Barone Ricasoli 2010 “Brolio” Chianti Classico

Posted by Keith Wallace on Dec 17, 2012 in Wine Reviews | 0 comments

The Castello di Brolio (the castle of Brolio) has been in the Ricasoli family since the 12th Century. Two of the family’s top wines (they produce a  total of 11) are labeled as Brolio. The top luxury bottling is named “Castello di Brolio” which is their premier Chianti Classico, and this second bottle, named “Brolio”.  The primary difference between the two is the amount of time left in oak (9 months versus 20 months).

This bottling is memorable in it’s own right, in a very modern and international style. The fruit is right up front, playing down the typical rusticity of  a Sienna vineyard. New oak flavors of sweet vanilla and cinnamon are evident on both the nose and palate. Other notes include black tea and anise on the nose, with just a touch of new car smell. On the palate, flavors of cherry and plum are the clear winners, and a finish that rides out in style. Rich and voluptuous  this wine is luxurious in composition.  A highly pleasurable bottle of red.

Castello di Fonterutoli “Ser Lapo” 2008 Chianti Classico Reserva

Posted by Keith Wallace on Oct 10, 2012 in Wine Reviews | 0 comments

The Mazzei family have a very long history in Chianti, and have expanded their winemaking operations considerably over the past few years, including forays into both Sicily and the Tuscan coast. However, no winery bears their name, which is very curious: in many ways, they created the Chianti we know and love.

Since the 15th century, the family has owned Castello di Fonterutoli. Their history goes even further back, to the 13th century when Ser Lapo Mazzei recorded the sale of his Chianti: the first known reference in history.  For that, Ser Lapo is consider the great-grandfather of Chianti.

If Ser Lapo is the great granddaddy, then his descendant Lapo Mazzei can be considered the father of modern Chianti.  By the 1950′s he well into his quest for creating a great wine. At the time, Chianti was an anemic red with an acrid soapy aftertaste with little fanfare, either at home or abroad. He began by modernizing vineyards and importing new vines from Bordeaux. He also introduced the use of  oak barriques instead of  chestnut.  These three changes are now the underpinning for most Chianti Classico produced for the past 25 years.

This wine holds true to that lineage: a depth of flavor that hones to both the past and future of Chianti. The oak is rich and dominant with sweet vanilla  pushing through salted mocha and caraway. The tannins are lean and grainy with black and red fruits under fresh leather and savory licorice. This is an excellent of modern Chianti Classico Reserva.

Italy: Terroir Or Not Terroir

Posted by Keith Wallace on Sep 17, 2012 in Wine Reviews | 0 comments

Abbazia di Novacella Sylvaner, 2005, Alto-Adige
Vicentini Agostino Soave “Terre Lunghe”, 2006, Veneto

Fattoria di Corsignano Chianti Classico Riserva, 2003, Toscana
Fattoria di Fiano “Ugo Bing” Chianti Riserva, 2004, Toscana

Duale “Bacco d’Oro” Nerello Calabrese, 2004, Calabria
Rossetti Nero d’Avola, 2005, Sicilia

Angelo Negri Roero “Prachiosso”, 2001 Piemonte
Triacca “Sassella” Valtellina Superiore, 2003, Lombardia

Italian Pick of The Week: Chianti Classico

Posted by Keith Wallace on Mar 22, 2011 in Wine Reviews | 0 comments

Benini 2006 “Sassotondo”, Maremma Toscana IGT

The Tuscan Maremma is becoming the place to go for lighter, softer reds, a contrast to earthy Chianti Classico and brooding Brunellos. In the airy hills of Grosseto province Sangiovese is known as Morellino, which has become a popular alternative to other wines from the hundreds of Sangiovese permutations.

Morellino is not the only grape in town. Ciliegiolo is so named for aromas and pigmentation reminiscent of cherries. For many years it was a minor blending varietal, its low level of acidity and docile nature a counterweight for fuller, more tannic wines.

“Sassotondo” (circle of stones) is a blend of 90% Ciliegiolo and 10% Alicante from the Pitigliano region. It spends no time in barrel and very little in bottle, giving it freshness and enhancing the already fruity, soft characteristics of the grape. Cherries predominate on the nose and in the mouth, joined by darker fruit and a touch of peppery spice mid-palate. Mild tannins add just enough dryness to offset cedary smoothness, leading to an unfiltered finish that maintains the overall sense of roundness.

Memorable? Probably not. But just what summer calls for as a complement to lighter pasta dishes or white meats either grilled or roasted.

Nozzole 2000 “La Forra” Chianti Classico Riserva

Posted by Keith Wallace on Jan 4, 2011 in News, Wine Reviews | 0 comments

A style of Chianti that is growing rarer by the vintage. Leather, wet earth, and game notes are predominant on the nose, with bing cherry & smoke flavors on the palate. Light to medium in body, this is a lovely balance of earth & fruit in a food-friendly framework. The current pricing in Pennsylvania is $16 , which is less than half your average retail price of $40. The great pricing —not to mention this is a classic style of Chianti Classico that will soon be extinct due to changes in wine laws– makes this the wine buy of the week.

• PLCB Code: 23465
• Description: NOZZOLE LA FORRA CHIANTI CLASSICO RISERVA 00
• Size: 750ML
• Price: $15.99