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Ricasoli Castello di Brolio Chianti Classico 2009

Sangiovese from Chianti, Tuscany, Italy
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    Intense ruby color with garnet tinges, it has a beautiful aromatic complex bouquet. Chocolate/coffee and spices on the palate, it possesses elegant tannin content and a lingering finish.

    Critical Acclaim

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    Ricasoli

    Ricasoli

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    Ricasoli, Chianti, Tuscany, Italy
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    The House of Ricasoli has had an indelible impact on the history and quality of Chianti. According to Burton Anderson, "it is the world's oldest winery," having produced wines since 1141. Not only did an early Baron help create the appellation system, but in 1874, Baron Bettino Ricasoli (The "Iron Baron") developed the Sangiovese-based formula that came to be known as the official blend for Chianti.

    After a few years of foreign ownership in the 60s and 70s, the Ricasoli winery is back in Italian hands -in fact, Francesco Ricasoli, the 32nd Baron of the original family, gained control in 1993. He has replanted several vineyards with improved clones, has improved the vinification technology, and has invested in new cooperage.

    Barone Ricasoli is a commercial group that owns several estates throughout Tuscany. At its winery, it vinifies its own and other estates' wines, including those of Castello di Brolio. The Ricasoli family continues to show its commitment to quality and innovation. It was a leader of the Super Tuscan movement, with the production of its award-winning Casalferro. It produces a full range of Tuscan wines, ranging from Chianti Classico Riserva DOCG to the newest addition to the line, Formulae, a 100% Sangiovese aged in American oak casks.

    Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

    Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    CAR54106009_2009 Item# 115386