Castellare Chianti Classico 2015

  • 90 Wine
    Spectator
  • 90 Robert
    Parker
3.9 Very Good (8)
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Castellare Chianti Classico 2015 Front Bottle Shot
Castellare Chianti Classico 2015 Front Bottle Shot Castellare Chianti Classico 2015 Front Label

Product Details


Varietal

Region

Producer

Vintage
2015

Size
750ML

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Somm Note

Winemaker Notes

A bright ruby red in color, this Chianti Classico shows well-integrated aromas of tart red cherries, tobacco, sunbaked earth, and a hint of cedar spice. On the palate, firm structure and refreshing acidity make it a very versatile food wine.

Pair this wine with lasagna, ragu sauces, roasted rabbit, or braised veal shank.

Professional Ratings

  • 90
    Intense aromas of ripe cherry, wet limestone and wild herbs are backed by leather, tobacco and tar flavors. Shows complexity, balance and fine length, with a long aftertaste.
  • 90
    You absolutely can't go wrong with a strong and food-friendly wine like this. The 2015 Chianti Classico (95% Sangiovese and 5% Canaiolo) is not a particularly complex wine, but it does deliver on other levels. It shows beautiful color saturation and a robust appearance that denotes texture and extraction. The bouquet is luscious and lively with dark cherry, blackberry preserve, oak spice and toast. It ages in tonneaux for seven months, and bottle production is a healthy 120,000 bottles strong.

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Castellare

Castellare

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Castellare, Italy
Castellare Winery Image

The Castellare estate is one of the best examples of tradition in the area. The winery’s owner, Paolo Panerai, has closely studied the world’s best wineries and applied this understanding and experience to viticulture in Italy. The Castellare property, located in Tuscany’s Castellina in Chianti, has become a virtual refuge for wildlife, including many of the birds pictured on their labels. With each vintage, the Castellare label shows a different bird, symbolizing the estate’s commitment to environmentally sound cultivation. The birds selected for the labels are among the rarest creatures in Chianti, and represent birds threatened by extinction, mostly due to synthetic chemical products and hunting, both of which are forbidden on this property. In the town of Castellina, one of Chianti’s best locales, Castellare’s vineyards are at 1200 feet elevation – only a few Chianti Classico vineyards are higher. The vineyards of this 46-acre property are found in a natural amphitheater in the heart of the Classico region. At Castellare, the yield-per-acre is very low, far lower than the maximum level allowed by Chianti Classico DOCG rules, which enhances the concentration of aromas and flavors.

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Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.

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Chianti Classico Wine

Tuscany, Italy

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One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.

However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.

Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.

HNYCSTCCO15C_2015 Item# 167799

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