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Brancaia Chianti Classico Riserva 2007

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy
  • RP90
13.5% ABV
  • RP93
  • JS92
  • WS92
  • JS92
  • JS93
  • RP91
  • D90
  • WE92
  • WS91
  • RP91
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13.5% ABV

Winemaker Notes

Brancaia Chianti Classico is made of Sangiovese grapes sourced from the estates Poppi and Brancaia. This wine wants to fully exploit the Sangiovese grape and thereby provides the wine lover with an outstanding wine from this terroir typical vine.

Grilled meat, roast or braised beef or veal, stewed dishes, grilled fish, pasta dishes with tasty sauces.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2007 Chianti Classico is a fat, opulent Chianti loaded with perfumed, juicy fruit. The wine blossoms on the palate with tons of generosity and an undeniably appealing, sexy personality. The French oak is just a touch dominant at this stage, but another year or so in bottle should help the wine come together nicely. Alternatively, opening the bottle an hour or so in advance will help as well. Anticipated maturity: 2010-2017.
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Brancaia

Brancaia

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Brancaia, Chianti Classico, Chianti, Tuscany, Italy
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La Brancaia, encompassing the two estates Brancaia and Poppi, has been owned by the Swiss couple Brigitte and Bruno Widmer since 1981. It is located in the heart of the Chianti Classico area and saw a vertical take-off when it's vintage 1983 won first place at a major Chianti Classico tasting. Since then, through uncompromising dedication to quality and a strong own identity, the continuous recognition of BRANCAIA was built up - spearheaded by the estates top-wine Brancaia IL BLU, being already a classic for many wine lovers all over the world. The wines come from a state-of-the-art cellar. The estate is managed by the oenologist and daughter of the owners, Barbara Kronenberg-Widmer, together with her husband Martin Kronenberg. They enjoy consulting support by the brilliant oenologist Dr. Carlo Ferrini. La Brancaia is one of Tuscany's top wine-growing estates, winning national and international awards every year. Its wines are sold - and bought - all over the world.

Chianti Classico

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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 for its superiority, 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’s Dalmasso commission added land to this historic zone 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 is therefore 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, tobacco, dried herbs, fennel, balsamic or tobacco.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Itaaly's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

CGM18652_2007 Item# 118998