Chianti Classico’s big Raddese

Radda Rocks

Modern discourse concerning the sangiovese of Chianti Classico submits to a motif of matters integral and essential in observing a common style found in the territory’s wines. While the variegate of soils in clay, limestone, schist and sandstone decomposed into the Galestro, Alberese, Macigno, Calcari, Colombino and Arenaria are the lifeblood, it is acidity that acts as the crux and the catalyst for elevating these particular sangiovese. Matters swell, flow and develop even deeper when communes, sub-zones and frazioni are taken into account. In the case of Radda there is an exacting set of acidities that come to the forefront of these wines. They are the big Raddese.

Related – Get Radda for Chianti Classico

Radda in Chianti

L’Associazione “Vignaioli di Radda”

L’associazione “Vignaioli di Radda” ha come scopo principale la diffusione della cultura vitivinicola di Radda in Chianti presentando strumenti, provvedimenti e politiche che sostengano la viticoltura, ed in particolare la produzione di vino di qualità. The association of vignoli, a group of producers with the mission to spread Radda wine culture by presenting tools, measures and policies that support viticulture, and in particular the production of quality wine.

Val delle Corti, Radda

Radda’s 24 produttori are a strong and unified unit. They are Allesandro Gallo (Castello di Albola), Alyson Morgan (Podere Capaccia), Andrea Samichelli (Cantina di Castelvecchi), Angela Fronti (Istine), Barbara Widmer (Brancaia), Bernardo Bianchi (Colle Bereto), Claudia Guercini (Terrabianca), Cristina Grilli (Podere Terreno), Daniele Ciampi (Castello di Monterinaldi), Diego Finnochi (L’Erta di Radda), Federica Mascheroni (Castello di Volpaia), Gabriele Rosi (Borgo Salcetino), Ilaria Anachini (Fattoria di Montemaggio), Martino Manetti (Montevertine), Michele Braganti (Monteraponi), Orsola Beccari (Vignavecchia), Oscar Geyer (Borgo la Stella), Paolo Cianferoni (Caparsa), Piero Lanza (Poggerino), Riccardo Lanza (Pruneto), Roberta Contrino (Podere L’ Aja), Roberto Bianchi (Val delle Corti), Stefano Peruzzi (Castello di Radda) and Valentina Stiaccini (Tenuta di Carleone).

Ladies and gentlemen may I introduce to you, Roberto Bianchi @valdellecorti

In the words of Roberto Bianchi. “Large and small we are all aware of being guardians of a very special spot of Tuscany. The differences of wine production within a territory is its greatest asset. As for the vintage, ’18 is complicated with a bit of greenish tannins. The heat and then rain, followed by two weeks of tropical humidity in late August. Higher elevations were a real plus, despite the factor of less concentration but those who hung longer and avoided mold and mildew made elegant wines.” Climate change has opened the door for this fringe commune to take centre stage.  Says Bianchi, “other communes have tremendous problems of overheating. We don’t have that problem in Radda.”

Nadia Fournier, Philippe Boisvert, Carl Villeneuve-Lepage and Krysta Oben at Casa Chianti Classico

In the words of Godello when last he waxed on about Radda. “Most likely you’ve arrived at this page because you know that the story of Radda in Chianti will make for a terrific read. If you’ve landed here and do not yet know the blood of Radda’s sangiovese or are not yet excited about the commune’s 2017 harvest then I urge you to press on. In Radda they are farming higher, further and edgier. Their time in the sun as the cool kid on the fringe of selvage sangiovese viticulture in Chianti Classico has begun. Like all wines subjected and connected to global climate change, in Chianti Classico the future of sangiovese will be inextricably tied to those from Radda. Until now it has been generally understood that above 550m (or so) of altitude it is more than difficult to ripen sangiovese in Chianti Classico. That too is changing and the 2017 vintage will offer great proof.”

Canadians at Val delle Corti, Radda in Chianti

In September 2019 a fourth visit to Casa Chianti Classico in the past three years could only yield a deeper understanding. The educational and promotional home of the Consorzio is housed in what was once the Franciscan Convento di Santa Maria al Prato in Radda in Chianti. It is here that the Consorzio Vino Chianti Classico has set up its new education and events centre to promote the wines of the Gallo Nero. This time around 13 professional, intrepid and curious Canadian sommeliers and journalists attacked a comprehensive tasting of Radda’s sangiovese. John Szabo M.S., Nadia Fournier, Philippe Boisvert, Jean-Sébastien Massé, Carl Villeneuve-Lepage, Christina Hartigan, Robert Stelmachuk, J.P. Potters, Toni Weber, Krysta Oben, Faye MacLachlan, Adam Hijazi and Godello. A visit earlier in the day with association president Roberto Bianchi at his Val delle Corti property opened 26 eyes to Radda’s high, cool and fringe possibilities. Here are tasting notes on 30 such examples replete with the commune’s big Raddese acidity.

Chianti Classico Annata

Poggerino Chianti Classico DOCG 2016

You must walk these Radda vineyards to understand what’s in this glass. Regard the way the rows of vines change colour in September and give up a variability of timing. It is these stops along the way where winemaker Piero Lanza makes his picks then crushes, macerates and collectively ferments. It results in the most seamless, albeit high alcohol, glycerin and textured sangiovese. It is Chianti Classico made precisely the way it needs to be made from this very specific place. Drink 2021-2028.  Tasted February and September 2019

Val Delle Corti Chianti Classico DOCG 2016

What has one year brought to Annata ’16? Not much to be honest. A roundness of Raddese acidity has come about. A result of slow and steady work in the vineyard that strays away from acidity that disturbs but instead allows for a doming effect, a cappello sommerso, a rounded cap with help from what was done inside the walls.  Last tasted September 2019

Just bottled and I mean just bottled, a sangiovese of bright red to purple fruit with a 30-40 per cent assistance by what Roberto Bianchi employs through fermentation called piemontazino, or macherazione carbonica a capello sommerso. Leaving 30-40 per cent of the fruit in stainless steel tank on skins for three to four months. Tames the Raddesse acidity for the Annata and makes it more than drinkable. In 2016 it’s crushable, back up the truck gulpable. Beauty in sangiovese “questa, è radda.” This, is Radda. Drink 2019-2023.  Tasted September 2018 and February 2019

Brancaia’a Barbara Widmer with Vancouver’s Christina Hartigan

Brancaia Chianti Classico DOCG 2017 (519173, $24.95)

Brancaia ’17 shows some breath of fresh restraint air out of a vintage not exactly simple to effect. There is some glycerin and also some warmth but there too is balance and joy. Solid ’17, the kind I’d like to meet. Drink 2019-2022.  Tasted September 2019

Colle Bereto Chianti Classico DOCG 2017 ($31.95)

Bernardo Bianchi’s 2017 benefitted from the most stringent if mechanical sorting process to bring about a clean, transparent, effusive and spiced Annata. It’s modern and also refreshing, fully expressed and crunchy, as Radda should be. Not one for the ages but clearly high level in its class. Drink 2019-2022.  Tasted September 2019

Volpaia Chianti Classico DOCG 2017 (953828, $28.95)

Pretty taut for Volpaia though truth be told this Radda sangiovese always requires some time. Fullness of fruit and equally supportive acidity meets the texture of altitude and the advantage of acumen. There are layers here that many ‘17s will just not have, exhibit or develop. A tour de vintage force really. Drink 2021-2028. Tasted February and September 2019

Borgo Salcetino Chianti Classico DOCG 2017

A young, tense and reductive Annata, not yet responsive, quiet and bashful. Plenty of fruit lurking and needing some air to open up. A touch of green tannin on the back end. Drink 2020-2022.  Tasted September 2019

Walking on Alberese with Angela Fronti in her @istine_raddainchianti and #cavarchione Gaiole in Chianti vineyards ~ #chianticlassico #vignaistine #vignacavarchione

Istine Chianti Classico DOCG 2017

Angela Fronti’s come together of twofold Radda plus Gaiole vineyard fruit is the future of crafting balanced and understandable Annata. In the world of changing climates you will need to balance elevations, acidities and ripenesses in order to keep Chianti Classico on point. Welcome to the microcosmic confluences of Istine, with fineness, fruit and spice. Some solid tension too. Drink 2020-2026.  Tasted September 2019

Caparsa Chianti Classico DOCG 2016

Lovely glycerin and elastic sangiovese not without a generous component from barrel. A touch of greenish tannin from that wood but plenty of fruit to swallow it up, or at least will do so in time. Drink 2021-2026.  Tasted September 2019

Vignavecchia Chianti Classico DOCG 2016

Tasted with Orsula Beccari in Radda in Chianti, from a just about ready barrel sample. The dusty rose and violet perfume, pretty and savoury of a particular Vignavecchi localitá nose. This is the Macigno and the Alberese speaking, of elegance woven through structure. Lovely purity. Drink 2020-2027.  Tasted September 2018 and September 2019

Castello Monterinaldi Chianti Classico DOCG Dall’Anno Mille 2016 (383604, $19.95)

A huge leap in quality for the Radda producer, clearly a sign of work put in the vineyard and steps towards making the right, correct and delicious local sangiovese. A really textural wine and of really fine acidity. Molta buona. Drink 2019-2023.  Tasted September 2019

Castello di Albola Chianti Classico DOCG 2016 (339937, $19.95)

Albola’s are some of the highest of any vineyard not only in Radda but in Chianti Classico, ranging from 350-680m of elevation. The average age of the vines is around 20 years, and since 1999, 10 hectares have been replanted per year. The Acciaiuoli family of Florence built the Castle in the 15th century and commissioned the estate to plant in the 15th century as a symbol of their high status. The estate was acquired in 1979 by the Zonin family. The Annata is aged in 3,400-liter Slavonian grandi botti for a year, followed by three months in bottle. In a changing climate the ripeness of this sangiovese and with help from an ideal vintage means the highest level of glycerin red fruit, sweet savour and silky tannins. Top shelf stuff in 2016. Drink 2020-2025.  Tasted September 2019

Podere Capaccia Chianti Classico DOCG 2016

Sweet fruit, simple, red and ripe, all red berries, nothing flashy or fashionable. Straightforward and a touch into the syrup. Drink 2019.  Tasted September 2019

Podere Terreno Chianti Classico DOCG 2016

Terreno’s lights are flashing with sangiovese of bright fruit and ultra high tones. That said there is a macerated and extracted depth to this, with layered acidity and grippy tannins. It’s very youthful and not showing its best, at least not yet. Might allow the shell to be cracked in a year or more likely two. Drink 2021-2027. Tasted February and September 2019

Chianti Classico Riserva DOCG

Val Delle Corti Chianti Classico Riserva DOCG 2016

Riserva follows the ’16 Val delle Corti line, a selection from the original 45 year-old vines and young beyond estate compare. A visceral, glycerin-collective, more perfume inclusive of what grows and yet the attack of acidity is ulterior, of another motive all together, relatively speaking as compared to the Annata. This is Riserva of truth and potential, to live longer than those wishing and crying out for immediate rich attention. This does not beg for anything. You should let it lie, allow it to breath and drink it in. Later. Drink 2021-2029.  Tasted September 2019

Val Delle Corti Chianti Classico Riserva DOCG 2015

Much, much hotter than ’16 and now with two more years of bottle age, which is so necessary. There is an emergence of floral spice, a tickling, salty that gets in the sense of smell and wakes you up. Enlivening vintage of sangiovese Riserva from Bianchi. Also comforting so it does both for you, with great generosity.  Last tasted September 2019

The 45 year old vines are responsible for this single cru, 100 per cent sangiovese that while older is yet bolder than the barrel sample tasted of 2016. Here you feel the hottest weeks of the summer, less elasticity, fluidity and fluency than that 2016. And yet it is so intuitively elastic, fluid and fluent in mineral rich, marly limestone soil. Here from the Corti Valley on the east facing slope above the river below. Richness, weight and red fruit so specific to this place meets the Radda acidity head on but can’t help but be submissive and respectful. Pure expression of estate, valley and commune. Truly. Drink 2020-2029.  Tasted September 2018 and February 2019

Caparsa Chianti Classico Riserva DOCG Caparsino 2016

From Paolo Cianferoni on a 12ha Radda estate at 450m. A citrus note lines the aromatic front, almost white grapefruit but also bleeding red, of pomegranate and red currant. Lovely mid palate, pure and purely ’16, with purest Radda acidity and chaste laser focus. Great attention to detail in the vineyard is more than apparent, translating with utmost unalloyed and unsullied clarity straight down through the glass. Drink 2021-2028.  Tasted September 2019

Brancaia Chianti Classico Riserva DOCG 2016 (260802, $36.95)

Perhaps the richest Brancaia Riserva to date while keeping the supporting parts bin balance, movement and support right alongside. Namely acidity, Radda acidity to be sure and the most proper and correct actions to boot. Does everything it should, it needs and what you wish for from the house and the place. Will be long-lived and accept plenty of secondary notation; balsamic, iodine, tartufo and porcini. Can’t wait. Drink 2020-2027.  Tasted September 2019

Castello Di Volpaia Chianti Classico Riserva DOCG 2016 (705335, $40.00)

A perfectly brilliant Riserva from Radda’s Volpaia in ’16, not exactly shocking but nothing taken for granted. Texture is the greatest portent and harbinger for time, age worthiness and slow melt. The linger of collective parts all in synch also bodes to the future, well, good and timeless. Timely wine right here, tidy and generous. Would only be normal to imagine what the Gran Selezione Il Puro will do but then again curiosity plus knowledge leads to great anticipation. For now the present moment concentration allows the foreshadowing to speak of a 15 year run in excellence for this top echelon Riserva. Drink 2021-2030.  Tasted September 2019

Podere l’Aja Chianti Classico Riserva DOCG 2016

A linear sangiovese in the finest sense of fruit crashing through acidity, each taking on a component of the other. Bright, lifted and effusive there is red and more red, low in savour and high in energy. Should find some good distance from this Raddese. Drink 2020-2030.  Tasted September 2019

Castello Di Albola Chianti Classico Riserva DOCG 2016 (315150, $23.95)

Great strides, long strides, strides in the shadows of Radda at the end of harvest. The eloquence is understated and the fullness of fruit quite impressive, though not without the work of the Radda acidity. Just a touch of tonic late indicates that mid-term aging is the product of a correct imagination. Drink 2020-2025.  Tasted September 2019

Castello Di Monterinaldi Chianti Classico Riserva DOCG Dall’anno Mille 2016

Lovely vintage in Riserva form for Daniele Ciampi, of fruit sweetly developed, ripe and effusive. Full extract, tang and force all combine to grip the palate and keep it all swimming upstream. Drink 2020-2024.  Tasted September 2019

Istine Chianti Classico Riserva DOCG Levigne 2015

The amazing confluence of Gaiole and Radda come about as a variegation of all possible soils and climates. It’s a lovely generational wine that bridges worlds, places and people. Fine structure makes the fruit seem plentiful, as it obviously is and allows the wine to stretch, whisper and then speak within control, but especially with emotion. Buona. Better than before. Drink 2020-2029.  Tasted September 2019

Colle Bereto Chianti Classico Riserva DOCG 2015

No disrespect intended and in fact a great compliment is paid to winemaker Bernardo Bianchi for his ability to craft exceptional Chianti Classico in the most difficult of vintages. That his 2013 and 2014 Riservas were two of the better efforts for Radda’s terroir and the great curving amphitheatre of Colle Bereto vineyards is a testament to the ethic and the ethos. This 2015 is clearly a polished and generous sangiovese from a vintage that was almost too easy for a man of Bianchi’s modesty and talents. The wood only adds to the smooth textures and plentiful flavours and it is these barrel notes that here are more obvious if respectful in their obvious interference. Once again highest quality tannin works with the sangiovese and the specific Radda acidity. Drink this earlier than the others. Drink 2020-2027.  Tasted September 2019

Podere Capaccia Chianti Classico Riserva DOCG 2015

Unique aromatics, part violet floral and part carbonic. Very fresh especially for Riserva, full of candied notes over stones, rocks and savour. Not overly extracted or pushed in any way, just comfortable and of a simple, lively and fun acidity. Drink 2019-2022.  Tasted September 2019

Poggerino Chianti Classico Riserva DOCG Bugialla 2016 ($45.00)

Some Chianti Classico just are; exact representations and looks of knowing, mirrored or not, of who they are. But even more so, where they are from. On the bigger and brighter side in balance of Radda, of a specific vineyard site and within clear, knowable and transparent sight. So proper and distinguished, if schooled by essential knowledge and possibility.  Last tasted September 2019

Piero Lanza’s selection is so smart, protracted and tidy within the framework of what a Poggerino Riserva just happens to be. It’s almost as you find yourself scanning the vineyards and your mind’s eye settles on a few perfect plants. You taste the berries from those vines and imagine them bound together in wine. This is the sangiovese mimic of those isolated points of a very special vineyard and also a perfectly constructed stone house in Gaiole, variegated, tightly intertwined and just beautiful to behold. Perfectly streamlined, built to last a few hundred years, but I would suggest to drink it 280 years before that. Drink 2022-2032.  Tasted February 2019

Pruneto Chianti Classico Riserva DOCG 2011

Savoury, liquid dusk and dusty, from a grippy vintage and showing some age. Bretty and gritty, noticeable volatility and some angst. Drink 2019.  Tasted September 2019

Chianti Classico Gran Selezione DOCG

Castello Di Radda Chianti Classico Gran Selezione DOCG 2015

Deep toned and lifted together, fruit of many layered splendour and full throttle acidity. Big and bigger components working separately at present. Give this five years for the weight of the early ferment to aerate, re-coagulate and tie il all together. Drink 2021-2028.  Tasted September 2019

Borgo Salcetino Chianti Classico Gran Selezione DOCG I Salci 2015

Glycerin fruit, full ripeness on the palate and a touch of verdancy in the phenols. Rich and unctuous, perfectly heady and bountiful sangiovese for the shorter splurge and be content term. Drink 2019-2022.  Tasted September 2019

Vignavecchia Chianti Classico Gran Selezione DOCG Odoardo Beccari 2015

There really is nothing else in Radda that emits the aromas of a Vignavecchia sangiovese. Like sweet fennocchio but a slow-cooked, rendered and caramelized one. Also contrario of an unwashed rind sheep’s milk cheese. There’s an acidity of effusion and then a verdant note, a legume, like lentils cooked down. Plenty of gastronomy here while missing a step of structure so abundant in the ’14. Drink 2020-2026.  Tasted September 2019

Castelvecchi Chianti Classico Gran Selezione DOCG “Madonnino Della Pieve” 2012

Big-boned, roasted osetta of a sangiovese with compounded and hyperbolized mountain savour. There is so much brushy green botanical presence here, prescient and possessive of great staying power. Needs time. Drink 2021-2029.  Tasted September 2019

Good to go!

godello

Radda Rocks

Twitter: @mgodello

Instagram: mgodello

WineAlign

Looking out for San Donato in Poggio

Castello delle Paneretta portal to San Donato in Poggio

These days of writing feature articles about a place within a commune inside a territory tells and potentially schools us about something highly profound. Riddles, mysteries and enigmas are now yielding to solutions, comprehension and understanding. The special nooks in Chianti Classico are tenderly referred to as frazioni, geographically defined pockets where vineyards and villages align for organized, like-minded production and same-belief system marketing. San Donato in Poggio is one such frazione, a hilltop village, hamlet and fraction united by the make-up of both constituents and terroir.

Barberino Tavarnelle from Isole e Olena

San Donato is found inside Barberino Tavarnelle, a new commune established on January 1, 2019 (reducing the total in Chianti Classico from nine to eight) by merging the municipalities of Barberino Val d’Elsa and Tavarnelle Val di Pesa. The joining of Barberino Tavarnelle is one of fourteen mergers of municipalities in Tuscany approved in recent years. On May 26, 2019 the citizens of Barberino Tavarnelle were called for the first time to the polls for the 2019 municipal elections. Mayor David Baroncelli was elected.

Paolo de Marchi in the Galestro of Isole e Olena

Going back in time the near-northerly and fully-westerly section of Chianti Classico saw Barberino Val d’Elsa and Tavarnelle Val di Pesa as border cousins sharing one particular mitigating and characterizing commonality; a ridge running from the southeast to the northwest affectionately housing the vineyards and paeselli of the people of San Donato in Poggio. SDP may not be household named to all but it’s surely the most prominent and prestigious of the angling, corrugated crests running through the entirety of the greater territory. 

Castello di Monsanto, Barberino Val d’Elsa

The Evolution of Chianti Classico

What was controversial only three or fours years ago is now part of everyday, commonplace discussion. While the Consorzio Vino Chianti Classico has yet to take an official stance on frazioni, especially with regards to labelling or menzione geografica, the fact is they are open-minded and even encouraging towards promoting the associations in search of marketing for their collective soul. Several years ago it was Roberto Stucchi of (Gaiole’s) Badia a Coltibuono who spoke about the “The Evolution of Chianti Classico.” Stucchi wrote “this zone is too large and diverse to remain locked in the current DOCG regulations, which make no distinction between the extremely diverse expressions of Sangiovese in its original territory. The first natural level of evolution above the simple “Chianti Classico” appellation would be naming the commune [township] of origin of the grapes for wines that truly represent their territory. The next step would be to define the village appellations, the smaller zones that are distinctive and that would clearly define some of the top wines in the appellation. So we could have Panzano, Monti, Lamole, as possible zones as well as the many others that have a common geography and history. This type of classification wouldn’t eclipse the current definitions of Classico, Riserva, Gran Selezione.”

Without being able to categorize by geological commonality the defining of sub-zones is always somewhat arbitrary, conceived of subjective opinion and potentially discriminatory to fringe participants, either for reasons of location or ideology. Borders can’t be drawn underground and to try do so above is nearly impossible. The only way is seemingly by commune but in the case of San Donato in Poggio, the namesake village situated upon its prominent ridge allows for its constituents to double down on the prospect.

A great big hug

The San Donato in Poggio room is tied together by climate in a well-bounded area affected by the mistral wind coming off of the Tyrrhenian Sea wafting in from the northwest natural corridor of Monte Serra between Pisa and Lucca. Winters are warmer than the Chianti Classico interior average while summers are cooler and windier. Bud break comes early, seasons are stretched longer and later hang-time allows for top quality phenolics. While finesse and elegance are the two go-to descriptors, those of glycerin and high-toned grip should also be considered. San Donato’s are some of Chianti Classico’s sneakiest tannins, shrouded in the beauty of these wines in their youth. Potential and possibility for great longevity is a hallmark trait of SDP’s sangiovese. If you are looking for comfort or a hug in Chianti Classico, you’ve come to the right place.

The Galestro of Isole e Olena, Barberino Tavarnelle

Rocks in common

San Donato in Poggio’s lifted ridge is typical of the Ligurian sea’s platform push but here the cause and effect is two-fold. Flysch (an alternating sequence of sedimentary limestones, sandstones, and shales, the beds of which are thin, regular, and alternating) is this frazione‘s ace up the sleeve. That and the Galestro (schisty clay with friable white, grey, blue and charcoal rocks) typical of the greater territory are the soils with which all of these producers have in their vineyards to some varying degree. It may be argued that no other commune, village or valley shares such distinctly common terroir. Some compact limestone (like Alberese) exists as well but in some cases it is the Galestro clay and rock known as the Iolithium Unit that is found in large, hard and ghostly white Colombini that separates San Donato from the rest of the territory. Of great interest is to see how the sliding of the two platforms caused on the contact surface and the composition of blue clays prevents water loss in the deep layers. This creates natural availability of water, essential during drought vintages. Now you know where to look for 2017 Chianti Classico.

Natascia Rossini, Podere La Cappella

Associazione Viticoltori di San Donato in Poggio

The association of thirteen producers began their collective journey on January 24, 2018. Their total land holdings add up to just under 2000 hectares, 20 per cent of which are planted to vineyards.  “A time of change and exchanging ideas,” explains association secretary and Podere La Cappella’s Natascia Rossini. “Here there is a longer growing season and we tend to harvest late” and yet two years ago just a couple degrees cooler in temperatures meant that the frazione avoided damaging frost, with help from the winds blowing in 60-70 kms away from the coast. While it is difficult to find a commonality within a sub-zone, you can agree that the climate here is consistent throughout.

Passione per le nostre terre ed i suoi frutti, un territorio ed una cultura unici al mondo, un tesoro comune: il vino.
Siamo un gruppo di viticoltori, di un piccolo ma prodigioso territorio del Chianti Classico raccolto tra i comuni di Tavarnelle Val di Pesa e Barberino Val d’Elsa, che vogliono tutelare (o custodire) e far conoscerne la loro secolare tradizione agricola, storica e culturale evidenziandone le eccellenze vitivinicole, nonché le caratteristiche che le contraddistinguono sottolineando l’importanza degli aspetti climatici e geologici.

The manifesto translates as such. “Passion for our lands and its fruits, a unique territory and culture in the world, a common treasure: wine. We are a group of winemakers, from a small but prodigious Chianti Classico area gathered between the municipalities of Tavarnelle Val di Pesa and Barberino Val d’Elsa, who want to protect (or preserve) and make their secular agricultural, historical and cultural tradition known highlighting their wine excellence, as well as the characteristics that distinguish them, emphasizing the importance of climatic and geological aspects.”

Paolo de Marchi

The thirteen members currently ensconced in the all for one directive are Badia a Passignano, Casa Emma, Casa Sola, Castello delle Paneretta, Castello di Monsanto, Fattoria La Ripa, Fattoria Montecchio, Fattoria Quercia al Poggio, Fattoria Spadaio e Piecorto, Isole e Olena, Le Filigare, Podere La Cappella and Poggio al Sole. The following are 21 examples from the association’s 13 members (plus three likely soon to join) tasted in September 2019 with Alberto Albisetti at Castello delle Paneretta and with Paolo de Marchi at Isole e Olena.

Antinori Badia A Passignano Chianti Classico Gran Selezione DOCG 2016 (384552, $49.95)

Presented by Stefano Carpaneto. From Barberino Tavarnelle and well entrenched in the association of vintners in San Donato in Poggio. Surprisingly high toned but also immensely structured in a 100 per cent sangiovese Gran Selezione. You can really feel both the calcari inlaid and braided through the Galestro clay by a richness albeit under the influence of the highest tone. Gains flesh, bone and energy as it goes. Drink 2021-2029.  Tasted September 2019

Casa Emma Chianti Classico DOCG 2016 (56952)

From Paolo Paffi off of 25 hectares at 450m in production of 95,000 bottles. San Donato sangiovese with five per cent each canaiolo and malvasia nera, 70 per cent raised in tonneaux and 30 in Inox tank. What’s good for goose is great for sangiovese and so 60 are employed in the vineyard, helping to release the compaction in the clayey Galestro soil. Classic in every expected respect, in the specific savour, motivating intensity, high tonality, deeply good and plenty cherry fruit. Drink 2019-2022.  Tasted September 2019

Casa Sola Chianti Classico DOCG 2016

A 120 hectare property owned and operated by a Genovese family, third generation now. The Gambaro Family has been in Barberino Tavarnelle since 1960; Giuseppe, Claudia and their children, Matteo and Anna. Some canaiolo, cabernet sauvignon and colorino augment the sangiovese, for one year in barrel. A sapid and savoury sangiovese snack of red fruit deepening to dark and sullen. Deep toned wine. Really deep. Drink 2019-2020.  Tasted September 2019

Castello Della Paneretta Chianti Classico DOCG 2016 ($24.00)

Presented by Alberto Albisetti, owner of the Castello della Paneretta. A mix of fruits fresh and dried mark the basket of this San Donato sangiovese, with 10 per cent canaiolo and (five) colorino off of 23 hectares of vines. Dry and duty, red ropey, some liquorice and a real estate cuvée blended from vines across the estate. True blue stylistic from large 5000L French barrels. Old school in some ways, classic, like old Rioja. Perfect for the style. Drink 2019-2022.  Tasted September 2019

Castello Di Monsanto Chianti Classico DOCG 2016 

Showing in the only way Castello di Monsanto can, with forest scents, of cypress and all the brush you can shake into the fine liquid of a sangiovese off of these San Donato hills. Mainly Galestro schisty soils bringing the essential balance, along with some volcanic tufo. It all adds up to a posit tug between freshness and structure. Experience tells us that the possibility exists for 2016 to go long like 1968. Perhaps.  Last tasted September 2019

Annata of 90 per cent sangiovese with both canaiolo and colorino, traditional, loyal and streaked by the Galestro qualified off this ridge extended out of San Donato in Poggio. Juicy, fresh and forward, expressive of the vintage, not so muscular. Sangiovese like going home and crawling into the bed you slept in as a child. Drink 2018-2030.  Tasted September 2018

Castello Di Monsanto Chianti Classico Riserva DOCG Il Poggio 2013 ($85.00)

Il Poggio from the San Donato in Poggio Galestro and Flysch has barely even climbed the hill of its first stage. Not even sure it has left the stable and surely has no current aspirations of making it to the fortress. The seventh year should show the first signs of initial ascent and transitions into secondary life. Formidable structure and presence are in surround of fruit from one of Chianti Classico’s most distinguished cru.  Last tasted September 2019

The cooler, cloudy vintage has been taking its time to emerge and 2018 is now live, in the present and in the flesh, ready for its time. This is confirmed by the grand artist known as Riserva from perhaps the most iconic hill in all of Chianti Classico. Still bright, effusive and not fully ready to let its tannin melt away. The sangiovese component is in the 90-95 per cent range, again with canaiolo and colorino coming around to complete the whole. The tension persists and the tannic structure in this “Selezione” is much tighter than the Annata or the first, non terroir specified Riserva. Still hard to believe how grippy this is. A soon to come epiphany with the 1968 helps to explain Il Poggio’s phenomenon. As a racer Monsanto’s Riserva 2013 is Marco Pantani, greatest climber of a generation, with so much grandiosity, potential and possibility, straight to the top of Il Poggio. Drink 2020-2030.  Tasted September 2018

Fattoria Le Masse Chianti Classico DOCG 2016

Though not in the association Le Masse is unequivocally a San Donato in Poggio institution, under the auspices of brother and sister Robin and Lea Mugnaini, owners and winemakers. Theirs out of Barberino in Val d’Elsa vineyards is a child of natural fermentation, has been organic 10 years and two as biodynamic. No sulphur, no pumps, all manual, a mano. This 2016 is the last year of barrel use, of those in their fourth year. The solo/varietal Annata is 100 per cent sangiovese of high energy, intensity and impressively developed structure, linear and so driven. Drink 2020-2028.  Tasted September 2019

Fattoria La Ripa Chianti Classico DOCG 2016

Presented by winemaker Nicholas Caramelli, La Ripa farms 12 hectares in Chianti Classico divided into two valleys, one marked by Alberese, the other alluvial deposits. Ten clones of sangiovese adding up to 90 per cent of the Annata, with other native varieties. Quite high-toned and graced by liquorice inflected red fruit, a touch leathery and dry. Only stays in tonneaux for six months. Drink 2019-2021.  Tasted September 2019

Fattoria Montecchio Chianti Classico DOCG ‘Primum Line’ 2016

Presented by Riccardo Nuti, of 95 per cent sangiovese with alicante in big (33hL) barrels for aging. The vineyard source happens to be the most recently planted, with a combination of Galestro and Flysch (rhythmic alternations of sandstone and fine-grained layers that contain siltstones, silty shales, and clayey shales) to the south of San Donato.  Last tasted September 2019

Quite reductive and wound with a tightness that moves the adage one step up the rung, the one that says sangiovese needs time. For ’16 it’s a matter more pressing and a story yet to be told. It’s tart but so very layered and there’s a feeling of Galestro here, with a darker chalky texture and mouthfeel. Perhaps not the same weight as 2015 but more power and structure by a mile. It’s about preference of style and vintage variation. You may have to drink 15s while this waits two or three years before seeing the glory unfold. Drink 2021-2027.  Tasted February 2019

Il Poggiolino Chianti Classico DOCG Il Classico 2016

Alberto Fabbri is also not yet a member of the San Donato in Poggio association and his work from vineyards in Tavarnelle Val di Pesa is exquisite. A combination of reduction and cured meat, pancetta, from Galestro soils at 300m with five per cent canaiolo. Even finer touch from the most excellent 2016. Drink 2020-2024.  Tasted September 2019

Isole E Olena Chianti Classico DOCG 2016 ($34.95, 704346)

Was finally bottled in July, to be released in February. “I like 2016, it’s a very different vintage.” As usual there is 15 per cent canaiolo mixed in. Why Canaiolo? “Because it’s from here. And it’s a late ripening variety like sangiovese, and also not heavy and jammy like merlot.” Canaiolo is like sangiovese in that it must be selected and used in very particular ways. Paolo’s is actually a darker depth of fruit from 2016 while the spice is so much more sophisticated. There is so much wisdom now, more than even before and a calm, settling depth about this wine.  Last tasted November 2018, February and September 2019

Chianti Classico 2016 is composed of 80 per cent sangiovese, (15) canaiolo and (5) syrah, which since the 1980s has always held a spot, in fact it may have been as much as 10 two plus decades ago. Paolo de Marchi explains.”Syrah in my opinion, was really about thinking, about blending in an earlier ripening variety.” It also added colour, not for quality necessarily, but for pleasure. “If I were a consultant I don’t think I would recommend to plant it anymore.” But Paolo loves it, its bright acidity and lower pH, and loves the warmth. You can feel the liquid peppery hug from the combination of canaiolo and syrah in the constitution of this CC and now a new texture evolved from a traditional one, clearly passed on through generations. It is spoken in the clarity of this 2016, but it has taken decades to arrive here. Finessed, soft tannins and an effulgent acidity wrap fruit chewy and yet very crisp. Singular again and alone but quicker to please, at least for now. Perhaps it too will shut down in 2019. Perhaps not.  Drink 2019-2028. Tasted February 2018

Isole E Olena Chianti Classico DOCG 2013 (704346)

Poured from magnum. Should we expect an Isole e Olena ’13 to be the least unusual in the appellation? Yes. While higher in acid and lift it’s more a representation of the land and the soils, but also the style. In a way a classic vintage because grapes hung into October. Quite youthful, an uprising of energy, a pump up, not over. Quite seamless and full of Paolo de Marchi pride. Spice and strength, fortitude and extension.  Last tasted September 2019

Quite the syrupy aromatic liqueur fills the glass for the ripe and nearly floral brooding Chianti Classico from I e O out of the gregarious 2013 vintage. The stylistic makes me think Riserva but that just says so much about the quality and layering of the fruit. More than ample tart and variegated acidity up the equanimity and longevity factor so the house’s ability with Chianti Classico of less time in barrel is once again confirmed. Drink 2017-2022.  Tasted February 2017

Isole E Olena Chianti Classico DOCG 2010 (704346)

Poured from magnum. A beautiful vintage, certainly apposite to the challenge of wet, stretched then long 2013. A vintage with fine tannins that developed early enough and without much compromise to elongated structure. A top notch sangiovese vintage from which a great Cepparello was extracted. Wow factor winding and circling, dramatic and savoury with all the bushes and herbs magnified as they will be. Magnum perhaps but if nine years has only beget this, well then surely nine plus nine more will soothsay forward towards the secondary and tertiary numbers. Drink 2019-2028.  Tasted September 2019

Le Filigare Chianti Classico DOCG 2016

Presented by Alessandro Cassetti Burchi, proprietor of the smallest producer in the San Donato in Poggio association. Vineyards at 450m and from a winemaker who strikes an uncanny resemblance to American rock legend Tom Petty. With five per cent each colorino and canaiolo raised only in old barriques. Quite rich and savoury, of maritime pine, comfortable, old school, long developed with help from extended, even late harvests. So charming. This sangiovese belongs amongst the wildflowers, by a house in the woods, where “I ain’t got a neighbour for nine or ten miles, back in the tall pines.” Drink 2019-2023.  Tasted September 2019

Ormanni Chianti Classico DOCG 2016

Presented by Ivan Batignani, from the family with a presence in Dante’s Divine Comedy. Immensely and incredibly rich in acidity and tannins over some pretty solid and heady fruit. Big Slavonian oak. Big aging, big vessels, big wine, all in balance. A 100 per cent sangiovese that still needs time.  Last tasted September 2019

The combination of Poggibonsi and Barberino val d’Elsa is Ormanni’s trump card, a straddling of commune borders that creates the ideal estate Annata in perfect alignment. It’s really layered and sumptuous, old school at heart but clear, pure and honest, always looking straight ahead. There’s no rusticity but there is this red fruit beauty that reminds of days of yore. Drink 2021-2027.  Tasted February 2019

Ormanni Chianti Classico Gran Selezione DOCG Etichetta Storica Dugentanni 2013

Dugentanni, as in two hundred years, a reference to contiguous ownership by the Brini Batacchi family. The oldest vineyards in western Barberino Val d’Elsa supply the fruit for Ormanni’s top level sangiovese and one held back with traditional territory patience before its release to market. More loyal to the past then many, with a crisp clarity and the kind of Gran Selezione that wafts with nonno’s pipe tobacco flavour. Tells a story of tradition with unclouded vision and empathy for both family and place. Really smart Classico and ready to be enjoyed. Drink 2020-2028.  Tasted September 2019

Quercia Al Poggio Chianti Classico DOCG 2016

Presented by Michaela Rossi. Located on the hill in front of Paneretta, of 100 hectares with only 15 planted. Maximum altitude is 300m with 360 degrees of exposition. Organic practices since ’97 and officially certified since 2009. Clay and Galestro terroir with sangiovese, ciliegiolo, canaiolo, malvasia nera and colorino. This Annata is 80 sangiovese with the rest in 20 parts. One year in concrete after spending a year in wood. Terrific energy and balance, a wildly vibrant and driven Annata with great presence and intuition. Structure too. Drink 2019-2024.  Tasted September 2019

Quercia Al Poggio Chianti Classico Riserva DOCG 2013

From Vittorio and Michaela Rossi and their best fruit from an amphitheatre of a hillside vineyard as rich in clay of any found in San Donato is Poggio. Pockets of Galestro and limestone take on some responsibility for the grip ins and structural outs of this glycerin beauty of a sangiovese but rich fruit is the catalyst and the star. That said there is a sculpted or architectural notation mixed with the excellence that this frazione in this commune (Barberino Tavarnelle) is able to provide and prove from a vintage of mixed feelings. The feelings are obvious from 2013 and for Quercia al Poggio, of sumptuousness and delight. Drink 2019-2025.  Tasted September 2019

Podere La Cappella Chianti Classico DOCG 2016 ($28.95)

Always something completely other. From vines six to seven years old. A blend of sangiovese (90) and 10 merlot. The elixir that the others in San Donato are not, a gentle syrup, a sweetly endowed savour and a texture silky fine.  Last tasted September 2019

Only San Donato in Poggio delves into this kind of specific calcaire, the Colombino in lieu of most other’s Galestro. The coolest of notes are broken down and fragmented in mimic of the soil and run like a river of savoury stone through stratified fruit. There is a perception of sweetness, imagined as perfectly ripe, low-lying fruit in early summer. But the sweetness is just a dream because with such a level of mineral, not salty but sapid, it is impression that supersedes expression. The young vines are growing up before our noses and eyes, lending impeccable balance in the here and now, with appreciable development laid out ahead. Drink 2019-2025.  Tasted February 2018

Poggio Al Sole Chianti Classico DOCG 2016

Presented by Project Manager Valentino Davaz. “Hill at the sun,” and the most northerly winery in the association of San Donato in Poggio, near to the abbey of Badia a Passignano. Organic and at good elevation, at 420m with five per cent each canaiolo and also merlot, in one quarter barriques for one year. One of the more wooded wines in the lot, lush, rich and silky smooth. Needs time to submit and gently glide into that sunset over the hill. Drink 2020–2024.  Tasted September 2019

Tenuta Bonomonte Chianti Classico DOCG 2016

Presented by Sonia Gianni. Bonomonte is situated in front of the Paneretta hill in Barberino and their Annata’s sangiovese is blended with five per pent each canaiolo and colorino. A production that has been in play since 1982, the 2016 goes for the entirety of the vintage, a bit pressed with some overripe fruit and drying tannins. Drink 2019-2020.  Tasted September 2019

Good to go!

godello

Castello delle Paneretta portal to San Donato in Poggio

Twitter: @mgodello

Instagram: mgodello

WineAlign

 

Conceptual and aesthetic Brunello di Montalcino

Montalcino, 6pm

October 2019

Montalcino. Harmony and Unesco Heritage Centre of a surface area totalling 31,200 hectares, 3,660 of which are vineyards planted predominately to sangiovese. An accord of 2,100 to Brunello di Montalcino and 510 for Rosso di Montalcino, delineated and defined in consensus by the late 1990s, set into the Galestro, Arenaria and Calcare soils on hills and over valleys in surround of its medieval village. The merits of change, alteration or expansion have been debated, voted upon and ultimately dismissed every three years and so there has yet to pass any thought of increase or reconfiguration. Neither for Rosso nor for Brunello. What was learned on this particular October visit? For one thing the idea that patience, exactitude and static sobriety are assumed of a confident Montalcino. That and the new discourse concerning both a conceptual and an aesthetic Brunello di Montalcino.

Montalcino. Typically a Mediterranean climate with hot summers and cold winters, 700 millimetres of annual precipitation and a moltitude of soils; alluvial fluvio-lacustrine, clay, clayey-marine, sandy-marine, limestone, sandstone, shale, siltstone, magmatic rock. Argille, Calcare, Sabioso, Galestro, Alberese, Macigno, Arenaria. In every permutation, inculcation and combination, though the understanding in Montalcino is perhaps more readily defined because the pockets of specific soils are large and often uniform. This means that diversity and complexity can be distilled into a deeper and knowable comprensione. The confidence of Montalcino.

Brunello 2019

I’m not a clairvoyant. If nothing out of the ordinary happened or presented itself I’d still see things the way everyone else does, or sees. In that sense I am the epitome of the boring writer. But I am a most fortunate writer because I travel a considerable amount and during a most recent visit to Montalcino extraordinary things were in fact presented to me. My game can’t help but to be elevated with the knowledge that a confident Montalcino is once again passing through a portal into a time of re-invention. In due course I will explain.

Road to Montalcino

Montalcino. Village at 564 metres above sea level and many vineyards reside at a similar altitude. Plots, blocks and Italy’s most famous village overlooking great swaths of rolling valleys; Asso, Orcia, Arbia, Ombrone. The first known wine label dates back to the 1800s and the DOC was recognized in 1966. Brunello was afforded DOCG status in 1980, Italy’s first, followed by Rosso as a DOC in 1984.

The Consorzio del Vino Brunello di Montalcino was formed in 1967 as a coalition of 25 original members. There were 15 producers who signed the page on this accord kept at Bellaria Estate: Assunto Pieri, Ivo Buffi, Loffredo Gaetani Lovatelli, Giuseppe Cencioni, Bramante Martini, Pierluigi Fiovaranti, Silvano Lambardi, Annunziato Franci, Ferruccio Ferretti, Giovanni Colombini, Dr. Leopoldo Franceschi, Silvio Nardi, Gino Zannini, Lucia Perina and Elina Lisini. The other nine original members were Nello Baricci, Siro Pacenti, Milena Perina, Orazio Machetti, Dino Ciacci, Guglielmo Martini, Emilio Costanti, Sabatino Gorelli and Rev. don Leopoldo Bianchi.

Montalcino sunset

Brunello’s maximum yields are eight tonnes per hectare (approximately 52 hl/ha of wine) and the aging requirement is five years (six for Riserva), of which two must be in oak barrels, followed by four months in bottle. It may be introduced to market on January 1st of the 5th year after harvest (January 1st of the 6th year for Riserva). Rosso’s maximum yields are nine tonnes per hectare and it may be introduced to market on September 1st of the year after harvest. There are nine million bottles of Brunello and half that of Rosso produced on average each year. More than a quarter are certified organic and/or biodynamic and that is double as compared to just five years ago. Seventy per cent of the wines are exported. Current vintages on the market are 2014 for Brunello, 2017 for Rosso.

Related – Awash in Brunello di Montalcino

Most of the October visits were arranged and facilitated through the auspices and generosity of the Consorzio del vino Brunello di Montalcino. President Fabrizio Bindocci, Vice-Presidents Giacomo Bartolommei, Stefano Cinelli Colombini and Riccardo Talenti. Director Giacomo Pondini and Consorzio facilitator Martina Iannotta. One month after returning from Italy the Consorzio paid us a visit here in Toronto for a gala event and 2015 vintage preview at Alfonso Iaccarino’s two Michelin-starred Don Alfonso 1890.

We traversed the roads and landscape in covering much of the parts that make up the whole of Montalcino. We being a group of four, two Canadians and two Americans; Christopher Sealy, graduate of French Language and Literature Degree from University of Toronto, Sommelier and Wine Director of Toronto’s Alo Restaurant Group. Cathrine Todd, a.k.a Dame Wine, New York, WSET Diploma graduate, Freelance Wine Writer, Forbes Contributor and the Wine Columnist for La VOCE di New York. Jeffrey Porter, Sommelier, Consultant, Educator, NYC-based beverage professional with over 18 years experience in retail and restaurants. Now starring in his video series creation, SipTrip Italy, an exploration of many of Italy’s best wineries and wine regions: the ultimate Italian wine adventure.

Related – Diversity in Brunello di Montalcino

Cathrine Todd, Godello, Jeff Porter and Christopher Sealy

Conceptual versus aesthetic function

Consider this phrase. “Discontinuity attains a level of aesthetic creation.” If we look at this through the lens of conceptual versus aesthetic truth and apply it to the Rosso and Brunello of Montalcino then we are on to something. Examples of both are what define the appellations in southern Tuscany. A tradition exists in which making wines is ensconced in rational truth but these last two decades have seen a wave of aestheticism rival, take over and even surpass that of rational winemaking behaviour. The wave of richness, ripeness and over-oaking the local sangiovese is not over and there still persists many pockets and factions of IGTism. To each his own and yet the pendulum has begun to swing with more producers coming back to basics. The neo-conceptualization of Montalcino sangiovese has returned a freshness to Brunello and the gleaning is real because a greater void has opened up for all to share. It’s a mathematical game of philosophical implication.

Part of a week’s pasta induced coma thanks to Montalcino. #gnocchialtartufo

“Continuous functions are of utmost importance in mathematics, functions and applications. However, not all functions are continuous. If a function is not continuous at a point in its domain, one says that it has a discontinuity there.” Sangiovese and even more so grape varieties like merlot and cabernet sauvignon grown in the Montalcino hills form a discrete set, a dense set, or even the entire domain of the territory’s function. They are examples of appellative discontinuities “in the simplest case of functions of a single real variable taking real values.” They are wines that represent the aesthetic function.

Let me count the ways. Comfort and classicism from Mario, Anna and Michele at Il Giglio, Montalcino

Sangiovese of purity, honesty, transparency and a sense of place are those that hold court for the conceptual truth of Montalcino. They are neither better or worse than their aesthetic brethren and sistren but they are making themselves open for discovery in 2019, 2020 and beyond. If you travel to the region at this time you will collide with them and their makers because they are crying to be heard. In October of 2019 I heard from both sides and their stories were expressed in understated forms of beauty, at times in the varietal austerity of the times and at others quite spiritual. In all cases we are taught that we are nothing and that we are all deserving of life. And to taste the wines from Montalcino. Wabi, if you will.

The visits

Le Ragnaie Winery was established in 2003 by the Campinoti Family. The estate follows the guidelines for organic agriculture and the vineyards are divided into three distinct parcels throughout Montalcino which allows the production of three diverse Brunello terroir. There is no usage of fertilizer but instead cover crops are planted of legumes, clovers and grasses.
 This helps to regenerate the land after a long summer season of work and aids in enriching the organic substance of the land all the while penetrating deeply the roots of the various planted species.
 The diversity of plants in the vineyard prevents superficial erosion and instead favours the absorption of water and creates an important habitat for many species of animals and insects.
 This process guarantees the formation of an ecosystem full of life which is essential to the health of the vines.

Le Ragnaie

Riccardo Campinoti at Le Ragnaie poured so many instructive sangiovese that work their conceptual way into his poignant, powerfully restrained and profound Rosso and Brunello. He also afforded a glimpse into two new aesthetic behavioural wines, the Vino Bianco and Fiano. Both are seven day skin-contact Montalcino whites, the first made from estate grown malvasia and trebbiano. They are fashioned like reds, with punch downs and very traditional styles in a Tuscan white vein. The Bianco is all orange skin and lemon arid as it gets but also gelid, surging, textured. The fiano is made for fun, tastes salty and acts so fine. So delicious and only 600 bottles made.

Mario Bollag

At Terralsole Mario Bollag and Athena Tergis Bollag reside on a hilltop peninsula plateau that is surely one of Montalcino’s most beautiful locations. They embrace aesthetic function like no others, in the food they cook, the music they play and the wide array of wines they make. Philanthropy, art, whimsy, generosity, warmth, sangiovese and the only cabernet franc in Montalcino.

Athena Tergis Bollag

Trio is a real “Super Tuscan” because it’s made from international varietals; cabernet franc, merlot and syrah. Takes 18 months in barrel and seven more years in bottle give or take, to be ready. Super fruit forward, super heady and super structured. Now integrated and singing smoothly, silken and fine. Coldoro, Solista and Pasticcio round out the symphony. Their first vintage for Brunello was 2000, 2001 for the Rosso.

Felix and Sabine Eichbauer

Podere Salicutti is in a south-eastern Montalcino location, on route SP 55 towards Castelnuovo dell’Abate. Now in the altruistic stewardship of owners Sabine and Felix Eichbauer who heed the tradition and ideology created by its previous owner, Francesco Leanza. The agriculture and winemaking team remain to keep the promise and the faith for all of the estate lands and and inner workings. They do so as custodians of three essential vineyards, Piaggione, Teatro and Sorgente. We should all look forward to what this power couple and team will bring to the community, wines and landscape of Montalcino.

Cortonesi and Cortonesi

Your next trip to Montalcino must include a stop at La Mannella to discover the conceptual present and future of the area. Tommaso Cortonesi is a young superstar full of spirit who knows and understands the beauty and enchantment of wine. Sangiovese that gives you the feeling of having come through a storm because of simple wines that make you happy with the present moment. Also complex wines of great functionality, pragmatism and all due to great work ethic. Watch Tommaso’s father pumping juice at dusk and you will understand. The future is here, in these hands, with great humility, ethos and promise.

Gianni Bernazzi

The Bellaria Estate first came into being in September 1963, when Assunto Pieri and Bruna Tempori purchased a farmhouse and land in one of the finest and most characteristic Montalcino winegrowing areas. Bellaria’s position just a stone’s throw from the village speaks to its founders’ connection and who else but Gianni Bernazzi could carry forth what his grandfather “Sunto” had set out to accomplish. In ode to his grandfather who passed away in 2018 at the age of 97, a man who in 2017 was one of two remaining original members from the original coalition at the 1967 signing of the Brunello community’s accord. Now Gianni is blessed with extraordinary terroir filled with Galestro schisty clay, iron, Alberese limestone and Arenaria sandstone.

Francesco Ripaccioli

Conversely at Canalicchio di Sopra with Francesco Ripaccioli a Rosso di Montalcino 2018 barrel sample instructs that sangiovese is built on dry extract. It is silky, sensual, full of acidity and fine chiseled tannins. Very giving and also serious but in a nurturing way. The Canalicchio di Sopra Brunello di Montalcino 50th Harvest “Canalicchio di Sopra” 2015 barrel sample is a fist full or armistice, liquid cocoa limestone gold, in a desperate state and full of mineral of potential explosive nature and ready to spew graphite and chalk all over the place. It currently sits at 15.6 alcohol and 6.5 acidity. Crazy talk.

Lorenzo Magnelli

At Le Chiuse it was Lorenzo Magnelli who introduced us to a Montalcino speciality, the sparkling Stellare Rosé from the most recently planted vineyard (Pullera) at Il Greppo. This vineyard is destined for Le Chiuse Riserva when Lorenzo’s daughters will be making these wines. For now it’s a no dosage, picked three weeks early, two to three years on lees Rosé made from 100 per cent sangiovese. Quite a lot of sangiovese fruit with high acidity taking this into tart currant territory. An eight hour maceration and healthy hue extraction. Named for Lorenzo’s wife, Stella Renzetti. A wine that says “you can’t have a full barrel and a drunk wife at the same time.” All about happiness, in marriage and making sparkling wine.

Montalcino from Le Chiuse

The sangiovese made by Lorenzo Magnelli are not merely genetic ties to Biondi-Santi. They are without argument some of the most important and expressive Rosso and Brunello di Montalcino in the territory. And they are produced for reasons so intrinsically correct the results perfectly fit the methods. Learning from Lorenzo is the best two hours you could ever hope to spend in Montalcino.

Poggiali

Ciacci Piccolomini d’Aragona estate is located on the South East hillside of Montalcino, close to the medieval village of Castelnuovo dell’Abate and to the famous Abbey of Sant’Antimo. Ciacci Piccolomini d’Aragona is more than a storied estate and in fact lies in the heart of the Val d’Orcia Park, UNESCO World Heritage. In 1985, after the end of the Ciacci Piccolomini d’Aragona family, Giuseppe Bianchini took control of the winery that is managed today by his sons and nephews. That includes pro cyclist Paolo Bianchini who moved giros to switch paths en route to becoming one of Montalcino’s most important winemakers.

Poggio di Sotto

Luigina Villadei led us through Poggio di Sotto’s certified organic portfolio. The estate was founded in 1989 on the south-eastern side of Montalcino and in 2011 became part of the ColleMassari family. Monte Amiata looms and protects while sea breezes blow in for a property that enjoys a unique microclimate immediately southeast of Castelnuovo dell’Abate. The same winemaking team of nearly three decades continue to produce sangiovese of great traditional and authentic construct. The sangiovese are timeless, unparalleled for this special part of Castelnuovo dell’Abate and the rising of San Giorgio. Perpetual upholding for decades of generational standards.

Altesino

It would have been a great pleasure to spend another visit with Elisabetta Gnudi nevertheless at Altesino we sipped on aesthetic Palazzo Altesi, made from 100 per cent sangiovese. The barriques used to aged this Altesino IGT for 12-14 months change everything about the way the grape is expressed from Montalcino vineyards. Younger, less experienced fruit succumbs to the silky beauty and vanilla lushness for an elixir that’s just different than the local Rosso and Brunello, Call it international or what you will.

Leonardo Bellaccini

Thankful to Leonardo Bellaccini for driving down from Castelnuovo Berardenga in Chianti Classico to Campogiovanni in Montalcino to walk the San Felice vineyards and pour for us the Brunello only he can make. At San Felice’s Campogiovanni property we walked the vineyards with Leonardo Bellaccini and tasted Brunello di Montalcino Riserva Il Quercione out of the barrel. There is lift and bright character in 2017 despite the desiccation, concentration and aridity but this was well judged, especially in picking time so poly-phenolic ripeness matches the sugars. It’s big and brawny but curiously, magically and mysteriously carries ripe and ripping if round acids. It keeps everything buoyant and alive. There is 2016, a vintage with excess everything, namely fruit and tannin. This is the year where balsamico and vineyard notes speak louder, of Galestro, clay and calcari. There is more balance between all the parts even while the fruit acts deeper, broods more and talks with more barrel adjunct. Big vintage to be sure and will be long lived. 

Filippo Chia

Then there is Filippo Chia. Filippo’s father is painter and sculptor Sandro, considered the leading member (along with Francesco Clemente and Enzo Cucchi) of the Italian Neo-Expressionist movement,  baptized as Transavanguardia by Achille Bonito Oliva. Sandro Chia bought Castello di Romitorio in 1984, producing his first vintage in 1987 from neighbours’ grapes, now the Loacker property. The Martinis, father and son, have been cellar masters at Romitorio for six generations. Said Sandro, “sangiovese aged for five years is the most extreme and also the most naive. It’s sweet and kind and are wines made by dreamers.” Surely one of Italy’s first expressionistic ideas after the unification of 1861, in 1868 it began with Biondi-Santi. Said Filippo. “Inexplicably and inescapably you can recognize sangiovese from Montalcino. I like a Brunello you can drink six months after release, after it’s five years of aging.”

I had been tasting Filippo Chia’s Castello Romitorio wines for a few years and so now it is this discourse, tasting and northwest Montalcino experience that brings it all together. Another sangiovese epiphany. Thanks for your time Filippo. Of dramatic note is the new vineyard Filippo has cleared for Romitorio’s future. You must stand on this rocky, deeply ferric red soil to understand the estate’s position and its future in Montalcino.

Stefano Cinelli Colombini

All visits to Montalcino should conclude at La Fattoria dei Barbi. Barbi has been owned by the Cinellí Colombini family in Montalcino since 1352. The property extends over 350 hectares (865 acres) of fields and vineyards in southern Tuscany, in Montalcino, Scansano and Chianti. Production of Brunello dates to 1892 and Barbi were the first to export it to Europe, America and Asia. Fattoria dei Barbi is now run by Stefano Cinelli Colombini, educator, historian, keeper of tales, lore, mythology and chosen one who continues a story that has seen the Colombini family connected to these lands for more than six centuries.

With Stefano Cinelli Colombini

Stefano Cinelli Colombini’s ability to relive and rejoice every iota of this territory’s history is the crux of everything Montalcino. His deeper understanding is what you need to know and is based in his family’s long time defence of the traditions and values of the culture of Montalcino, whose ultimate and most valuable fruit is the Brunello. A Montalcino education begins with Stefano Cinelli Colombini, in museums housed of edifice and in mind. What a visit.

The tasting notes

The following 56 tasting notes cover the Rosso and Brunello di Montalcino tasted at the 13 estates we visited in October 2019. Hundreds more will follow when I visit Montalcino again in February 2020 for the next edition of Benvenuto Brunello.

Altesino

Altesino Rosso Di Montalcino DOC 2016 ($27.95)

Generally aged right to 10 months is large Slavonian oak barrels. Takes off straight from where 2015 left us, that is to say from fruit and into more fruit, of sangiovese in wild berry form, expected and imagined. Exactitude from winemaker Alessandro Ciacci, polished, crunchy and then more tannic as a vintage. Drink 2019-2022.  Tasted October 2019

Altesino Brunello Di Montalcino DOCG 2015 (994095, $56.95)

From the vintage where agriculture, winemaking and now selling came and will come easy so you can expect the warm, fuzzy, generous and soft. Perhaps too straightforward to be what the powers that be call a five-star vintage but if Brunello is what you want or even what you think you need then begin or continue the journey right here. Very berry, ultra liquorice and über morbido. Soft, amenable and unencumbered. Positive but certainly not overbearing structure. A now and through mid-term years drinking Annata. Drink 2019-2024.  Tasted October 2019

Altesino Brunello Di Montalcino DOCG 2014 (994095, $56.95)

Making the most of the vintage and a quantity 20-30 per cent down from the norm there is a stoic, classic Altesino benchmark quality about the knowing impression derived. It’s just the thing, the feeling, the absolute confidence and polish and precision, out of fields, through winemaking and into glass. Fruit arises out of savoury ashes and ultimately there’s a sense of inclusion, amenability and proper consciousness. Good acids and fine tannins come about without any overbearing qualities. Fine work to no surprise. Drink 2020-2027.  Tasted October 2019

Altesino Brunello Di Montalcino DOCG Montosoli 2015 ($121.95)

Expect more from Montsoli, open your mind and palate to the possibilities and 2015 will deliver more complex notions as it must and should. Always the savour, the rocks bleeding or rather in 2015 causing the fruit to bleed through acid structure and then tannins, ever-bearing and in charge. Not quite the power and ability of other vintages in this regard but still Montosoli generated. Also a mid-term prospect but clearly destined for a minimum 10 year run. Drink 2021-2031.  Tasted October 2019

Altesino Brunello Di Montalcino DOCG Montosoli 2014 ($121.95)

Montosli is so antithetical to the Annata, a Brunello cuvee that takes its fruit from a wide gamut of Montalcino sources. The northern Galestro-strewn hill brings brushy and bushy savour, a pinch of salt and plenty of site specific sapidity. The cherry aspect is replete with a charred sense of skins and a dusty, alloy bled feeling. Grippy, taut and structured. We’ll see about Montosoli from 2014 but you can bet on the house. The track record is undeniable. Drink 2021-2029.  Tasted October 2019

Fattoria dei Barbi

Fattoria Dei Barbi Brunello Di Montalcino DOCG 2012 (928028, $54.95)

Barbi accomplishes an Annata Brunello just haste in 2012, taking expressly written sangiovese red fruit and pushing it to the limits of its natural tendencies, in hue and expression. I would have to say that consistency from this house is an absolute guarantee and that its style trumps vintage as much as any other. This is simply more Barbi than 2-12. That’s all there is to it. Tannins are firm, acidity is strong and fruit is up to the 15 year task. Nothing time sensitive about it and its timeless structure cements the absolution. Drink 2019-2027.  Tasted February 2017 and October 2019

Fattoria Dei Barbi Brunello Di Montalcino DOCG Vigna Del Fiore 2012

Barbi has also listened to the wind and vintage ear worms sung from their iconic, 16th century vineyard known as Vigna del Fiore. Red fruit of clarity and purity reigns while acidity is at its finest for the house. The rusticity of cherry, leather and roasted beets combine for full gastronomic effect and lead into a rather sumptuous and mouth coating texture for the palate. This scales the wall and retreats again to stay in the game in which you can play now (well, soon), then repeatedly, at consistent increments, later and later. VdeF from Barbi is a best of both worlds Brunello for both consumer and collector. Drink 2019-2031.  Tasted February 2017 and October 2019

Bellaria

Bellaria Rosso Di Montalcino DOC 2017

One year in Slavonian and French oak. In more than one way a deep and developed Rosso though when you look at the iron-rich Galestro vienayrds there’s little surprise. To many this would strike with Brunello immediacy and in fact many producers would make Brunello from this level of juice. There’s some VA though beneficial integration is the command and the order of its ways. Quite ferric and traditional with a salty, near volcanic-esque, certainly mineral vein. A tannic Rosso that will improve with two years time. Drink 2021-2026.  Tasted October 2019

Bellaria Estate

Bellaria Brunello Di Montalcino DOCG 2015

Remarkably alternative vintage for Gianni, fresher and more effusive to be clear and sure. Shows with great immediacy and tells a story of vintage variation, especially at altitudes like Bellaria (550-600m) and from soils so poor in organic materials. It’s luxe but also so perfumed, pretty and expressive. Just gorgeous Brunello with fine acidity and sweet tannins. The window will open wide sometime early in 2021 and stay that way for as much time as you need.  Drink 2021-2031. Tasted October 2019

View of Bellaria

Bellaria Brunello Di Montalcino DOCG 2014

Spent 28 months in Slavonian and French oak. An extension from the Rosso in every respect; colour, depth, volatility, tannin and the edge of ripeness. The 550-600m of altitude would have been a problem in the past and was indeed in 2014 so don’t come here in search of lush, fruit bomb Brunello. This is sangiovese in requiem for years of time. It’s as grippy, firm, traditional and prim as you are ever going to taste. That said a few minutes of air brings about a swelling of liquid chalky texture. Drink 2021-2029.  Tasted October 2019

Gianni Bernazzi and Assunto Peri

Bellaria Brunello Di Montalcino DOCG Assunto 2015

Stratified depth of vineyard layers are so controlling, the sangiovese classically styled, Gianni acting as messenger, custodian and shepherd for this place. It’s all here; Galestro, iron, Alberese, Arenaria, tradition, nonno Assunto and everyone else who made Brunello happen in Montalcino. Drink 2021-2029.  Tasted October 2019

Bellaria Brunello Di Montalcino DOCG Assunto 2013

Selection of grapes from the oldest (30 year-old) vineyard, 30 months in French oak. First produced in 2006 and now an ode to Gianni’s grandfather who passed away in 2018 at the age of 97. An ode now to a man who in 2017 was one of two remaining original members from the original 16 at the 1967 signing of the Brunello community. Rich, luxurious, deeply traditional and long, with fine tannins and plenty of barrel feel. Old school, wood spiced and spread throughout the mouthfeel, though never cloying or misdirected. Drink 2022-2032.  Tasted October 2019

Gianni Bernazzi

Bellaria Brunello Di Montalcino Riserva DOCG Assunto 2012

A vintage with everything in place and though the barrel speaks with so much deeper resonance there’s a variegation of shadows, sweetness and intensity to watch over you, control you and let you know what’s happening in this place. It has become silky smooth, elongated, angles erased with beautiful curves and acidities everywhere. Fine, from another era and living longer than just about anyone else. Drink 2020-2028.  Tasted October 2019

Canalicchio view

Canalicchio Di Sopra

Canalicchio Di Sopra Rosso Di Montalcino DOC 2017

Gets neither more ripe nor more effulgent than this Rosso from the vintage of extreme heat salvaged by late season rains. From plants that knew when to shut down and protect themselves before being saved by water re-introduced by nature just before harvest. Taut and near bursting so get at these 17s straight away. Drink 2019-2022.  Tasted October 2019

Zonazione investigations with Francesco Ripaccioli

Canalicchio Di Sopra Brunello Di Montalcino DOCG “Canalicchio Di Sopra ” 2014

Quite fulsome and layered for 2014 with a push-pull sensation that charms while conversely creating tension between two vineyards, La Casaccia and Montosoli. More fruit than most from this vintage with thanks to six people making a prudent selection by hand, almost to the point of prejudice. Three passages in the vineyard also led to the clarity, purity and plain fruitiness of what came from these challenged grapes. Explains Francesco Ripaccioli: “What we harvested for Brunello was grapes from all blocks that only added up to a tank and a half as compared to the full 19 of potential out of 2015.” Luxurious sangiovese to be sure and so much better understood with six further months in bottle.  Last tasted October 2019

There is a substantiating reality to this sangiovese, typical of the sourness that vintage will not allow to be hidden though with more concentration than many. Chewy really comes to mind when you attack and in turn allows the palate to wage battle on your buds. Things fall into place well enough in spite of what 2014 wants to do to distract from the truth. Clearly a set above the norm. Drink 2020-2025.  Tasted February 2019

Canalicchio Di Sopra Brunello Di Montalcino Riserva DOCG “Canalicchio Di Sopra” 2013

Riserva is a selection in the cellar though certain blocks from certain vintages are premeditated and in fact 2013 Riserva is solely selected from the Montosoli hill. The perfume stands apart, rising, haughty and full of fresh roses. The expression of rocks drawn into vines from the new age, climate-affected northern exposure are for perhaps the first time in the Cru’s history a brand new Canalicchio di Sopra Brunello. Salinity, sapidity, power and elegance. Truly. Drink 2022-2035.  Tasted October 2019

Canalicchio Di Sopra Brunello Di Montalcino Riserva DOCG “Canalicchio Di Sopra” 2012

A year previous to the ’13 Riserva (which will be made exclusively from Montosoli hill fruit) there is the depth of clay and controlled power out of Canalicchio cru vines. The absolute attention paid to patience and time is noted from a Brunello such as this, spoken out within the constructs of fruit extraction and wood usage. The tannins are red meaning they are ripe and request that you give this wine as much time as it gave before going to bottle and then to market. Lush, consistent from start to finish and just hinting at notes not quite Balsamico but something other, something derived from sangiovese grown in the grey clay of La Casaccia. Drink 2021-2032.  Tasted October 2019

New Romitorio vineyard soil

Castello Romitorio

Castello Romitorio Rosso Di Montalcino DOC 2017 ($28.99)

Re-tasting the ’17 Rosso with Filippo Chia begins like this. “It’s Sisyphus pushing a boulder up a hill, like making wine in Montalcino. If you do it a day late you’re going to come up a dollar short.” Don’t miss out on selling Rosso from 2017. A good if hot year but this is a cool sector in Montalcino. Some second and third passage French tonneaux to gift a sweeter perfume, a development into pretty rich liqueur, an acidity that keeps on driving, the fruit, the energy and the point.  Last tasted October 2019

A bigger and richer Rosso with fully extracted and rendered red fruit, somewhat sour and ripping, grippy acids and totally present tannins. Needs a year or two to be itself and then drink respectfully of the appellation for five more. Drink 2021-2026.  Tasted February 2019

Castello Romitorio Brunello Di Montalcino DOCG 2015 (236356, $63.95)

Dad (Sandro Chia) bought the estate in 1984, the first vintage being 1987 from neighbours’ grapes, now the Loacker property. Martini father and son, as in cellar master, have been here for six generations. Sandro is known to say this. “Sangiovese aged for five years is the most extreme and also the most naive. It’s sweet and kind and wines made by dreamers.” Son (Filippo) will remind that it’s one of Italy’s first ideas in 1868, after the unification of 1861. Begins with Biondi-Santi. “Inexplicably and inescapably you can recognize sangiovese from Montalcino. I like a Brunello you can drink six months after release, after it’s five years of aging.” This 2015 was bottled, is finished and now as is for three and a half months in. Pretty like the previous declared Annata from Sandro and Filippo Chia but truth be told the level of richness and power is raised up, albeit without any compromise to construct and yes, elegance. The E word applies here, like it or not because this place demands it and you would absolutely know were this messed with, made up or polished by wood, pomp and circumstance. These are some stretched, elastic and elongated tannins. Will extend for hours, days, months and years, open forever, long before it thinks about bouncing back. Drink 2020-2029.  Tasted October 2019

Castello Romitorio Brunello Di Montalcino DOCG 2013 (236356, $63.95)

Upward push, rising perfume, no bass or very little. Red fruit, clean and fresh as there needs, wants and must be on this ridge at heights above the warmer valleys, from variegated soils, lots of red earth, tons of fine mineral expediency. This is what you want to drink in 2013 Brunello. Drink 2019-2021.  Tasted October 2019

Ciacci Piccolomini d’Aragona

Ciacci Piccolomini d’Aragona Rosso Di Montalcino DOC 2017

The Rosso that has been produced since 1987, now approximately 30,000-35,000 bottles per year. Six months each in Slavonian oak and in bottle. From the third warmest vintage of the last 100 years. A spicy and well-spiced Rosso from humidity, baked grapes and concentrated fruit at the height of Rosso while finding freshness and accepting being quite high-toned. Speaks resolutely of an accumulated expression for the southern vineyards of the place. Drink 2019-2022.  Tasted October 2019

Ciacci Piccolomini d’Aragona Rosso Di Montalcino DOC Rossofonte 2015

A cru selection from four blocks at Brunello yields (six tonnes per hectare) and unique for Rosso. Surely no other Rosso di Montalcino noses this way or speaks with such elevated discourse. Quite aristocratic as such, stubborn of acidity and strong in tannin. Not an everyday wine but one with identity, grip and circumstance. Try to understand that this is Rosso from micro activities; vineyards, climate, selection and production. Which means don’t rush though tasting or thinking about this one. Drink 2020-2025.  Tasted October 2019

Ciacci Piccolomini D’aragona Brunello Di Montalcino DOCG 2015 (1065, $84.95)

You can’t help but note the southern Montalcino tone of this fruit first Brunello because there’s just something stingingly distinct about the aromatic tones. It’s a specific savour, direct, grippy and intense. Ages in Grandi Botti, 60-70 hL making for a breadth of fruit, acids and tannins that span a great horizon. Comes from the lighter grey-yellow sand, clay and Galestro soils and it shows in the language of this broad shouldered sangiovese. Lush and perfectly clean. Drink 2020-2028.  Tasted October 2019

Ciacci Piccolomini D’aragona Brunello Di Montalcino DOCG 2014 (1065, $72.95)

The only label representing the winery in 2014 is this Annata, inclusive of all the grapes brought forth by Pian Rosso. A highly savoury, sandy Galestro spiced sangiovese that just has to stand of its own accord. Firm, linear and taut. Will age without question or equivocation.  Last tasted October 2019

Ciacci e buono, from the beginning, instilled with confidence, finesse and grace. The fruit is beguiling Brunello sangiovese, sour cherry sweetening and flashing as it sits and you taste. Gathers all the necessary attributes along the forest path, through the well-attended vines and into a cellar ready to make things happen. That they do, with charm and structure. Drink 2022-2028.  Tasted February 2019

Ciacci Piccolomini D’aragona Brunello Di Montalcino DOCG 2013 (1065)

Unheralded perhaps and should never be considered as such because 2013 is wonderfully expressive, effusive, very much alive. Showing its colours in truth and clarity today. Needed exactly this amount of time. Drink 2019-2025.  Tasted October 2019

Ciacci Piccolomini D’aragona Brunello Di Montalcino DOCG Pianrosso 2015

There was no Pianrosso made in 2014 and so Pianrosso the cru returns from the warm, easy and generous 2015. A large cru with red Galestro soils, deeper in mineral content and so imagine everything magnified, magnetized and hyperbolized. The fruit carries some dried character, surely dark berry flavours and a sweetness of salty sapidity. It’s grippy and tannic but also a touch toasty, sun-dried and roasted. Magnanimous whelp of a Brunello, big-boned, structured and surely capable of developing balsamic, porcini and tartufo character. Drink 2020-2025.  Tasted October 2019

Ciacci Piccolomini D’aragona Brunello Di Montalcino DOCG Pianrosso 2013

Similar to 2015, Pianrosso is baked and toasty, fruit very much in the dusty, plum, sun-dried dark berry, frutta di bosco and fragola realm. Liquorice leathery and red soil crusted for quite the structural, stylistic and textural variegation.  Last tasted October 2019

Striking aromatics emanate from Ciaaci’s 2013 Pianrosso and you know immediately where it stands and where you will be taken. The level of excellence is noted without hesitation and the launch into taking it all in is done without trepidation. A beautifully lit sangiovese, flitting and twirling, “like a flame dancing in a candle, lighting up your living room.” Great presence and finesse, a tight little strummed set of chords and soulful if traditional harmonies. So beautiful and refined. Drink 2021-2032.  Tasted February 2019

Cortonesi

Cortonesi La Mannella Rosso Di Montalcino DOC 2016

Not simply freshness but unction, fruit culpability and basic perfection. The young vines of five years are just now coming into their speciality, that being quality fruit meeting and melting into more than a modicum of grip and structure. You could pour this Rosso for young Brunello seekers and old Rosso knowers. It will solicit and win over their collective hearts.  Last tasted October 2019

Lovely effulgent fruit in this Cortonesi family Rosso radiates to extrapolate for a 2016 Brunello future, in many ways. First it is this Rosso that benefits from the particular handling, showing in an immediately gratifying plus available sangiovese that drinks with fast-forward Rosso promise and does so on its own terms, for the right Montalcino reasons. Second, even though the producer’s approach to Brunello is another matter in which generally speaking it deals only with older vines, it is this youthful exuberance and wealth of amenability meeting attack that bodes well for the impending grandi vini. It is here that we see the present and the future of Rosso di Montalcino and the respect it is both given and deserved. Drink 2019-2025.  Tasted February 2018

Cortonesi La Mannella Rosso Di Montalcino DOC 2014

Mostly from the youngest vineyard above the winery on the way up and on the northeast side of the Montalcino hill. No more than six months in big barrel in terms of elévage. Still quite fresh for Rosso and from the challenge of the vintage. Carries a texture too, almost like a dry candy melting, with liquorice and herbal undertone by summer savoury. Drink 2019-2022.  Tasted October 2019

Cortonesi La Mannella Brunello Di Montalcino DOCG 2015 (279083, $66.00)

I’d like to say the tannins on 2015 Annata are sneaky but they are so much more than that. These are grippy, layered and nearly formidable tannins. Good thing the easy, generous and lush fruit is somehow capable of defending itself. Boom this is one of Tommaso Cortonesi’s most accomplished Annata and more capable of aging than even he would probably have guessed he was making. Power and beauty. This is that and more. Drink 2021-2031.  Tasted October 2019

Cortonesi La Mannella Brunello Di Montalcino DOCG 2014

Like the same vintage Rosso the Brunello is showing with perked up freshness and almost no development. Slavonian oak and just the right amount of time has elevated the game and brought all the parts into line. There’s fresh porcini in this moment so no matter that Tommaso found none on a quick forage today. Good earth and crunch from in depth older vines construction and very impressive length. Fine quality for 2014 from a producer to look for when adversity tests your mettle.  Last tasted October 2019

Cortonesi works through the challenge with a sangiovese in 2014 that finds critical mass and therefore celebrates la vita bella in Brunello. With no reason to choose a Vigna-designate nor a Riserva to produce, the best of the best therefore finds its way into this eponymous family Brunello. It’s equipped with notable vintage fruit, finer acids than many and a tannic structure that is not only correct but highly promising. Lengthiness is one of the best in the vintage. Drink 2023-2031.  Tasted February 2019

Cortonesi La Mannella Brunello Di Montalcino DOCG 2005

Quite evolved, certainly a bottle specificity and now diving well into the funghi and the porcini. That said I sense and even think these to be classic 2005 acids still moving upwards while the fruit settles into an ulterior classic pool of liqueur. Just a moment’s amaro and plenty of languishing action, with or without anguish. Drink 2019-2021.  Tasted October 2019

Cortonesi La Mannella Brunello Di Montalcino Riserva DOCG 2010 ($202.95)

Now talking post-aggressive behaviour in Riserva not yet advanced ahead of time. There are secondary aromatic hints but the tannins remain in tact, charged and controlling. There’s a circular motion happening hear as fruit and acidity whirl around, outrunning the tannins or at least attempting to. All the sweet things that grow wild and are picked to accent your braises are swirled into the aromatic potpourri of this fine sangiovese of whispers, shadows and silhouettes. It’s a chiaroscuro of a Brunello, all in and we are in turn fully engaged.  Last tasted October 2019

With Tommaso Cortonesi

There are few Brunello vintages afforded more attention in the last 10-plus, certainly ’04 and ’06, increasingly better even from ’08 and looking forward towards what greatness will come in 2015. Yes but not solely magnified through the lens of patience and bottle time, from 2010 La Mannella has coupled upon and layered over itself like compressed fruit and puff pastry. Though it begs for drink now attention, another seven years will be needed before it can safely be labeled as uncoiled and to reveal all that is wrapped so tight. Rich is not the operative but unmistakeable as Cortonesi it is; that natural clay soil funk of resolution and fully hydrated chalk. This is to sangiovese as Les Preuses Grand Cru Chablis or Rangen Grand Cru Alsace are to Riesling. It carries in its pocket the absolute meaning and genetic responsibility of where it comes from, with a curative and restorative ability to get you lost. Drink 2019-2031.  Tasted February 2017

Lorenzo Magnelli

Le Chiuse

Le Chiuse Rosso Di Montalcino DOC 2017

Chosen from the bigger clusters aged in the youngest barrels for one year. “Rosso must reflect sangiovese’s character more than any other wine,” insists Lorenzo Magnelli. Balance is key and perhaps more of a challenge out of ’17 so expect more flint (soil) and spice (fruit and wood) in this vintage. “For our culture this is the most important wine, it’s what we drink daily.” Morbido, with spice and frankly just plain get me delicious. Drink 2019-2022.  Tasted October 2019

Le Chiuse Brunello Di Montalcino DOCG 2015

There is a perfume about 2015, a ripe cherry that stands apart for the vintage and even more specific to Le Chiuse. There are cherry trees planted by Tancredi Biondi-Santi here that mimic or rather the aromatics do so, especially in this wine. It’s all texture and a true sense of the land, a feeling of Galestro, rich clay in mouthfeel and Le Chiuse, the place where the dam closed the water off for irrigation. So much fruit and harmony, between acidity, alcohol and tannins. Drink 2020-2029.  Tasted October 2019

Le Chiuse Brunello Di Montalcino DOCG 2014

Just eight thousand bottles made in this vintage with no Riserva in production. A completely different look at 2014 with this bottle, at the top of integrity, with Le Chiuse savour, throwback complexity and great brightness, surely blessed and pushed upwards for the future. Showing the way it was meant to. A reflection of the vintage and proof of time afforded the vineyard. Last tasted October 2019

Le Chiuse delivers one of the realer deals in 2014 Brunello, with admirably pleasing and concentrated fruit set against a traditional backdrop of ripe acidity, minor Brettanomyces and full-bodied tannins. As it’s not an overly perfumed sangiovese it bucks the vintage trend if only because it avoids botrytis-affected atypical aromas. It’s quite a rich 2014, certainly a bit volatile and capable of going longer than most. Finishes by leaving you a linger of its chewy mouthful. Drink 2022-2030.  Tasted February 2019

Le Chiuse Brunello Di Montalcino Riserva DOCG Diecianni 2010

“A muscle vintage, of huge character,” tells Lorenzo Magnelli. The name of the wine is Diecianni to tell us that Lorenzo’s Riserva is not released until the 10th year. Brings about all the complexities that come from such an extended elévage. Tobacco, savour, forest floor, frutta di bosco and frutto secco but don’t be succumbing to depths and sottosuolo because the freshness persists. A wine so wise beyond its years, like its maker. Sure you can release a Riserva one year after Annata but when it has been protected and taken care of for you then it presents as it was intended to. We are thankful for the triage and the investment on our behalf. The fruit persists with great natural sweetness out of 2010. Drink 2019-2035.  Tasted October 2019

Riccardo and Godello

Le Ragnaie

Le Ragnaie Rosso Di Montalcino DOC 2016 ($45.00)

Top quality vintage, elegant and balanced, from the non disposto star of Montalcino, Riccardo Campinoti. His is a Rosso for Rosso sake, discriminant, linear, vertical and come up for the rising. If Rosso can be spiritual it would be like this, poignant and effen-solid good. These are the acids of Montalcino and the depth of earth which holds you firm in the face of a fluent perfume. It’s all in this bottle, fluid and affluent. What you need to know and what you want to drink. It can live for a dozen years. Drink 2019-2029.  Tasted October 2019

Le Ragnaie Brunello Di Montalcino DOCG 2015 ($115.00)

The come and get me vintage but don’t be misled, distracted or misunderstood. The fraganza di Ragnaie is an intoxicant of the highest order from the highest elevations. This is tonality of verified airy exceptionality. There are fruit landings and destinations, from patches and orchards, without pith and with stone seeds. From only six hectares of the 15 total planted and the balanced one, with Montosoli fruit joining Petroso, Castelnuovo dell’Abate and the four vineyards at 600-plus metres around the winery. Still firm and shadowy so wait three more years. A redux of ’13 but in a wholly antithetical way and only in the ways of Le Ragnaie. Drink 2022-2033.  Tasted October 2019

Le Ragnaie Brunello Di Montalcino DOCG 2013 ($114.00)

Forty days on skins from a vintage of beneficial balance acting out of cool weather. The content and concentration are from the long maceration, not from hard pressing or mechanization. Now eighteen months since last tasted it has come into elasticity and more length. It’s the real deal.  Last tasted October 2019

Le Ragnaie farms four vineyards in the central zone of Montalcino; Vigna del Lago, Vigna Fonte, Vigna Cappuccini, Vigna Vecchia but also plots in Castelnuovo dell’Abate and Petroso close to the village. It is the gathering of contrastive and complimentary fruit that deals in defining an estate stylistic for the Classica Brunello. Le Ragnaie’s emits the most exotic perfume of almost any of the oft-stingy ‘13s, in fact this brings a level of fragranza that’s almost impossible for the vintage. I will admit to having waited the entire morning to come across such a floral sangiovese from a vintage that seems reluctant to give such aromatics away. The palate follows along, with smoky smoulder and spice, then turning wonderfully savoury, sapid, salty and herbal. This is the complexity we’ve come to covet from Montalcino, along with a fineness of acidity and lightness of touch. Drink 2019-2027.  Tasted February 2018

Le Ragnaie Brunello Di Montalcino DOCG La Fornace 2015

From Castelnuovo dell’Abate at 400m of elevation, planted in the 1980s. A former lake bed, with clay and round sand stones. Strikes the Brunello accord between richness and balance with more fruit than 10 other houses combined. The transparency is the thing; smells like fruit, perfume and the land, like rocks and sandstone. The bleed of Pietraforte into the blood of sangiovese. There’s really no reason to find fault and in fact there is every reason to breath, exhale and smile. That is what happens when you taste a Brunello like this special single-vineyard wine from Le Ragnaie. Drink 2022-2037.  Tasted October 2019

Le Ragnaie Brunello Di Montalcino DOCG Vigna Vecchia 2015 ($177.00)

Planted in 1968 and from a warm vintage all the way to the end, into October. Riccardo Campinoti is smiling wryly, knowingly and confidently after he pours and begins to speak of it. “The longer you waited the riper it became” and the healthy grapes allowed for hanging to mid-October. Deeper and of more sponge-soaked earth in the old vines with a higher tone juxtaposed against the depth drawn by long vine roots. The aromatic complexities run, jump and ride off the proverbial charts and you may find yourself drunk and mystified just from the smells. Once you gain palate entry you are hooked and then you climb in, headfirst, unencumbered, no strings attached. A tour de force beloved of sangiovese, Montalcino and old vines. Vigna Vecchia is the epitome of a true structured wine, one which does not grow old, despite the passage of time. Drink 2023-2039.  Tasted October 2019

Le Ragnaie Brunello Di Montalcino DOCG Montosoli 2015

Riccardo’s first vintage from the Galestro strewn soils at 220m next to Baricci on the northerly Montosoli hill is a completely different animal altogether. The tannic structure is so opposite to the southerly wines, here taut, twined laces pulled oh so tight. Not without the Ragnaie tonality mind you and the transparency, clear, distinct and honest. Not necessarily a terroir vintage and fermentation occurred in oak vats (as opposed to the concrete for the others) and yet it’s so bloody sangiovese. Blood of Montosoli. Drink 2022-2038.  Tasted October 2019

Poggio di Sotto

Poggio di Sotto

San Giorgio Ciampoleto Rosso Di Montalcino DOC 2017

From Poggio di Soto’s somewhat recent acquisition. Quite the rich expression of dark red fruit, early harvested, low yielding and carefully extracted. Attention to detail makes for a remarkably drinkable Rosso but one with a serious, tight and intense expression on its face. Very smooth and round. Vine age in the 15 year range, soils of tufo, with gravel and calcari. Drink 2019-2022.   Tasted October 2019

San Giorgio Ugolforte Brunello Di Montalcino 2014 DOCG

From Poggio di Soto’s somewhat recent acquisition. Ugolforte was a 12th century bandit who led a rebellion against Siena. Ugo the strong he was called. In a year when Poggio di Sotto is mitigated with extreme prejudice and no Riserva was made it is this San Giorgio that is allowed to sing and express the quality fruit separated from the chaff in this vintage. It’s a beautiful one, silky smooth and available for interaction right at the word go. Acids are fine not just for the vintage but for clarity and future understanding. Vine age in the 25 year range, soils of tufo, with gravel and calcari. Drink 2020-2028.  Tasted October 2019

Poggio Di Sotto Rosso Di Montalcino DOC 2016

Very fine quality of tannins wind their way around the ripest fruit picked right in time to keep the acidity (6.3 tA) not just in line but up there in full regale with the gathered parts. The red fruit is so very specific to appellation and place, two interchangeable parts that make Rosso shine. Crispy and crunchy with juicy fruit in the savoury candy way that’s just what this ideal new deal has to be. Few Rosso will age like this from Poggio di Sotto. Drink 2020-2028.  Tasted October 2019

Poggio Di Sotto Brunello Di Montalcino DOCG 2015 (337774, $180.00)

The red fruit of this place and only this place is amplified or better still exemplified in appellative Brunello. There is a glycerin derived and in possession of balance, from soils, elements and climate that is unparalleled for this specific area of Montalcino just to the west and below Castelnuovo dell’Abate. The fine shift from earth to fruit and into tannin through mineral bleed and finally peppery savour all works on the palate. This ’15 is proof of how a team continues to uphold standards of these vineyards no matter the ownership or the hopes, dreams or wishes of those who support and also those who drink from the deep well of this project. Drink 2022-2033.  Tasted October 2019

San Felice – Campogiovanni

San Felice Campogiovanni Brunello Di Montalcino Riserva Docg Il Quercione 2015 ($136.00)

The combinative adjunct of extract, barrel and soul are at the crux of the San Felice grasp and the very core of winemaker Leonardo Bellaccini’s life work. Never shy, always looking for density, in vineyard plantings, vintage and concentration of this Brunello. Leonardo is very happy with these results if questioning the balance between big fruit and even bigger tannins. What is amazing are the acids he finds, coaxes and extends to lift this from its depths. Done up in 100 per cent oak. Unparalleled for Montalcino. Drink 2021-2027.  Tasted October 2019

San Felice Campogiovanni Brunello Di Montalcino Riserva Docg Il Quercione 2008 ($136.00)

The 2008 expresses a character or at least has transformed with one that smells so much of all the pretty bushes and herbs that grow so low to the vineyard’s ground. Here the true spirit of the Campogiovanni Azienda comes clean, speaking in pure vernacular tongue and expressing all that is this place. Don’t misunderstand that this Brunello is as its namesake suggests, a wine of big oak, but also bones and persisting fruit. The tannins are so fine, plush and still in control. So much texture, very precise actions and wholly deserving of a place at the table. A real style and a product of new oak blanketing the fruit of old vines. Drink 2019-2028.  Tasted October 2019

San Felice Campogiovanni Brunello Di Montalcino DOCG Vigne Vecchie 2011

A perfect sunny summer, like 2010, with some late August showers. Just before harvest there were two heat waves, spiking the sugars from 22 to 25 brix. The potential alcohol breached 16 per cent as a result. The Aussie shiraz vintage, of faux sugar and unusual for Brunello. Glycerin persists just as it showed so early in fermentation, ripe to the edge but did it cross over? To be honest, no. But there is a reduction of balsamico, a tarry feeling, a Sant Angelo in Colle character. Plenty of chocolate, warmth and zonazione personality. Drink 2019-2023.  Tasted October 2019

Vineyard at Salicutti

Podere Salicutti

Podere Salicutti Rosso Di Montalcino DOC 2016

There’s something special about a Rosso di Montalcino that speaks to a place, in this case the moderate specificities of the Sorgente vineyard for a 6,800 bottle lot of pure and focused sangiovese. An ease back on the sugar ripening and colour content throttle makes for a transparency and clarity of delight in the way Rosso should be, at least for this lower section of the three main estate vineyards. Inox fermentation, 18 months in larger Allier barrels, further bottle refining and then no filtration makes for Rosso of true to Salicutti spirit, bright, effusive, uncompromising and willing to stick with what works. What else do you need from Rosso di Montalcino? Drink 2019-2023.  Tasted October 2019

Podere Salicutti Brunello Di Montalcino DOCG Piaggione 2013

Salicutti is in a south-eastern Montalcino location, on route SP 55 towards Castelnuovo dell’Abate. Now in the altruistic stewardship of owners Sabine and Felix Eichbauer who heed the tradition and ideology created by its previous owner, Francesco Leanza. The agriculture and winemaking team remain to keep the promise and the faith for all of the estate lands and and inner workings. They do so as custodians of Piaggione, the movie star of Salicutti’s vineyards, fastest to ripen from both a sugar and phenolic standpoint but also lending the deepest colour to its grapes. That in itself creates some great oxymoronic irony because Salicutti’s are some of the most transparent and clearest expressions of sangiovese in the territory. As is this stunning 2013, a Brunello of pure, unadulterated and sexy fruit with all of its natural, vintage specific and structured parts on full display. The combined effects of three years spent in an array of French and Slavonian barrels has come to this, meaning the fruit has been coaxed but never pushed so that is speaks only of Piaggione. Blood orange acidity and lightning strike energy make for such a buzz of a Brunello. Barrel tastings of 2016 through 2018 ferments will only magnify and hyperbolize these feelings. The future will hold and be something else. Drink 2019-2028.  Tasted October 2019

View from Terralsole

Terralsole

Terralsole Brunello Di Montalcino DOCG 2013

Always a blend of the two vineyards, including Vigna Pian Bossolino, which incidentally was not made in this vintage. The tannins here are nothing short of remarkable, silken, succulent and so strong. A woody and hematic sangiovese with blood and oranges running through its veins. Drink 2021-2028.  Tasted October 2019

Terralsole Brunello Di Montalcino Riserva DOCG 2013

This is the baby and yet already more in the approachable realm, offering up lush fruit, ganache of a rich consistency, spice rendered and layered. A chewy Brunello, fruit leathery, up front and generous. Drink 2020-2026.  Tasted October 2019

Terralsole Brunello Di Montalcino Riserva DOCG 2012

A concentrated vintage, with muscles and also highest quality phenolics. Truth is spoken in that last bit of content because this noses high, mighty, rich and ripe. The fruit carries a sweetness from which skins and seeds are most certainly responsible. Always Terralsole silky, fine and golden in liquid sangiovese form. Drink 2020-2028.  Tasted October 2019

Terralsole Brunello Di Montalcino Riserva DOCG 2007

Even if ’13 and ’12 Riserva are current releases it is this ’07 that should be considered the present tense. The label depicts and angel with an attitude, by Whistler artist Lisa Geddes. Showing its 12 years of development, with plenty of rendered chocolate. Drink 2019-2022.  Tasted October 2019

Good to go!

godello

Montalcino, 6pm

Twitter: @mgodello

Instagram: mgodello

WineAlign

San Casciano’s nascent time in Chianti Classico

Poggio Torselli

As per the recent wave of Chianti Classico producers creating regional associations because of their shared geographies and ideologies, so too has L’Associazione San Casciano Classico followed suit. Just about one year ago in the Fall of 2018 the producers of San Casciano Val di Pesa organized to promote and protect the wineries of the municipality. This past September there were 19 (of the 23) members of the association on hand to host 13 Canadian journalists and sommeliers for a San Casciano summit at the historical Villa Poggio Torselli.

Villa Poggio Torselli

The villa’s origins are recorded in the land registers as early as the beginning of the 15th century. It is approached by an awe-inspiring boulevard of cypresses and is one of the largest and most elegant residences in the area of the San Casciano Hills, near Florence. “Queen of all villas” as it is known dates back to 1427 bearing the name of Poggio Torselli. These noble family names are associated with the villa; Macchiavelli, Corsini, Strozzi, Antonori, Capponi and Orlandini, who owned the villa until 1722. Status is a draw for important figures, so visits were made by Pope Pius VII who stopped over on his way to Paris to crown Emperor Napoleon in 1804 and also Paul I, Emperor of Russia.

Poggio Torselli Seasons Garden

The gardens are astonishing and surely one of the Chianti Classico territory’s finest. Known as the “Seasons Garden” it was created in the 18th century, teeming with narcissus, tulips, hyacinths, dahlia, sage, clematis and giant Indian hibiscus. Most notable are the fritillaries, also known as “imperial crown” and the entire garden is surrounded by the golden crown of 120 secular lemon trees.

Related – If you’re going to San Casciano

San Casciano the village is also one of eight sub-zones in Chianti Classico’s most northwesterly sector. The full name San Casciano in Val di Pesa tells us that its location is proximate to the valley of the Pesa river and it shares a border with two other communes, Barberino Tavarnelle to the south and Greve in Chianti to the east and southeast.

 

The sangiovese of San Casciano are made in the image of their makers; stoic, serious, at times austere, surely classic and noble. They speak with a succinct and old-school vernacular that lends great credence to the adage that sangiovese needs the bottle. The wines are unabashedly uncompromising in that they talk the talk of a sense of place that shares affinities only with each other and themselves. Their time in the sun has come, with help no doubt from a changing climate. That glaring condition was on full display the day we met and tasted because a deluge the likes there was never seen rained down and for many hours. When the tasting was complete the skies cleared and the sun shone on what was a symbolic calling to San Casciano’s nascent rebirth. The time for their distinctive sangiovese has surely come.

These are 21 of the wines tasted in September at Fattoria Poggiopiano and with the L’Associazione San Casciano Classico at Poggio Torselli.

Antinori Pèppoli Chianti Classico DOCG 2017 (606541, $19.95)

Chianti Classico from Peppolì, 90 per cent sangiovese with merlot and syrah. An enriching wine and enriched by the international grapes, juicier and more refined, if not also a very concentrated version of these wines. It’s mature and stylish to be sure. Drink 2019-2023.  Tasted September 2019

Famous volumes

Carus Vini Chianti Classico DOCG Baldéro 2016

Presented by the estate’s Sales Manager Pamela Bernini. Estate grapes of 12-13 hectares grown on clay-calcareous soils. Eight are sangiovese, the other three being syrah, merlot and cabernet sauvignon. Baldéro is 100 per cent sangiovese with only a small portion raised in tonneaux. Rich, spirited and juicy stuff. Really fresh, effusive and expressive. Drink 2019-2024.  Tasted September 2019

Fattoria Cigliano Di Sopra Chianti Classico DOCG 2017

Only the second vintage of organic, 100 per cent sangiovese and an indigenous ferment. There were a mere 1400 bottles produced from a seven hectare plot, planted in 1982 and 2004. New plantings are going in. From Maddalena (age 26) in cohorts with Matteo (age 24). Quite sharp, fresh and also tannic. A start-up with experience on the fly. Drink 2019-2023.  Tasted September 2019

Castello di Gabbiano Chianti Classico DOCG 2016

A threefold experience of fennel, blood orange and pancetta. There are equal parts five per cent merlot and “other complimentary varieties.” The classic in every respect, dark cherry fruit, dusty, savoury and taut. Fresh, elegant as need be and utterly solid.  Last tasted September 2019

Castello di Gabbiano’s Chianti Classico may repeat itself and act the obvious one, but once again in 2016 it is full and ripe, filled in at every turn, deep, dark and handsome. The ability to deal in pleasure is immense from gathered quality fruit and as always this Annata finds the quickest line for us to appreciate the unwavering sense of equilibrium. Simply put it is Gabbiano and winemaker Federico Cerelli who offer a quality guarantee at the most attractive price. Leaves no reason to doubt. Drink 2018-2021.  Tasted February 2018

Azienda Agricola Mori Concetta Chianti Classico Morino DOCG 2018

Mainly sangiovese with canaiolo, colorino and pugnitello. An excessively savoury and forest brushy Classico with the fruit edging away from cherry and into plum. Peppery spice adds to the complexity of this grippy sangiovese. Juicy and sharp, totally in charge of all the fun and more. Reminds me of a slow ripened ’14 with more flesh and sapidity. Drink 2019-2023.  Tasted September 2019

La Querce Seconda Chianti Classico DOCG 2016

Niccolò Bernabei and this project that began in 1995. Organic since 2001 in the most northern spot of San Casciano. Fifty per cent comes from a newer property in the south, for lightness of being and balance. Clay with stones for one of the darker and developed sangiovese in the commune. Toffee and coffee juxtaposed against freshness and really elevated acidity. Also a product of long fermentation with plenty of extraction, tannin and structure. And it needs it desperately. Not green in any means but certainly pressed and expressed. Grows in stature and also widens into greater breadth with air and time.  Last tasted September 2019

Nicely funky volatile, a rich cherry liqueur, full of spice both out of the vineyard and from the barrel. There is this chewiness that is also marked by a mouthful of spice, candied flowers and calcareous chalkiness from big variegated stones in the soil. Crunchy Annata out of San Casciano in Val di Pesa. Drink 2020-2026.  Tasted February 2019

La Sala Chianti Classico DOCG 2015

A combination of two estate vineyards and it shows in the depth of layering, rich, chocolaty and silky smooth. Dark berry fruit, a bit pressed and good high level acidity.  Last tasted September 2019

La Sala’s Annata 2015 is a bambino, a San Casciano in Val di Pesa sangiovese with 10 per cent merlot to speak for sites at 300m, seemingly more instructed by Galestro from out of the Argilla Rossa in 2015. It was raised in grande (45 hL) botti and has now only been in bottle for five months. It’s tart and firm, strong with doppio shots of espresso and very structured for the vintage. Tells a tale about the sort of sangiovese that comes from San Casciano. Drink 2019-2024.  Tasted February 2018

Fattoria Di Luiano Chianti Classico DOCG 2017 ($24.50)

This is San Casciano and the wines are linked by being characterized with soils prevalent in the Greve River Valley, in connection with Antinori’s Peppoli, of river stones and Alberese, into which roots can dive deep in search of water, trace elements and minerals. “A representation of a season for our place in Chianti Classico,” explains Alessandro Palombo. Classic Luiano florality and botanical lift in spite of ‘17s challenge. A tisane for sure, of violet and lavender but also spices. Rounded out by cabernet sauvignon and merlot planted at 330m on less rocky soils. Drink 2019-2022.  Tasted September 2019

Antica Fattoria Machiavelli Solatio Chianti Classico DOCG 2017

Located in Sant’Andrea in Percussina, neighbours of Poggio Torselli and the house in exile where Niccola Macchiavelli lived. From 27 hectares of vineyards, stony and porous soils. Really the first reductive Annata in this San Casciano lot, protected, protractive and taut. Called Solatio because it’s a sunny place in an otherwise cooler area of the greater territory. Ripe sangiovese with 20 per cent merlot, tannic and just a touch green. Drink 2019-2023.  Tasted September 2019

San Casciano Hills

Famiglia Nunzi Conti Chianti Classico DOCG 2017

Winemaker Gianpaolo Chiettini and what he considers some of the bigger sangiovese of Chianti Classico. Estate carries 40 hectares in the southern San Casciano area of Mercatale where calcari-Alberese soils are there to bring grip and structure. Also some vineyard with clay to mitigate and keep things swimming richly along. Much of the harvest was tossed away and sold for bulk. True selection was performed and with the stringent work through several picks. Thirty per cent saw older barrels in what is clearly a wine of soil and place. Drink 2019-2023.  Tasted September 2019

Orsumella Chianti Classico DOCG 2016 ($23.95)

Presented by Sales Manager Andrea Fabbri from a San Casciano farm located on the road from Bargino (near Antinori) proximate to Monte Ridolfi at 300m. Takes the name from the small river. The Annata is 100 per cent sangiovese eased through a short maceration and conversely similarly in extraction as a result. Native yeasts are used and it spends one years in Grandi Botti, 2500L and very old. A simple execution equals a simple equation. Young, fresh and delicious. Drink 2019-2021.  Tasted September 2019

Poggiopiano Chianti Classico DOCG 2017

From proprietor Giovanni Battista Bartoli, of sangiovese and colorino and a San Casciano winery with no international varieties. Also no Riserva. High-toned, dark fruit and dusty sangiovese, rich in syrup swirl, certainly a vintage matter, concentrated, with a notable spike of heat. No new barriques used, only second and third passage. Long and consistent. Drink 2019-2022.  Tasted September 2019

Poggiopiano Chianti Classico DOCG La Tradizione 2016

“I am quite Taliban in this idea,” says Giovanni Battista Bartoli, of being 100 per cent anti-international varieties. These San Casciano soils are of clay, sand, river stones and “limo” a silty-clay. Vinification in concrete tanks, for no better reason than micro-oxidation. La Tradizione is pure varietal sangiovese and curious to even remarkable in that the palate accentuates or rather elevates the floral notes, in violets and blues. Tone spikes in whole bunches, really tart acidity and implosive intensity. A touch pressed. Drink 2020-2024. Tasted September 2019

Poggio Torselli Chianti Classico DOCG 2016 ($24.85)

In the northern part of San Casciano at 250m of altitude. Pressed for success, caramel, vanilla and simple savoury syrup. Strawberry with some of it deeper into wild types. Rich and fleshy, smooth, silken and proper acidity. Mainly clay soils with some Alberese. Creamy with help from lees and battonage. A bit of a chocolate finish again with solid acidity. High quality for the style. Drink 2019-2021.  Tasted September 2019

Corsini and Capponi crests

Principe Corsini Le Corti Chianti Classico DOCG 2016 ($26.95)

Duccio Corsini’s vineyards mostly face south, though some point to the east and the west. Vineyards teeming with fluvial sediment and river stones, large, medium and small. Ostensibly an ancient river situation on a hill. Showing beautifully today and at this time; juicy, fleshy and bloody expressive. The sweet tannins need two more years to resolve. Made with five per cent colorino. Drink 2020-2026.  Tasted September 2019

Fattoria San Michele A Torri Chianti Classico DOCG Tenuta La Gabbiola 2017

From Franca in the far north of San Casciano on 470 hectares and 65 planted to vineyard, 15 of which are in Chianti Classico, 12 in production. Mostly sangiovese with five per cent syrah planted closest to the river just because it’s not a site for sangiovese. A true peppery syrup to nose, haughty and heady with no shortage of concentration and grip. Quite stylish and modern. Very enticing and a bit heated at the same time. Drink 2019-2021.  Tasted September 2019

Terre Di Perseto Chianti Classico DOCG Albòre 2016

Presented by Beatrice Landini. Two young brothers take over from grandfather. A notable mephitic sangiovese crusted in its major reduction. Really wound tight, quite juicy and if traditional it’s done with plum pudding and spice. No oak and yet done up in a very closed environment to give a crisp, tight and crispy expression.  Last tasted September 2019

Sweet and candied, high acidity but not in a VA way, though alt-morbido malic and hard candy shelled. Needs some time for the crackling and the cracking to flake away. Drink 2019-2020.  Tasted February 2019

Villa Belvedere Campoli Chianti Classico DOCG 2017

Deep, dark and handsome from an old estate in the south of San Casciano on the north end of the ridge up from Radda, through Panzano and into Mercatale. Purchased five years ago and re-planted. Carries the richness meeting mineral notes of Galestro raised sangiovese albeit in the depth of a San Casciano vein. A note of smoky fennel and pollen with ripe acidity. Very much a product of young vines that will lead to more elastic and structured wines in years to come. A wine with shared affinities, to Mercatale in San Casciano and also Panzano. Drink 2019-2022.  Tasted September 2019

Villa Sant’Andrea Chianti Classico DOCG 2017

A large 600 hectare estate with 50 hectares under vine, including merlot and two cabs to go along with sangiovese. The nose indicates jam and verdancy, likely picked ahead of the rains at high sugars early in September. Merlot especially in the first week and the sangiovese 15 days later. Phenolics are close but one more week (to ten days) would have likely taken this fruit to its final destination. Drink 2019-2021.  Tasted September 2019

Villa Mangiacane Chianti Classico DOCG 2016

Presented by estate director estate manager Graziano Santoro. Very near the village of San Casciano, from Galestro filled vineyards, well pressed and of a specific density. There’s a curious oyster shell note and dark black cherry fruit, pit and all. Plenty of oak, plenty of ambition, spice and pique. Drink 2019-2022.  Tasted September 2019

Villa Vallacchio Chianti Classico DOCG 2017

In the areas of Campoli and Tignanello, juice only sold to bulk through the 2015 vintage. Beginning in 2016 an Annata and a Riserva began to be produced. Ripe and floral with phenols very close to being fully realized. Still just a touch of verdancy with what can best be described as extreme fruit. A crunchy and tight Annata. Drink 2019-2020.  Tasted September 2019

Good to go!

godello

Poggio Torselli

Twitter: @mgodello

Instagram: mgodello

WineAlign

Don’t you, forget about IGT

San Francesco, Il Molino di Grace

Multiple visits to Tuscany over the past 36 months and more specifically to Chianti Classico have meant that nearly a thousand sangiovese have been opened for tasting opportunities. The tours have also acted to allow for benefactor moments, to present table wines made in part or in whole that either do not or have been chosen to not qualify for DOCG appellative status. These cases are purely opportunistic, in the name of IGT Toscana (and other typical geographical notations) for the purpose of impressing the merits from well-maturing vines of cabernet sauvignon, merlot, blends with sangiovese and other solo sangiovese wines of Chianti Classico producers.

The Galestro of Isole e Olena, Barberino Val d’Elsa

The idea of the IGT practice goes back four-plus decades, to a time when Bordeaux grape varieties began to infiltrate and populate Chianti Classico soils. So much of what was planted through the 90s remains and because only 20 per cent of a Chianti Classico can be filled by grapes other than sangiovese, in many cases it is the “international” varieties that fill in and those grapes still need to go somewhere. It is also a consideration that Chianti Classico aged in new oak barrels is a scarcity these days and so those vessels need to be used for something so ecco, it is IGT, big, small, super or baby that gets the nod.

Fontodi vineyards in the Conco d’oro, Panzano

In the mid to late 1970s Tuscany there developed a quick ascent of the Super-Tuscan, wines that eventually came to be called “IGT” as a by-product of a perfect bureaucratic storm. The micro-nationalistic wave of Denominazione di Origine Controllata (e Garantita) served Italy’s elite producers both a blessing and a curse because on one hand it afforded wines the highest level of (Italian) classification while on the other it added unbending restrictions on how those wines could be made. The rule breaking table reds thus became symbols of resistance, wines that told governments and consortiums where to go and in effect led to an eventuality of response, of a sweeping, money-grabbing movement across that region’s wine-producing territories.

Paolo de Marchi and Cepparello 1995

It was nigh twenty years later that authorities got wise to the situation and so Goria’s 1992 Law 164 was created, thus giving birth to the IGT designation. New monies began to line the government’s pockets. So much for rebellion though twenty years was plenty of time to establish and set up a group of famous wines for life.

The main reason for moving away from the appellation was the restrictive law that said you couldn’t make wine labeled as Chianti Classico if it contained 100 per cent sangiovese grapes. Later examples included Monteraponi when Michele Braganti changed from DOCG to IGT in 2012 because at 12.5 per cent alcohol it did not qualify for Chianti Classico and so it had to be Toscana Rosso. The great first wave began as Chianti Classico producers began to dismiss appellative laws by de-classifying their 100 per cent sangiovese. Fontodi’s Flaccianello delle Pieve and Isole e Olena’s Cepparello are two of the more famous examples. Outside the Classico territory and in other Tuscan lands there were others many consider to be the most rogue and famous of them all. Tenuta San Guido’s 1968 Sassicaia, Antinori’s 1971 Tignanello, 1986 Masseto and Ornellaia, first produced in 1985. But in 2019 the push for Chianti Classico’s Gran Selezione category to become a 100 per cent sangiovese appellative wine has sparked not only new debate but also great speculation. Will those once rebellious producers return their top wines and in many cases, single-vineyard sangiovese back to the appellation? Along with Flaccianello delle Pieve and Cepparello, the list of possible returnees might also include the following:

  • Badia a Coltibuono – Sangioveto
  • Carobbio – Leone
  • Castello di Querceto – Le Corte
  • Castello di Rampola – Sangiovese di S. Lucia
  • Fattoria Montecchio – Priscus
  • Il Molino Di Grace Gratius
  • Monteraponi – Baron’Ugo
  • Montevertine – Le Pergola Torte
  • Podere Campriano – 80 (Ottonta)
  • Podere La Cappella – Corbezzolo
  • Principe Corsini Le Corti – ZAC
  • Valdellecorti – Extra
  • Vignavecchia – Raddese

San Marcellino Vineyard, Monti in Chianti

In February of 2019 I tasted 21 assorted IGT wines, from Rosato to Bianco to Rosso. I’ve also added three others tasted a year ago that had not yet made it to print. These are my notes on that 24 strong, eclectic and impressive lot.

Rocca Di Montegrossi Rosato 2018, Toscana IGT, Tuscany, Italy (WineAlign)

Rosato from sangiovese raised from Chianti Classico galestro soils found in Monti in Chianti and only 30 minutes time through press. A 100 per cent sangiovese stunner with absolutely no excess, no onion skin, no oxidation, from all estate vineyards, including San Marcellino’s grapes that once would have been green harvested. Texture, sapidity and character are written down and expressed as a scientific problem out of which complexity sets all to high. One of Tuscany’s great Rosatos, made with great purpose, structure and food friendly to say the least. So good. Drink 2019-2022.  Tasted twice, February and April 2019

Lunch at Le Fonti

Le Fonti Di Panzano La Lepre Delle Fonti 2017, Toscana IGT, Tuscany, Italy (WineAlign)

Antipasti wine, house wine, smells like good salumi. The Lepre tank is all the juice from the vineyard blocks where the ripening isn’t perfect and also some pressed juice not used in Chianti Classico. Theoretically from “de-classifed” grapes but in good vintages it could very well be Chianti Classico from a quality standpoint, though wouldn’t qualify because it’s made with 30 per cent merlot. A top notch vintage for Le Lepre, juicy, somewhat tannic and finishing with seed-noted beneficial bitters. Drink 2019-2022.  Tasted February 2019

Le Fonti Di Panzano La Lepre Delle Fonti 2014, Toscana IGT, Tuscany, Italy (WineAlign)

Three years forward and the (70 per cent) sangiovese aromatics are eerily similar to the fresher and very forward 2017. Perhaps more salumi and certainly finnochio pronounced. Holding well with tannins resolved and this from the challenging 2014 vintage though truth be told it was the right one, of structure to carry a “second wine” like this forward. Drink 2019-2020.  Tasted February 2019

Vicky Scmitt-Vitali and Guido Vitali, Le Fonti in Panzano

Le Fonti Di Panzano Merlot 2016, Toscana IGT, Tuscany, Italy (WineAlign)

From vineyards planted in 1998 and 2000, this is the second vintage of the varietal hugger, with Le Fonti aromatics stronger than grape. It’s one year in barrel so in the baby Super Tuscan mold, fruity, juicy, lower in acidity and pretty much crushable. Easy and very proper. Drink 2019-2021.  Tasted February 2019

Le Fonti Di Panzano Fontissimo 2015, Toscana IGT, Tuscany, Italy (WineAlign)

Certainly crafted from an easier, less stressful vintage and the blend is about 55-60 per cent cabernet sauvignon, 35 merlot and 10-15 sangiovese. Still those Le Fonti aromatics, of salumi and fennel, but here also pepper, graphite, Cassis and chocolate. Very Tuscan so makes sense in such a vintage for the reference to be Toscana as opposed to the frazione within frazioni called Alta Valle della Greve. Very grippy meeting the expected liqueur elixir and black cherry meeting black currant. Acidity is quite fine, purposed and integrated. Impressed by the length. Drink 2020-2023.  Tasted February 2019

Le Fonti Di Panzano Fontissimo 2014, IGT Alta Valle Della Greve, Tuscany, Italy (WineAlign)

Fontissimo is a blend of merlot, cabernet sauvignon and sangiovese. A wine made in Chianti Classico to break in new barrels and to express territory through the ulterior processes of grape blending and winemaking. Here is where Guido Vitali and Vicky-Schmitt Vitali can work on their chops and hone their craft. Hello 2014, vintage of stars and bars, vintage of ages and for those who are paying close attention. Also, welcome to the highly specific Alta Valle della Greve. There’s a commonality for sure that is found in this valley but there is also a simplicity and a sense of place within a place within a place. Easy drinking actually. Drink 2019-2021.  Tasted February 2019

Iacopo Morganti, Il Molino di Grace

Il Molino Di Grace Gratius 2015, Toscana IGT, Tuscany, Italy (WineAlign)

Gratius is the Molino di Grace 100 per cent sangiovese table wine that resides with a dozen other territorial greats in that existentialist realm outside of the appellation. If and when it will become Chianti Classico DOCG remains to be seen but this 2015 sits on the side of tangy, tart and so bloody structured side and yes, the dominant notes are distinctly blood orange. Elongated and elastic it’s offers up a free and equitable look in the varietal mirror, productive in perfectly perpetual inertia, firm, grippy and motivated. Will come together in a few years time and drift ever so slowly for seven more. Drink 2022-2029.  Tasted February 2019

Podere La Cappella Oriana 2015, Toscana IGT, Tuscany, Italy (WineAlign)

“In my opinion it is young to drink,” shrugs Natascia Rosini. In fact it’s oft considered unusual to hold back white wines to drink, not just here but in Italy as a whole. Then again, who else makes vermentino from estate grapes in Chianti Classico. Salinity and sapidity reign in a shockingly good vermentino. Pear and herbal notes with richness that just put this over the top. Picked late at full maturity and kept in the cellar for two weeks (at four degrees) before pressing. Never failing San Donato vermentino. Drink 2019-2023.  Tasted February 2019

Podere La Cappella Oriana 1997, Toscana IGT, Tuscany, Italy (WineAlign)

The last time I was able to taste such a comparison was 2014 versus 1998, two under-appreciated cool and wet vintages. Now we look at warm years, 2015 and 1997, the latter at the time considered the greatest. Many sangiovese have failed and fallen but this vermentino, well, even if the colour and the nose are far evolved, the palate has plenty of life. Salinity and sapidity still rock and stone their way, with that marine wind from the sea rushing through, into the air and the soil of San Donato in Poggio. Hard to decide between this and ’98 because there is more flesh here (bringing a honeyed apricot), but sometimes lean is so nice. Such a special moment. Drink 2019-2022.  Tasted February 2019

Podere La Cappella Corbezzolo 2013, Toscana IGT, Tuscany, Italy (WineAlign)

From sangiovese planted in 1981 and 1982, a vineyard not certified as Chianti Classico so this wine can’t be called Gran Selezione. To say this is young and perhaps even being unaware of what it can be would be an understatement. It’s calm and powerful, elegant and ready to strike with force. Such identifiable, formidable, indestructible and yet malleable tannins. A mimic of the singular Colombino rock found only here in the territory, calcareous white stone both strong to build houses (and cellars) and schisty to break apart between your hands. Imagine how this will drink when it allows itself to break down in just the right way and at just the right time.  Last tasted February 2019

The Corbezzolo from vine and into bottle is 100 per cent sangiovese and in name “the fruit tree that produces a very tart berry for making jam.” This comes straight from the heart of the Rossini matter, out of the oldest vineyard planted in 1990-1991. It would be hard not too think on Podere La Cappella’s sangiovese as untethered to family, to meals and the kitchen’s hearth. The demi-glacé in Corbezzolo is deeper, richer, slower developing, of graceful, elegant and ethereal aromatics, even a bit exotic verging on quixotic. There is this far eastern temperament because the fruit seems to simmer with cool, jasmine-floral savour in a galestro clay pot. The acumen is variegated in the singular Corbezzolo concentration but this is not a factor of extract or density. Depth is sangiovese light, dancing from 2013, a gorgeous vintage that everyone will want a piece of. Drink 2020-2035.  Tasted February 2017

Podere La Cappella Cantico 2012, Toscana IGT, Tuscany, Italy (WineAlign)

As always 100 per cent merlot with a grafting connection to chardonnay and American rootstock. The vintage is a savoury one for the thirty-plus year-old IGT. It’s a very Mediterranean sensation, of black olive and balsamico, hematic ooze and woodsy floor. It’s actually still quite closed or perhaps it’s entered a dumb or quiet phase but don’t be fooled; there is powerful restraint and it may pounce anytime. Drink 2021-2029.  Tasted February 2019

Podere La Cappella Cantico 1999, Toscana IGT, Tuscany, Italy (WineAlign)

A beautifully advanced merlot from vines that would have been 17 and 18 years-old at picking time. If you’ve got a truffle dog, take this wine and go truffling because this merlot is at the head of that aromatic game for the territory. Such a creamy merlot, with plenty of necessary acidity and the freshness of truffle. Merlot as tartufo incarnate. Truly. Delicious. Drink 2019-2025.  Tasted February 2019

John Matta and John Szabo Vicchiomaggio

Castello Vicchiomaggio Ripa Delle Mandorle 2016, Toscana IGT, Tuscany, Italy (WineAlign)

Sangiovese (80 per cent) with cabernet sauvignon, all fruit and nothing but the fruit, plummy and with a nutty smokiness, but also manageable with simplicity from and for fruit. What works and gives from the basic and forthright IGT ideal. Drink 2019-2020.  Tasted February 2019

Castello Vicchiomaggio Ripa Delle More 2016, Toscana IGT, Tuscany, Italy (WineAlign)

Sangiovese (50 per cent), cabernet sauvignon (30) and merlot (20), from “the hill of the blackberry.” A rich, purple flower aromatic, liquid chalky, deeply rendered red. Done up in a combination of new and pre-used barriques. There’s a salumi feel, a musky pancetta and a silky smooth mouthfeel. Nearing glycerin but staying its clay-mineral coarse. Drink 2020-2024.  Tasted February 2019

Castello Vicchiomaggio Villa Vallemaggiore Poggio Re 2016, Maremma Toscana DOC Rosso, Tuscany, Italy (WineAlign)

From cabernet sauvignon grown on sandy soils in the warmer maritime area near Grossetto. The grapes comes from “the hill of the king,” and the attributes are so bloody varietal obvious. Cassis, ribena, blackberry, savour and spice. Chocolate and rosemary, tarragon and cinnamon. Very expressive and with good elevated acidity. Quite the tannic beast. Drink 2020-2025.  Tasted February 2019

Castello Vicchiomaggio FSM 2015, Toscana IGT, Tuscany, Italy (WineAlign)

From a project that began in 1995, this is 100 per cent merlot of a small, 3,000 bottle lot. It’s hard to decide if it’s more varietal or more Toscana so let’s just say it straddles the two with perfect ease. Youthful, big and warm, very Mediterranean with gariga, black olive, rosemary and dusty notes. Silky smooth however and finishes in balsamic, viscous and reduced. High quality merlot to be sure, with fine tannic structure. Drink 2021-2026.  Tasted February 2019

Amphora, Fattoria Montecchio

Fattoria Montecchio Priscus 2015, Toscana Rosso IGT, Tuscany, Italy (WineAlign)

The IGT is 100 per cent sangiovese of 1,200 bottles aged in 100 per cent terracotta amphora formed, forged and cured on the Montecchio property. Same must/juice as the Gran Selezione so the side by side comparison is the show. Winemaker Riccardo Nuti is interested in this investigation for family tradition, commercial continuity and passion project affirmation. Quick time on skins, fermented in terracotta tanks and racked into “amphora,” in this case elongated egg-shaped clay vessels for the next two plus years. The texture and the spice are higher, as is the volatility but the threshold is not in any danger of being breached. The tannins are more present, demanding and vivid. And I prefer them because they are just that more interesting. This is in fact a remarkable look at the relationship between grape, vessel, material, approach and place. Drink 2024-2033.  Tasted February 2019

Fattoria Montecchio Pietracupa 2016, Toscana Rosso IGT, Tuscany, Italy (WineAlign)

An IGT blend of sangiovese (60 per cent) and cabernet sauvignon with a percentage coming from San Donato in Poggio vineyards close by. Much deeper, bigger, broader and brooding as a blend with smooth silky consistency and fine silky tannins. Very oaky, completely mature and filled with the flavours that lie on the balsamic-chocolate-blackberry spectrum. Though the sangiovese character is lost it’s a real high-end charmer. Drink 2020-2027.  Tasted February 2019

Fattoria Montecchio La Papesa 2015, Toscana IGT, Tuscany, Italy (WineAlign)

A varietal merlot of high level ripeness and while it’s a bit overripe and certainly extracted the acidity is supportive, balancing and results in something charming. The tannins are soft and comforting with zero astringency so yes, think of this as a great big San Donato hug. Figs in reduced balsamico are the prevailing flavours, with lots of dark but not bitter chocolate coming through with the finishing next level morbido feelings. As big as it may seem to some palates it’s actually quite easy to drink. Drink 2019-2024.  Tasted February 2019

Monte Bernardi Tzingarella 2017, IGT Toscana Centrale, Tuscany, Italy (WineAlign)

A Bordeaux blend from young vines in frost spots and high humidity places not really suitable for sangiovese. The blend is merlot, cabernet sauvignon, cabernet franc and canaiolo. So what is it? Well for one thing it’s the “daughter of the gypsy,” and then it’s a high acid, taste of place before anything else red blend. High tonality, ripe purple fruit and and a boatload of currants. No pyrazine, well perhaps just a bit. Low alcohol for such an animal, remarkably so and once again it’s a great matter of sapidity. Just a hit of chocolate late, as per the grapes which needed to have a say. Drink 2019-2023.  Tasted February 2019

Monte Bernardi Tzingana 2015, IGT Toscana Centrale, Tuscany, Italy (WineAlign)

The “Gypsy,” from the old Greek, or in Italian, gitano or tzigane. This gypsy is the old vine version, of 50 years, top grafted on a sangiovese/malvasia/canaiolo/trebbiano vineyard planted by the previous owner in the late 80s. It’s made from merlot, cabernet sauvignon, cabernet sauvignon and petit verdot (but no canaiolo) and also no sangiovese because tells Michael Schmelzer, there is no cannibalizing the Chianti Classico. This is deeper, richer, lower in acidity, still sapid but not as pronounced and higher in finishing chocolate. The wood needs a year more of integration. Drink 2020-2027.  Tasted February 2019

Luca Martini di Cigala, San Giustro a Rentennano

San Giusto A Rentennano Percarlo 2013, IGT Toscana, Tuscany, Italy (WineAlign)

Percarlo IGT Toscana 2013 is the current vintage of the 100 per cent sangiovese that began in the 1980s when it was forbidden to label such a beast as Chianti Classico. “Percarlo is his identity so he will not come back,” insists Luca Martini di Cigala. Made from the smallest bunches and a selection of the best fruit, yet still from the same vineyards albeit blessed of more from tufo soil. Percarlo carries the same San Giusto richness and acidity working in silky tandem and the tannins are the most plush, which they’d have to be to match the high level of glycerin. Formidable and exceptionally refined sangiovese. Drink 2019-2028.  Tasted February 2018

San Giusto A Rentennano Percarlo 2005, IGT Toscana, Tuscany, Italy (WineAlign)

Once again you would have no idea that any time may have passed, not just because the hue has yet to morph but because the aromatics and fresh gelée are one in the same, together as they have always been. The purity and exquisite texture also conspire for a sublime intertwine and then out of this comes the acidity, trailing like a comet. The tannins are still so strong and so the smoky spirit and intensity of variegated flavour persists, gets reprimanded and is held out for all to taste. Here the maximum coaxed from the grape is acceded above and exceeded beyond. Drink 2019-2035.  Tasted February 2018

Poggio Scalette Il Carbonaione 2015, IGT Alta Valle Della Greve, Tuscany, Italy (WineAlign)

Il Carbonaione is from the finest sangiovese on the Ruffoli property, a Chianti Classico vineyard declassified, with vines as old as 90 years but in reality, not exactly 100 per cent sangiovese. Some post-phylloxera ungrafted vines and many co-planted with no record of origin perhaps or likely place mammolo, colorino, canaiolo, malvasia, trebbiano and even occhiorosso in five to ten per cent amongst clones of sangiovese. The nose is like the Chianti Classico magnified, reduced, compressed and elevated. The florals rival the Lamole but they are more into potpourri and the acidity is super, super fine. The only comparison might be in acidity like Luca’s San Giusto a Rentennano, with the sandy soil base and the saltiness but the tannins here are set upon broader shoulders. With much less stone worked in the soil you lose the chalky grain streak but gain this broader complexity. With such beckoning and burgeoning acidity the vinatge is put on a great pedestal and the possibility seriously exists for two decades of aging. Ruffoli’s 400-600m elevation, with a long growing season (sometimes seeing pick times up the second week of October) means the full and complete phenolic ripeness is wholly realized. Not to put too much stock in here but 13.5 per cent alcohol. Just sayin’. Drink 2020-2034.  Tasted February 2018

Good to go!

godello

San Francesco, Il Molino di Grace

Twitter: @mgodello

Instagram: mgodello

WineAlign

Awash in Brunello di Montalcino

Ninety-five tasting notes and reviews on primarily Rosso di Montalcino DOC 2017, Brunello di Montalcino DOCG 2014 and Brunello di Montalcino Riserva 2013 at Benvenuto Brunello 2019

The preview or anteprima tasting of current vintage releases known as Benvenuto Brunello took place on February 15th and 16th in the Chiostro Museo Montalcino. The producers were on hand to introduce their most recent (or imminent to be released) Rosso DOC 2017, Brunello DOCG 2014 and Brunello Riserva and/or Vigna 2013. Journalists from all over the world were present, including myself and WineAlign’s John Szabo M.S. John and I also paid most opportunistic, informative and excellent visits to the properties of Conti Costanti, Casanova di Neri, Col d’Orcia and Sassetti Livio – Pertimali. I’ll have more extensive reports on those visits coming in the next few weeks. I also had the opportunity to discuss the most pressing and current matters of the territory and the landscape with Consorzio Director Giacomo Pondini.

Related – John Szabo’s Benvenuto Brunello 2019 Report

Last year I asked the questions, “are the 2013s much better than the 2012s? Do they exhibit more character, structure and depth?” If that contrast was a difficult one then the one moving from ’13 to ’14 is surely not a fair fight, nor should we spend any real-time engaging in the comparisons. Better is almost always the wrong word, especially because we are once again discussing the nature, merits and potential of sangiovese, a grape that needs the bottle before showing its true character. As I noted about the 13s, I am confident that history will be kind to 2014, though selection will be a greater part of the reconciliation. I repeat the mantra. “Diplomacy, kindness and patience will reward us all.”

Looking east from Montalcino

Related – Diversity in Brunello di Montalcino

Meteorological credentials are not required to understand how difficult the 2014 growing season must have been in Montalcino. Rather than focus on disconnects like dilution, astringency and bitterness it would be much more beneficial to celebrate what attributes went right. There are two examples of excellence in 2014 Brunello di Montalcino. On one hand there are sangiovese of clarity, transparency, honesty, grace and finesse. There are also a few handfuls of highly concentrated and glycerin-curved Brunello urged on by succulent acids and sweet tannins. Taste as many as you can to find the best of the best.

In Ontario market Brunello di Montalcino

These are the wines from producers with importation agency representation in Ontario available for purchase either through LCBO channels (LCBO General List, VINTAGES, Classics Catalogue, VINTAGES Shop-Online or Destination Store) or through case purchases in the LCBO-Agent Consignment program. The list does not include producers’ wines represented in Ontario that are either brought in periodically through Private Order or have not yet been imported at all.

Brunello di Montalcino DOCG 2014

Franco Pacenti Brunello Di Montalcinio DOCG Canalicchio 2014

Clear, transparent, honest and finessed. This is what you hope for from the 2014 Brunello. The clarity here is apparent from the get go, with fruit locked and shut tight beneath a reductive shell. Acids are succulent and far from sour, tannins pure, sweet and of the finest grain. Not about concentration because the vintage will resist allowing it. But this is made in the best possible way and will live a few decades or more. Drink 2024-2038.  Tasted February 2019  francopacenticanalicchio  maitredechai_ca  @franco_pacenti  @maitredechai  @francopacenticanalicchio  Le Maître de Chai

Talenti Brunello Di Montalcino DOCG 2014

Here comes a sangiovese with swagger and confidence born and bred out of understanding and finesse. Sweet rose and violet candied floral fruit gives way to a caressing palate of fine acids and some of the vintage’s finer tannin. Drink 2020-2025.  Tasted February 2019  talentiriccardo  brixandmortarwineco    @brixandmortar  Talenti Montalcino  @brixandmortarwineco

Poggio Di Sotto Brunello Di Montalcino DOCG 2014

Substance, glycerin and concentration gather for a Brunello of Brunello standards in Poggio di Sotto’s ’14. Intensely saturated and insular the nose is closed and for good reason. What you notice about the quality here is the silk across the palate and the length., It surely indicates quality, fine and ripe tannins and an ability to age. Drink 2022-2029.  Tasted February 2019  #poggiodisotto  elixirsvinsspiritueux    Poggio di Sotto  @ElixirsVinsSpiritueux

Cortonesi La Mannella Brunello Di Montalcino DOCG 2014

Cortonesi works through the challenge with a sangiovese in 2014 that finds critical mass and therefore celebrates la vita bella in Brunello. With no reason to choose a Vigna-designate nor a Riserva to produce, the best of the best therefore finds its way into this eponymous family Brunello. It’s equipped with notable vintage fruit, finer acids than many and a tannic structure that is not only correct but highly promising. Lengthiness is one of the best in the vintage. Drink 2023-2031.  Tasted February 2019  @LaMannella  @Nicholaspearce_  marcora85  nicholaspearcewines  Tommaso Cortonesi  Nicholas Pearce

Ciacci Piccolomini d’Aragona Brunello Di Montalcino DOCG 2014

Ciacci e buono, from the beginning, instilled with confidence, finesse and grace. The fruit is beguiling Brunello sangiovese, sour cherry sweetening and flashing as it sits and you taste. Gathers all the necessary attributes along the forest path, through the well-attended vines and into a cellar ready to make things happen. That they do, with charm and structure. Drink 2022-2028.  Tasted February 2019  ciaccipiccolominidaragona @cpdavini  @ciaccipiccolominidaragona

Gianni Brunelli Brunello Di Montalcino DOCG 2014

Le Chiuse di Sotto in Podernovone just southeast of the Montalcino village where famous neighbours lurk and the valley stretches east to Pienza and Montepulciano. Gianni Brunelli’s is a careful, four-part curation of estate cru sangiovese for an honest, exacting and hearty worn on every family members’ sleeves Brunello. This may be exaggerated more than ever because of the 2014 vintage but we see it as the truth. Red fruit as sparked and punchy as ever meets equally spirited acidity and sharp, pinpointed tannins. Take me as I am this whispers beneath the vintage screams and you hear it clear as a blue sky Montalcino day. Bang on, banging the drum slowly so that cellar-aging is also possible. Drink 2019-2028.  Tasted February 2019  giannibrunelli  brixandmortarwineco  @brixandmortar  Laura Brunelli (Le Chiuse Di Sotto)  @brixandmortarwineco

Casanova Di Neri Brunello Di Montalcino DOCG 2014

In the vintage there was no Cerretalto or Tenuta Nuova produced so this is an amalgamation of the three. All the best selections into one Brunello at the price of the white label. The vineyards from that label are in Podernuovo and Fiesole, with the Tenuta Nuova grapes coming from Cetine and Pietradonice. What does it all mean? In a sense it’s a super house-style and exaggeration of the way the white label has been made (expect for 2002 and 1992). Very specific red fruit, strawberry very alive and concentrated, with some variegated ripenesses beginning at one and showing up in many increments. High acids vintage, seemingly more savour than many and tannins quite intense. Drink 2021-2027.  Tasted February 2019  giacomonericasanovadineri  halpernwine   @HalpernWine @CasanovadiNeri  Giacomo Neri  @halpernwine

Argiano Brunello Di Montalcino DOCG 2014

Argiano is expressive of a lovely herbal nose with blood orange and a little bit of sanguine personality. Typical vintage character done right, proper and well. Fleshy like a very ripe peach crossed with a tart red plum and certainly offers more of the it Brunello character than many or most in the field. A bit commercial for the house but understood of a vintage clarity and appreciated out of great necessity. Drink 2021-2027.  Tasted February 2019  @Argianowinery  @Noble_Estates  cantina_argiano  noble_estates  @argiano  @NobleEstates

Fattoi Brunello Di Montalcino DOCG 2014

Fattoi delivers sharpness and vitality for 2014 with verve, energy and rigour. Though the fruit is by now classically 2014, meaning it’s tangy and sour, the acids and the tannins are driven or are powerfully driving forces, of nature and for success. Would really like to see where this one goes. Could be a sleeper and one of the great values of the vintage. Drink 2023-2033.  Tasted February 2019    @BrunelloImports  #fattoi  brunelloimports  Lucia Fattoi  Brunello Imports Inc.

Sassetti Livio – Pertimali Brunello Di Montalcino DOCG 2014

From primarily grey arglileux (clay) soils though truth be told the variegation includes yellow, black and brown. Also found is Galestro, Pietra (like Forte) and a wide array of fossil shells, all much larger than it would be imagined. Here to the south west of the Montosoli hill is a warm and humid place so airflow is much more important than anything, to prevent disease and because ripeness is rarely an issue. The fruit is dark, hematic, all in. I tasted 45 examples of 2014 this morning and none were like this. It’s also silky smooth without any oak sheathing, make-up or cake icing. Salumi notes define the curative nature, acids are fine and driving, a high-toned moment is slightly Bretty and tannins are super smooth. High quality from 2014. Drink 2022-2032.  Tasted February 2019  pertimalisassetti  profilewinegroup    @ProfileWineGrp  Livio Sassetti- Pertimali  @ProfileWineGroup

Il Marroneto Brunello Di Montalcino DOCG 2014

Correctly light and transparent, accepting of vintage and what such a sangiovese needs to be. The grandi botti feel comes across on the palate, with a sweetening but even more so a true spice clarity. Fine acids and generally sweet tannins put this lightning Brunello in a class of its own, not often seen, surely atypical but well done in the context of limestone-light and sharp red Italian reds. Drink 2021-2027.  Tasted February 2019  alessandromori  @IlMarroneto  @BrunelloIlMarroneto

San Polino Brunello Di Montalcino DOCG 2014

The rusticity is apparent in Brunello with mouth attacking tannin and excellent acidity. Very much appreciate the lack of sour-edging that is so prevalent in many 2014s. This is more along the dried fruit and savoury-herbal lines without the tang. Some volatility though not a sour one. Lingers well and seems built for aging as well as any. Drink 2022-2029.  Tasted February 2019 #sanpolino  thelivingvine @SanPolinoVino  @TheLivingVine  #SanPolinoBrunello  The Living Vine inc.

Silvio Nardi Brunello Di Montalcino DOCG 2014

Nardi takes the vintage hand and likewise opens up their hearts, throws their cards down and makes public the plan. Ripe fruit, short to moderate structure and relatively easy early drink ability. Some more tannin than a few, some it of underdeveloped but for the most part sweet, fine, ready and willing to work with protein, preferably on the saltier side of hard rock life. Drink 2021-2026.  Tasted February 2019  tenutenardi  majesticwinesinc  @TenuteNardi  @MajesticWineInc  @tenutenardi  @tenutenardi  @majesticwinecellars

La Gerla Brunello Di Montalcino DOCG 2014

La Gerla finds and coaxes some pretty fruit out of 2014 in a stylish Brunello that affirms the appellation in the best possible way. Though really quite dusty and even a bit sharp it is ripe cherry fruit that leads the way. A bit chewy and on the sour-edged vintage side but mostly balanced and showing good length. Solid work up against all odds. Drink 2022-2027.  Tasted February 2019  lagerlamontalcino  profilewinegroup    @ProfileWineGrp  @ProfileWineGroup

Ridolfi Brunello Di Montalcino DOCG 2014

Very pretty nose on Ridolfi’s ’14, more floral than many and willing to bloom early in the process. Carries the grace note of tar and is chewy, of roses and then accents come by fennel and tarragon. A serious sangiovese with plenty of structure that remains to be seen if amiability can triumph over grip. With time I believe this is a prime example of one that will. Drink 2020-2025.  Tasted February 2019  ridolfimontalcino

La Lecciaia Brunello Di Montalcino DOCG 2014

Not too many Brunelli were able to rise above the simple and the superficial in 2014 so La Leccaia’s perfume and grace stand apart. The palate texture is all ’14, tangy, tart and fully equipped with demanding acidity and tannin. That said there is nary a moment of astringency, leading to believe the age ability here is at the fore. Drink 2022-2030.  Tasted February 2019  lecciaia  @TheWineCoaches  Fattoria La Lecciaia

Lisini Brunello Di Montalcino Docg 2014

Lisini’s rises quickly to another level with some glycerin fruit full of pectin and pure energetic drive. The extraction and concentration are at the forefront of the vintage which allows the high-toned acids and demanding tannins to stay in balance with the rest. Aromatics and texture are righteous and proper though the sour notes are just a pinch awkward early on. Drink 2022-2029.  Tasted February 2019  aziendalisini  @AziendaLisini  Ludovica Lisini  @AziendaAgrariaLisini

Mastrojanni Brunello Di Montalcino DOCG 2014

One of the more reductive 2014s, the concentration is above average in Mastrojanni’s non-vigna designate Brunello. There is some solid palate richness and while acidity leans to the sour it’s quite rich in its own right. This is a pretty viscous sangiovese for the vintage and with few years time should deliver one of the more authentic Montalcino experiences. Drink 2023-2030.  Tasted February 2019  @MastrojanniWine  @MajesticWineInc  #mastrojanni  radalinke  majesticwinesinc  @MastrojanniWine  @majesticwinecellars

Canalicchio Di Sopra Brunello Di Montalcino DOCG 2014

There is a substantiating reality to this sangiovese, typical of the sourness that vintage will not allow to be hidden though with more concentration than many. Chewy really comes to mind when you attack and in turn allows the palate to wage battle on your buds. Things fall into place well enough in spite of what 2014 wants to do to distract from the truth. Clearly a set above the norm. Drink 2020-2025.  Tasted February 2019  canalicchiodisopra  @canalicchiosopr  @CANALICCHIODISOPRA

Caprili Brunello Di Montalcino DOCG 2014

Caprili is quite tense, nervous, unable to relax. It pulses with acidity and tannin, structure is certain and intensity over the moon. Welcome to one side of the tracks, the one without compromise and where Brunello is Brunello and over on the other side sangiovese is sangiovese. Drink 2020-2025. Tasted February 2019  capriliwine  @Caprili  @NaturalVines  @officialcaprili

Collemattoni Brunello Di Montalcino DOCG 2014

Collematoni is a ripe one without breaching the grey areas of 2014 Brunello. Fruit in the pomegranate and red currant spectrum is protected beneath a hard tannic shell with circulating acids. Quite a beast this young and needing three to five years to gain its charms. Drink 2023-2028.  Tasted February 2019  @collemattoni  @StemWineGroup  collemattoni  stemwinegroup  Collemattoni Brunello  @stemwine

Donatella Cinelli Colombini Brunello Di Montalcino DOCG 2014

Despite and in spite of the northern vineyard’s location of six small plots in a 10 hectare area surrounding Casato Prime Donne this from Colombini is quite ripe for the vintage. Strawberries and dusty, savoury accents drive the fruit into a pool of fine, welling and syrupy acidity. It’s an unusually simplified and somewhat flatlined wine for Donatella out of a vintage neither old-school nor flashy modern, yet major challenges are no obstacle for this estate and so her sangiovese is still very full of charm and grace. Drink 2021-2027.  Tasted February 2019  donatellacinellicolombini  lesommelierwine @news_donatella  @LeSommelierWine  Donatella Cinelli Colombini  @LeSommelierWine

Fanti Brunello Di Montalcino DOCG 2014

Fanti’s takes no bait nor tries to fit odd shapes into even holes simply because 2014 was not the time to do so. And so their Brunello strides straight down the middle of Broad Street like a champion in 2014. Which I suppose is exactly where it needs to be. This is sangiovese confident in ripe if sour and tangy fruit supported by high toned acids and middle weight tannins. Perfectly middle of the road and commercially viable Brunello. Correct, wholly acceptable and well-made. Do what you gotta do. Drink 2021-2026.  Tasted February 2019  tenuta_fanti  lesommelierwine  @tenutafanti  @LeSommelierWine  Elisa Fanti  @LeSommelierWine

Antinori Pian Delle Vigne Brunello Di Montalcino DOCG 2014

Pretty expressive fruit, a touch variegated, plenty of savoury and dusty accents, verdancy and dried components. Hints at astringency and stays clear enough, with fine, almost sweet tannins. Careful selection keeps this on course to do what it’s supposed to, vintage in and in this case, vintage out. Drink 2020-2026.  Tasted February 2019  marchesiantinori  halpernwine  @AntinoriFamily  @HalpernWine  @MarchesiAntinori  @halpernwine

Val Di Suga Brunello Di Montalcino DOCG 2014

Val di Suga’s is well extracted and rendered sangiovese with a combination of fresh and dried fruit. There is a good wealth of triangular attributes running in a straight line up, across and back down. First that fruit, then ripping acidity and finally a variegate of tannin. Quite solid and composed with admirable structure. Drink 2021-2027.  Tasted February 2019  #valdisuga  churchillcellars    @imbibersreport  Val di Suga  Churchill Cellars Ltd.

Fattoria Dei Barbi Brunello Di Montalcino DOCG 2014

The difficult vintages separate the adulte from the bambine and so expectation can’t help but run high for this storied house. I expect the 2014 may be misunderstood. Though quiet and maybe even needing to be described as in a state of demure, this from Barbi translates to grace. Forget vintage for this is Barbi, albeit in a world occupied by some not so unusual aromatics and flavours. Apples? Limes? Apricots? Perhaps. For now the state of grace is not fully accessible or appreciated. After some passage of time, in conjunction with good grip and slowly dissipating astringency, this will live on as a Barbi Brunello. It will do so in honesty, as if there could be any doubt. Drink 2023-2029.  Tasted February 2019  fattoriadeibarbi  noble_estates @FattoriaBarbi  @Noble_Estates  @FattoriadeiBarbi  @NobleEstates

Capanna Brunello Di Montalcino DOCG 2014

Capanna delivers the goods for the vintage with a fruit, acidity and tannin appropriation for solid commercial appeal. Ambition is set aside for a different sort of plan and one that includes asking folks to just buck up, sit down and sip. Don’t think too much on this. It won’t reinvent the wheel but it will pour a fine and decent glass of Montalcino sangiovese. Drink 2020-2025.  Tasted February 2019  #capanna    @capannamontalcino

Col D’orcia Brunello Di Montalcino DOCG 2014

A gregarious and sour-edged entry marks the ’14 Col d’Orcia with plenty of spice. Cinnamon and star anise are exotic notes off the top and then things turn tough and closed. This is a tightly wound 2014, clearly one of the ambitious albeit traditional attempts at perpetuating great and storied Brunello glory. Remains to be seen if it can reach the heights of 1979. Drink 2021-2031.  Tasted February 2019  @Coldorcia  @DionysusWines  coldorcia  dionysuswines  @coldorcia.brunello  Dionysus Wines & Spirits Ltd

San Polo Brunello Di Montalcino DOCG 2014

Lovely sweet candied rose and herbal nose to this sangiovese and for the first time some reduction. Quite intense, locked down, massive and working for a living. Give some credit to this wine. It will settle into a lovely place in a few years time. Drink 2021-2025.  Tasted February 2019  #sanpolobrunello  profilewinegroup  @ProfileWineGrp @SanPoloMontalcino  @ProfileWineGroup

Fornacella Brunello Di Montalcino DOCG 2014

Fornacella, as in “fornace,” the furnace, from a nearby and still standing 1490 built brick kiln. Fornacella is both fruit fleshy and high-toned, full of tangy if unusually designed, orchard and stone fruit. Really tart and high strung, it’s as if the fruit spent time in that kiln, so much so it could take 10 years to come down. Drink 2024-2030.  Tasted February 2019

La Màgia Brunello Di Montalcino DOCG 2014

La Màgia’s is rich and extracted sangiovese with tangy acids that linger for quite some time. Some quality fruit marks the way but it’s two years away from finding any real integration. It seems there should be some more substance, even if concentration is compromised because of the season, to merit and handle the level of acidity and then tannin. Nevertheless it should find a few years of good open window drinking. Drink 2022-2025.  Tasted February 2019  lamagiamontalcino  @fattorialamagia  @lamagiamontalcino

Terre Nere Brunello Di Montalcino DOCG Campigli Vallone 2014

Here is a house also in understanding of what needed to be done and accomplished in the treacherous and lecherous vintage. The fruit here is almost sweet, certainly crushable and blessed with negligible tannin. If it’s priced to sell it should populate restaurant lists for three years while waiting for the much anticipated 15s to come. Drink 2020-2023.  Tasted February 2019  terrenere   @terrenere  @terreneremontalcino

Piccini Villa Al Cortile Brunello Di Montalcino DOCG 2014

A wild and exotic perfume pervades the ’14 Cortile and one that is the first of its ilk after 23 others showing nothing of the sort. It’s admittedly mixed with a good level of volatility but the promise is great. Returns again and agin to that perfume, where strawberry and liquorice live. A bit overripe perhaps as noted on the palate. Acids are tart, tight and supportive while tannins do the yeoman thing. Drink 2020-2025.  Tasted February 2019  picciniwines  picciniwine  wineloversca  @PicciniWinesUK  @WineLoversCA  PICCINI WINES  Piccini Wines UK  Wine Lovers Canada

Villa Poggio Salvi Brunello Di Montalcino DOCG 2014

A hint of zafferina marks and marls the sweet fruit entry into Salvi’s ’14, from which a combination of that sweetness and sour edging express the vintage. There is a kindness on the nose that invites while the palate tries hard to offer a similar level of amiability. Restaurant ready, perfectly fine and amenable, good to go on a commercial level. Drink 2020-2024.  Tasted February 2019  poggio_salvi  halpernwine     @HalpernWine  Winery/Vineyard  @halpernwine

Podere Bonacchi Brunello Di Montalcino DOCG Molino Della Suga 2014

Molino della Suga is a new cru label for me from Bonacchi and this particular sangiovese is a concentrated and grippy number. Intensely tannic and somehow not overly astringent but certainly drying and demanding. More fruit would make this a formidable Brunello. Drink 2020-2025.  Tasted February 2019  cantinebonacchi    @bonacchicantine

Caparzo Brunello Di Montalcino DOCG 2014

Caparzo’s is blessed with a sweet aromatic perfume, at once exotic but also different. At first it’s almost as if it strikes like riesling with botrytis-affected fruit notes but no, it’s more about flowers and fruit on the ripe side of life. The fruit is drawn from a few Montalcino poles but the southern blocks are what try hardest to keep it balanced. In the end it’s highly consumable, commercial and drinkable. Drink 2020-2024.  Tasted February 2019  caparzo_winery  @CaparzoWines   @TheCaseForWine  Caparzo

Castiglion Del Bosco Brunello Di Montalcino DOCG 2014

Bosco’s in certainly one of the riper 2014 Brunelli, with orange, lemon and peach notes that stray very far away from the classic cherry sangiovese spectrum. It’s acids are tart but not overly demanding and the tannins relatively calm for the vintage. Drink 2020-2023.  Tasted February 2019  castigliondelbosco     @LiffordON  liffordgram  @castigliondelbosco  @liffordwineandspirits

Quercecchio Brunello Di Montalcino DOCG 2014

Ripeness was achieved with extra hang time and while the fullness and power are duly noted there is a lag of tannin, even while acidity pops and powers its way around. An able-bodied sangiovese to be sure and one to talk out loud with plenty of support for a few years run. Length is pretty good in the face of sour edging. Drink 2020-2024.  Tasted February 2019  #quercecchio  @MQuercecchio  @quercecchio

Lazzeretti Brunello Di Montalcino DOCG 2014

Guarded and reductive, this is a stand alone Brunello with no hurry to allow judgment to be passed. More a case of self-preservation than hard to get there are tannins here as fierce as any. The sour notes are minor and the drying fruit makes it difficult to find any great pleasure. Will improve though not forever. Drink 2021-2024.  Tasted February 2019  @ViniLazzeretti  @ViniLazzeretti

San Felice Campogiovanni Brunello Di Montalcino DOCG 2014

A notable amount of Brett on the quick nose and then some fleshier stone fruit. All sorts of fruit in here, variegated in ripeness and creating a wine of personality if not one of early cohesion. Lingers long so structure wants to be its friend. Give it time to of reconcile the awkwardness youth. Drink 2021-2026.  Tasted February 2019  borgosanfelice  @AgricolaSFelice  @ChartonHobbs   Borgo San Felice

Tenuta Corte Pavone Brunello Di Montalcino DOCG 2014

From Rainer, Hayo and Franz Loacker in Casanuova to the west of the village. The clay soils pack at upwards of 450-500m on slopes at one of the higher elevations in Montalcino. Here is a big wine from Corte Pavone and one that could only have been difficult to manage in a vintage that tested the communal mettle. Dark fruit, wood spice and finishing chocolate. Drink 2020-2023.  Tasted February 2019  loackerwineestates  @LoackerWineEstates

#tommaso @cortonesi_wine @brunellodimontalcino

Brunello di Montalcino DOCG 2013

Casanova Di Neri Brunello Di Montalcino DOCG Tenuta Nuova 2013

The first vintage was 1993, from two newer estates, of Cetine and Pietradonice. The idea was to extend from the White Label with more richness and a potential of five further years of aging. The picking was prudent and it shows in the consistency of both the ripeness and the tannins. The acids accumulate, circulate and then travel up the side insides to a place of near nirvana. They go where they should, leaving the liquorice fruit gaining with spice to linger while the solicitation is for another sip. Chewy and ropey sangiovese, in balance and well-structured for a decade and a half easy. Drink 2022-2031.  Tasted February 2019  giacomonericasanovadineri  halpernwine   @HalpernWine @CasanovadiNeri  Giacomo Neri  @halpernwine

Brunello di Montalcino Riserva DOCG 2013

Fanti Brunello Di Montalcino Riserva DOCG Le Macchiarelle 2013

Fanti’s comes from a very intense climate and soil structure so no surprise this ’13 is a humid, exceptionally warming and high glycerin Riserva. The source is two point five hectares of old vines (averaging 35-40 years) at 250m. Le Macchiarelle, a.k.a “the little thicket” doles wood spice, which only adds to the layering and increases the density quotient. This needs salty protein in a way so many may not, for the past and to look two decades forward into the future. Vigna Le Macchiarelle is truly the sort of high-end Brunello Riserva to put away and forget about in the cellar before emerging at dinner, at home, yours or theirs, with the best of friends. Trust me, please. It will be a grand moment. Drink 2024-2038.  Tasted February 2019  tenuta_fanti  lesommelierwine  @tenutafanti  @LeSommelierWine  Elisa Fanti  @LeSommelierWine

Talenti Brunello Di Montalcino Riserva DOCG Pian Di Conte 2013

Pian di Conte is only made in the worthiest of years from a select curation of grapes off of 20-plus year-old vines out of two highly specific blocks on 20 hectares in Castelnuovo dell’Abate. At 400m of altitude it is the special vineyard Paretaio, planted to a sangiovese clone selected by Pierluigi Talenti. The ’13 Riserva exhibits that combination of wise and stylish, a well-dressed and seasoned veteran Brunello with expertise born of talent and ethic. The acids are some of the most succulent for 2013 Riserva, surrounding, lifting and extolling the virtues of a well-executed harvest. The texture meets the architecture in a seamless transition though not without that notable crossroads of tension-welling acidity and tannin. Impressive wine. Drink 2023-2036.  Tasted February 2019  talentiriccardo  brixandmortarwineco    @brixandmortar  Talenti Montalcino  @brixandmortarwineco

Lisini Brunello Di Montalcino Riserva DOCG 2013

Lisini’s Riserva is another sangiovese matter all together. The nose oozes of the most intense liqueur, warm and bleeding with hematic and even ferric notes. The palate is massively layered though stretched, elegantly structured, meandering around, along roads and through woods. High intensity of fruit, equalled by acidity and then these caressing tannins. Perhaps too big for some but what’s to complain about in the potential of a 25-30 year wine. Drink 2024-2037. Tasted February 2019  aziendalisini  @AziendaLisini  Ludovica Lisini  @AziendaAgrariaLisini

Fattoria Dei Barbi Brunello Di Montalcino Riserva DOCG 2013

There are Barbi Riservas and there are Barbi Riservas. Many are the toughest nuts to crack and then along comes a fruit beauty like 2013. Not sure I’ve ever tasted this sort of gregarious nature from a Barbi, normale, Riserva, or Vigna del Fiore. There is no compromise to tradition but there too is no holding back in delivery of ripe, fattened red fruit, sweet acidity and even sweeter tannins. The picking, selecting, vinifying and aging of the components that made up this wine were spot on. A gift to the consumer. Start your Brunello Riserva journey right here. Drink 2019-2027.  Tasted February 2019  fattoriadeibarbi  noble_estates @FattoriaBarbi  @Noble_Estates  @FattoriadeiBarbi  @NobleEstates

La Lecciaia Brunello Di Montalcino Riserva DOCG 2013

Hard to get, place and open this Riserva from Leccaiaia. A chic and stylish robe of fruit bedevilled with charm and bedecked with jewels hangs adorned behind a veil of silk and lace. Then you taste this sangiovese and you feel the weight it’s capable of exhorting. It chortles with sanguinity and a toasty, almost charred red flesh, both vegetable and protein. Such an interesting, curious and graceful Brunello. Drink 2021-2030.  Tasted February 2019  lecciaia  @TheWineCoaches  Fattoria La Lecciaia

Caparzo Brunello Di Montalcino Riserva DOCG 2013 

Caraprzo gives off night scents of a northern Montalcino climate with florals and cool wet Galestro. It adds up to a lovely herbal potpourri in a very stylish Riserva with expertly judged grip, primarily through the conduit of acidity. In and around the Montosoli hill there are these vineyards that slide their way into these wines with savoury pulchritude. Does Riserva get more stylish than this? Drink 2022-2029.  Tasted February 2019  caparzo_winery  @CaparzoWines   @TheCaseForWine  Caparzo

Donatella Cinelli Colombini Brunello Di Montalcino Riserva DOCG 2013

Welcome to the Brunello Riserva you may just want to drink right now. From estate vineyards at Casato Prime Donne. The fruit is luscious and as full as ’13 can be, ripe to the max and this from the northern zone. Herbal in an Amaro way, some desiccation to create this red, black and blue sangiovese liqueur. Rich and chewy with a silky mouthfeel and even chewier tannins. Not particularly grippy or tannic by demand, it flows and apportions full circle, ode to the earth, all in and blood orange bright. Drink 2019-2025.  Tasted February 2019  donatellacinellicolombini  lesommelierwine @news_donatella  @LeSommelierWine  Donatella Cinelli Colombini  @LeSommelierWine

Tommasi Casisano Brunello Di Montalcino Riserva DOCG Colombaiolo 2013

From Tommasi this is only the third Riserva after the family purchased the estate in 2011, though a wine has been made from Colombaiolo fruit since 1996. The vineyard was planted in 1991 on a hectare and a half on the Sant’Angelo in Colle Casisano estate. The fruit is quite variegated, full and ripe. The acids are supportive, on the high-toned side and the tannins are really fine. A nice balance and a tri-symbiotic relationship exists between the three friends and in the end a structure of fine accord is managed. Drink 2021-2027.  Tasted February 2019  tommasiwine  univinscanada  @Tommasiwine  @UNIVINS  @tommasiwines  Univins et Spiritueux / Univins & Spirits

Piccini Villa Al Cortile Brunello Di Montalcino Riserva DOCG 2013

The ways in which Piccini’s Riserva come flying from the glass are a sign of excitement and haste because this sangiovese really wants to gain your respect and your love. Fruit sits on the top of the ripe spectrum and is by now resolved and ready to deliver the pleasures of the flesh. If ever there was a 2013 Riserva to pop, pour and enjoy while the others and certainly the ‘12s continue to develop, this Villa al Cortile must certainly be the one. Drink 2019-2025.  Tasted February 2019  picciniwines  picciniwine  wineloversca  @PicciniWinesUK  @WineLoversCA  PICCINI WINES  Piccini Wines UK  Wine Lovers Canada

Brunello di Montalcino Riserva DOCG 2012

Col d’Orcia Brunello Di Montalcino Riserva DOCG Poggio Al Vento 2012

Not so surprising I suppose that Poggio al Vento 2012 is still reductive, closed and locked tight. There is a massive Poggio (al Vento) of fruit piled high inside the shell from the windy hill above the river. Fine tannins are even more impressive is the fine-styled acidity. When the shell cracks the riches will spill out, across and over. Over everything. Drink 2023-2036.  Tasted February 2019  @Coldorcia  @DionysusWines  coldorcia  dionysuswines  @coldorcia.brunello  Dionysus Wines & Spirits Ltd

Sassetti Livio – Pertimali Brunello Di Montalcino Riserva DOCG 2012

Finally a nose of something not just recognizable but exacting and necessary for Brunello di Montalcino from this frazioni just to the northeast of the village. Dark cherries, rich and luxurious dark cherries. That and a cool minty savour plus a creamy gelato that silkens the palate. The grip and force are 2012 but the refinement is all 2012 and Sassetti. A very stylish Brunello and not even yet entered the zone. Drink 2021-2035.  Tasted February 2019  pertimalisassetti  profilewinegroup    @ProfileWineGrp  Livio Sassetti- Pertimali  @ProfileWineGroup

Grazie e bravissimi to the hardest working sommelier cru in the wine business ~ @consbrunello #benvenutobrunello #benvenutobrunello2019 #duamiladiciannove

Not in market Brunello di Montalcino

These are the wines from producers without importation agency representation in Ontario but also wines represented in Ontario that are not currently available. They may either be brought in periodically through Private Order or have not yet been imported at all.

Brunello Di Montalcino DOCG 2015

Conti Costanti Brunello Di Montalcino DOCG Colle Al Matrichese 2015

Andrea Costanti is convinced this is a great vintage. “One of the best.” The weather was perfect following a beneficial cold winter. The harvest was early but not compromisingly so and it saw no hurdles, obstacles or intendments. The barrel use is bigger, older and wiser. This is the sort of concentrated Costanti that speaks to the 2019 philosophy, of acidity, ripeness and balance. Time on skins was about a month (including two weeks of fermentation and oxidation introducing délestage) and no protective sulphur. There is a control in this sangiovese, a powerful restraint but more than that, more so a calm, but not before storm. Finesse, grip and beauty, like a statue of a stag, in a courtyard, lit by moonlight. Tannins are all pervasive, fully stated, yet to feel a necessity for attack. They will and we will retreat, Then we will advance, with caution, further to find full pleasure for two decades. At the very minimum. Drink 2023-2039.  Tasted February 2019  #conticostanti  woodmanws  @WoodmanWS @WoodmanWS

Rosso Di Montalcino DOC Vermiglio 2014

From the vintage where no Brunello was produced this Rosso is essentially a Super-Rosso made from the de-classified sangiovese. Very few producers followed suit but Andrea Costanti looks for or rather has a high-level of expectation in terms of concentration. If you wish or will, this is ostensibly Brunello when you consider the maker and the fact that hundreds of others bottled under the DOCG Brunello. And yet the price here is not a Brunello one. The argument could be made that with two years of aging in barrel it’s a Brunello, but it’s not a Costanti Brunello, which ages for three. It’s also not Rosso that ages for one year. That said Andrea’s suggestion is to drink it before the Brunello and after the other Rosso. Still, we should have all stocked up. I suggest that the acidity is brilliant and the concentration is very good. It does not blow the mind but the finesse and the attention to respect in the details are there. Drink this (if you have them) now and for five more years. Drink 2019-2024.  Tasted February 2019    #conticostanti  woodmanws  @WoodmanWS @WoodmanWS

Brunello di Montalcino DOCG 2014

Baricci Brunello Di Montalcino DOCG 2014

Baricci’s is extenuated 2014 circumstances Brunello with intense firm grip and fine, fine acids. Those acids are equipped with succulence to support some fleshy, really clean and ripe fruit. The barrel addendum is just about spot on and the length is exceptional. Beautifully structured sangiovese in 2014. Finishes with a great little juicing of blood orange. Drink 2023-2031.  Tasted February 2019  #baricci  @BaricciWine  @baricciwine

Cupano Brunello Di Montalcino DOCG 2014

Cupano’s fruit concentration is so impressive in 2014 that the minor amount of Breettanomyces is but a smudge on the glass of sangiovese life. Here is Brunello that found a way in 2014, to grow quality fruit, pick it at just the right moment and deliver it straight to glass. The barrel work et al along the way is but a messenger’s or a shepherd’s conduit. Really well done. Drink 2023-2033.  Tasted February 2019  cupanomontalcino  @Cupano_Brunello  @CupanoMontalcino

Tenuta Buon Tempo Brunello Di Montalcino DOCG 2014

Lovely little stylish sangiovese of proper red fruit in a vintage that required this effort of exactitude of output. This house takes it easy, stays calm and allows the weakness to become a great positive. No overdubbing or make up here, just simplicity and pulchritude. Not the most structured one but lovely to drink. Drink 2020-2025.  Tasted February 2019  tenutabuontempo    @TenutaBuonTempo  Carpe Vinum

Tenuta Buon Tempo Brunello Di Montalcino DOCG Oliveto P.56 2014

P. 56 is a specifically identified, consciously farmed and carefully curated Brunello. It’s aromatic intensity defines the new wave of Montalcino sangiovese and if in “easier” years it may act a bit reserved, from a vintage like ’14 it screams with intensity. The hyperbole of mineral lining will not be denied, not this time, though as before, this sangiovese is very refined. Savoury cool with more acidity elevating red fruit and it would seem more guaranteed structure for that aforementioned 15-20 year run. Drink 2022-2037.  Tasted February 2019  tenutabuontempo    @TenutaBuonTempo  Carpe Vinum

Ventolaio Brunello Di Montalcino DOCG 2014

Ventolaio, the gypsy king Brunello of 2014, wild and feral, ferric and alive. It’s a jumpy sangiovese, hitting all the hight notes and correct vintage buttons. Pulses with energy and delivers some quality tannins. What it lacks in grippy structure last seen in 2013 it makes up for with great fruit. Much love for this exceptional house. Drink 2022-2028.  Tasted February 2019    #ventolaio  @Ventolaio

Le Chiuse Brunello Di Montalcino DOCG 2014

Le Chiuse delivers one of the realer deals in 2014 Brunello, with admirably pleasing and concentrated fruit set against a traditional backdrop of ripe acidity, minor Brettanomyces and full-bodied tannins. As it’s not an overly perfumed sangiovese it bucks the vintage trend if only because it avoids botrytis-affected atypical aromas. It’s quite a rich 2014, certainly a bit volatile and capable of going longer than most. Finishes by leaving you a linger of its chewy mouthful. Drink 2022-2030.  Tasted February 2019  le_chiuse_montalcino  @AzAgrLeChiuse  @LECHIUSE

Tenuta Le Potazzine Brunello Di Montalcino DOCG 2014

Darkness of fruit it beautifully lit by a candle of sangiovese transparency in Pottazine’s impressive effort in 2014. It’s a bit past ripe but not in cohorts with angry tannins so treat this explicitly as a drink early Brunello, perfect for restaurant lists in the affordable category. Bravo for the estate’s understanding of the cards dealt and for laying them on the table. Drink 2020-2025.  Tasted February 2019  lepotazzine   @LePotazzine  @LePotazzine

Cerbaia Brunello Di Montalcino DOCG 2014

Cerbaia is neighbour to Sassetti on the way up the Montalcino hill. Lorenzo is now making their wines though just for the past year or so. This is a cured and weighty ’14, of salumi aromatics, roasted meat bones and the brushy herbs of a hillside. It’s quite a warm and humid sangiovese of dark fruit but also formidable acids. Quite robust, vigorous and serious. Will have many fans and rightfully so. Drink 2021-2027.  Tasted February 2019  fattoriacerbaia  @cerbaia.chollet

Tenuta Di Sesta Brunello Di Montalcino DOCG 2014

Some lovely rich fruit notes orate the opening remarks and that speaks volumes in the vintage. It’s a fleshy Brunello with sweet acids and corporeal substance albeit a minor verdancy streak running through the tannins. Hard to avoid and not so distracting considering the other fine qualities of this generous sangiovese. Drink 2021-2026.  Tasted February 2019  tenutadisesta     @tenutadisesta

Podere Brizio Brunello Di Montalcino DOCG 2014

A minty-savoury sangiovese with moderate to good fruit concentration and some high notes early on. In fact these are notes that will likely continue for quite some time if not longer and longer than that. Tart and angular, working through the difficulties with admirability, focus and what we call “gutting it out.” Drink 2020-2024.  Tasted February 2019  @PodereBrizio  poderebrizio  @poderebrizio

Podere Canapaccia Brunello Di Montalcino DOCG 2014

From the northern part of Montalcino, between Caparzo and Torrenieri. Lovely red fruit with high aromatic and perfumed tones bring charm to this 2014 in the face of that vintage’s green tannins. The palate offers more fruit in the cranberry-pomegranate-currant spectrum and a lean and linear stride. Drink 2020-2024.  Tasted February 2019  @PodereCanapacciaMontalcino

Uccelliera Brunello Di Montalcino DOCG 2014

A combination of sweet fruit and volatility gather in this tart yet reductive Brunello. The fruit is quite gregarious and almost generous. Hard to figure though because the tannins are also somewhat soft. Will drink well for a few years. Drink 2020-2023.  Tasted February 2019  uccelliera  @info_uccelliera Uccelliera – Montalcino

Podere Le Ripi Brunello Di Montalcino DOCG 2014

A change of pace here with quite tart cran-apple and cranberry sour fruit with more glycerin and substance. Tannins are not exactly green but they are not what could be called caressing. Quick to the point with sweetness coming in the form of an herbal pesto. Drink 2021-2025.  Tasted February 2019  podereleripi  @PodereLeRIpi   Podere Le Ripi

Agostina Pieri Brunello Di Montalcino DOCG 2014

Pieri delivers some pretty solid fruit mixed with a briny, salty, almost pickled acidity and also some botrytis like points. Works in some ways and then goes too far in others. Disjointed and yet the possibilities are there. Remains to be seen where this will go. A bit hot on the finish. Drink 2021-2025.  Tasted February 2019  Agostina Pieri

Sesta Di Sopra Brunello Di Montalcino DOCG 2014

Hard and malic, tart and angular, dark fruit but lean and light. Looks are deceiving here in a Brunello apparently light and transparent but actually rather powerful and dank. Drink 2020-2023.  Tasted February 2019

Tenuta Crocedimezzo Brunello Di Montalcino DOCG 2014

Quite thin, lean and sour red fruit, unfortunately part in parcel very typical of the vintage. Keep wishing for some flesh and some meat on the bone, even a dried salumi but it’s not forthcoming. A good Rosso perhaps, but not even a great one. Drink 2020-2022.  Tasted February 2019  tenutacrocedimezzo  @crocedimezzo  Tenuta Crocedimezzo

La Palazzetta Brunello Di Montalcino DOCG 2014

La Palazzetta’s is an awkward sangiovese with aromatic intrusions somewhat inexplicable. The augmented feeling comes across with notes of saffron and apricot, in addition to the vintage notes replete with blood orange and cranberry. This is almost cran-apple, with more than enough citrus to acidulate onions. Sour-edged and light but dark-skinned at the same time. Drink 2022-2023.  Tasted February 2019

Capanne Ricci Brunello Di Montalcino DOCG 2014

A mouth-watering and also, if not so much more so a puckering sangiovese with tart acids, slightly hard and pretty demanding tannins. Nothing out of the ordinary in a vintage that is anything but ordinary. Drink 2021-2024.  Tasted February 2019

Brunello di Montalcino DOCG 2013

Castello Tricerchi Brunello di Montalcino DOCG 2013

Tricerchi, or “three circles” is a house with Sienese nobility in lineage going back to the 13th century. Located on the northern side of Montalcino the estate is extensive, covering 400 hectares, of which only thirteen are cultivated as vineyards. The altitude is up there for the appellation at 300m with coarse sandy-clay soils. The vintage begins the begin for the new generation of attitude and passion. This translates to a precocious and extricably excitable sangiovese to set a table for great things to come. You can’t deny the wild aromatic florailty, of violets and macerating blueberries. You inuit the desire and the dreams of greatness though you know things are running a bit hot and fast. The texture is silky smooth and the finish a bit astringent because the confidence went a bit too far. Let’s look to 2015 and 2016 for greater understanding and great potential for that Montalcino ability to coax elegance from the local sangiovese. Drink 2020-2025.  Tasted February 2019  castellotricerchi  @castellotricerchi

Brunello di Montalcino DOCG 2013

Casanova Di Neri Brunello Di Montalcino DOCG Cerretalto 2013

The Cerretalto is kept in the cellar for six years, not as a labelled Riserva but that is really what it is. It’s colder here than in the closer to Montalcino vineyards and the harvest is two weeks later. The first vintage was 1982 for a cru that delivers more savour, redder fruit, sanguinity and firm grip. That it does from 2013, with blood orange acidity and a seamlessness that connects all the dots, dots the I’s and crosses the T’s. The layers here come from development naturally occurring in nature, packed tight, interwoven like vegetable tapestry, with slow-developing help from tonneaux and botti, mostly 50hL or bigger. Fineness of tannin will take this long into the 30s. Drink 2024-2036.  Tasted February 2019  giacomonericasanovadineri  halpernwine   @HalpernWine @CasanovadiNeri  Giacomo Neri  @halpernwine

Torrecampanaria, Montalcino

Brunello di Montalcino Riserva DOCG 2013

Ciacci Piccolomini d’Aragona Brunello Di Montalcino DOCG Pianrosso 2013

Striking aromatics emanate from Ciaaci’s 2013 Pianrosso and you know immediately where it stands and where you will be taken. The level of excellence is noted without hesitation and the launch into taking it all in is done without trepidation. A beautifully lit sangiovese, flitting and twirling, “like a flame dancing in a candle, lighting up your living room.” Great presence and finesse, a tight little strummed set of chords and soulful if traditional harmonies. So beautiful and refined. Drink 2021-2032.  Tasted February 2019  ciaccipiccolominidaragona @cpdavini  @ciaccipiccolominidaragona

Poggio Di Sotto Brunello Di Montalcino Riserva DOCG 2013

Poggio di Sotto’s Riserva persists in a void occupied by reduction and grip, in full protection of fruit not yet needing to really be set free. A few years lay ahead before it will open, bloom and reach towards the the blue light of a Montalcino day. This Riserva is not shy but it sees no reason to open up. The fruit beneath is chewy and crunchy, fresh as the day it was born from the barrel. Very stylish, traditional, culpable in clarity and five years away from laying out the hand it was dealt. Drink 2023-2035.  Tasted February 2019   #poggiodisotto  elixirsvinsspiritueux    Poggio di Sotto  @ElixirsVinsSpiritueux

Gianni Brunelli Brunello Di Montalcino Riserva DOCG Le Chiuse Di Sotto 2013

Gianni Brunelli’s ’13 Riserva is cool, stylish, a touch linear and lean but so very transparent, honest and clear. Few Riserva walk such a fine line and it’s a true breath of fresh air to catch such a wine at a moment like this, so comfortable, so cool and so fine. Drink 2020-2028.  Tasted February 2019  giannibrunelli  @GianniBrunelliWines

Mastrojanni Brunello Di Montalcino DOCG Vigna Schiena d’Asino 2013

Here comes Riserva with a furthered concentration, one that is expected but regardless, truly lauded. Still a youthful proposition, the fruit-acid-tannin structure is tightly and intensely wound but also layered with more than notable barrel induction. Quite a mouthful this one and on the road to living a true-blue secondary umami life. Drink 2021-2028.  Tasted February 2019  @MastrojanniWine  @MajesticWineInc  #mastrojanni  radalinke  majesticwinesinc  @MastrojanniWine  @majesticwinecellars

Podere Brizio Brunello Di Montalcino Riserva DOCG 2013

Such a charmer this Brizio, immediately with perfume and fields of colour in a modernist’s dreams. Silky and dreamy, full-bodied and while acids are a touch sour, they melt into the berry-chocolate ooze of this highly stylish Brunello Riserva. Fine tannins will help this age for five plus more years. Drink 2021-2027.  Tasted February 2019  @PodereBrizio  poderebrizio  @poderebrizio

Canalicchio Di Sopra Brunello Di Montalcino Riserva DOCG 2013

The aromatics on the ’13 Riserva are pretty, floral, high-toned, like acidulated violets. The palate is deep and brooding, full and marked by barrel notes that bring chocolate and vanilla. The wood is very prevalent and yet the structure is not one of force or grip. The best years are in the present. Drink 2019-2022.  Tasted February 2019

Brunello di Montalcino Riserva DOCG 2012

Cerbaia Brunello Di Montalcino Riserva DOCG 2012

A rich and luxurious Riserva from a single plot from Cerbaia, up the Montalcino hill from Sassetti-Pertimali. Quite a bit more advanced and developed than the sister Sassetti making it so very serviceable while we wait two more years for the warmer and grippier one to come into its window and place. Balsamic and soy are here with porcini and tartufo. Smoky and charred as well with real caramelized, burnt brisket meaty character and plioenty of riveting acidity. Might surprise and live 10 more luxurious years. The jury is out. Drink 2019-2026.  Tasted February 2019  Fattoriacerbaia  @cerbaia.chollet

Rosso di Montalcino DOC 2017

Baricci Rosso Di Montalcino DOC 2017

Not all Rosso di Montalcino are created equal and if you want to taste the real deal than Baricci is the place. It all goes back to patriarch and grandfather Nello Baricci, founding member of the Brunello di Montalcino Consortium in 1967. It is a privilege to taste this ’17 with Francesco Buffi, a generational winemaker and current custodian of Colombaio di Montosoli sangiovese. Tradition matters but so does purity and beauty. The precision, focus and pure notes played are ones that only the finest gifts and moments of acidity are able to provide. If I were to close my eyes and imagine Montalcino, but especially this northern part of Montalcino fruit, Baricci’s transparency is the conjuring. And it’s so very real. Drink 2019-2027.  Tasted February 2019

Salvioni – La Cerbaiolo Rosso di Montalcino DOC 2017

Quite reductive this intensely youthful ’17 Rosso from Salvioni, locked up, in chains. A Rosso as a war on the established style but also a drug, a sangiovese tincture that stymies and yet really flows. Doesn’t cause any pain but you need to work through the structure to come out on the other side. There are so many Brunello 2014s that don’t hold a candle to this Rosso ’17. “Ain’t no wind that I feel, flyin’ with no way to lose.” Drink 2021-2029.  Tasted February 2019  Salvioni

Talenti Rosso Di Montalcino DOC 2017

Talenti’s is quite big, rich and ambitious for Rosso and why not? When you own a vintage and a vineyard embarrassment of riches you may as well go whole cinghiale. The meatiness and sumptuous unction are two aspects that make this a phenomenal food Rosso and also one that will age into great secondary character four or five years down the road. Drink 2019-2025.  Tasted February 2019  talentiriccardo  brixandmortarwineco    @brixandmortar  Talenti Montalcino  @brixandmortarwineco

San Polino Rosso Di Montalcino DOC 2017

San Polino’s is an exciting combination of old and young, structured and drinkable. The fruit has been coaxed to tell a short story but if you are so inclined the longer novel can and will be told. The promise of Brunelo 2017 is told inside this story, with rich red fruit, a touch of traditional sour and succulent acids. Tannins know their place here and lend spice with several years of unfolding that lay ahead. Drink 2021-2028.  Tasted February 2019  #sanpolino  thelivingvine @SanPolinoVino  @TheLivingVine  #SanPolinoBrunello  The Living Vine inc.

Tenuta La Potazzine Rosso Di Montalcino DOC 2017

Very pretty pulchritude in the Potazzine Rosso ’17 with spice, charm and a great pulse of energy. This is so very Rosso and so very what Rosso wants, needs and can be. All pulse and vitality, with striking acids and sneaky formidable tannin. Delicious Rosso di Montalcino and a great harbinger for the vintage. Drink 2020-2026.  Tasted February 2019  lepotazzine  @LePotazzine  @LePotazzine

Collemattoni Rosso Di Montalcino DOC 2017

A highly specialized terroir-driven Rosso with intensely structured tannins shaped over solid and strong bones. Really intense Rosso with leathery cherries and lots of dried herbs. Very good length. Drink 2021-2027.  Tasted February 2019 @collemattoni  @StemWineGroup  collemattoni  stemwinegroup  Collemattoni Brunello  @stemwine

Cortonesi La Mannella Rosso Di Montalcino DOC 2017

Lovely aromatics, sexy and spicy, plenty of spice cupboard, herbs and flowers. Smell the argileux and the small rocks littering the vineyards. Tells a story of place so succinctly and what’s coming over the next few years. Sweet acids balance and foil drying tannins for classically trained and executed Rosso. Drink 2020-2024.  Tasted February 2019 @LaMannella  @Nicholaspearce_  marcora85  nicholaspearcewines  Tommaso Cortonesi  Nicholas Pearce

Poggio Antico Rosso Di Montalcino DOC 2017

A rich and satisfying Rosso, with plenty of sun-worshipped fruit and some spice from that guaranteed one year in barrel. Cool and full, a low tannic style meant for the early drinking years. Hard to believe sangiovese can turn out like this. Drink 2019-2021.  Tasted February 2019 tenutadelpoggioantico  halpernwine  @poggioantico  @HalpernWine  @tenutadelpoggioantico  @halpernwine

Argiano Rosso Di Montalcino DOC 2017

A firm and grippy Rosso 2017 with big dark fruit and relatively soft acids. Proper Rosso on the argileux side and then marked by proper tannins. Drink 2019-2022.  Tasted February 2019 @Argianowinery  @Noble_Estates  cantina_argiano  noble_estates  @argiano  @NobleEstates

Castello Romitorio Rosso Di Montalcino DOC 2017

A bigger and richer Rosso with fully extracted and rendered red fruit, somewhat sour and ripping, grippy acids and totally present tannins. Needs a year or two to be itself and then drink respectfully of the appellation for five more. Drink 2021-2026.  Tasted February 2019   @WineLoversAgncy  castelloromitorio  wineloversagency   Castello Romitorio  @wineloversagency

Quercecchio Rosso Di Montalcino DOC 2017

The simple gait of a Rosso di Montalcino is found in such an example. Tart red fruit in the pomegranate-cranberry spectrum, sharp acids and negligible tannin. Easy and spirited for red sauces and a quick char on salty red meat protein. Pork chops too. Drink 2019-2020.  Tasted February 2019 #quercecchio  @MQuercecchio  @quercecchio

Fanti Rosso Di Montalcino DOC 2016

Fanti’s Rosso is one of those expressly meant as is, as opposed to it intending to act as a “second wine” to Brunello. Younger vines (15-20 years of age) are the providers and a careful selection is performed to achieve that all important Rosso goal; freshness and early drinkability. The raising here is 12 months in barrel, 60 per cent in barriques of 225L and (40) in 30 hL grandi botti. And so the mix of red cherry freshness and old-school fruit leathery structure means this Rosso goes both ways. In that sense it does it all. Solid as it gets and tells you what you need to know. Drink 2019-2022.  Tasted February 2019    tenuta_fanti  lesommelierwine  @tenutafanti  @LeSommelierWine  Elisa Fanti  @LeSommelierWine

Podere San Giacomo Rosso Di Montalcino DOC 2016

From Claudio Nardi, Graziella Pieri and daughter Elena in Montalcino’s northeast sector, Rosso is a smooth, darkening sangiovese that spent 12 Months in French 500L tonneaux. It’s a classic and proper upbringing, with a purpose to tide us over with fresh Montalcino juice while the Brunelli take their time. That said it’s quite rendered and developed for Rosso with some dried fruit character merging with extra structure. Quality Rosso with plenty of upside. Drink 2019-2021.  Tasted February 2019  poderesangiacomo     Podere Sangiacomo Nardi

Tenuta Buon Tempo Rosso Di Montalcino DOC 2016

Tenuta Buon Tempo offers up just a lovely aromatic profile in delivery of what 2016 should and could, with exotic florals, red citrus starlight and a sense of airy breaths. The best of 2016 acidity is brought out, alongside and of hands intertwined and interlaced with the fruit. The slightly firm finish indicates a few years of low and slow development. Drink 2020-2027.  Tasted February 2018 and 2019   tenutabuontempo    @TenutaBuonTempo  Carpe Vinum

Good to go!

godello

Last order of business in Montalcino #illeccio

 

Twitter: @mgodello

Instagram: mgodello

WineAlign

Chianti Classico is the future

Panzano Sunset

Tasting notes and reviews on 125 sangiovese at the 2019 Chianti Classico Collection

by Michael Godel

Related – As seen on WineAlign

Sangiovese and the Black Rooster. The grape and the symbolic trademark are the inseparable and inextricable nexus of Chianti Classico. The Gallo Nero brands each bottle of sangiovese with a seal to guarantee the exacting territorial source of the contents inside, on the neck or the back label, for a conceit of quality. If the rooster is not there, it can’t be Chianti Classico. All three levels of DOCG classification are rubber stamped; Chianti Classico, Chianti Classico Riserva and Chianti Classico Gran Selezione. Deconstructed deeper there are San Casciano in Val di Pesa, Radda in Chianti, Poggibonsi, Greve in Chianti, Gaiole in Chianti, Castellina in Chianti, Castelnuovo Berardenga and the freshly renamed commune of Barberino Tavernelle. Deeper still there are frazioni; Panzano, Lamole and Montefioralle (Greve), Monti (Gaiole), San Donato in Poggio and Mercatale in Val di Pesa (San Casciano) and many more. These names grace some examples and you can expect more and more to join the menzione geografica wave.

#lacappella

Quick Links:

In Ontario Market Chianti Classico

Chianti Classico DOCG 2017
Chianti Classico DOCG 2016
Chianti Classico Riserva DOCG 2016
Chianti Classico Gran Selezione DOCG 2016
Chianti Classico DOCG 2015
Chianti Classico Riserva DOCG 2015
Chianti Classico Gran Selezione DOCG 2015

Not currently in Ontario market Chianti Classico

Chianti Classico DOCG 2017
Chianti Classico DOCG 2016
Chianti Classico Riserva DOCG 2016
Chianti Classico DOCG 2015
Chianti Classico Riserva DOCG 2015
Chianti Classico Gran Selezione DOCG 2015

putting my money on @beck to pair @johnszabo with #chianticlassico

Related – John Szabo’s Anteprime di Toscana report

The preview or anteprima tasting of current vintage releases known as the Chianti Classico Collection took place on February 11th and 12th at Stazione Leopolda in Firenze. Upwards of 200 producers were on hand to introduce their most recent (or imminent to be released) Annata, Riserva and Gran Selezione. Journalists from all over the world were present, including myself and WineAlign’s John Szabo M.S. Those who are commensurate with the Tuscan territory’s landscape, people, food and wines fondly remember the essential and tireless work lent to Chianti Classico matters by long-time friend and Consorzio past President Sergio Zingarelli of Rocca delle Macìe. In 2019 the focus is on where the territory will go, with the future squarely, capably and thankfully in the hands of the incumbent President, Fontodi’s Giovanni Manetti. It would be provocation and a challenge to express the sentiment any clearer. For Chianti Classico the future looks bright and so very sangiovese.

When I met with Manetti in both September and November of 2018 he had that look, the one of serious concentration mixed with great hope. Manetti told me that Chianti Classico is home to “one of the best red wines from all over the world, deserving of space in place with the best. I find great harmony in the wines.” His words and the things I myself have seen, nosed, tasted, felt and experienced over seven trips and 76 estate visits spread across 34 latter months have led to some serious genuflection. The important question is contemplated again and with great sincerity. Is Chianti Classico the most important red wine from Italy?

Which way with the Gallo Nero?

The sangiovese raised in Chianti Classico must and should not be assessed without considering what lays beneath the ground in conjunction with the people who work the vineyards. It was a discussion with Principe Corsini/Le Corti’s Duccio Corisini in which he mentioned the term genius loci that led me to regard the Chianti Classico Climat concept equivalence called acclimazione sottosuolo. Both are a matter of agriculturalists interacting with the stratified Chianti Classico layers beneath the vines. Four major types of mineral soils are present, prevalent and essential to how, why and where sangiovese acts and thrives in the territory.

Alberese (calcareous limestone), Galestro (schisty marl), Pietraforte (purple-brown shale) and Macigno (sandstone) fix and demonstrate the sub-soils but they are not the only significant rocks that contribute to regional character. River stones and marine fossil shells are also found in various vineyards and yet it is simply impossible to draw geological and geographical lines that explain exactly which soils exist and where. The master mapmaker himself Alessandro Masnaghetti has tried and while his rendering is the most accurate and complete for Chianti Classico even he has conceded that it is the most complex weave in all of Italy. Here is the rub and the essence of Chianti Classico’s set of exemptions and eccentricities. The complexity of soils results in the multiplicity of its sangiovese.

There’s 32 kilometres to Lamole, we’ve got a full tank of gas, a six pack of Chianti Classico, it’s dark out, and we’re wearing sunglasses.

In advance of February’s #CCC2019 I published tasting notes and reviews for all the wines I assessed at Chianti Classico estates in the Autumn of 2018.

Related – Chianti Classico Fall 2018: September and November, 25 estates, 150 wines reviewed in 18,000 words

Those September and November 2018 visits to 25 properties were my pre-anteprima to the February 2019 anteprima at the Chianti Classico Collection. In addition to the reviews I also dropped two posts, one that appeared on the Chianti Classico website so succinctly translated into Italian by the Consorzio del Vino Chianti Classico’s Silvia Fiorentini and Caterina Mori. This was no simple or easy exercise for them as any of you who know the meandering style of my prose. The second was in English, as I had originally composed.

Related – as seen in Chianti Classico Magazine, translated into Italian – Il sogno Canadese del Chianti Classico abbraccia il più nobile dei Sangiovese Italiani

Related – Chianti Classico’s Canadian dream

Chianti Classico

What did we learn from this most recent Chianti Classico Collection? For one thing we remarked upon the unprecedented level of attendance. The Collection is divided into two rooms, each a football pitch in length, one with the producer stands and the other with tables set for journalists to taste at the hands of a service dutifully provided by the hardest working Sommeliers in the business. There was this non-stop buzz and producers pouring to throngs lined up three or four deep. The Collection also marked the moment when the newest Chianti Classico ambassador award was honoured to none other than Decanter’s long-standing consultant editor and author of Wine – A Way of Life, Steven Spurrier. Spurrier joins the 2018 list and inaugural first five CC ambasciatori; Jeffrey Porter, Michaela Morris, Massimo Castellani, Isao Miyajima and…Godello.

In spite of the very hot growing season yet another successful vintage was noted from the small number of 2017 sangiovese poured, in particular those showing great freshness with help from communes and vineyards blessed of higher altitudes. The real focus at #CCC2019 was on the 2016 Annata, a vintage at once normal and then exceptionally generous to show the exponential, across the board increase in quality and ever-evolving multiplicity of the territory’s sangiovese.

Lamole, Greve in Chianti

So what will 2019 bring? Will it usher in a new era of Chianti Classico bottles noted by villages and crus on the labels? Will sangiovese long designated IGT come back to the appellation? Will Gran Selezione gain further ground and find itself endeared by the hearts of more women and men? Will the category seek 100 per cent sangiovese status? One thing is certain and that is Canada’s connection and bond to the territory will only grow stronger. When we convene at the end of 2019 the sales figures will prove that the process is moving in the right direction.

As you will note from the following tasting notes/wine reviews the number of Chianti Classico I rated 90 points or higher are the most I’ve ever awarded above that arbitrary threshold. Not that I take much stock in the 100-point system, or any numerical substantiation for that matter, but in the context of what consumers want and how they make purchasing decisions, these scores show just how many Chianti Classico are worth buying, drinking and adding to the cellar.

Ontario in market Chianti Classico DOCG

These are the wines from producers with importation agency representation in Ontario available for purchase either through LCBO channels (LCBO General List, VINTAGES, Classics Catalogue, VINTAGES Shop-Online or Destination Store) or through case purchases in the LCBO-Agent Consignment program. The list does not include producers’ wines represented in Ontario that are either brought in periodically through Private Order or have not yet been imported at all.


Chianti Classico DOCG 2017

I Fabbri Chianti Classico DOCG Lamole Olinto Grassie E Figlio 2017

“A true expression of this terroir,” says Susanna Grassi, from the organic vineyards, and the tiniest (3,000) bottles of production. At altitudes as high as any in Chianti Classico and from the warmest of vintages, the fresh factor is as high as there will be. The fruit goes beyond cherry, into what careens like raspberry and the savoury aspect is almost sweet, but not. Aged in concrete and just so pleasurable meets territorial. Exactitude for Lamole. Drink 2019-2024. Tasted February 2019  ifabbriclassico  roberto_codispoti  @ifabbrichianticlassico  Susanna Grassi

With Volpaia’s Federica Mascheroni

Volpaia Chianti Classico DOCG 2017

Pretty taut for Volpaia though truth be told this Radda sangiovese always requires some time. Fullness of fruit and equally supportive acidity meets the texture of altitude and the advantage of acumen. There are layers here that many ‘17s will just not have, exhibit or develop. A tour de vintage force really. Drink 2021-2028. Tasted February 2019  castellodivolpaia  rogersandcompanywines  @volpaia  @rogcowines  @volpaia

Castello Di Ama Chianti Classico DOCG Ama 2017

Aromatic freshness never had it this way and the flowers are in full bloom. It’s both violet and rose but more than that, an installation as a late summer/early fall garden having been respectfully groomed. The palate does nothing to change your mind because the texture and quelling constitution are almost hypnotic, capturing, spellbinding even. Acids are fine and timing even better. Drink 2020-2027. Tasted February 2019  castellodiama  halpernwine  @CastellodiAma  @HalpernWine  @castellodiama  @halpernwine

Rocca Di Montegrossi Chianti Classico DOCG 2017

Monti in Chianti is a special tour de force location for grooming sangiovese and the vintage takes this terroir for a real spin. The Galestro rocks heated up in a way they had not recently been accustomed to doing, having received so much intense sun and you can feel the accumulation in this 2017 Annata. The fruit is particularly sweet-scented and richly developed. It needs little settling time and with acids not overly demanding I would suggest early enjoyment. Drink 2020-2023. Tasted February 2019  #roccadimontegrossi  #roccadimontegrossi  @RoccadiMontegrossi

Bibbiano Chianti Classico DOCG 2017

Scintillant this ’17 fresh-maker from i Marrochezi Marzi at Bibbiano, lightning red fruit of clarity, transparency and pulse. High-toned early, out of the gate and surprisingly without foible despite the ripeness and while concentrated, not excitedly so. Well done Tommaso, really well done. Drink 2019-2023. Tasted February 2019  bibbianowines  lesommelierwine  @bibbianowines  @LeSommelierWine  Bibbiano Chianti Classico  Le Sommelier, Wine Agency

Filippo Mazzei in discussion with Brad Royale and Steven Robinson

Castello Di Fonterutoli Chianti Classico DOCG Fonterutoli 2017

A poster child for 2017, ripeness developed without trepidation, berries small and bursting with tart fruit, cherries on high and acidity wound so very tight. Some quality tannins, sweet and savoury, liquid chalky and always intense. All that said, try and find a better Tuscan cuisine matching early drinking Annata. It’s exactly that, to be sure. Drink 2019-2021. Tasted February 2019

Carpineto Chianti Classico DOCG 2017

Tough reductive nut to crack though a swirl, some agitation and air releases some classic Greve in Chianti Carpineto aromatics. Chewy sangiovese, after that initial rock solid wall broken through and full of rendered fruit, some leathery, very cherry and quick to speak. Such a mouthful with bones and a verdant streak run right through. Drink 2019-2022. Tasted February 2019  carpinetowines  univinscanada  @CarpinetoWines  @UNIVINS  Carpineto Wines  @agence.UNIVINS  


Chianti Classico DOCG 2016

Villa Di Geggiano Chianti Classico DOCG 2016

Sometimes there’s a sangiovese that’s really quite perfect for its place and time. In Geggiano’s case their land is a highly specific micro-climate in as far as the crow flies close to Siena at the western edge of Castelnuovo Berardenga. With terrific 2016 in pocket it adds up to immediate gratification giving way in credence to structural organization. This is the 2019 find from Annata so many of you will have been looking and waiting for. Precise and focused are certainties though it is the way its silky texture slides down and its fine tannins only limelight the layers the pleasure along that ride. Great work from field to table from the brothers Boscu Bandinelli Bianchi. Drink 2022-2033. Tasted February 2019  illadigeggiano  andreaboscu  barrelselect  @VilladiGeggiano  @BarrelSelect  @villadigeggianowinery  @barrelselect

Consorzio Vino Chianti Classico President Giovanni Manetti, Fontodi, Panzano in Chianti

Fontodi Chianti Classico DOCG 2016

There are so many attributable aspects at play upon arrival at 2016 for Fontodi. Tasting three times in 2018 with Giovanni Manneti lent much discussion to the anticipation of this vintage even though it hot not yet been poured. The newer vineyards have entered a new period of maturity, coupled with the older Conca d’Oro vines and in the breathing of 2016 all adds up to a pinnacle of sorts. This is an uncompromising Annata of fruit, acidity, oh acidity and all around structure. It’s actually a bit chalky at this stage and the finest tannins still dominate the scene. Will be one for the ages. Drink 2021-2028. Tasted February 2019  #Fontodi  rogersandcompanywines    @rogcowines  Az. Agr. Fontodi

Fontodi Chianti Classico DOCG Filetta Di Lamole 2016

Once again Lamole both astonishes and confounds. It’s make-up, constitution and display are unlike any other in Chianti Classico. It’s both liquid lava flowing and petrified, salumi cured and fresh as just picked red fruit. It’s quite a scene this Fontodi from land occupied by cousins to Giovanni Manetti, sangiovese that is chewy but linear, chalky while viscous, savoury but far from herbal. It’s the umami of Chianti Classico sangiovese I suppose. It’s so singular and needs to be investigated, nosed and tasted, again and again. Drink 2022-2029. Tasted February 2019

Paolo de Marchi, Isole e Olena

Isole E Olena Chianti Classico DOCG 2016

Was finally bottled in July, to be released in February. “I like 2016, it’s a very different vintage.” As usual there is 15 per cent canaiolo mixed in. Why Canaiolo? “Because it’s from here. And it’s a late ripening variety like sangiovese, and also not heavy and jammy like merlot.” Canaiolo is like sangiovese in that it must be selected and used in very particular ways. Paolo’s is actually a darker depth of fruit from 2016 while the spice is so much more sophisticated. There is so much wisdom now, more than even before and a calm, settling depth about this wine. Last tasted November 2018 and February 2019  #isoleeolena  @HalpernWine    halpernwine  Isole e Olena  @halpernwine

Chianti Classico 2016 is composed of 80 per cent sangiovese, (15) canaiolo and (5) syrah, which since the 1980s has always held a spot, in fact it may have been as much as 10 two plus decades ago. Paolo de Marchi explains.”Syrah in my opinion, was really about thinking, about blending in an earlier ripening variety.” It also added colour, not for quality necessarily, but for pleasure. “If I were a consultant I don’t think I would recommend to plant it anymore.” But Paolo loves it, its bright acidity and lower pH, and loves the warmth. You can feel the liquid peppery hug from the combination of canaiolo and syrah in the constitution of this CC and now a new texture evolved from a traditional one, clearly passed on through generations. It is spoken in the clarity of this 2016, but it has taken decades to arrive here. Finessed, soft tannins and an effulgent acidity wrap fruit chewy and yet very crisp. Singular again and alone but quicker to please, at least for now. Perhaps it too will shut down in 2019. Perhaps not. Drink 2019-2028. Tasted February 2018

Il Molino Di Grace Chianti Classico DOCG Solosangiovese 2016

”I think it’s a very good vintage,” announces Iacopo Morganti and that is all you really need to know, though take the time to glide along and feel the in synch moving parts. This is essential and partisan to gain an understanding ingrained of deepest knowing. There is something about this house style, this estate gathering and this layering of no-proviso, 100 per cent sangiovese. It walks you down all the way to Rimocine, down to the bottom of the Grace vinyards, looking up at San Francesco and the vines all around. This transports you to a place. Isn’t that what you want? That and great fruit, acids and fine tannin. Southeast Panzano sangiovese incarnate. Drink 2021-2028. Tasted February 2019

Colle Bereto Chianti Classico DOCG 2016

So accomplished, respectful and purposed. Knowable, knowledgeable and guaranteed to educate on the merits of growing, picking and sorting perfect fruit. The furthest from rustic that you will find or know. Dark fruit, succulent acids and some of Radda in Chianti’s finest tannins. Drink 2020-2027. Tasted February 2019  olleberetowinery   @NokhrinWines  Azienda Agricola Colle Bereto  Azienda Agricola Colle Bereto

Le Fonti Di Panzano Chianti Classico DOCG 2016

Officially still a tank sample but it is a finished wine, just awaiting DOCG approval. Very firm and juicy, replete with the classic Le Fonti aromatic profile, of salumi, fennel, herbs and salty savour. Fruit, acidity, structure all there in fineness and Panzano culpability. Needs a year to come together, at least, for sure. Essentially 90 per cent sangiovese give or take a point or two with merlot and cabernet sauvignon. Drink 2020-2027. Tasted February 2019  poderelefonti  thevineagency  @LeFontiPanzano  @TheVine_RobGroh  Fattoria Le Fonti – Panzano   @thevineto

I Fabbri Chianti Classico DOCG Lamole Olinto Grassie E Figlio 2016

From a normal vintage really, warm in Spring, hot in summer and back down to pleasant in the fall. A phenolic journey just right for Lamole, More savour, in fennel and gariga than ‘7, surely not as juicy sweet. Still so mouth watering in a way that most sangiovese doesn’t normally accede. This really sparks the taste buds and livens up the energy required to come back again and again. Succulence through acidity assured. Really proper. Drink 2019-2024. Tasted February 2019

Barone Ricasoli Chianti Classico DOCG Brolio Bettino 2016

There is no other name in Chianti Classico that speaks to tradition, formula and success like Bettino. Bettino ’16 is a clarity that is Ricasoli. Sits up at the peak of generosity at a vortex where the fine history of a terroirist’s prayers of intercession come together. As one voice they speak of acidity and structure, brought in to meet, engage and commune at a masterly rendered vanishing point. It’s a rich one Mr. Ricasoli, but one that can be shared and enjoyed by many in the congregation. Drink 2021-2026. Tasted February 2019

Querciabella Chianti Classico DOCG 2016

On the ripest side of 2016 life, Querciabella’s Annata is all in, developed, deep and pure. The fruit already there, unencumbered by holds barred and of a picking that pushes the envelop to gratify at the highest level. There’s nothing stopping the early enjoyment and while the tannins are anything but astringent they are there, albeit sweet and fine. Drink 2020-2023. Tasted February 2019   querciabella  grape_brands  @Querciabella  @querciabella

Luiano Chianti Classico DOCG 2016

Quite the extracted and pressed Annata of sangiovese florals and liquor so dark cherry and even a note of Cassis. A bit of cabernet methinks, along with warmth, a big San Casciano bear hug and all you could want from a wine meant to offer up some love. XOXO for sure. Last tasted February 2019  luianowine ale_luiano  tre.amici.imports  @LuiLuiano  @treamiciwines  Luiano®  Alessandro Palombo  Tre Amici Wines

While 2014 showed a winemaker’s ability to survive and ultimately thrive in spite of a great challenge and 2015 proved a different sort of sangiovese mettle, 2016 is more accented and accentuated. The tobacco mid-point on a crunchy mid-palate moves away from gelée and into gravelly pronouncements. Though only in bottle a few days you can’t help but feel the power, grit and structure from this youthful 2016. It’s so very primary and needs to be heard but I’ve asked for a rain-check, looking forward to a re-visit in late ’18 or early ’19. Drink 2019-2023. Tasted February 2018

Casa Al Vento Chianti Classico DOCG 2016

‘Tis a savoury and yet also rich Chianti Classico, pretty much what you’d want and expect from Gaiole in Chianti. At present it’s found somewhat in a shell with inherent structure from what seems like a pretty solid variegate of soil. You can sense Alberese, Galestro and clayey-marl in the layers of fruit and the blocks that stack one upon the other. An unmistakeable sangiovese albeit well-extracted and very modern. Drink 2021-2025. Tasted February 2019

Ruffino Chianti Classico DOCG Santedame 2016

Santedame is quite traditional Chianti Classico, straight ahead with tart red fruit, a tad sour-edged and one of the keepers of the words. Classico, as in what came before and needs to continue, plus Chianti, place in a territory where things are always what they are. Don’t expect much change from this wine. It is loyal to its lineage and proper. It’s also really well made in a very good vintage. Drink 2020-2024. Tasted February 2019

Villa Trasqua

Villa Trasqua Chianti Classico DOCG 2016

Trasqua’s Annata comes from a special sway of land, from a valley floor sweeping over gentle hills to create sangiovese of ease and drink ability. You can basically back up the truck for this one without needing to wait or expect later miracles. That said the acidity and tannin are fine, present and accounted for, so all the boxes are checked. Drink 2019-2023. Tasted February 2019     @tenutavillatrasqua  @HULSI_II  Frontier Wine Merchants  villatrasqua

John Matta and John Szabo at Vicchiomaggio, Greve in Chianti

Vicchiomaggio Chianti Classico DOCG San Jacopo 2016

A varietal sangiovese with full fruit freshness intentions though there is some sweet herbal aspects to go along. Quite fresh and youthful with minor tannic structure. Don’t lose these in the cellar. They are ready whenever you are. Last tasted February 2019

A syrup quells and wells on the nose in Vicchiomaggio’s Greve drawn San Jacopo, like an anaesthetic offering temporary numbing before the scents of fennel and baking spices shake you clear. Here the vintage is spoken early and with weight, density and deep impression. Everything fires on quick cylinders; fruit, wood spice, smoulder and verdant savour. It’s all in and immediate. Drink 2018-2021. Tasted February 2018

Cantalici Baruffo Chianti Classico DOCG 2016

Quite a barrel affected Annata with a richness of fruit that can handle the toasty wood and carry forward with expressive character, along with quite alimentary tannin. It’s not so much an older schooled Chianti Classico as much as it’s one of swagger, ambition and going hard for the vintage. Drink 2020-2025. Tasted February 2019  cantalici_winery__  @wineCantalici  Cantalici  Carlo Cantalici  Angela Butini  

Borgo Scopeto Chianti Classico DOCG 2016

Very getable 2016 sangiovese straight shooter with a glass full of cherries and quick to the point acids. Zero tannin means drink this as young as is humanly possible and let everyone enjoy the wholly ubiquitous, international and easy to appreciate style. Drink 2019-2020. Tasted February 2019  borgoscopetorelais  @BorgoScopeto  @rubenelmer  Borgo Scopeto  Ruben Elmer


Chianti Classico Riserva DOCG 2016

Villa Le Corti Principe Corsini Chianti Classico Riserva DOCG Cortevecchia 2016

A river of stones up on the Corsini hill provide the elemental fodder to generate vine health in a territory where altitude and exposure are everything. At least in the case of Cortevecchia. The richness of savoury edged cherries meets very fine tannin and a princely cohort of conscious movement. The old court is the wine for the decade at this very particular vantage place and place, in Riserva form. Drink 2021-2027. Tasted February 2019  principecorsini  artisanal_wine_imports  @PrincipeCorsini  @ArtWineGuru  Principe Corsini  Artisanal Wine Imports

Who does Il Molino di Grace’s Iacopo Morganti remind you of?

Il Molino Di Grace Riserva Chianti Classico DOCG 2016

Welcome to the new world Il Molino di Grace order. Here along, after and in addition to the Annata that changes everything is a crunchy and chewy Riserva of pure, laser focus. An extension of Annata with deeper fruit and confidently brighter than most Riserva. The selection is not merely impressive, it’s necessary. The opening farewell is just the beginning of the end. The fruit sits way up on high, on a hill where acidity and tannin live intertwined, transparent and monumental. Sangiovese on its own in Riserva might need help, a little bit of support to elevate and celebrate a little bit of everything. Not this IMG. Solo suffices with ease. It’s already got a little bit of everything. Marks the first of more steps to come for an estate ready to climb into a highest Chianti Classico echelon where it wants, needs and deserves to be. Drink 2021-2029. Tasted February 2019

Bibbiano Chianti Classico Riserva DOCG 2016

Bibbiano’s ’16 wears a robe of wood and wears it well. There are notes expected in lavender, vanilla, graphite and syrupy berries but all swim together in the same and forthright direction. As with the pervasive Bibbiano oeuvre there’s time ahead before learning will push forward to allow this great vintage fruit to poke through as sunlight through the trees. Please, I implore you to wait for that glorious moment. Drink 2022-2027. Tasted February 2019

Dievole Chianti Classico Riserva DOCG Novecento 2016

A highly focused, geographically compassed, navigationally composed and just plain oozing sangiovese in Riserva form. Many facets are at play and to thank; Vagliagli, Castelnuovo Berardenga and concrete eggs are just a few though truth be told, in Dievole’s case, are all larger than life. They all contribute for presence, texture and ultimately, dreaminess. Drink 2022-2028. Tasted February 2019  @dievole  profilewinegroup  @Dievole  @ProfileWineGrp  dievole  Profile Wine Group

Barone Ricasoli Brolio Chianti Classico Riserva DOCG 2016

Riserva is but a bambino, locked tight, with great acidity, fruit agglomerated as one from a selection of all the vineyards. It’s the Ricasoli signature sangiovese dish, a true estate combinative Riserva. This is like taking a tour through all of the plots scattered around 270 hectares, to gain an understanding of what goes into making this Gaiole in Chianti body of work. The insight and grasp is yet unfulfilled because in this case it will take some time for all the moving parts to come together. Solid work in Riserva regardless, really really solid. Drink 2021-2026. Tasted February 2019  ricasoli1141  francescoricasoli  churchillcellars  @ricasoli_1141  @imbibersreport  @ricasoli1141  @imbibersreport

Mazzei Ser Lapo Chianti Classico Riserva DOCG 2016

Big 2016 fruit from the Mazzei family, with a massive amount of concentration to meet a grip no honest man can pay. Clearly a wine of maceration, concentration and fine liquid tannic focus. Long and true in the context of the tradition of Ser Lapo. Drink 2021-2025. Tasted February 2019

Rocca Delle Macìe Chianti Classico Riserva DOCG Famiglia Zingarelli 2016

Classic firm and over delivering entry for a Zingarelli Riserva built to last. Succulent of red fruit rolling round beneath a hard savoury candy fruit shell. Such a rich edition with lights flared and motor running. I’d wait a couple of years for the richness of 2016 fruit, the warmth and the bones to get together. Drink 2021-2027. Tasted February 2019  @roccadellemacie  @roccadellemacie  @ProfileWineGrp  Profile Wine Group  roccadellemacie

@castellovicchiomaggio

Vicchiomaggio Chianti Classico Riserva DOCG Agostino Petri 2015

Riserva Petri is the largest of the Vicchiomaggio cru, in production of 500 hL so 60,000 bottles. Aged in used barriques and large barrels. A deeper and darker sangiovese so silky and smooth. There is now a balsamic and truffle aspect to the aromas, with some chocolate on the palate. Last tasted February 2019

Agostino Peri is an expressly and explicitly written Riserva from Vicchiomaggio, dusty, high in acidity and ultimately, ostensibly wholly, traditional. Sits on a perch above Greve in Chianti lands to tell the world. Drink 2019-2024. Tasted February 2018


Chianti Classico Gran Selezione DOCG 2016

Conti Capponi/Villa Calcinaia Chianti Classico Gran Selezione DOCG Vigna Contessa Luisa 2016

Now for something completely different. The Contessa’s vineyard is a lifelong dream and confounding sangiovese from which to grab attention. She’s immediately elegant and charming and then so closed. She is predicated on darkening red cherry fruit but her acidity is formidable and so the connection is severe to establish. She lingers with you for so long that you don’t know what to do because she was never really accessible to begin with. Teasing Gran Selezione, an incubus for now, but eventually you will realized the dream. FYI, the oldest estate 1959 planted Contessa Luisa vineyard was dedicated to matriarch Luisa Vonwiller. Drink 2023-2033. Tasted February 2019  @villacalcinaia  @Nicholaspearce_  villacalcinaia  nicholaspearcewines  @calcinaia  Nicholas Pearce

Castello Di Ama Chianti Classico Gran Selezione DOCG Vigneto Bellavista 2016

It’s worth noting that Bellavista is the Gran Selezione passed over in 2014 because it is only deemed worthy of being made in the most concentrated of vintages. Bellavista may be a brother to San Lorenzo but they really couldn’t be any different. Deeper, richer, more tannic and structured, with a chalkiness that speaks to white limestone. But it’s a not a lightning, bright red fruit sangiovese, no rather it’s strong, deep, grippy, brooding and built for the longest of of hauls. This fulfills the wishes of a very specific type of Chianti Classico, of an emperor’s structure in sangiovese clothes. Drink 2022-2030. Tasted February 2019

Conte Capponi/Villa Calcinaia Chianti Classico Gran Selezione DOCG Vigna Bastignano 2016

Capponi’s Bastignano is a Gran Selezione consistent and repetitively persistent to speak its singular truth. It is truly hematic, a sumptuous, oozing full-fruit sangiovese with above the left bank of the river Greve coursing through its blood. Very smooth, seamless, finely tannic and beautifully high in ripe acida. If all GS carried such acid then the category would float even higher. Drink 2021-2029. Tasted February 2019

Castello Di Ama Chianti Classico Gran Selezione DOCG San Lorenzo 2016

San Lorenzo will gift all that Ama has to offer with respect to sangiovese for the 2016 vintage. The fruit is quite dark cherry, perhaps exceeding acquainted expectation though truth be told expectation is easy to handle when vineyards, fruit and seminal acidity do what they do. Far from a tumult of tannin sacrifices nothing to pleasure. A great San Lorenzo many will simply want to drink. Drink 2020-2027. Tasted February 2019

Conti Capponi/Villa Calcinaia Chianti Classico Gran Selezione DOCG La Fornace 2016

Vigna Fornace, “The Furnace” is indeed the warmest of the Capponi Gran Selezione, full of gathered 2016 sunshine, ready to melt in the mouth acidity, tannins and in this case, chocolate. The acidity is very different to Bastigano, here cured, developed and dare it be said in such a young wine, assimilated. Drink this younger while ye wait for the bigger structure and high tonal Bastigano. Drink 2019-2024. Tasted February 2019

Rocca Delle Macìe Gran Selezione Chianti Classico DOCG Riserva Di Fizzano Single Vineyard 2016

In 2016 the cards all align for this ubiquitous and all pervasive get to market Gran Selezione, with a sweet fruit core and satiny viscosity to tell the tale of an estate and a category. This is so very stylish, cultured and rendered sangiovese with round edging, good quality acidity and a voice to last a generation. Drink 2021-2029. Tasted February 2019


Chianti Classico DOCG 2015

Tenuta Perano Chianti Classico DOCG 2015

The second harvest (though the first to enter the market) for Frescobaldi’s Tenuta Perano in Gaiole is a fortuitous one and you have to see these steep vineyards for yourself to believe what possibilities there can be. The unusual situation of a simultaneous release alongside the same vintage Riserva is necessary and understood because the ’14 fruit was de-classified and sold off. Chianti Classico Annata is proper when this much freshness abounds, with high acidity and Gaiole savour. So very and bloody Gaiole and I say this with blood orange in mind. There is also a forested nod and a wink in affinity over the hills to Radda but this remains secure in its Gaiole clothing. The angles, slopes and aspects of Perano’s steepness are echoed in the way this sangiovese ambles across the palate, expanding and contracting as sangiovese likes to and will often do. Temperature fluctuations will also impart this sense of breaths taken in and out. Great intrigue here and with no surprise why Frescobaldi coveted this impressive property. Drink 2018-2022. Tasted September 2018 and February 2019

Losi Querciavalle Chianti Classico DOCG 2015

Let’s talk about sangiovese needing time. Even this generous and rapturous 2015 from the Losi family is not ready to tell its Castelnuovo Berardenga, on the road to Pontignano truth. Not yet. Annata yes I know but structured like the chapels that take a decade or more to restore after many centuries of formidable architecture refusing to yield. Like this Alberese fed sangiovese. Always a firm one of honest and fair play. Drink 2021-2028. Tasted February 2019

Le Cinciole Chianti Classico DOCG 2015

Quite the tangy and chewy number this ’15, let bleed from Panzano Galestro, at once torn and frayed and then fully engaged in its business. This has got you by the cherries that much it’s true and while it’s a bit out of its musical element there’s a charm about it’s country twang. Drink 2020-2024. Tasted February 2019

Stefano Farina Le Bocce Chianti Classico DOCG 2015

Fleshy, somewhat morbido, dark red to black fruit sangiovese with some complications, notably acidity that stands apart. Fruit so savoury and tangy tart leaning into a raisin direction. There’s an intensity, a high tonality and also a depth of dried fruit. Drink 2020-2023. Tasted February 2019


Chianti Classico Riserva DOCG 2015

Le Fonti Di Panzano Chianti Classico Riserva DOCG 2015

Two years in the barrel (400 and 500L, one is Hungarian Kader), again approximately 90 per cent sangiovese and the new wood in ’15 was in the 20 per cent range. Here comes that Le Fonti aromatic profile again, as distinct as any sangiovese you will ever nose. Would like to think they could be picked out of a line-up anywhere. Savoury, salty, cured, elegant and pure pleasure available. The quietest 15 per cent alcohol anywhere and from the coolest part of Panzano, to the east. Drink 2021-2028. Tasted February 2019

Rocca Di Castagnoli Chianti Classico Riserva DOCG Poggio A Frati 2015

Poggio A Frati 2015 is primarily sangiovese though usually contains a few percentage points of canaiolo, for tradition. The vines grow on 12 hectares of schisty Alberese soil at Poggio Frati, “the hills of the friars.” The generous season is blessed of beautifully defined tannins, fine and sweet, with that vintage’s glycerin fruit and really intense acidity. This is such a baby but with tannins so accomplished there will be a really fine future, sooner and later. Drink 2021-2029. Tasted February 2019  roccadicastagnoli  profilewinegroup  @Roccacastagnoli  @ProfileWineGrp  Rocca di Castagnoli  Profile Wine Group

Castello Di Querceto Chianti Classico Riserva DOCG 2015

Classically styled 2015, honest, pure and welling with extracted sangiovese depth. Acidity, grip and then tension all consistently woven from and beyond Annata, but it too is silky smooth,with a liquid liquorice ooze. Smooth bitter balsamic finish. Drink 2020-2024. Tasted September 2018 and February 2019   castellodiquerceto  profilewinegroup  @CastQuerceto  @ProfileWineGrp  Castello di Querceto  Profile Wine Group

Tenuta Perano Chianti Classico Riserva DOCG 2015

In Riserva the essence of this Gaiole location is continued to be captured, along with a strong Frescobaldi identity instituted for an early defined Perano style. It’s a severe set of vineyard landscapes here and appropriating the place is necessary to making quality sangiovese. The sanguinity and orange citrus aspects speak of the white limestone and chalkiness in the soils, here accompanied by a Riserva glaze, slightly caramelized and charred al forno. The fruit multiplied by earth richness is properly rendered and texturally you can imagine this to feel like elastic pizza dough. Acidity is everything, the key to success and the director of the project. As it should be with sangiovese, Chianti Classico and this place. The focus begins right away with vintage number one and so the future of Gaiole is ensured inclusive with the talents of Frescobaldi. Truly. Drink 2019-2023. Tasted September 2018 and February 2019  frescobaldivini  philippedandurandwines  @FrescobaldiVini  @Dandurandwines  @FrescobaldiVini  @VinsPhilippeDandurand


Chianti Classico Gran Selezione DOCG 2015:

Volpaia Chianti Classico Gran Selezione DOCG Il Puro 2015

Il Puro takes her purity to another level in 2015 with fruit so silky fine and chalky tannins integrated into liquid even finer than that fine. The accumulation is just impressive and the charm meeting grace even more so than that. The Mascheroni-Stianti family has really found a stride in this GS to explain why it exists and how it can make many people happy. The structure here will take this through two or three decades of unfolding. There is a house record to prove it, ironically regardless and in spite of the bottle’s name. This is sangiovese. Drink 2023-2037. Tasted February 2019

Susanna Grassi of I Fabbri

I Fabbri Chianti Classico Gran Selezione DOCG 2015

A choice selection of sangiovese only from the oldest vineyards (1969 and 1984, planted by Susanna Grassi’s father Guiliano). The fine, fine lines, streaks and sets are all a matter of taking the best of the best. The two wines made before this were 2011 Gran Selezione and 2007 (special) Riserva. Texture is drawn from altitude, climate and states of grace. Susanna believes that a special bottle should be made in only the most special vintages. A pretty good argument for commerce in terms of the category, if not everyone were to make it every year. A serious argument. No make-up, no overblowing of extraction, wood or horns. Know this wine. It’s from Lamole. Drink 2021-2034. Tasted February 2019

Colle Bereto Chianti Classico Gran Selezione DOCG 2015

Here is a rich, rendered and Radda rocking Gran Selezione with dark fruit, high acidity and really sweet tannins. So very stylish with a keen sense of itself and who it aims to please. Colle Bereto’s bring the cleanest fruit and Bernardo Bianchi’s are very confident Chianti Classico, sempre e per sempre. Drink 2022-2031. Tasted February 2019

Il Molino Di Grace Chianti Classico Gran Selezione DOCG Il Margone 2015

Molino di Grace’s Margone 2015 perpetuates the previous and original epoch for the estate, healthy, ambitious, full-bodied and of a wealth by fruit multiplied through wood. While it has always been a celebration of its land, it has also always been a wine made big, bold, spicy and tannic through the ushering along of real men’s barrels. That said Margone ’15 is the most calm and layered one to date, full of textures, tapestry and chewy rapport. It marks a turning point, not a complete one, but surely the one where both feet are securely and confidently striding forward into the new dimension of re-invention. Drink 2022-2029. Tasted February 2019

Rocca Delle Macìe Chianti Classico Gran Selezione DOCG Sergio Zingarelli 2015

The 2015 Zingarelli Gran Selezione is a taut, youthful, fresh and also very tannic sangiovese. The toasty wood notes and chocolate are much in play with the fruit still tied up in youth. It’s one that takes all that ’15 wants to give, big, dense and and weighty. Will take five plus years to unfold and reveal, then five more to establish its territory. Castellina in Chianti. Drink 2023-2031. Tasted February 2019

Marchesi Antinori Badia A Passignano Chianti Classico Gran Selezione DOCG 2015

Instantly recognizable archetype of the continuum in Chianti Classico excellence and one of the original seven Gran Selezione. Badia a Passignano comes to life in 2015 with the generosity of fruit that not all in the top of the pyramid category will exhibit as best in show. The classically styled tenets of structure, acidities and tannins are qualified fine as fine can be. Purposefully produced to be this way, to dot every I, T and traditional Italian restaurant wine list. Very fine. Drink 2019-2025. Tasted November 2018 and February 2019  marchesiantinori  halpernwine  markanthonyqc  @AntinoriFamily  @HalpernWin e  @MarchesiAntinori  @halpernwine

Chianti Classico Riserva DOCG 2013

Villa Di Geggiano Chianti Classico Riserva DOCG 2013

Geggiano’s ’13 is certainly a sangiovese explicit of expression within a sub-category that falls inside the category of multiplicity that is Riserva. That it took five years to come to a place of accessibility is no shocker and shares yet another detail of this nook in the western edges of Castelnuovo Berardenga. The perfume is beginning to emerge with truly succulent red liqueur. Very prominent (and promising) which is funny to say for a wine now heading into middle age, but not for Geggiano where sangiovese needs as much time as any. Tannins are fine but still in charge. Clarity and purity are surely defined. Wait another year for the next level of perfume and presence, though to be fair the structure is just a shade below the ’12. Drink 2020-2028. Tasted February 2019

San Francesco in the vineyards of Il Molino di Grace

Not currently in Ontario market Chianti Classico

These are the wines from producers without importation agency representation in Ontario but also wines represented in Ontario that are not currently available. They may either be brought in periodically through Private Order or have not yet been imported at all.


Chianti Classico DOCG 2017

Riecine Chianti Classico DOCG 2017

Riecine’s is the true limestone sangiovese, of pure and striking, fast as lightning red fruit. This is without any equivocal wavering a Chianti Classico for purists, for those who look to tradition and who seek the truth, with the most clarity and modernist’s approach. The acids are perfectly succulent, defined and refined. An Annata that will live in infamy, fifteen to twenty years or more I should think. Drink 2021-2035. Tasted February 2019

Podere La Cappella Chianti Classico DOCG 2017

Sangiovese with merlot in two and three year old botti and barriques, to be bottled in two weeks. Smells like Colombino stone, licked by rain with the fruit at its highest La Cappella promise. It’s never been this rich or full but sapidity will always streak through these wines. It reminds me of really high quality mencìa, in a way, piqued by toasty spice, juicy and ready for great meats and roasted vegetables. Drink 2020-2028. Tasted February 2019  natnito  #poderelacappella  Natascia Rossini

Podere Poggio Scalette Chianti Classico DOCG 2017

Quite forward and viscous for a Jurji Fiore Annata at so young a moment which tells us that in the heat of 2017 the highest altitudes were able to not only get to maximum phenolics but also do it with an accumulation of next level texture. For those who love Scalette’s lighting sangiovese and for those who like it real and those also those who want crushable this hits every collective note. Drink 2020-2025. Tasted February 2019  PoderePoggioScalette  profilewinegroup     @ProfileWineGrp  Podere Poggio Scalette  Profile Wine Group

Castello Di Monsanto Chianti Classico DOCG 2017

Once again here is the Castello di Monsanto perfume, distinct, proper, self-effacing correct and then into a purity of taste and texture to carry the name. Sangiovese and the meaning of what is now known collectively as Barberino Tavarnelle. A bit crunchy this early, indeed it is very young and will officially go to bottle in two weeks, though the wine is clearly a finished one. Another gem from Laura Bianchi. Drink 2020-2027. Tasted February 2019   castellomonsanto  @castelmonsanto  @castello.dimonsanto

Fattoria Montecchio Chianti Classico DOCG ‘Primum Line’ 2017

Spring frost has resulted in minuscule quantities from a very young vineyard (though 22 years of age). Pretty impressive for Annata, with enough freshness to balance the weight and the sheer presence of this wine. This is the Premium (Primum) alternative to the original and much larger production Chianti Classico DOCG. Drink 2020-2025. Tasted February 2019

Fattoria Di Montecchio Chianti Classico DOCG 2017

The original, historical label, having been 140,000 bottles production. A year in grandi botti plus four months in bottle before release. Classic, savoury, San Donato bigger, silky and smooth style. Not hard to understand and easy to drink. Find some of this ’17, drink it while waiting for the more structured 16s and stay loyal to a fine, honest and hard working house. Drink 2019-2021. Tasted February 2019

Alessandra Casini Bindi Sergardi and Giulia Bernini


Chianti Classico DOCG 2016

Podere Cianfanelli Chianti Classico DOCG Cianfanello 2016

From David Cianfanelli in the most northeasterly corner of the territory in Greve. Tight and also reductive, or hand in hand in a way and über promising. Reminds me of the sangiovese styling by Luca Martini di Cigala at San Giusto e Rentennano, serious, in control and perfectly reasonable for what the vineyard wants to give. Lithe airiness in here, with clay and Galestro in the vineyard. From a warm location butted up against a cooling hill. Goes both ways, AC/DC, with savour and rich fruit but so in balance. Acids are prepared, round and supportive while tannins take charge in the long winded end. Drink 2021-2028. Tasted February 2019

Istine Chianti Classico DOCG Vigna Istine 2016

Eponymous winery vineyard facing northwest, surrounded by forest at 550m, rocky, steep, full of both Galestro and Alberese, bottled in May 2018 and will be sent to market in January 2019. The dusty, savoury and structured one, from the steep slope and if there is a vineyard that delivers more black olive tapenade and wild earthy complexity, please let me know. This needs time, loads of precious time to get into a charming place. It’s a matter of layers waiting to peel back, air and breath. It’s also a thing of powerful beauty, linear, direct and vines that breathe in the forest and bathe in the morning sun. Harvested third week of October, a month before 2017 and two weeks before what will be in 2018. Submits a new voice into the modern lexicon of Chianti Classico. Drink 2021-2028. Tasted September 2018 and February 2019  istine_raddainchianti  angela_fronti    @istineraddainchianti

Fattoria Pomona Chianti Classico DOCG 2016

Essentially 100 per cent sangiovese, from the better and higher part of the vineyards planted in 2004 and 1998. From hot days, cold nights and eight months in barrel. Beautiful. Fruit, fruit and more fruit. Calcareous marl and Alberese stone interchangeable for the make up the vineyard and the house, with pietraforte, quartz, everything all in, together in conglomerate. In the end, combined with organic farming and low pH, there is a salty vein running through the deeply rendered red fruit. Sapidity unique to this vineyard. Perfect with caponata, carpione and pecorino. This Annata needs to be drawn from every part of the estate because it’s terroir is one of the most variegated in all of the territory. Drink 2018-2022. Tasted September 2018 and February 2019  fattoria_pomona    @fattoriapomona

A result of our manic research on the quintessential search for #sangiovese in Radda and @valdellecorti. Roberto Bianchi’s sangiovese, now with even more consciousness.

Val Delle Corti Chianti Classico DOCG 2016

Just bottled and I mean just bottled, a sangiovese of bright red to purple fruit with a 30-40 per cent assistance by what Roberto Bianchi employs through fermentation called “piemontazino,” or macherazione carbonica a capello son merso.” Leaving 30-40 per cent of the fruit in stainless steel tank on skins for three to four months. Tames the Raddesse acidity for the Annata and makes it more than drinkable. In 2016 it’s crushable, back up the truck gulpable. Beauty in sangiovese, questa, è radda. This, is Radda. Drink 2019-2023. Tasted September 2018 and February 2019  valdellecorti  @ValdelleCorti  @valdellecorti

L’erta Di Radda Chianti Classico DOCG 2016

A tightly wound, sharp as a tack, robust, fascinating, lightning quick sangiovese with Galestro and altitude in its blood. Really forceful through the brightest red fruit in the book. Intensely red liqueur wowing with no loss of pulse, tempo or fast paced drum kit animale. Radda Sangiovese strike straight to the heart. Drink 2020-2027. Tasted February 2019