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Barone Ricasoli Castello di Brolio Chianti Classico (1.5L Magnum) 2007

Sangiovese from Chianti, Tuscany, Italy
  • WS91
  • RP90
14% ABV
  • RP93
  • WS91
  • JS94
  • W&S92
  • RP92
  • WS96
  • WE92
  • WS90
  • RP90
  • WS93
  • W&S93
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14% ABV

Winemaker Notes

If you visit only one winery, Castello di Brolio should be it since this is not only one of the oldest wineries the world, but also where Chianti wine was "born." Although the production of wine in Tuscany dates back to Etruscan times, the enormously wealthy Ricasoli family, owners of the Castello di Brolio since 1167, are responsible for the special blending of grapes we now consider "Chianti Classico." At one time the enormously powerful Ricasoli family owned most of the land and castles lying between Florence and Siena. The remote family castle, Castello di Brolio, had largely been abandoned when Bettino Ricasoli decided to move into it (so the story goes) after becoming jealous at a winter ball in Florence when his young bride danced a bit too closely to one of her young admirers. Thinking it best to take his wife away from temptation, he rebuilt the huge, remote, crenellated castle, replanted the vineyards, and experimented with the blending of grapes, coming up with the original formula that forms the basis of what is known today as Chianti Classico.

Critical Acclaim

All Vintages
WS 91
Wine Spectator
A powerful and rich red, with blackberry, milk chocolate and cherry character. Full and soft. Best from 2011 through 2016. 3,900 cases made.
RP 90
Robert Parker's Wine Advocate
The 2007 Chianti Classico Castello di Brolio offers up rich, textured dark fruit in a succulent style that is very appealing. French oak gives the Castello di Brolio notable volume and body, in addition to an attractive smokiness that works quite nicely in this vintage. The Castello di Brolio can be enjoyed today for its forward fruit or cellared for another decade or so.
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Barone Ricasoli

Barone Ricasoli

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Barone Ricasoli, Chianti, Tuscany, Italy
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The House of Ricasoli has had an indelible impact on the history and quality of Chianti. According to Burton Anderson, "it is the world's oldest winery," having produced wines since 1141. Not only did an early Baron help create the appellation system, but in 1874, Baron Bettino Ricasoli (The "Iron Baron") developed the Sangiovese-based formula that came to be known as the official blend for Chianti.

After a few years of foreign ownership in the 60s and 70s, the Ricasoli winery is back in Italian hands -in fact, Francesco Ricasoli, the 32nd Baron of the original family, gained control in 1993. He has replanted several vineyards with improved clones, has improved the vinification technology, and has invested in new cooperage.

Barone Ricasoli is a commercial group that owns several estates throughout Tuscany. At its winery, it vinifies its own and other estates' wines, including those of Castello di Brolio. The Ricasoli family continues to show its commitment to quality and innovation. It was a leader of the Super Tuscan movement, with the production of its award-winning Casalferro. It produces a full range of Tuscan wines, ranging from Chianti Classico Riserva DOCG to the newest addition to the line, Formulae, a 100% Sangiovese aged in American oak casks.

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 rolling hills, the warm Mediterranean sun, hearty cuisine and a rich artistic heritage. Chianti includes many subzones but its best quality generally comes from Chianti Classico, Colli Fiorentini and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 15% of the blend. Generally, local varieties are used, including Canaiolo, Colorino and Mammolo, but international varieties such as Cabernet Sauvignon, Merlot and Syrah are allowed as long as they are grown within the same zone.

Basic, value-driven Chianti is simple and fruit-forward and makes a great companion to any casual dinner. At its apex, Chianti is full bodied but with good acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, balsamic and 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.

WWH124776_2007 Item# 112991