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Antinori Marchese Chianti Classico Riserva 2013

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy
  • WS93
  • RP93
  • JS93
  • TP91
13.5% ABV
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3.9 9 Ratings
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3.9 9 Ratings
13.5% ABV

Winemaker Notes

An intense ruby red with purple highlights in color, the aromatic gamut of the 2013 Marchese Antinori ranges from ripe red fruit, with perceptible notes of wild cherries and cherries under spirits to tobacco, leather, and spices. The initial palate sensations are very soft with an excellent balance between tannins and acidity. The finish is richly flavorful and pleasurable and is quite lasting and sustained.

Critical Acclaim

All Vintages
WS 93
Wine Spectator
This rich red evokes concentrated black cherry, black currant, spice, graphite and earth aromas and flavors. The oak is deftly integrated. Best from 2018 through 2028.
RP 93
Robert Parker's Wine Advocate
A relatively new addition to the Marchesi Antinori portfolio, this wine really begins to show its potential in this classic vintage. The 2013 Chianti Classico Riserva Tenuta Tignanello is mostly Sangiovese with 10% Cabernet Sauvignon. The addition of this French grape (harvested from the outstanding Tignanello property) makes all the difference. It catapults the wine into a whole new sphere of density and complexity. In fact, you will recognize that familiar touch of tannic crunchiness and those defined, but slightly austere blackberry aromas. The wine boasts beautiful ripeness and this is most evident in the mouthfeel, where the wine is structured yet seamless. This Chianti Classico Riserva shows superior detail and definition.
JS 93
James Suckling
Lots of blue fruits with fresh mushroom and floral undertones. Full to medium body, integrated tannins and a fantastic polish and balance. Very fine and pretty. A beautifully crafted riserva from one of the great names of Tuscany. Drink now.
TP 91
Tasting Panel
Black cherry plum, new leather, smoke, licorice and tobacco flesh out in the 2013 Chianti Classico Riserva Marchese Antinori. Dark, racy and inviting, the 2013 offers plenty of near-term appeal, but it should also drink well for another handful of years.
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Antinori

Antinori

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Antinori, Chianti Classico, Chianti, Tuscany, Italy
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The Antinori family of Florence, one of the world's oldest and most distinguished wine producers, has lived in Tuscany since the 14th century and celebrated its 625th anniversary as wine makers in 2010. The current company president, Marchese Piero Antinori, believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence, the Antinori family has led a "Renaissance" in Italian wine making by combining long traditions, a love of authenticity and a dynamic innovative spirit.

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Chianti Classico

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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.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

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

SWS409984_2013 Item# 158168