Bindi Sergardi Chianti Classico Gran Selezione Mocenni Particella 89 2016
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Somm Note
Winemaker Notes
Intense ruby red color with a full bouquet of distinct aromas of incense, red berries, and citrus marmalade make this wine truly unique. The tannin weave is very refined and balanced. The acid note, typical of Sangiovese, confers a particular length and vivacity to the taste that is full, sapid and elegant. This wine in its own unique and unmistakable manner, expresses the characteristic salinity, minerality of the terrain.
Professional Ratings
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Wine Spectator
Austere, this red boasts a laser beam of strawberry and cherry fruit, fused to dense, refined tannins. Bitter almond, iron and earth accents chime in as it stretches out on the long finish.
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James Suckling
A rich, layered Chianti Classico with cherry, bark and wet-earth aromas and flavors. Medium to full body and round, polished tannins that melt into the wine.
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Wine Enthusiast
Aromas of cedar, forest floor and black-skinned berries emerge from the glass. The savory, balanced palate offers juicy black cherry, raspberry jam, tobacco and white pepper alongside fresh acidity and fine-grained tannins.
Other Vintages
2017-
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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.