Winemaker Notes
Professional Ratings
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Wine Enthusiast
Forest floor, new leather, ripe, dark-skinned berry and hint of blue flower are some of the scents you'll discover on this structured, polished red. The smooth, delicious palate offers layers of fleshy black cherry, baking spice and dried Mediterranean herb while firm, refined tannins provide the framework. #93 Wine Enthusiast Top 100 of 2016
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James Suckling
Aromas of dried cherry, watermelon, and citrus undertones follow through to a full body, firm tannins and a fresh finish. Bright acidity. From organically grown grapes.
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Robert Parker's Wine Advocate
The 2011 Chianti Classico Riserva delivers thick lines and more muscle than past vintages. Badia a Coltibuono is known for its streamlined, nuanced and elegant wines. They tend to be thinner in color and consistency in keeping with Sangiovese tradition. This vintage was warmer and the quality of fruit is slightly more pronounced as a result. Black cherry and cassis are followed by cola and grilled herb. Winemaking is simple and straightforward.
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Wine Spectator
This has turned the corner, revealing mellow aromas and notes of leather and woodsy spice around the cherry core. If the structure and length are any indication, this still has plenty to give. Drink now through 2023. 4,500 cases made.
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.