Castello di Monsanto Chianti Classico Riserva 2006
Sangiovese from Tuscany, Italy
A blend of 90% Sangiovese, 7% Canaiolo and 3% Colorino.
Made with grapes from a further selection, first in the vineyard and aferward in the winery, this Riserva consists of Sangioves (90%) and Canaiolo and Colorino (10%). It has excellent potential for aging.
The Wine Advocate - "The estate’s 2006 Chianti Classico Riserva is delicious. Black cherries, herbs, tobacco and spices come together in a dark, brooding expression of Sangiovese framed by big, massive tannins. This finish is long and intense. Today the wine requires serious patience, but there is little question that it will be superb in a few years time. I can’t wait to see what Monsanto has done with its top of the line Il Poggio in this vintage. In the meantime, the 2006 Chianti Classico Riserva is a highlight; and a terrific value as well. Anticipated maturity: 2012-2026. "
Wine Enthusiast - "This easily available Riserva offers an interesting nose that combines smoked aromas of cured meat and bacon with ripe notes of mature plum and blackberry. That same intensity transfers to the palate, suggesting a pairing with roasted leg of lamb. With small percentages of Colorino and Canaiolo, this is a classic Tuscan wine."
Castello di Monsanto Winery
In 1961 Fabrizio Bianchi, a successful textile manufacturer from Milan, purchased Castello di Monsanto and, in so doing, realized a long-held dream. Captivated by the beauty of Tuscany and convinced of the property's winemaking potential, Bianchi undertook the complete restoration of the vineyards and winery, while his wife, Giuliana, oversaw the restoration of the villa. Bianchi has relentlessly pursued the highest standards of quality, with particular emphasis on grape selection, natural vinification and a judicious use of technology. View all Castello di Monsanto Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review4 }div>4.1 out of 5 stars
- 5 Stars: 3
- 4 Stars: 6
- 3 Stars: 1
- 2 Stars: 1
- 1 Stars: 0
11 ratings, 5 with reviews48/8/201256/7/2012Lars Christensen - Lubbock, TX22/26/2011ANGEL CUENTAS - Chula Vista, CA46/15/2011
VERY GOOD CHIANTI....111ImNumber1 - Cambridge, MA35/18/2011
- Smooth & Supple
Acutely 3.25 stars. This is a balanced bottle of wine. You can easily pick that it is old world. On the nose, it is very vibrant. There are many things going on. It is very earthy. I get dried leaves, wet stones, mud, herbs, empty cigar box, some spices, and surprisingly a little hint of caramel! On the palate, it has a little (hollow). It is dry and medium bodied (I wouldn't say full bodied). Mid-palate is not as vibrant as what I get on the nose, but is still decently put together. It has acidity (like good old world wines.) Tannins in this wine are very much new-world like. It has a considerably long finish and is lighter than what you would expect from what you get on the nose. This wine has not peaked yet. It still needs some patience. The flavors in this wine are vibrant the most on the nose and are lighter on the palate. I like it for casual weekdays drinking. I think it is a solid bottle of wine. Cheese is a good thing to pair this wine withe (Appenzeller & Gruyere Swiss.) I am 89 on this effort. Happy drinking!56/7/2011SouthCoasters - Westport, MA45/26/201145/6/2011ambervh - Austin, TX53/30/2011This is a great wine. It is always my go to gift at every holiday party! If you haven't tried it, please do because you are missing out on wonderful Chianti.Coach W - Phoenix, AZ41/17/2011Medium magenta garnet color, lighter narrow rim. Deep black cherry character on the nose accompanied by dried herb, vanilla & spice. The palate continues to open even after several hours - full-bodied with sturdy tannins and focused acidity. Black cherry & black fruit make their mark but in a quiet way. The mid-palate is exciting, with chocolaty dried-fruit tannins running headlong into a distinct mineral (almost salty) character. Quiet fruit & mineral finish, lengthy warm linger. This seems to lean toward "Old World" and is outstanding, though I suspect it will age nicely for several years and be even better.choward88 - Lebanon, OH412/21/2010this is a very nice wine: smooth and great with homemade pizza. advice: decant it for an hour before drinking...it needs to open up.
- Earthy & Spicy
- Pair With
- Cheese > Semi-Firm
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
- 5 Stars: