Winemaker Notes
Transparent ruby red color with deep garnet hues. The wine shows aromas of red cherries, spice, and floral notes. The wine is medium-bodied with fine tannins and bright acidity, with a persistent finish.
Professional Ratings
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Jeb Dunnuck
A transparent but deep crimson color, the 2018 Chianti Classico Riserva displays a ripe profile in its aromas of baked red plum, sweet baking spices, a hint of vanilla, and dried flowers. Full-bodied, it expands on the palate with ripe tannins and rounded fruit, although it’s not heavy and has more modest acidity. SHowing more tertiary notes of mushroom-covered earth and a relatively long finish, I would prefer to enjoy this ripe Riserva over the next few years.
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James Suckling
Red cherries, cranberries, slate, cloves, bay leaves and lemon peel on the nose. Medium-bodied with fine tannins and excellent freshness. Bright.
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Wine Spectator
Subtle, revealing rose, strawberry, cherry and white pepper aromas and flavors. Tightly wound, with solid grip, this feels youthful and is evolving at a glacier pace. Reveals fine balance and length, with a chalky, mineral finish. Sangiovese, Colorino, Canaiolo and Ciliegiolo. Best from 2025 through 2040. 3,750 cases made, 2,647 cases imported.
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.