Antinori Badia a Passignano Chianti Classico Reserva 2008
Sangiovese from Tuscany, Italy
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Wine Style Guide
Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
The wine, one with an important impact, shows an intense ruby red in its tonality. It is complex on the nose with aromas of red berry fruit, raspberries, blackberries, and ripe cherries in addition to its notes of spice and licorice on the finish. The flavors are ripe and sweet and are sustained by substantial tannins, round and ample in support of the supple and velvety structure. Long and persistent, its tonic acidity is a classic characteristic of the Sangiovese cultivated at the Badia a Passignano.
"The 2008 Chianti Classico Riserva (100% Sangiovese) from Antinori’s Badia a Passignano estate, possesses gorgeous delineation and energy from start to finish. Sweet red cherries, flowers, licorice, tobacco and mint take shape beautifully in the glass. Deceptively medium in body, the 2008 Chianti Classico Riserva possesses marvelous depth for the year and terrific balance. Raspberries, crushed flowers, licorice and spices are layered into an understated finish built mostly on energy. Over the last few years, this has been one of the most improved wines in the Antinori line-up. This is a great showing."
Vinous / Antonio Galloni
"Cherry, currant, leather, cedar and tobacco flavors highlight this medium-weight, chewy red. The tannins are on the assertive side, with a firm finish and spicy aftertaste. Gains harmony with air. Best from 2015 through 2022."
"Dark red. Musky red berries and spicecake on the nose, with complicating notes of wilted violet and vanilla. Ripe, sappy and expansive, offering sweet red cherry-cola and vanilla flavors. A spine of tangy acidity adds structure and lift to the long, sappy, subtly spicy finish. This wine unfolds nicely in the glass, suggesting that some cellaring will be rewarded. A very successful Badia a Passignano, one of the better vintages I remember at a similar stage of development"
International Wine Cellar
"At the heart of Chianti Classico, Badia a Passignano is among the most beautiful wine properties in the world with an ancient abbey that crowns softly rolling hills. This wine is packed tightly with bright cherry, spice and tobacco notes, and lingering touches of wild berry and cola."
"Bright blackberry and mineral aromas follow through to a full body, with racy tannins and a fresh finish. A little hard. It will soften with age. Better in 2012"
- 8/8/2014 (4 items) (viewed 1 time)
Learn About Antinori Map It
The Antinori family of Florence, one of the world's oldest and most distinguished wine producers, has lived in Tuscany since the 14th century and celebrated its 625th anniversary as wine makers in 2010. The current company president, Marchese Piero Antinori, believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence, the Antinori family has led a "Renaissance" in Italian wine making by combining long traditions, a love of authenticity and a dynamic innovative spirit.
Learn About Tuscany
One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this...
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Learn About Sangiovese
Sangiovese (SAHN-gee-oh-VAY-zee) Blood of Jove (literally translated) The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled Chianti contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re...
Read More About Sangiovese