Felsina Berardenga Chianti Classico Riserva (375ML half-bottle) 2013
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Wine & Spirits
Felsina owns some 220 vineyard acres near Castelnuovo Berardenga at Chianti Classico’s southern edge. This wine is selected from parcels of sangiovese at varying elevations, giving a balanced wine with loads of texture, spice and ripeness. It opens on a cool menthol note, with black cherry flavors immersed in a mélange of crunchy herbs and vibrant spices. Notes of orange peel, dried cherry and roasted mushroom emerge after a few hours, on the way to a long and lively finish. It’s a generous Riserva, built for something robust like braised beef.
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James Suckling
A Chianti Classico with a pretty backbone of tannin and acidity along with subtle chocolate and cherry character. Medium body. Solid as always. Better in a year or two but beautiful now to drink.
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Wine Spectator
This is focused and densely flavored, with black cherry, plum, mint and earth flavors. Well-structured and firm on the lingering finish of spice and tobacco. Racy. Drink now through 2027.
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Robert Parker's Wine Advocate
The 2013 Chianti Classico Riserva Berardenga is a little more evolved and aged than anticipated. The wine opens to dark fruit, plum, prune, dried cherry, savory spice and pipe tobacco. The apparent lack of primary fruit is surprising given the cooler climate in 2013. Yet again, the Castelnuovo Berardenga sub zone is always a few degrees warmer than the rest of the appellation.
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In the 17 published editions of Gambero Rosso, Italy’s acclaimed wine rating guide, this Tuscan estate has won the coveted Tre Bicchieri (Three Glasses) award 17 times. They are a favorite of IWM, Robert Parker, and any Tuscan wine enthusiast. And they did it by revealing the true essence of the Sangiovese grape and the Chianti Classico terroir. What this tells us is that this is a winery of consistency, producing Chianti Classicos with the ability to age up to two decades for the right vintage. Much like the great Brunello estates, it is the marriage of an ideal microclimate and the uncompromising commitment of a dedicated staff that educes the full character of Tuscany's noble grape, even in off vintages. Even more importantly, this is a producer who creates compelling wines and releases them at contained prices, making Felsina accessible to all wine enthusiasts and one of Italy's greatest values!
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.
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.