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Badia a Coltibuono Chianti Classico Riserva 1998

Sangiovese from Chianti, Tuscany, Italy
  • W&S91
0% ABV
  • JS92
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  • JS92
  • WS91
  • RP91
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Winemaker Notes

Chianti Classico Riserva 1998 has an intense ruby colour. Its aroma is packed with berry fruit and flowery overtones, harmoniously woven with a spicy-vanilla note from the wood. The taste is rich and full-bodied. The acidity is well balanced and the fruity aftertaste is persistent. Already delicious, it will improve for many years under good cellar conditions.

The Chianti Classico Riserva is best enjoyed with red meats and game, but it is also a perfect match for aged cheeses. A Riserva will be at its best if served at room temperature and uncorked two hours before serving, allowing the wine to breath. Serve at 65°F.

Critical Acclaim

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W&S 91
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Badia a Coltibuono

Badia a Coltibuono

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Badia a Coltibuono, Chianti, Tuscany, Italy
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Badia a Coltibuono, or "The Abbey of good harvest," lies in the heart of the Chianti Classico area, between Florence and Siena. The Abbey is approximately two thousand years old, but history records date the property back to the Etruscan civilizations of the 3rd century BC. Today, the estate is composed of vineyards, chestnut, walnut and olive trees, all of them lying on one of the best sites in the Chianti area, where the soil is very rich and the climate is mild and sunny all year round. Badia a Coltibuono is very proud to produce some of Tuscany's finest and most noble wines.

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.

YNG556125_1998 Item# 48936