character happening in this wine just getting started on its long journey ahead. Has markedly improved in the past year.  Last tasted February 2023

Notable ripe fruit and also a verdant austerity makes for a wine of two positions, angles and disparate emotions. A sangiovese of floral and also avian display while in delivery of liquorice and bitter herbs. Almost Riserva in style, glycerol and concentration at the fore, the rest waiting in the wings. Needs time. Drink 2023-2027.  Tasted February 2022

Casina di Cornia Chianti Classico DOCG 2019, Castellina

Plain and simple this is Castellina in Chianti yet one climbing the tight and structured hill though not the ripest of sangiovese ever developed. That said this is 2019 fruit and it’s about as phenolic driven as there has ever been. Really drying, brushy and most intense. Glaring and demanding. Drink 2023-2025.   Tasted February 2023

Castagnoli Chianti Classico DOCG 2021, Castellina

High octane red fruit with a decidedly higher acid drive puts this sangiovese in fine speed with trailing vaporous emission. Very young and this vintage of 2021 seems to need more time than most any looking back just about a decade of time. Yes a good deal will be released to the markets this year but it has been a while since needing time in bottle is more important than this particular vintage. Great length here on Castagnoli’s 2021 to speak of greater things yet to come. Drink 2025-2030.  Tasted February 2023

Castellare Di Castellina Chianti Classico DOCG 2021, Castellina

Castellinuzza E Piuca Di Coccia Giuliano Chianti Classico DOCG 2020, Lamole

At five per cent it is canaiolo that lowers the Lamole acidity just enough to introduce sapidity and make this 2020 Annata drink with some proper scorrevole. Challenging vintage for this label, tight and racy even, definitely Lamole of origin and heeded in design. Will develop porcini and tartufo when it hits next age business three or four years on. Drink 2024-2027. Tasted February 2023

Castello Della Paneretta Chianti Classico DOCG 2020, San Donato In Poggio

How could we not intuit this as being a sangiovese from San Donato in Poggio? The signs are obvious from the start, blood orange and tart acidity but also a canaiolo influenced sapidity that aids in weights and balances for a 2020 Annata that benefits from such cuvée styling. The colouring too, for tradition and classicism. A touch of weight at the finish and a slight botanical tonic to add complexity if also minute astringency. Drink 2024-2026.  Tasted February 2023

Castello Di Albola Chianti Classico Riserva DOCG 2021, Radda

Quite a pure red cherry fruit and simply structured Albola with early accessibility from a vintage much restricted in such matters. This is clearly designed to be purchased and cracked with haste to seek immediate gratification. Simple and proud. Well made. Drink 2023-2025.  Tasted February 2023

Castello Di Ama Ama Chianti Classico DOCG 2021, Gaiole

Ama by (Castello di) Ama is a richly textured and high glycerol Annata with all the wealth and generosity from the vintage captured, pressed and patented for a stamp of quality and guarantee of success. Crunchy red fruit and limestone strike, not quite high-toned but rising and ethereal as far as Classico is concerned. So well made and a harbinger for Gaiole within the greater territory for 2021. Drink 2025-2030.  Tasted February 2023

Castello Di Ama Chianti Classico Riserva DOCG Montebuoni 2019, Gaiole

Quite the aromatic lift and high-toned entry for a 2019 Riserva that must be pushing generosity of ripeness and also alcohol. Warm and floral, viscous and layered. High octane flavour profile, generous of juicy red berry fruit and also barrel. Quite classic in a modern vernacular for a sangiovese (with five per cent merlot) that has come to pass and be recognized for more than two-plus decades now.  Last tasted February 2023

“Direct descendant of Castello di Ama Riserva in a return to the appellation with this being the second such vintage. Falling somewhere between the Ama Annata and San Lorenzo Gran Selezione, Ama’s Montebuomi is so very Calcari, regardless of the level of appellation, intensely woven, idealized and structured. Such mineral virtuosity at the Riserva level captured however, linear, vertical and compact. A compression exists by dint of those vineyard soils and also the living and breathing Gaiole terroir. Drying for now, fleshing to come, settling in later. Drink 2024-2029.  Tasted March 2022

Castello di Ama Chianti Classico DOCG Vigneto San Lorenzo 1990, Gaiole

A grand old sangiovese from Ama, likely made by Lorenza Sebasti’s father and predating the winemaking work of Marco Pallanti. A wine twenty years before it would become one of the territory’s first Gran Selezione and an original Chianti Classico cru. Feels like some merlot mixed into this 33 year-old, or not but softness is a virtue. More truffle than porcini, creamy and holding well. Acids are indelibly stamped while tannins have all but disappeared. Beautiful old soul with a chocolate finish to reminisce about the wood involved. Good showing. Drink 2023-2024.  Tasted February 2023

Castello Di Bossi Chianti Classico DOCG C. Berardenga 2020, Castelnuovo Berardenga

Amazing purity of naturally sweet fruit and surely the priority in Bossi’s Annata 2020. If beautiful and amenable sangiovese straight out of the shoot is what you wish to drink then Bossi’s of clear and present Castelnuovo Berardenga account is just perfect. Drink 2023-2026.  Tasted February 2023

Castello Di Bossi Berardo Chianti Classico Riserva DOCG 2019, Castelnuovo Berardenga

Pure, clear and transparent purity of sangiovese, exquisite by fruit and in construction, well structured to hold back the years and make us understand the best is yet to come. Crisp, fresh and crunchy now, surely to become chewy later, with braised fennel and liquorice, tar and roses. The professionalism and intent are noted with palpable concern, the wine clearly destined to show well five-plus years down the line. Drink 2024-2029.  Tasted February 2023

Castello di Cacchiano Chianti Classico Riserva DOCG 2019, Gaiole

Castello di Cacchiano’s wines are made by Federico Cerelli, he of Gabbiano and Poggio di Guardia (of amongst other estates of reputation) and this Riserva speaks to a Monti in Chianti (within Gaiole) location. A pure example indeed, viscous and high in acid retention but also a blue to grey Galestro soil. A tad dusty yet plenty juicy and very much a traditional style of Riserva in stylishly retro clothing. Not old school, just classic. Drink 2024-2027.  Tasted February 2023

Castello di Fonterutoli Chianti Classico Gran Selezione DOCG 2020, Castellina

Castello di Fonterutoli’s 2020 is Gran Selezione like looking in the Castellina mirror because the purity of red, red, red fruit is the crux and at the core of what this wine wants to say. Hyper indicative of the vintage, clear and transparent, never too weighty or adamant and Fonterutoli puts everything in its rightful place. Drink 2024-2027.  Tasted February 2023

Castello Di Gabbiano Chianti Classico DOCG Cavaliere d’Oro 2020, San Casciano

Big production and from 2020 a sizeable wine for Gabbiano’s San Casciano Annata though do not be afraid to aerate and get at it in this calendar year. The fruit is up front even while some wood seasoning persists and assists in creating a classic sangiovese effect. Concrete helps to keep the freshness. Good linger so this 2020 will drink well for a few years to come. Drink 2023-2026.  Tasted February 2023

Castello Di Gabbiano Chianti Classico Riserva DOCG 2019, San Casciano

High glycerol, as per the vintage no doubt and a bleed from chalky Galestro with a nod to Pietraforte for Riserva of suave style and chic demeanour. The professionalism and faux fructose-pectin texture is like pure berry cream, without lactic or milky feels. Modern and so stylish. Drink 2023-2026.  Tasted February 2023

Castello Di Meleto Chianti Classico DOCG 2021, Gaiole

As far as 2021s are concerned there is great youth and an unrelenting wall of structure in this sangiovse (with eight percent canaiolo) from Dudda Valley in northeast Greve. Too much wood noticed at this early stage and so the tart, tight and sapid red fruit is held in tight, closed and yet to sweeten, flesh out or fatten for that matter. Wait at least 18 months more. Drink 2024-2027.  Tasted February 2023

Castello Di Querceto Chianti Classico Riserva DOCG 2019, Greve

Mainly sangiovese with eight per cent canaiolo to keep a proper level of pH and therefore sapidity with no rapid or hasteful maturation from 2020 Dudda Valley. Moderate alcohol, scents of salumi skin and roasted nightshades, viscous mouthfeel in a generous wine from Greve without gratuity and surely never taken for granted. Quantity is high for the vintage and appellation for a very promising wine. Drink 2023-2027.  Tasted February 2023

Castello Di Radda Chianti Classico Gran Selezione Il Corno DOCG 2017, Radda

Though six years old there is still a wall of structure for Castello di Radda and a single vineyard Gran Selezione that’s far from showing its best and releasing the charm. Dries at the finish but when the wood and tannin subside that sensation should release. Two more years it would seem. Drink 2025-2029.  Tasted February 2023

Castello Di Selvole Chianti Classico DOCG 2019, Vagliagli

Quite resinous, herbal, tart, tannic and full of tension. A challenging wine that should have softened by now. Wait another year and see what happens. Drink 2024-2026.  Tasted February 2023

At Castello di Verrazzano, Greve with Maria-Sole and Luigi Cappellini, Michaela Morris and Caterina Mori

Castello Di Verrazzano Chianti Classico DOCG 2020, Greve

Oh, ah, the perfume of Verrazzano. Not just aromas from a wine producing estate but the complex aromatic weave of a veritable and traditional fattoria, of olive trees, gardens and forest. Not an Annata of structural potency but more so one of evident spezzatura, of superior phenolics and balance. The first half of the wine is sapid, the second turns and finishes salty. In that sense indicative of bordering Montefioralle and yet the mix of strong red fruit plus savour is purely Verrazzano. Returns full circle to strength of perfume. Drink 2024-2028.  Tasted February 2023

Castello Di Verrazzano Chianti Classico DOCG 2017, Greve

Tasted from a gravity-filled system without pumping by machine to see what then effect on the wine might have, if any. Well if the exercise has any real consequence it would be on the energy and vitality of this Annata. The wine is full of pulse and life while structurally immovable and in no rush to mature. There is more precision on the nose and the palate as well. I’d say a good choice for bottling if not the most efficient way to produce your wines.  Last tasted February 2023

Such a unique aromatic expression here from Castello di Verrazzano and the pattern is becoming a thing of great consistent beauty. The judgement is sound if nearly spot on from a challenge and so the structure supporting makes for a resounding drink of sangiovese speciality. Very impressive for the year. Drink 2021-2027.  Tasted February 2020

View of the Greve Valley from Verrazzano

Castello Di Verrazzano Chianti Classico Riserva DOCG 2018, Greve

For Luigi Cappellini some similarities are noted with what will come forward from 2020 (Annata) in that the fruit is of a similar ilk if also a compatible level of spezzatura. The ’18 Riserva used this warm vintage with mitigated assistance from the elevation of this northwestern part of Greve. Vineyards ranging from 250 to 480m quantify a keen effect on slower phenolic development. There is fruit maturity here and this won’t live as long as some other top structured vintages but as Riserva the savoury elements are heightened, the Grandi Botti effect on texture guaranteed and the Verrazzano perfume pops with every swirl. Drink 2023-2026.  Tasted February 2023

Castello Di Verrazzano Chianti Classico Riserva DOCG 2004, Greve

There is much power and strength to 2004 in a Riserva more than holding the fort and the castle without showing any kinks in the armour or signs of decline. Even after 18 or 19 years there is very little development in this ’04 and I for one must applaud not just how slow it has evolved but also how little the Botti show up on the palate. A wine of fruit, spezzatura and savour more than chocolate or balsamic, start to finish. Drink 2023-2028.  Tasted February 2023

Castello Di Verrazzano Chianti Classico Gran Selezione DOCG Sassello 2017, Greve

Sassello comes from the vineyard on the hill behind the Borgo at the highest elevation and while ripeness development will be slower there can be no doubt that 2017 was better here than most warmer and lower locations in Chianti Classico. The Sassello of this vintage is still stuck in first stage youth, quiet, dense and volumetric. The wine has moved but barely an inch, it speaks in fulsome texture and while yet to flesh out there is a roundness that will see it drink so well for years to come. The best of which will be two looking ahead and ten after that. Drink 2025-2035.  Tasted February 2023

Castello Di Verrazzano Chianti Classico Gran Selezione DOCG Sassello 2013, Greve

The nose on 2013 is remarkably fresh but also open and generous, as fruity as it is filled with knowable Verrazzano perfume. There is a sanguine aspect to this ’13 but also a tar and roses section to put it in a place of its very own. Maybe even a sweetly herbal moment, middle plane minty with more than average structure still very much in charge. One of the bigger 2013s in the region, holding strong and going everywhere with all the time in the world. Drink 2023-2027.  Tasted February 2023

Castello Di Verrazzano Chianti Classico Gran Selezione DOCG Valdonica 2017, Greve

Valdonica is both lighter and more linear as compared to Sassello with more classic speazztura and Verrazzano aromatics. Also a chalkiness and barrel induced texture but without the volume in Sassello. Valdonica is more straightforward, not as intense in terms of substantial fruit and also more available at this early stage. Saltier finish as well, more in line with Annata while Sassello seems akin to Riserva. Notable balsamico in Valdonica. Drink 2024-2029.  Tasted February 2023

Castello Di Verrazzano Chianti Classico Gran Selezione DOCG San Bartolo 2017, Greve

A single block Gran Selezione with the idea to make a more precise sangiovese (with some merlot) that expresses itself with great tension. Well first and foremost San Bartolo is a wine of fruit, big fruit and very generously so. The tension arrives halfway through the tasting experience as you realize a vice grip of tannin of intense expression has taken hold of the senses. The nervous nature of sangiovese combined with a single vineyard of elevation near 480m puts this Gran Selezione is a very specific place. These things supersede the dry and hot vintage in fact they lead at every stage. More chocolate by the Botti on the finish here than the other two Gran Selezione. Drink 2024-2031.  Tasted February 2023

Castello Di Volpaia Chianti Classico DOCG 2021, Radda

Of all the 2021s to taste and assess there is no shock that Volpaia’s is just about as young and immovable as any. This is not major news for a vintage of great structure matched by upbringing for classic Classico. These are children of manners and respect, knowing their place in history, they being sangiovese, reticently expressive, necessary patient, with this Volpaia as experienced and abiding as any. The substance is that of a layered and complex weave with five per cent merlot involved to soften but also pull verdancy from a very tannic example. Bigger than recent vintages, weightier and potentially far more profound. Time will tell. Drink 2025-2032.  Tasted February 2023

Castello di Volpaia Chianti Classico Gran Selezione DOCG Coltassala 2019, Radda

Full and expressive Coltassala with smoulder and sneaky tannins behind a wealth of dark cherry red fruit. Seasoned yet the wood is gentle, beautifully integrated and while this is not the biggest, boldest or baddest of the Gran Selezione, by Volapia’s standards it is a munificent one. Shows off Radda’s acidity, especially at elevation and coupled with high level ripeness the chance to enjoy a bottle will come sooner than the average. Drink 2024-2030.  Tasted February 2023

Castello Di Vicchiomaggio Chianti Classico DOCG Guado Alto 2021, Greve

Guado Alto is the name assigned to Castello Vicchiomaggio’s Annata and solo sangiovese is the game. The fruit is about as honest and also forthright as it gets for the vintage and yet this smaller production (just 20,000 bottles) is the more focused of the estate’s wine at this appellative level. Really getable and manageable at this time which is something so many 2021s are yet to do. At the price this usually comes in at there can be only a few wines from this vintage offering equal and rarely better early drinking value. Drink 2023-2025.  Tasted February 2023

Castello Vicchiomaggio Chianti Classico Riserva DOCG Agostino Petri 2020, Greve

Talk about the passion, and the classics, in Riserva from Castello Vicchiomaggio the wonder is always present, accounted for and delivered through the name of Agostino Petri. No absence of these ideals from 2020, despite the challenge and the idea that this vintage is a Riserva vintage continues to be conceived. These things take time, wines especially built on sangiovese while here softened and made fruitier by ripe cabernet sauvignon. Spot on, generous and giving. Drink 2023-2026.  Tasted February 2023

Cecchi Chianti Classico Gran Selezione DOCG Valore di Famiglia 2018, Castellina

Solid, weighty, tense and taut sangiovese here from Cecchi in the highest level on the appellative pyramid. Wound tight and will take five years to unwind, just as it has already been nearly five to wind up into this intense present character. Might dry out a bit and the seasoning will be peppery strong as the fruit subsides. The next few years will see the best moments for this Gran Selezioine. Drink 2024-2027.  Tasted February 2023

Cinciano Chianti Classico DOCG 2020, San Donato In Poggio

Lovely 2020 from Cinciano, to no surprise with fruit and more fruit at the fore while support is effortlessly provided by both acid and tannin, equally, unequivocally and with hand held outstretched. Some more tension than quite a lot of 2020s but again the fruit does well to stay in line and for the ultimate purpose of balance. Another year will improve the situation. Drink 2024-2028.  Tasted February 2023

Colle Bereto Chianti Classico DOCG 2020, Radda

Colombaio Di Cencio Chianti Classico DOCG Monticello 2020

The fruit is quite dark here and this has occurred in isolated frazione but more so pinpointed vineyard locations here and there from 2020 in the territory. Parts of Panzano and Radda but also here from Gaiole and yet the wine is soft, mature and accessible. More about sweet acids in structural terms so don’t think too much nor wait too long to drink this palatable wine.  Last tasted February 2023

Colombaio di Cencio presents a Gaiole herbology that’s always indicative and distinctive, sometimes by way of faintly sweet Amaro liqueur. That’s the first and then recurring feeling coming from this 2020, chalky and with acids that slide along with the red fruit speckled with fresh and also dried herbs. The tannins follow the latter with some pretty austere aridity. This will drink well in a few years, that much is certain, but unfortunately the bottle will not get any lighter. Drink 2024-2028.  Tasted March 2022

Conte Capponi/Villa Calcinaia Chianti Classico Gran Selezione DOCG Vigna Bastignano 2019, Montefioralle

More than promising vintage for this single vineyard Gran Selezione from Sebastiano Capponi and that is the operative word because Vigna Bastignano is beholden to time. From 2019 the one that suffices is such a structured sangiovese with broad shoulders with most substantial Montefioralle fruit to go the distance. More than suffices. Basti dire che. Drink 2025-2033.  Tasted February 2023

Dievole Chianti Classico DOCG Petrignano 2020, Vagliagli

Petrignano is a newer label for Dievole and in Annata form it’s a most forward thinking and drinking example from the Vagliagli estate. This from 2020 doubles down on the ideal with fruit sweet like candy, naturally and without any undue stress or tension in the glass. Easy, clean and getable. Drink 2023-2025.  Tasted February 2023

Dievole Chianti Classico Riserva DOCG 2020, Vagliagli

Here comes yet another bit of professional brilliance from Dievole at the Riserva appellative level, mainly with sangiovese plus two or three points of supportive and original territory DNA by canaiolo and colorino. Fruit swells straight away, up front and centre, equidistant from all parts connectable, structural and conceptual. Fruit is an apex predator that feeds on acid and tannin for survival. Dievole owns all the tools and gets it correct. Drink 2024-2029.  Tasted February 2023

Fattoria Della Aiola Chianti Classico DOCG 2020, Vagliagli

Aiola’s 2020 Annata is place and vintage driven raised in big casks and on promises, ready and willing to please when spring arrives, just around the corner. It’s really that close to having settled in and deliver the grace and charm expected. Quite a lovely, lithe and red citrus vintage right here of great specificity. Drink 2023-2026.  Tasted February 2023

Fattoria Di Lamole Paolo Socci Chianti Classico DOCG Castello Di Lamole 2016, Lamole

Tart and volatile, a truly swarthy and natural sangiovese from Lamole. Both chewy and with some formaggi, a wine so very Lamole but more so this label within the UGA. Extremely parochial and idiosyncratic behaviour. Drink 2024-2026.  Tasted February 2023

Fattoria Di Valiano Chianti Classico DOCG 2020, Vagliagli

Sizeable case production and a sangiovese with some softening merlot out of the southerly Vagliagli UGA. Straightforward, of peppery plum and red citrus, currants and a dustiness about the overall feel. Drink 2023-2025.  Tasted February 2023

Fattoria Le Fonti Chianti Classico DOCG 2019, San Donato In Poggio

Juicy, fruity, glycerin, simple and needing to be consumed. Drink 2023. Tasted February 2023

Fattoria Le Masse Chianti Classico DOCG 2019, San Donato In Poggio

Pure and ready, amenable and readable Annata here from Le Masse’s San Donato in Poggio vines, treated with utmost respect and for all the right reasons. This is textural sangiovese and quantities are so low you should count yourself lucky to secure just a bottle or two. Grace, understatement and charm are what this feels like are the things that comprise its beauty.  Last tasted February 2023

“To me, one of the best years for grapes,” tells winemaker Claudio Gozzi and the wood tank used for fermentation and now aging makes this noticeably a year wiser (than 2018) and so much more suitable to making this 100 per cent sangiovese. Even without tasting you can tell there’s a refinement, a calm and a settling that 2018 does not have. Cleaner, much more precision and seamless behaviour. Perfect volatility, sweet acidity and long, fine chains of tannin. Pure and honest, exacting, readier and will be just ideal with another year or so of time. Approximately 7,500 bottles produced. Drink 2022-2028.  Tasted October 2021

Fattoria Di Montecchio Chianti Classico DOCG 2019, San Donato In Poggio

Purely San Donato in Poggio, red fruit of red citrus as gelid texture with a coolness and a fineness that speaks directly to 2019. The tannins are quite resolved and yet the wine has much to give and life yet to live. Look ahead five plus years and imagine the changes to come, but best to drink in the freshness for now.  Last tasted February 2023

The Annata of Montecchio always express a deeper San Donato in Poggio, classically citrus and red fruit meeting salumi cure, but there is always more. To the story and the point, Annata from 2019 gives earth, juice bled through stone and clay. If other UGAs are akin to Santenay than this Barberino Tavarnelle could be compared to say, Volnay. In sangiovese of course and Montecchio accedes to a Villages level, here in their suitably hyperbolic Annata. Drink 2023-2027.  Tasted February 2022

Fattoria Montecchio Chianti Classico DOCG Primum 2018, San Donato In Poggio

From Montecchio’s Premium Line in the squat half magnum bottle and from warm 2018 a mainly sangiovese with five percent cabernet sauvignon that smooths the angles and curves all the lines. Rounded, well-rounded at that, with really mature fruit, as if in a slow-cooked stew, braising liquid fine and viscous. Drink 2023-2025.  Tasted February 2023

Felciano Chianti Classico DOCG 2019, Panzano

Dusty and herbal, quite the savoury expression, especially for Panzano and a wine of place above all else. Full and not lacking for fruit from a palate that does so much more in terms of impression and what this wine is capable of becoming. Still quite youthful so return in two years to see what will become.  Last tasted February 2023

Fèlsina Berardenga Chianti Classico DOCG 2021, Castelnuovo Berardenga

Panzano and 100 per cent sangiovese, without a shadow of a doubt on either front, chewy and fulsome fruit, lots of sun and ripeness, chalky Galestro and perhaps even Pietraforte-induced structure. Acids are quite high for 2019 but then again it’s all sangiovese so why be surprised. Drink 2023-2026.  Tasted March 2022

Firm yet fair Annata from Fèlsina and one off the harbingers not only for Castelnuovo Berardenga but surely Chianti Classico as a whole. The 2021s are a formidable group, like 2019 Barolo in certain structural and yet immovable respect. Though this entry is but an indicator, instigator and liquidator it does so with all possibilities and probabilities intact. Classic Fèlsina of a broad spectrum to speak on behalf of a wide breadth of fruit sourced out their many vineyard blocks. Drink 2024-2027.  Tasted February 2023

Fèlsina Berardenga Rancia Chianti Classico Riserva DOCG 2020, Castelnuovo Berardenga

There is a perfume, a scent of the earth and also Castelnuovo sky that creates au aura about Rancia for Riserva. The vineyard looms over the land and the fruit always marries with the earth to give away its character as it defies logic and does just this for the vintage. Each and every one actually, yet 2020 is warm and full, with pine and spice at the apex of Fèlsina’s usually aromatic display. A liqueur of macerating cherries season while more spice wakes and covers the palate, lingering and leaving memories behind. I will remember this Rancia, forever and always. Drink 2024-2028.  Tasted February 2023

Fietri Chianti Classico DOCG 2020, Gaiole

Express Gaiole savour, a verdancy unlike any other Chianti Classico commune or UGA. Crunchy red fruit like crusted cherries and of an intensity that has yet to dissipate, nor has this pure sangiovese softened in any way. There are layers to peel away and although the ripeness is not like 2019 it really doesn’t need to be. Speaks for the vintage and for Gaiole in correct ways, without apology and for longevity. Upper echelon 2020 Classico. Drink 2024-2028.  Tasted February 2023

Fontodi Chianti Classico DOCG 2020, Panzano

Definitely richer and also more overt structure from Panzano when you look at Fontodi’s Annata side by side with (Filetta di Lamole) and yet the vintage kinship is organized like cousins with familial ties. Finding high acid from 2020 and so all together there are many parts to put this vintage in the arena of long age-ability. Apt and ample viscosity makes for a mouthful of sangiovese and the variety always remains at the heart of a Classico by Fontodi. Drink 2024-2029.  Tasted February 2023

Gagliole Chianti Classico DOCG Rubiolo 2021

Rubiolo is 100 per cent Sangiovese and Panzano fruit from 400-plus meters of elevation above and to the west side of the Conca d’Oro. Expressive of the two factions of Panzano character, texture and savour. Silky smooth liquidity and more accessible than what might have been pre-conceived though there is surely no lack of grip emanating through the cool ooze of this wine. Really quite fine. Drink 2024-2028.   Tasted February 2023

Gagliole Chianti Classico DOCG Rubiolo 2020

All sangiovese from Castellina (40 per cent), Panzano (45) and a small amount from Badia a Passignano (in San Casciano). “A regular season, warm but not like 2022,” explains agronomist Giulio Carmassi and so ”maturation was corchato (shorter)” and harvest was compressed in to five or six days. Rains came late in September, causing a nervous and quick pick. A good vintage though not considered top and yet the purity of red fruit is present. Saw a 20-22 day maceration time in stainless with aging for eight months, half in old barriques. Sent to concrete and blended. A firmness and still some moments of tension about this Classico with a push-pull posit tug between freshness and maturity expressed as salumi, skins too and two-toned fruit; dried currants and fresh pomegranate. For early drinking in any case, starting six months from now. Drink 2023-2026.  Tasted February 2023

Gagliole, Panzano

Gagliole Chianti Classico Riserva DOCG 2020, Panzano

Fulsome and chewy Riserva for Gagliole with 100 percent Panzano sangiovese part beautiful and part structured, by Galestro and Pietraforte soils. This fruit comes from the heart and epicentre of Chianti Classico Pietraforte with a warm 2020 delivering waves of fruit and mineral, alternating, integrating and soon to be evolving. This 2020 feels like a Riserva quite close to reaching its peak, likely in two years but the wealth of fruit means the door will open sooner rather than later. Drink 2024-2028. Tasted February 2023.

I Fabbri Chianti Classico DOCG Lamole Olinto Grassie E Figlio 2020, Lamole

A fine and lithe Annata from Susanna Grassi out of 2020 and yet without a doubt equipped with the fineness and beauty of eternal Lamole perfume. In a wonderful place right now, ease of fruit sliding on a corrente e snello scale, fine liquidity with a streak Of salinity. So apropos for Lamole and the varietal sangiovese it breathes. Spot on and restrained. Drink 2024-2027.  Tasted February 2023

Il Molino Di Grace Chianti Classico DOCG 2020, Panzano

“I don’t know why, but you will never see wines as dark as the 2020s,” tells Iacopo Morganti. Though truth is Il Molino Di Grace has never made less quantity and so concentration is as high as ever. Aside for hue this is “a nice Chianti Classico to drink now – my prelim is I don’t have enough,” says Morganti. Indelibly floral and stamped with quality approval, heady and yet elegant, forceful and elastic. Fine Galestro chalk of tannin and grip by Pietraforte. A different vintage and why shouldn’t it be? Happened during a pandemic and did its very own thing, without interruption and for all the right reasons. Magdalena Vineyard plays a big part in this level of appellative wine. These are simply grapes made into wine after all. Pure and real IMDG though with lower acidity and though big it’s easy to drink. Hyper real. Drink 2023-2027.  Tasted February 2023

Molino Riserva

Il Molino Di Grace Chianti Classico Riserva DOCG 2020, Panzano

In line with the Classico yet with better quality material chosen there is higher acidity and that matters greatly. Tannins are finer as well, yet that same darkness of pitchy and perfumed fruit is consistent with tighter and stronger grip. Must be granted another year in bottle to settle the strongholds and the score. The barrel has much to say right how, noted in grains running through the veins of the sangiovese. Older vines including Il Bosco are Riserva bound. The linger and length on this is infinite, at least in Riserva terms. Drink 2024-2028.  Tasted February 2023

Il Molino di Grace, Panzano

Il Molino Di Grace Chianti Classico Riserva DOCG 2019, Panzano

Not just because of the extra year in bottle but also the kind of year, fruit more in red tones, effusive spoken language and elegance are what 2019 surely is. Acidity runs higher than 2020 and the wine while settling is still working through youthful energy. Still there are some bursts, fits and spurts from such a wine of vitality. Linear, less elastic but neither stringent nor too intense. Never vivid or glaring because it knows itself and what it wants to be. This will live long, that much is clear. Well, everything is very clear. Drink 2024-2029.  Tasted February 2023

Il Molino

Il Molino Di Grace Chianti Classico Gran Selezione DOCG Il Margone 2020, Panzano

Fine tannic presence from Gran Selezione for 2020, several steps up from Riserva with less pitch and grab but still overt dark fruit. More diversity and complexity in perfume, notable violets and rose but really what stands out here is how the tannins allow the fruit to stay up front. There are no perceived grains or sand-papery textures involved, neither is Il Margone soft or fluffy. There may only be 8,000 or so bottles available at this quality and so a rare and must have wine it most certainly will be. Iacopo Morganti explains it well. “It’s not easy too make three different levels of Chianti Classico. You need to understand the vintage and the differences, especially when you have less quantity.” Drink 2025-2032.  Tasted February 2023

Il Palagio Di Panzano Chianti Classico DOCG 2020, Panzano

As far as 2020 and Panzano are concerned there is a great deal of concentration and substance coming three ways from Il Palagio di Panzano’s Annata. Fruit, acid and tannin, all set to high intensity, each sucked and layered upon one another. A Classico in the great sense of the word and the appellation, pure and remarkable, not a sangiovese of any stringent notes despite how much has been pulled from these grapes. Juicy, no dustiness whatsoever and liquid running in soft waves. Drink 2024-2029.  Tasted February 2023

Il Palagio Di Panzano Chianti Classico Riserva DOCG 2019, Panzano

Panzano Riserva in glycerin and unction, substantial fruit and long cask aging, macerate juices swirling and compounding in complex flavours. Some verdant notes that are earthy-savoury driven, pine tree and needle, fern and allium. Complex weave of saline and sapid elements with a toasty oak component yet having fully settled in. Drink 2024-2027.  Tasted February 2023

Isole Delle Falcole Chianti Classico Gran Selezione DOCG 2018, Panzano

Only sangiovese and from a vintage where the final days of September saw crazy spikes in heat with nights at freezing. So the fruit was picked on the 28th and here the first Gran Selezione of Emanuele Graetz’s young tenure. Chewy sangiovese with so much palate feel, mouthfeel and texture. Again a Chianti Classico that you will not have ever tasted before. Leathery and fruit-centric with fine tannins though not the kind that will see this age the way the 2019 surely will. The flavours here however are complex and their linger is seemingly never-ending. A remarkable wealth of precociousness and purity, almost as innocent as a wine can be, lucky and wholly professional all at once. Drink 2023-2029.  Tasted February 2023

Istine Chianti Classico DOCG 2021, Radda and Gaiole

Angela Fronti’s Annata is an expression of several vineyards, where rocks are such an important matter, in soils of Galestro plus Alberese, but also elevation and slope. The Classico’s grapes come mostly from Radda vineyards (Istine and Casanova dell’Aia) but also Gaiole (Cavarchione, Tibuca and Le Noci). Though a child of cool, calculated and mysterious ’21 there is quite a rouse of joy and untamed energy coming straight out of this pure sangiovese. Fronti has done well to coax pleasure with little tension or pain and as such you could very much have a glass as soon as you wish. Barrel sample or not and so when it does find its wine into bottle this 2021 will drink well from the start.  Tasted February 2023

La Sala Chianti Classico DOCG 2020, San Casciano

With the oenological help of Stefano di Blasi it is this sangiovese from La Sala del Torriano that speaks in clear tones and terms. In San Casciano vernacular that translates as herbals and savour of the silkiest and sweetest kind. Like a dry Amaro, a chew of Australian liquorice and a lick of fine Maldon salt. Maybe some chocolate by the barrel at the finish. Drink 2023-2027.  Tasted February 2023

La Vigna Di San Martino Ad Argiano Chianti Classico Riserva DOCG 2020, San Casciano

Tiny production of Riserva here from La Vigna di San Martino ad Argiano in San Casciano and a curious example at that. Good ripeness and glycerol yet spiced, capsicum spicy and chalky within the context of pretty darn chewy fruit. All sangiovese and a wine certainly worth investigating to potentially really getting to know. Would like to put a few aside and see where they go. Drink 2025-2030.  Tasted February 2023

Le Cinciole Chianti Classico DOCG 2020, Panzano

Spiced aromatics, biscotti to ginger cookies, an eastern Panzano original, fresh and dusky, like the Frazione’s evening air. Tight and focused sangiovese, even more so Panzano on the palate, lightly glycerol and just so perfectly tart. Though a two-plus year old Annata this is really just about as fresh as it gets. Elevation contributes to the ideal, at 450m and near to the wines from Casole. Drink 2024-2027.  Tasted February 2023

Le Cinciole Chianti Classico DOCG 2019, Panzano

Aromas will remain consistent in 2020, first of a baked amaretti or ginger cookie, a lovely toasted cereal but with an extra year in bottle this Annata expresses more brushy savour, a dried fennel character and yet plenty of freshness persists. The dusty quality is consistent from vintage to vintage and speaks to sangiovese needing time in the bottle to unwind and express its true to Panzano fruit. This is sangiovese of silky tannin but the same thing cannot be said of the mouthfeel. There is more savoury grip involved. Time will continue to help. Track record shows this possibility will become probability.  Last tasted February 2023

The Panzano work of Valeria Viganò and Luca Orsini travels from strength to strength and while this ’19 Annata was only bottled one month ago it shows the best freshness and right kind of crunchiness here at the Chianti Classico Collection. Indelibly stamped with Le Cinciole and Panzano terroir, a combination of earth and fruit showing as well as any these days. Can’t help but relish the level of tart and eye-popping flavours with an immediacy of early drinking possibility. Terrific Annata in every respect. Drink 2022-2025.  Tasted March 2022

Le Cinciole Chianti Classico Gran Selezione DOCG Aluigi Campo Ai Peri 2018, Panzano

Aluigi’s fruit is darker than the Annata, its tannins are just as silky and as for mouthfeel there is more smooth consistency and character than in the other Le Cinciole wines. A much bigger wine from a bigger vintage in part because it was hot and also when the last two days of September produced high level degrees of temperature by day but also low to near zero by night. This means a big Aluigi with high level acidity captured and kept to be a catalyst for dark fruit to shine and age. Age well this will though it will always be a wine of depth and heft. Drink 2025-2032.  Tasted February 2023

Vicky Schmitt Vitali – Le Fonti di Panzano

Le Fonti Di Panzano Chianti Classico DOCG 2019, Panzano

Classic Le Fonti and I mean what else but classic, as expected from fruit and producer so intrinsically connected it’s as though there is no separation between people and land. At this stage a maturity post reduction and locked in full freshness without steps taken towards the secondary. Spot on salt and pepper seasoning and a truly gastronomical sangiovese with soft merlot roundness plus hue-instigative colorino. Well blended and enjoyable in every respect. Drink 2023-2028.  Tasted February 2023

Le Fonti Di Panzano Chianti Classico Riserva DOCG 2019, Panzano

From 2018 there is the most crystalline clarity, purity and natural fruit sweetness from Le Fonti’s Riserva, this in spite of high level accumulated warmth and alcohol conversion rates. The merlot helps to smooth and silken the texture so that a seamless transition confirms the goal of invitation, to ideal phenolics and maximum pleasure. What this means for Vicky Schmitt-Vitali and Guido Vitali is a Riserva that speaks in their particular heart of Panzano language with a sangiovese so honest and direct, in every respect. Beautiful wine. Drink 2023-2028.  Tasted February 2023

Le Fonti Di Panzano Chianti Classico Riserva DOCG 2018, Panzano

Le Miccine Chianti Classico Riserva DOCG 2020, Gaiole

Barrel sample. Very taut, acids still running amok and wood very much in control. Blue to black fruit with a stop at purple, Gaiole savour and a whole mess of everything happening at once. Needs a minimum two years to settle in but there is plenty of stuffing to see brightness ahead. More than a bit early to make any lasting assessment.  Tasted February 2023

Le Palaie Chianti Classico DOCG 2019, Montefioralle

A new look at Montefioralle and a tiny production for Chianti Classico of perfectly timed maturity. Though there is a simplicity about the character of this 2019 it is nothing if not a lovely glass of wine. The 20 percent mixing in of merlot and cabernet sauvignon just pushes the point further to understand that this is about here and now. Drink up CC lovers. This is a basic gateway drug. Drink 2023-2024.   Tasted February 2023

Diego Finnochi and Elisa Arretini – L’Erta di Radda

L’Erta Di Radda Chianti Classico Riserva DOCG 2020, Radda

Barrel sample. Only Diego Finocchi presents sangiovese in Riserva this way. With grace and fluidity, liquid sapidity and Raddese acidity. No canaiolo in 2020, solo sangiovese and the balance shows, the major grape able to create the push-pull of posit salty to mineral tug without problem. There is tension mind you, but no issues to report on. There never are. Still it’s simply too early for full disclosure or assessment.  Tasted February 2023

Lornano Chianti Classico DOCG 2020, Castellina

Tasting and assessing Lornano from 2020 at such an early stage feels unprecedented yet here we are and try we will to see the forest for the trees. Some tart angles and more than ample tannin yet clear and sweet they are in surround of fruit we just know will become fleshy and expansive. Again, this is sangiovese and time is of the matter. Patience for Lornano and their corner of Castellina. Drink 2025-2029.  Tasted February 2023

Losi Querciavalle Chianti Classico DOCG 2020, Castellina

As with some other well known Chianti Classico producers that hold back Annata longer than most this feels strange to be tasting a 2020 from la Famiglia Losi. A most glycerol Castelnuovo Berardenga and one of impressive fruit though wood is very much a factor, imparting a floral and vanilla waft through the bones of the wine. That and what Alberese will instigate makes us understand that this sangiovese with sapidity catalyst canaiolo is not yet done what maturing it needs to do. Drink 2025-2030.  Tasted February 2023

Fattoria Di Luiano Chianti Classico DOCG 2021, San Casciano

More than markedly youthful Annata by Alessandro Palombo from a 2021 vintage we are still years away from figuring out. Reductive and coiled tight with acids proper wrapped around substantial fruit. Neither pepper nor rubber but simply fruit, structure and youth. Need to revisit a year from now to see what it’s all about. Judgement is a tad reserved. Drink 2025-2029.  Tasted February 2023

Fattoria Di Luiano Chianti Classico Gran Selezione DOCG Ottontuno 2019, San Casciano

Not simply stuck in a black hole of structure but this 2019 San Casciano Gran Selezione is of an immovable infrastructure that defines positioning and appellate category. Big boned and more of an impression left as opposed to expressiveness, at least now and likely for five more years. Needing the toasty wood and dense tannins to dissipate, things that will take quite a bit of time. Drink 2025-2031.  Tasted February 2023

Marchesi Frescobaldi Tenuta Perano Chianti Classico DOCG 2020, Gaiole

You can always feel the white soil of Tenuta Perano and nowhere more so than from Annata level Chianti Classico. More than sangiovese with 10 percent merlot and (5) cabernet sauvignon for a silky smooth 2020 that wants to share its impression as early as it can. Cool and sappy, easy to understand and professional as they come. Drink 2023-2025.  Tasted February 2023

Marchesi Frescobaldi Tenuta Perano Chianti Classico Riserva DOCG 2019, Gaiole

Perano glides as Riserva, smooth and suave, sangiovese ripe as necessary and just a few splashes of merlot tossed in for the good measure of sweet seasoning. Quite an easy drinking Riserva of 2019 generosity, the least amount of savoury elements possible as it pertains to Gaiole and these white calcareous soils of the Tenuta. Drink 2023-2027.  Tasted February 2023

Maurizio Brogioni Chianti Classico DOCG H’Amorosa 2021, Montefioralle

Barrel sample. A smallest of small production for Annata determines the effort and fate of this Montefioralle 2021. Just a touch of verdant behaviour touches the back end but this is poignant and proper for 2021 of classic and traditional Annata style.  Tasted February 2023

Maurizio Brogioni Chianti Classico Riserva DOCG 2020, Montefioralle

A small lot and still peppery reductive sangiovese as Riserva from 2020. Quite toasty, smoky even and lots of green running around. Needs time and yet it will be hard to imagine these roasted and smouldering notes ever fully falling away, or melting in. Drink 2024-2026.  Tasted February 2023

Monte Bernardi Chianti Classico DOCG Sangió 2021, Panzano

From a property purchased in September 2018 above the village of Panzano, direction Volpaia. One of 10 hectares planted to the MB33 clone with this being the third vintage and first time shown at an Anteprima. There was 800mm of rain ahead of the growing season and the vineyard’s elevation attracts high solar radiation juxtaposed against cooler night time temperatures. Also less rot than at Monte Bernardi with similar soils of Galestro and Pietraforte. Michael Schmelzer refers to hedge trimming as the way to maintain composure. From a viticultural standpoint 2018 is a vintage that separates the wheat from the chaff, with no rain during the season. “If you have different clones, say 420A and/or do not hedge trim, you can’t complain about irrigation,” says Schmelzer. “You’re throwing away water.” Not Michael and the early results of his new frontier vineyard determine a sangiovese bright-eyed, bushy-tailed, enthusiastic, happy and full of energy. What else can you say? MB33 is part of the fabric of Chianti Classico’s future. Drink 2024-2031.  Tasted February 2023

Monte Bernardi Chianti Classico Riserva DOCG 2020, Panzano

Unexpectedly tannic vintage and also for what it means to be a Monte Bernardi Riserva. Less showy and forward than 2018 though the immediacy gained is again from a long 45 day post-fermentative maceration with higher than many stem inclusion. Higher than 2019 and 2021 in that regard. “I’ve reasons for what I do,” explains Michael Schmelzer. “My decisions are like my cooking instinct. I don’t follow the hard rules of a laboratory. I work on fundamentals, not relying on numbers.” Riserva is a matter of knack and intuition, salt and pepper seasoning, a Monte Bernardi style and best case scenario. Though grippy as a vintage there is haute and high caste toothsome piquancy in this 2020 and it may just fool us all by outliving the rest. Drink 2025-2032.  Tasted February 2023

Greve from Montefioralle

Montecalvi Chianti Classico DOCG 2020, Greve

Barrel sample. Showing every minute not yet gained as a sangiovese with a few percentage points of various complimentary grapes (3) canaiolo plus (2) altri vitigni creating a push pull of saline-sapid notations. A bit swarthy and volatility needs to settle but a little bit of sulphur at bottling will do the trick.  Tasted February 2023

Montefioralle Chianti Classico DOCG 2020, Montefioralle

Lorenzo Sieni’s 2020 Annata is just perfectly Montefioralle, succulent through savoury and back again, acidity running up the sides of the palate and fruit round throughout. Never tries too hard nor demands too much, of itself or us, the willing and abiding tasters. Lovely Annata and perfectly expressive of time and place. Drink 2023-2027.  Tasted February 2023

Alessandra Deiana and Michele Braganti, Monteraponi, Radda

Monteraponi Chianti Classico DOCG 2021, Radda

Ripe red fruit to the nth degree and a most natural feeling emitting from Michele Braganti’s 2021 Annata with a readiness ahead of many. A sweetness in the plums and citrus expressed as pure sapid tang with perfect help made to slide across the palate. This is a restrained and fine acid example with sneaky structure laying low, much like Beaune pinot noir, albeit in Chianti Classico. “You just have to wait,” shrugs Braganti. Drink 2024-2028.  Tasted February 2023

Monterotondo Chianti Classico DOCG Vigna Vaggiolata 2020, Gaiole

Good and plenty fruit with a twist in that additions of canaiolo and malvasia nera bring seasoning and spice. Travels well beyond salinity into aromatics and flavours from the spice rack and sapid sensations accrued. A crisp and crunchy Annata for 2020, spoken as Gaiole through the name Vaggliolata. Settling in nicely at this point and drinking really well. Savoury without overt greenness or toast. Drink 2023-2026.  Tasted February 2023

Azienda Agricola Mori Concetta Chianti Classico DOCG Morino 2021, San Casciano

Quite a compliment of other endemic grapes not only aid and abet but work so properly too create cohesion and define this special Classico from San Casciano. The breakdown of 80 percent sangiovese, (10) canaiolo, (5 each) pugnitello and colorino is essential and creates a balanced 2021, of less tension than some but also pure without greens or greys mired in the void. A very successful and textured wine of silk and chalkiness for seven to ten years ahead. Drink 2024-2029.  Tasted February 2023

Azienda Agricola Mori Concetta Chianti Classico DOCG Morino 2020, San Casciano

A singular Chianti Classico and also San Casciano expression with an almost San Donato in Poggio-like blood orange of red citrus expressiveness. Also textural, of glycerol and the savoury elements that while present are less what we think of when we consider San Casciano. Plenty of machinations in this 2020, of 80 per cent sangiovese, (10) canaiolo, plus (5 each) pugnitello and colorino. Stands apart from the pack. Drink 2024-2028.  Tasted February 2023

Nardi Viticoltori Chianti Classico DOCG 2020, Castellina

Traditional in so many respects and also a sangiovese plus five percent each endemic canaiolo and colorino for a doubling down of abiding respect to Castellina and all of Chianti Classico. Expertly tart and liquid chalky, a year away from integrating structure through the wine, to be followed by three to five years of fine drinking. Drink 2024-2027.  Tasted February 2023

Piemaggio Chianti Classico DOCG Le Fioraie 2019, Castellina

Most curious aromatic 2019 from Piemaggio with Chinese five spice all over the waft. That and preserved strawberry, tar and roses. Quite nebbiolo like in some respects with different tannins of course. Cool and savoury, notable evergreen and mint, finely designed and amply structured. Good example of red Castellina while setting its own course of style. Drink 2024-2027.  Tasted February 2023

Podere Capaccia Chianti Classico DOCG 2020, Radda

The fineness of red fruit in layers and made to express breathes of fresh air in fine sprit by elevation in Radda sets this Podere Capaccia up for great success. Charming, graceful and yet grippy enough to stand up, defend its territory and survive for quite a stretch of time. Fine work from Alyson Morgan and team. Drink 2024-2027.  Tasted February 2023

Podere La Cappella Chianti Classico DOCG 2020, San Donato In Poggio

Graceful and charming sangiovese with smoothness and texture added poignancy by 10 per cent merlot puts this 2020 in great vintage standing. Yes it is so very San Donato in Poggio but it’s also Podere La Cappella in a nutshell. The Rossini wines always express and taste this way, like bleeds from white limestone and a ripeness befitting this place. Also freshness by winds from the sea running through as a relish and a vim that keeps your hold of the palate. Drink 2024-2029.  Tasted February 2023

Podere La Cappella Chianti Classico Riserva DOCG Querciolo 2018, San Donato In Poggio

Very pretty 2018 Riserva, reddest of red fruit with that omnipresent streak of white Colombino limestone running through. Great and substantial fruit, high level acidity and my what fine tannins. A perfectly reasoned and seasoned Riserva for drinking 10 years. Easy. Drink 2024-2032.  Tasted February 2023

In Riserva form Podere La Cappella really sees a long developed through late picking sangiovese come to full fruition. Beautiful flesh and texture, fulsome fruit and sweetening acidity. Very fortifying with that blood orange to limestone bleed in great hyperbole. Drink 2025-2029.  Tasted February 2022

Fattoria Poggerino Chianti Classico DOCG Nuovo 2021, Radda

One thing you can count on is for Piero Lanza’s sangiovese to come out ripe as any in the territory and 2021 would surely not be an exception to the rule. The fruit is remarkable and the structural parts equally formative and formidable so I’m not sure Lanza has made such a wine in quite some time. Years are needed to settle the pieces, parts and puzzles of this magnanimous affair. Don’t care that Annata is the appellation. Drink 2025-2032.  Tasted February 2023

Fattoria Poggerino Chianti Classico DOCG Nuovo 2020, Radda

Once again why should there be any surprise to find Piero Lanza’s sangiovese from Radda in this state of heightened grace and exactly and correctly what it’s interpreted to be?Where else would a wine so big seem so balanced? How else to explain conversion rates at this level so ideally suited to vineyards that ripen to a point and then begin again? It’s a matter of listening to wind, grains of wood and sand, essence of minerals and elements, spoken through stone. This is Poggerino, anew and reborn, year after year. Nuovo.  Last tasted February 2023

Piero Lanza’s 2020 is a bright, effusive and luminescent version of itself in that there seems to be a lightness of being and avoidance of rich density. Quite the aromatic lift this early and time around, floral, like roses, hibiscus and fresh tar, not unlike some Tortonian raised nebbiolo. As sangiovese there is sneaky structure in quantifiably knowable admonition and that is said in the most complimentary of ways. Radda chalk, sand and whole bunch verdancy bring complexities and the struggle is real. Disregard the appellative concept of Annata in part, because this should go long. Drink 2024-2029.  Tasted March 2022

Poggio Al Sole Chianti Classico DOCG 2020, San Donato In Poggio

Lovely 2020 Annata from San Donato in Poggio though quite mature and resolved at this early juncture. Acids are still hopping and popping while the wood has done little melting into the overall feel of the wine. Seems like two parts are involved and integration may never fully happen. Drink 2024-2026.  Tasted February 2023

Fattoria Pomona Chianti Classico DOCG 2020, Castellina

Monica Raspi’s Pomona Annata is simply a beautiful expression of 2020 Castellina. Spiced and seasoned, just such correct tart and tang, crisp and pure with a swath of beautiful and natural swarthiness through the finish. When this finishes its journey the pieces will all have fallen into place and nothing will distract from pleasure. Kudos to Raspi for exulting the vintage to rise above the rest. Drink 2024-2029.  Tasted February 2023

Principe Corsini Villa Le Corti Chianti Classico DOCG 2021, San Casciano

Firm and apropos of maker and location, reddest of red San Casciano fruit developed with purpose in vineyards graced by river stones of vines in the path of beneficial marine winds. You can feel the breathability and even a shade of saltiness streaking through the red berry aromas. Crisp, crunchy and then chewy as the wine fleshes across the palate. Duccio Corisini gets better and better at making wines of clarity and profundity. Grande Principe! Drink 2025-2033.  Tasted February 2023

Querceto Di Castellina Chianti Classico DOCG L’Aura 2021, Castellina

Proper and well raised sangiovese but also conceived as Annata with trenchant purpose is the state of Jacopo di Battista’s most correct L’Aura. There is a sweetness of fruit and acidity rolling as one without much structural distraction though there is some underlying strength in subtlety to see this open with furthered aromatic style. A direction is taken and these are wines to try. If you have not yet joined the watch the time is now. Drink 2024-2027.  Tasted February 2023

Quercia Al Poggio Chianti Classico DOCG 2021, San Donato In Poggio

Purely, allegedly and unequivocally San Donato in Poggio here from Quercia al Poggio and an estate that writes the book on frazione definition. Sweetly natural red fruit from plum and citrus, tight and tart acidity but also warmth if kept fresh by breezes blown through. Another quality sangiovese from Vittorio and Paola with spicy bits and accents contributed by four supporting indigenous varieties. Drink 2024-2028.  Tasted February 2023

Querciabella Chianti Classico DOCG 2020, Greve

New directions, adjustments and mediations take Querciabella’s Annata into ever developing progressions and investigative accessing of new territory. Here from 2020 winemaker Manfred Ing finds new texture or next level mouthfeel for an Annata increasingly becoming and speaking on behalf of Greve and especially the Ruffoli hill. This vintage is not asked to over deliver and the statement made is one of drink-ability but also impression over expression. Top examples don’t try to impress – they simply do what’s necessary and so a deep impression is ultimately made. Drink 2024-2028.  Tasted February 2023

Renzo Marinai Chianti Classico DOCG 2019, Panzano

Just a beautifully silky, suave and smooth Annata from Renzo Marinai in 2019, expertly blended and having now matured into a great place at this stage of its evolution. Red fruit captured to what just has to be the most ripeness in phenolic terms, with tannins so sweet they melt at first contact with the palate. Gentle in every respect including woolliness, liquid pepper and verdant finishing notes. That’s where the 10 percent cabernet sauvignon makes its appearance. Drink 2024-2027.  Tasted February 2023

Renzo Marinai Chianti Classico Riserva DOCG 2019, Panzano

Ricasoli Brolio Chianti Classico DOCG 2021, Gaiole

A clear and purposed Ricasoli Annata, standing on edge, pointed and direct to tell a story of tradition and five soils across many hectares of expertly managed vineyards. Grippy and firm, needing six months to a year in bottle, fine and expressive being the actions of the future. Hoping to see this released in the fall of 2023 in Ontario. That would be the right time to begin enjoying this wine. Impressive interpretation of Gaiole considering 600,000 bottles are made. Drink 2023-2027.  Tasted February 2023

Rocca Delle Macìe Famiglia Zingarelli Chianti Classico Riserva DOCG 2020, Castellina

Dark fruit as per very specific locations in Chianti Classico and a Riserva of depth to be sure. The well is full of macerating cherries, fresh leather and wood spice for tradition kept but modernity acceded to install confidence in what today’s Riserva in many instances has become. Fulsome wine from Rocca delle Macìe, to no surprise. Drink 2024-2027.  Tasted February 2023

Rocca Delle Macìe Gran Selezione Chianti Classico DOCG Tenuta Di Fizzano 2020, Castellina

The classicism of a Famiglia Zingarelli Gran Selezione from a single estate and a much smaller sku than most would expect. Just 26,000 bottles made and a top pyramid expression at a most affordable price for very specific markets, including Ontario which should be thankful for the gift. Crunchy and conversely chewy, wood a factor in vanilla plus chocolate, acids sharp and on point. Will live gracefully for a few years yet. Drink 2023-2027.  Tasted February 2023

Rocca Delle Macìe Chianti Classico Gran Selezione DOCG Sergio Zingarelli 2019, Castellina

It just feels as though a Famiglia Zingarelli sangiovese will always act, emit and taste this way, that were this wine poured blind we would know the origin and the appellation. That being Gran Selezione and with 2019 the glare and obvious beautiful red mess of Castellina fruit is right there. The tops for substantial fruit as far as this GS is concerned and possessive an aging potential long and great. Should become one of Zingarelli’s finest. Drink 2025-2033.  Tasted February 2023

Rocca Di Castagnoli Chianti Classico DOCG 2021, Gaiole

It seems that only Rocca di Castagnoli unearths this very specific kind of red fruit in Gaiole and it must be attributed to location but also elevation. Less herbal and savoury than almost all the rest of Gaiole but surely startling and vital in its very own way. This from 2021 is firm yet fair, chalky tannic but seemingly not a fortress unbreakable or formidable to gain access. A well characterized and nurtured Chianti Classico that will give back. Drink 2024-2027.  Tasted February 2023

Rocca Di Montegrossi Chianti Classico DOCG 2021, Gaiole

Surprising grip and structure here from Rocca di Montegrossi’s 2021 Annata, well not exactly shocking but this is a vintage wine quite far from readying towards release. Tannins are fine chained, grained, unbreakable and of a saltiness really connecting the mineral dots of this wine. Some canaiolo and colorino bring added seasoning and so sapidity is a thing. Crunchy for Gaiole and less herbaceous than most. Should begin to open in 18 months or so. Drink 2024-2029.  Tasted February 2023

Ruffino Chianti Classico Gran Selezione DOCG Riserva Ducale Oro 2018, Castellina

Suave and smooth, nary a tannic moment, easy drinking Gran Selezione. Not the most structured 2018 and very little tension but you can enjoy the wealth of fruit, wood and savour for three to four years while you wait for others vintages to settle in and open their doors. Drink 2023-2027.  Tasted February 2023

San Fabiano Calcinaia Chianti Classico DOCG 2021, Castellina

Sangiovese with 10 percent canaiolo and colorino from the warm vintage down in quantity due to the April frosts, a year-plus spent in tonneaux followed by six months in bottle before release. That quantity was two-thirds of a normal production and concentration is surely above the norm in this 2021. Great acidity, highest level of the stuff and the fruit is ever-bearing ripe on the nose while tannins are overtly grippy and the wine needs another year in bottle to truly show its stuff. That said this will surely be the finest Annata from San Fabiano Calcinaia. Drink 2025-2031.  Tasted February 2023

San Fabiano Calcinaia Chianti Classico Gran Selezione DOCG Cellole 2019, Castellina

Mainly Sangiovese with some colorino and a few splashes of merlot “that speaks Chiantigiana.” Also a 500m elevation for most of these grapes, the sangiovese planted in the 80s and converted to organic in the 90s. A stony Galestro soil opposite to the sandy clay and calcari, i.e Calcinaia around the borgo and winery. Only Cellole delivers this cool, liquid peppery swarthiness that the Classico does not show and also a combination of verdant but also distinct minerals notes. Tannins are exceptionally taut with at least two to three years remaining before they begin to truly integrate. Drink 2025-2033.  Tasted February 2023

San Fabiano Calcinaia Chianti Classico Gran Selezione DOCG Cellole 2015, Castellina

Unequivocal Cellole profile, woollen and natural, earthen and full-bodied. The more this 2015 ages the more it smells and tastes like Cellole, the place. It simply exaggerates and hyperbolizes with each drop in tannin, each integrate connection between maturing fruit and those once über grippy tannins. Classic Calcinaia acidity bar none.  Last tasted February 2023

Cellole is San Fabiano Calcinaia’s top tier Chianti Classico from Guido Serio out of Castellina in Chianti. There is always a curious and distinguishable aromatic profile in all their sangiovese but especially from the Gran Selezione. Part hematic and part natural in origin that is split between land and cellar. As for the vintage the sweetness of fruit and the thick texture it bleeds is the plasma and the oxygen that gives it breath. Expressly Castellina in deep red fruit and with a particular San Fabiano chalky twist. Opens and breathes some more with air and time. Well-framed and positioned at the price point for a good seven or eight year run. Drink 2020-2027.  Tasted May 2020

San Fabiano Calcinaia Chianti Classico Gran Selezione DOCG Cellole 2010, Castellina

The third to last bottle of said vintage is opened for this tasting and what a treat to have a moment with this inaugural vintage of the Cellole as Gran Selezione. Showing its age in aromas to be sure and yet the palate is vibrant while oak flavours and spice are intrinsically pronounced. The swell is filled with soya, iodine, black cherry and a sanguine flood throughout. Tannins persist in a chalkiness as well but what is most fascinating is this gastronomy of a Gran Selezione. It just tastes like Tuscan cuisine and though a finger can’t be put on exactly what that is, well there is a gaminess, from dry-aged bistecca to picciona that makes this wine taste like it does. Then arrives the porcini, tartufo and orange zest. Complexities abound and all are pleased.  Last tasted February 2023

San Fabiano Calcinaia Vin Santo Del Chianti Classico DOCG 2006, Castellina

A small amount of sangiovese joins trebbiano and malvasia bianco for Vin Santo from what is considered a top appellative vintage. Clocks in at 15 per cent after more than 10 years in caratelli, emerging as nutty and finely golden toasty as any in the biz. Hazelnut namely but also this gelid lemon and gingered orange crème brûlée flavour that lingers forever. As savoury as it is sweet so don’t confine this to dessert wine times. Begin the night with an ounce or two alongside the antipasti, preferably of a pâté, parfait or rillettes kind. Drink 2023-2036.  Tasted February 2023

San Felice Chianti Classico DOCG 2021, Castelnuovo Berardenga

Annata or anything else by San Felice can only act like a child and a rebellious one at that when tasted so early in its tenure. Barrel and tannin are far from ready to relent and allow their wine its due. There is a fortress door to open and the substance behind the gates lies in waiting to be free. Two years methinks before that becomes reality. Drink 2025-2029.  Tasted February 2023

San Giusto A Rentennano Chianti Classico Riserva DOCG Le Baròncole 2020, Gaiole

Barrel sample and the youth of this San Giusto wine is something too behold. A fortification equal to both Siena and Firenze combined. Le Baròncole is serious, stone-faced and impressive. My goodness. Score and full assessment reserved to a much later date.  Tasted February 2023

Tenuta Carobbio Chianti Classico DOCG 2018, Panzano

Then comes along Carobbio with a wine older than almost any other Annata in the collection and yet even from 2018 this sangiovese has yet to hit its stride. Dark fruit of baritone voice and depth puts this in unique territory and it would seem the grapes were mainly picked later, after the two day heat spike at September’s culmination. That said low nighttime temps kept the acidity and so 2018 from Carobbio should age as well as any Riserva and many Gran Selezione from the vintage. Drink 2024-2032.  Tasted February 2023

Tenuta Casenuove Chianti Classico DOCG 2019, Panzano

Fruit quite mature of 90 percent sangiovese with five each merlot and cabernet sauvignon, a focused expression and very much the warmest of (western) Panzano style. You can taste the Bordeaux grapes in here, with a Cassis for sure but also some desiccation of small berries. Minty and a cherry stone bitterness on the palate with drying tannins. Give an hour of air and drink over the next three years. Drink 2023-2026.  Tasted February 2023

Tenuta Casenuove Chianti Classico DOCG 2018, Panzano

Fruit quite fresh for 2018 and in a way more so than the following 2019, here again from a consistent blend of 90 percent sangiovese with five each merlot and cabernet sauvignon. Juicy Panzano expression, ready and willing to please, tannins softening now and acidity captured with truth. Raspberry and blueberry, fruit captured at peak and here an Annata with silky tannins, everything in line and ready to roll.  Last tasted February 2023

Crunchy Panzano Annata here from Tenuta Casenuove, peppered as opposed to peppery, as if with freckles or micro-sized bits of earth. Plenty of salt and pepper seasoning but again nothing sharp or spicy about it and fruit so very berry red.  Tasted March 2022

From the southwest corner of Greve in Chianti, southwest of Montefioralle and close to Panzano. Modish and modern for 21st century sangiovese is just this, stylish, chic and highly motivated. Quite fully developed and felt red fruit of glycerin, pectin and mouthfeel but you want more and more. Impressive magnitude in bringing so much fruit into the mix. Not overtly high in acid or tannin so use this early and often. Drink 2020-2022.  Tasted twice, February 2020

Purple shales where the three UGAs of Montefioralle, Panzano and Greveconverge

Tenuta Casenuove Chianti Classico Riserva DOCG 2019, Panzano

Riserva is 100 per cent sangiovese, a bit dusty and reserved, acids and tannins very much in charge. Crisp and crunchy for Riserva with notable fennel and balsamic notes with a nuttiness that is a palate extension from palate sweetness. A factor of new and used barriques with baking spice that in conjunction with full on ripeness to the edge creates a feeling of sleepiness. Enervating sangiovese. Drink 2023-2025.  Tasted February 2023

Tenuta Casenuove Chianti Classico Riserva DOCG 2018, Panzano

A Riserva quite consistent with the ’18 Annata, than the 19s, fruit captured at a more harmonious induced state and ultimately juicier as a result. Tannins silky with plenty of glycerol in a Riserva of dark western Panzano caramelization. Would not wait to drink this 100 percent sangiovese because maturity is fully happening already. Drink 2023-2025.  Tasted February 2023

Tenuta Di Arceno Chianti Classico DOCG 2021, Castelnuovo Berardenga

A vintage for which merlot at 15 per cent does wonders to install calm and roundness into San Gusmé sangiovese of dusty, drifty and instigative tannin. There is a swirl of red to purple berry liqueur in this high glycerol content of an Annata to take Castelnuovo Berardenga into another stylistic and one not often reached. Modernized, renovated and refurbished. Drink 2024-2027.  Tasted February 2023

Tenuta Di Carleone Chianti Classico DOCG 2020, Radda

All in with sangiovese from Radda and the term in purezza rings true on so many levels. First by grape variety, second by commune/UGA from which acidity is expressly Raddese and finally for an Annata of superior clarity. Quality too, guaranteed and obvious as witnessed by a wine both getable now yet structured for longer than most would postulate and mistakenly choose the under to pontificate. The lines and ascension are perfectly incremental and Tenuta di Carleone will rise with the finest of the 2020s. Drink 2024-2032.  Tasted February 2023

Tenuta Di Lilliano Chianti Classico DOCG 2021, Castellina

There are many, not all mind you but a great number of 2021 Chianti Classico in delivery of this silken, glycerol and so very modern character. That and a firm grip with high level acidity captured. A big wine this time from Lilliano, stylish, chic and strutting. Fruit set and connectivity are well aggregated though this won’t be one to age indefinitely. Drink in the near term. Drink 2023-2026.  Tasted February 2023

Tenuta San Vincenti Chianti Classico DOCG 2020, Gaiole

Soft, getable, smooth and silken sangiovese, made more so in this way by 20 percent merlot for a drink as soon as possible example for the vintage. A 2020 of fine style, simple, functional and professional. Relatively speaking this is a small lot Annata (at 20,000 bottles) and worthy of your attention. Drink 2023-2025.  Tasted February 2023

Massimo and Cosimo Bojola – Squarcialupi, Castellina

Tenute Squarcialupi La Castellina Chianti Classico DOCG Cosimo Bojola 2021, Castellina

Squarcialupi farms 33 Castellina hectares plus 10 in Maremma. Massimo Bojola’s is the only cellar in the village of Castellina. His father in law purchased the land, building, enoteca, restaurant and aging cellar in 1980. From 2020 all the wines are organic. Aged in amphora for 11 months, all sangiovese on skins, the label hand drawn by Cosimo himself. The only Chianti Classico DOCG for which 100 percent comes out of amphora and Cosimo’s is anything but light and yes it’s a different style but there is nothing idiosyncratic about this wine whatsoever. Blood orange, tar and roses, just sticky enough to solicit palate attention and really just a pure expression of sangiovese. A melt of sweet clay, very Galestro mineral. Drink 2023-2027.  Tasted February 2023

Tenute Squarcialupi La Castellina Chianti Classico DOCG Squarcialupi 2020, Castellina

The label is a of a painter in the Squarcialupi Palace, drawn by Cosimo Bojola. Just over a year in medium sized cask, same vintage as the Amphora Chianti Classico yet darker of fruit which seems counterintuitive to this not remaining on skins for 11 months – as with the Cosimo Bojola. It’s the colorino, even at five percent doing the hue-mans work. Rich and unctuous, high acid tang, intense and a bit vivid. Stays its course all the way through, never wavering or being led to distraction, neither by overly aggressive tannins or astringencies. Drink 2023-2026.  Tasted February 2023

Tenute Squarcialupi La Castellina Chianti Classico Riserva DOCG 2018, Castellina

All sangiovese, subjected to a prolonged capello sommerso maceration for up to two months. Spends two years in smaller wood, 10 and 14 hL sizes and going forward there will be at least some amphora aging for this wine. Much meatier and marbled than both Annata with Cinta Senese muskiness and peppery finocchiona spice. Complex Riserva in so many respects, plenty of fruit substance with minerals popping in and out at every turn. Drink 2023-2027.  Tasted February 2023

Tenute Squarcialupi Chianti Classico Gran Selezione DOCG 2016, Castellina

A 100 percent sangiovese made from the sace vineyard as Riserva, of same prolonged maceration a la Capello sommerso. Aging in small Tuscan barrels made near Rufina, barriques and tonneaux of size. Adds a tougher and grippier feel to sangiovese, unlike the softness of French barriques. This Selezione has settled well and the fruit is remarkably fresh. All parts of this ’16 are in order, in symbiosis repeated and layered, folding back upon itself again and again. Ready to drink, wholly enjoyable, now and for a few more winters. Drink 2023-2026.  Tasted February 2023

Terra Di Seta Chianti Classico DOCG 2021, Vagliagli

Dense and fulsome, as always with generous barrels exaggerating the macerate pool in which thick and viscous sangiovese with five percent cabernet sauvignon swims. An intense example, especially at Annata level and though the tannins are a bit hard and drying there is ample to substantial fruit to handle the realities of this wine. Wait two years. Drink 2025-2029.  Tasted February 2023

Terreno Chianti Classico DOCG 2020, Greve

Mainly stainless steel fermentation plus some open top fermenters, followed by 16 months in large (30 hL) botti. A mix of the younger plantings from all three vineyard sites; Terreno, Montefioralle and in some vintages also Sillano across the valley from Terreno up against the Monti del Chianti. Makes up approximately 35-40 percent of the total (80,000 bottle) production. The 2019 is the Annata on the market and this will likely be released later in the Spring. Approachable like many 2020s of darker fruit and a roundness making this ready as soon as anyone would wish to drink it. Already at this stage the freshness and generosity meet at a point of open amenability. Good flesh on the bone and also like biting into red stone fruit. Clarity and purity. Drink 2023-2026.  Tasted February 2023

Terreno Chianti Classico Riserva DOCG 2018, Greve

Sangiovese plus 10 percent cabernet sauvignon, (5) colorino and mainly Bonnille Vineyard across the valley from Terreno, of eight hectares on Alberese soil purchased in the 90s to add to the existing seven at Terreno. Similar altitude upwards of 350m and a warm vintage leading to 14.5 percent alcohol. Open top fermenters called Mastella are used for the fermentation, introducing oxygen and yet keeping a cap above for a wet journey through to the transfer for aging in big barrels. A Riserva of sanguinity and also animale, a lovely salumi and also raw meat muskiness that speaks to making an appellative wine from a very specific place. Good structure here as well, showing signs of life to live until the end of the decade. Really good work here from the vintage. Drink 2024-2028.  Tasted February 2023

Terreno, Greve

Terreno Chianti Classico Gran Selezione DOCG Asofia 2019, Greve

Asofia is only from the oldest vines planted in 1980 and 2019 i the first vintage labeled as Gran Selezione. Previous it was a single-vineyard slash cru-designate, 100 percent Chianti Classico. A much more pinpointed and focused wine as compared to the Classico, aromatically charged with Alberese and clay as the soil source abutting the Chianti Mountains. A maturity and concentration of fruit as per the old vines that lend experience and fullness. Picked on the 4th of October and it shows in the phenolic quality, upwards of let’s say 8.5, pushing nine out of 10 on that hypothetic scale. Brush and cooler climate from the surrounding woods lends a savoury element to this wine and in Greve terms there is an almost Lamole at elevation and perfumed aspect of this hyper specific sangiovese. Drink 2023-2028.  Tasted February 2023

Terreno Chianti Classico Gran Selezione DOCG Sillano 2019, Montefioralle

One of two Gran Selezione and harvested almost a week later on October 10th, referring to the place and little church near the village of Montefioralle. From 500m on calcareous soils (Essentially Alberese), not Formazione di Sillano as might have once been supposed because of the name of the place. No barriques or tonneaux, aged 24 months in 12 and 24 hL oak, finishing at 13.5 percent, much apposite to 2018 that finished at 15 percent. This is purely Montefioralle, exquisitely so, cool and fresh, elegant and if this isn’t an ideal vintage for the UGA then I for one will have no idea what is. Purity of parochial red fruit and a temperate state of being, calm and relaxed. The tension lies hidden in the shadows of this wine, non-explicit and as a result the sangiovese seems non-plussed. The tannins are upright, timely yet taut. All this to say that Sillano will be ready just a bit later than Asofia and will also live just that much longer. Drink 2024-2030.  Tasted February 2023

Tolaini Chianti Classico DOCG Vallenuova 2021, Castelnuovo Berardenga

Lovely aromatic swirl emanates from the Vallenuova 2021 and the capture is pure Castelnuovo Berardenga, regardless of how ubiquitous that may sound, or seem. This is the sangiovese of great and wide open space, of crisp air and therefore freshness but also dusty qualities that speak to grape and place. Wait a year and drink for three to four thereafter. Drink 2024-2027.  Tasted February 2023

Tolaini Chianti Classico Gran Selezione DOCG Vigna Montebello Sette 2019, Castelnuovo Berardenga

Hard to pick a better vintage from which to create a Montebello for the ages. Here a pure Castelnuovo sangiovese that sings, in warm weather and were it to rain, happily anyway, structured and built to last a lifetime. This is Tolaini’s success, their benchmark at the top appellative level, so right, correct and true. Bravo. Drink 2024-2033.  Tasted February 2023

Vallone Di Cecione Chianti Classico DOCG 2020, Panzano

It just feels like a wine from Vallone di Cecione and the amazing thing is you only need to taste one or two wines, three or four years running to recognize the gentle breeze of sapidity running through the subtle swarthiness of their sangiovese. With canaiolo too, for that sapid streak cutting into acidity, extending the character of complexity and yet the unction of Panzano is the final call. This 2020 is exacting for VdeC. Drink 2024-2028.  Tasted February 2023

Villa Trasqua Chianti Classico DOCG 2019, Castellina

Classic Trasqua lightning, purity of red fruit for Castellina incarnate, well matured being from the ideal 2019 vintage. Yet as with the tradition of Trasqua time is the essence to define how this sangiovese (with four other grapes mixed in), they being five percent each merlot, cabernet sauvignon, cabernet franc and (3) alicante bouschet. Together all will travel, take it easy and in another year culminate at peak. Not sure this producer has crafted a better Annata in recent times, or ever for that matter. Drink 2024-2028.  Tasted February 2023

Viticcio Chianti Classico DOCG 2020, Montefioralle

Well matured and by now ready to rock and roll sangiovese with just a few splashes of merlot to deliver an herbal dissolve through black cherry fruit and high acidity. A fine vintage for the Montefioralle estate, silken and cool, almost tarragon-minty and as stylish as it comes for the UGA. Drink 2023-2026.  Tasted February 2023

Pruning at Il Molino di Grace, Panzano

Il Molino Di Grace Gratius 2019, IGT Toscana

Choosing not to compare Gratius to Chianti Classico at any level, let alone Gran Selezione, is wise and for several reasons. For one thing the blending in of canaiolo and colorino changes dynamics by setting and settling acidity, elevating pH and stabilizing colour. For more reasons check out the manual but here are the Coles notes. Gratius delivers two-toned liquorice, more direct solar radiated brightness, finer and yet less immediately understood structure and a chewiness that sets it apart. What matters is here is that Gratius is the representative for the single San Francesco vineyard and so it is a profound IGT ready, willing and able to become a wine graced with the Gallo Nero and labeled as Panzano. Two new Austrian casks will conceive 3,900 bottles going forward and the future is all about DOCG quality at the highest appellative level. Drink 2024-2030.  Tasted February 2023

Il Molino Di Grace Gratius 2018, IGT Toscana

Feels like 2018 Gratius is in a bit of a dumb phase, like what can happen with pinot noir, especially from Bourgogne. This is not Iacopo Morganti’s favourite vintage of Il Gratius but this is the misunderstood child and it will bloom late, or again. While it feels a bit sleepy now (some would say old) it should be looked at in the light of mature and experienced. A prime sample of a single vineyard made in low quantities for what the land needs to say.  Last tasted February 2023

Bottled just before the Chianti Classico 2019, so just three weeks ago. A blend of sangiovese with canaiolo and colorino, as it’s its nature and privilege. The sangiovese is taken from the vineyard on top of San Francesco’s hill, adjacent the canaiolo and colorino vineyards. A limited (3-5,000 bottle) production, a wine that’s all about selection (from two vineyards) and elevating craft to the highest of Il Molino di Grace levels. Still sees some barriques but going forward the plan should be to age only in large casks. The chewiest and most textural of the wines, with sapidity and colour matching salinity, acidity and savour. Drama but one in complete control, that is Gratius. Drink 2023-2030.  Tasted February 2022

With Giulio Carmassi and Cosimo Soderi at Gagliole, Panzano

Gagliole 2019, IGT Colli Della Toscana Centrale

Could be labeled as a Gran Selezione but it began in 1993 as a Vino da Tavola with 10 percent cabernet sauvignon mixed into the Castellina sangiovese, changing in 2013 to only Panzano and as of 2018 it has been 100 per cent sangiovese. Comes from the Pietraforte soils but also some Galestro involved and in turn the balance comes about in a sangiovese round and at other moments squared. Accessible and conversely agreeable, more well rounded ultimately speaking and less about tension or grip. The kind of structure that is both sneaky and stretched so that time can only improve the experience. Two more years will really see it all come together. Drink 2025-2032.  Tasted February 2023

Gagliole Pecchia 2016, IGT Colli Della Toscana Centrale

Called Pecchia since 1999, from a Castellina vineyard of the same name and a second block (closer to Fonterutoli’s Siepi). The name remains the same and yet since 2013 the sourcing is all estate grown Panzano, from a block at the top of the property on pure Pietraforte soil. Here from a most beneficial 2016 for a sangiovese that has matured quite a bit and yet the acidity is intense, the tannins solid as the hard rock of the vineyard and the ability to keep changing will surely be a thing of many more years to come. The mix of tension and resolution is quite there. An IGT of wisdom and also potential, stiff and solid yet singing with feeling based on experience and years under oath. Most intriguing wine that will become a Gran Selezione as of 2018. Drink 2024-2029.  Tasted February 2023

Isole Delle Falcole Vecchia Vigna 2020, Toscana IGT

An apposite vintage to 2018 for this unparalleled field blend of sangiovese, colorino, canaiolo, ciliegiolo, malvasia bianca and trebbiano though since 1948 much has changed and more sangiovese planted means less interruption or intrusion from the gaggle of other grapes. Just as juicy and gregarious while also vertical and filled with old school tension but also charm. Mid-weight and also alcohol, approximately 14 percent but this is a valley of elevation and woods so freshness just fills the air. This is very special. The 2018 was just a bit loose by comparison. Tannin on the back end suggest waiting two years. Drink 2026-2033.  Tasted February 2023

Isole Delle Falcole Vecchia Vigna 2018, Toscana IGT

The plot was originally planted in 1948 to sangiovese, colorino, canaiolo, ciliegiolo, malvasia bianca and trebbiano. Hard to find a field blend like this anywhere. Twenty plus percent is original vines and the rest planted, but also restored in 1982. Emanuele Graetz re-planted 1,000 (sangiovese) plants in 2022. Spends 18 months in older wood and yes, this is what you would expect, though how could you possibly know what to expect? Produces only 6,000 bottles from nearly two hectares and the purity is so real, with verticality, some leathery maturity but much more so a juiciness that determines the true spirit of the wine. Is this ready? No, not quite but man you want to drink it. Clean, honesty and remarkably focused despite the potential for tohu vavohu. Picked on the 24th of September. Drink 2024-2028.  Tasted February 2023

Isole delle Falcole Merlot 2020, Toscana IGT

Will be called Auré which stands For Maurizio and Loretta, owners of the property who have sold to Emanuele and are responsible for planting the merlot in 1978. Just six rows making 1,200 bottles maximum and one of the few old vines examples gone solo in the Classico area. I mean you have to taste this merlot to believe. Plenty of fruit but red with no tar, char or smokiness. Instead all perfume, picked a week ahead of sangiovese, nothing drying or leathery but just the sweetest textures, aromas and tannins. A great site and yes merlot is special for where it comes. Drink 2025-2030.  Tasted February 2023

Castello Di Monsanto Sangioveto 2017, Toscana IGT

As a reminder Sangioveto’s vineyard is called Scanni, sangiovese planted in 1968 by Laura Bianchi’s father Fabrizio and first harvested in 1974. Not sure these adept and adroit grapes have ever experienced a vintage like 2017 and yet Sangioveto defies the vintage’s absurd levels of aridity and heat by expressing freshness and exceptional acidity. Hard to believe how the essence of Monsanto’s San Donato in Poggio could be secured but ’17 succeeds with core clarity and tolerance. There is some caramel in the flavours but that’s only after the uncanny scent of prosciutto, salty and sweet, peppery and herbal. The vintage delivers purity and layers of fascination for the palate to absorb. High gastronomy Sangioveto indeed. Drink 2024-2029.  Tasted February 2023

Castello Di Monsanto Sangioveto 1990, Toscana IGT

When you reflect upon Sangioveto 1990 as a sangiovese 22 years post original planting and 16 after first vintage then you understand it was already an experienced sku. Consider 1990 as a great vintage in the Chianti Classico territory and now this original standard bearer of San Donato in Poggio quality becomes something deserving of your highest attention. Laura Bianchi’s father Fabrizio foresaw the best of the best from this block and to follow both 1988 and 1989 meant serious business. This particular bottle is nominally advanced, with earthy tones while affirmed of Sangioveto’s haute acidity and formidable structure. Tart fruit, citrus included, persistent intensity and salumi musk are all there. Though this bottle is not fully indicative of 1990’s quality it’s parts are brilliant, even if they don’t add up to the expected whole.  Tasted February 2023

San Fabiano Calcinaia Cerviolo 2020, Toscana Bianco IGT

Tentute Squarcialupi Galaverna Metodo Classico Dosaggio Zero

The name refers to the ice that forms on the leaves of trees in winter. First sparkling wine for Squarcialupi made from malvasia bianca, two months on the fine lees in tank followed by 18 more in bottle. No dosage ”an experiment 100 percent because you don’t find sparkling wine made from malvasia in Chianti,” says Cosimo. Dry and delicious, of great fruit matched by equal and opposing acidity. Picked a month ahead of when it would be were it used in table wine with a potential alcohol of 10.5, translating to approximately 12 percent (minimum) at the end. Straight citrus, linear and richer than might be imagined. Impressive first effort leaving lime and tonic at the finish. Drink 2023-2025.  Tasted February 2023

Tenute Squarcialupi Chardonnay Rugiada 2021, Toscana Bianco IGT

From a vineyard at 600m, the highest of Squarcialupi’s 33 hectares, made with two different selected yeasts. First a non-Saccharomyces strain, then after there days a Saccharomyces is added. Goes through malolactic and then stays on lees for three months, in tank. Snappy, green apple style chardonnay, grippy, linear and of a fine citrus line, namely lime. You really feel the calcari at the finish. A difficult place to cultivate because of the Alberese but more so the Colombino, less yellow and much harder ock predominating a limestone soil. Fantastic length. Drink 2023-2026.  Tasted February 2023

Tenute Squarcialupi Dama d’Ambra Vinificazione in Amphora 2021, Toscana Bianco IGT

A varietal malvasia aged in amphora, normally picked in the second half of October, less fresh and spirited as compared to chardonnay. Fermentation happens after de-stemming and crushing, in amphora with skins for six months. White balsamic, lemon curd and “for us it’s a white wine not just for fish but antipasti and pasta with white ragù,” tells Cosimo. “It’s a light red wine.” This is the third vintage, no longer just an experiment but now a going concern. Fine bitters, savoury botanicals, dry tonic, fino, green olives and a perfectly pleasant balance. Very well made. Drink 2023-2025.  Tasted February 2023

Caparsa Rosato Di Caparso 2020, Toscana IGT

A selection of 100 per cent sangiovese, 48 hours on skins, no saignée, only run-off juice. Feels so pure and natural, sour tart, candied rose to sweet basil with a pause at pink grapefruit. Far from your dry and pale Provençal style but arid and intense in its own special way. Drink 2023-2024.  Tasted February 2023

Caparsa Rosato Di Caparso NV, Toscana IGT

The most basic of Paolo’s sangiovese, non-vintage here but in reality it is mostly 2019. Some years there is more blending involved, especially if a cold vintage is at the centre. Seasoned and a little bit spicy, simpler drinkable and finishing at herbs, both fresh and dried. Drink 2023-2024.  Tasted February 2023

Caparsa Amphora Di Caparsa 2022, Toscana Bianco IGT

Direct from amphora, trebbiano and malvasia, fermented and rested together for five month to six months, unfiltered, bottled with sediment. A tisane of lemon grapefruit and pekoe, so very tannic and of a salve texture though slippery, sliding away and not leaving its paste trailing and sticky behind. Still so young and not really in any real charming stage. Promising. Drink 2024-2027.  Tasted February 2023

Caparsa Amphora Di Caparsa 2021, Toscana Bianco IGT

A Bianco from amphora, made with trebbiano and malvasia, fermented, aged together for up to six months, unfiltered, bottled with sediment. Always a tisane, now a year in bottle showing as a honeyed lemon and orange lozenge, decreasingly tannic, settled and ready. A finer vintage as compared to 2022, seamless, graceful, silkier and alluring. There is fantasy and emotion in 2021. Perhaps 2022 will develop a similar personality with a year in bottle. Drink 2023-2025.  Tasted February 2023

Caparsa Bianco Di Caparsa 2019, Toscana IGT

Like the 2004 Riserva there has been less evolution in 2000 Sassello, the sangiovese that will eventually become the first of two Gran Selezione for Verrazzano. There is certainly more concentration and compaction but the freshness is astounding and the generosity so appreciated 22-plus years forward from vintage. Top quality acidity season bar none. How can we not envision up to five more similar and ten full years of good drinking from this Sassello? Drink 2023-2028.  Tasted February 2023

Terreno Professore (Screw Cap) 2020, Toscana Bianca IGT

Made with petit manseng and roussanne (90 percent), plus (10) malvasia bianca and trebbiano, harvested mid-September and aged in wood for 11 months. An experiment to look at screw cap versus cork that Sofia and Giacomo are hoping will answers some questions. Well – what can you say because the wine under screw cap is tainted while the wine under cork is singing. Filtration issue? Cap liner problems? Bottled at the same time however so it’s a mystery.  Tasted February 2023

Terreno Professore (Cork) 2020, Toscana Bianca IGT

Made with petit manseng and roussanne (90 percent), plus (10) malvasia bianca and trebbiano, harvested mid-September and aged in wood for 11 months. An experiment to look at screw cap versus cork that Sofia and Giacomo are hoping will answers questions. Well – what can you say because the wine under screw cap is corked while the wine under cork is singing. Filtration issue? Cap problems? Bottled at the same time however so the issue must be with the cap somehow. In any case this is a most curious and frankly delicious white blend, rich and viscous with just a hint of barrel induced flintiness. White flowers and honeysuckle with a glycerol aspect to make it seem richer than it is in terms of residual sugar, so let’s say 2.5-3 g\L. Lovely mineral-metallic finish with lime and tonic. Drink 2023-2025.  Tasted February 2023

Good to go!

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