Castello di Monastero Chianti Classico 2005
Sangiovese from Chianti, Tuscany, Italy
Deep black plum, ripe blackberry and rose petal aromas fill the nose of this wine. The mouth shows abundant fresh fruit, with loads of red cherry, blackberry and plummy flavors, hints of mocha, and smooth, firm tannins.
85% Sangiovese, 15% Merlot and Cabernet
Wine & Spirits - "This integrates its oak after a few hours of air, revealing aromas of tart berries and dried mint. There’s a sanguine aspect to the tannin, bloody and wild, that seems to complement the cool forest spice and high-toned cherry flavors. Match this wine’s appealing rusticity with something equally untamed and Tuscan, like a ragù of wild boar." "
Castello di Monastero Winery
Over the last 15 years, Lionello Marchesi has garnered worldwide acclaim for his Tuscan wines. Marchesi's achievements in viticulture, enology and agro-tourism began in 1984 with the purchase of a medieval village in the noble Montepulciano region.
Today, Marchesi brings knowledge and anthusiasm to all of his current Tuscan properties: Castello do Monastero, Coldsole, and Poggio alle Sughere.
Castello di Monastero produces wines from the classified areas of Chianti and Chianti Classico, as well as the acclaimed Super-Tuscan offering, Infinito. View all Castello di Monastero 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 Review33.2 out of 5 stars
4 ratings, 2 with reviews34/7/2009After reading the vintner's description, I hardly recognized this wine. I can't understand how W&S gave it 92 points. It has surprisingly little nose, and reminds me of some merlots with just one note in the palate. In addition, I thought is was just a little astringent alone. Red meat softened the taste, but overwhelmed the wine. Overall, I think I can do better for less.Anonymous - New York, NY16/25/2017Anonymous - Howell, NJ16/25/2017henry sotomayor - Chicago, IL28/11/2011Mary R - Huntersville, NC510/27/2009donal collimore - Fairfield, CT34/10/2009good taste; mellow