Winemaker Notes
#24 Wine Spectator Top 100 of 2023
The 2020 Chianti Classico Riserva expresses classic cypress, black cherry, vanilla with subtle spice on the nose. This was an ideal vintage with a cool growing season, developing exceedingly rare bright and focused acidity. Serene tannins complement the backbone of acidity with tart raspberries, white pepper and tobacco on the palate.The finish has fresh rose petals, orange peel and warm spice.
Blend: 90% Sangiovese, 10% Cabernet Sauvignon
Professional Ratings
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Wine Spectator
A supple, fluid red marked by flavors of macerated cherry, raspberry and boysenberry. Well-structured, with flashes of graphite and tobacco as this builds to the long, compact finish. All the components are there, this just needs time. Sangiovese and Merlot. Best from 2025 through 2042.
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James Suckling
Aromas of cherry chocolate, dried orange peel, rose petals and nutmeg on the nose, following through to a medium body with crunchy tannins and polished texture. Hints of fresh cherries and dried flowers with crushed stone character at the end.
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Jeb Dunnuck
Magenta with a tinge of purple, the 2020 Chianti Classico Riserva offers a darker mineral profile in its notes of graphite, blackberry, lavender, and sweet sage. Full-bodied, it has wonderful length, and its more primary fruit profile weaves seamlessly through its mineral-tinged backbone and mouthwatering finish.
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.