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Carpineto Chianti Classico Riserva 1998

Sangiovese from Chianti, Tuscany, Italy
  • W&S88
0% ABV
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Winemaker Notes

Carpineto Chianti Classico Riserva is fermented under cool, controlled temperatures and then stored in stainless steel tanks. After spending 10 months in large Slavonian oak barrels, the wine is transferred back to stainless steel for further aging. The wine is then bottled and held at the winery in the bottle for at least 10 months. The resulting wine is generous, full, warm and rich.

Characteristics: An intense, brilliant ruby hue with garnet reflections, a complex, persistent bouquet with nuances of vanilla, plums and raspberries. A velvety, harmonious, elegant taste and a long, rich finish. Grapes: 95% Sangiovese, 5% Canaiolo. Alcohol: 13.5% Food Affiliations: Steaks, chops, roasts, especially those flavored with rosemary and garlic, rack of lamb, filet mignon, cheeses, game and game birds, veal chops, Bistecca Fiorentina.

Critical Acclaim

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W&S 88
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Carpineto

Carpineto

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Carpineto, , Italy
Carpineto
Carpineto is a partnership between the award winning winemaker Giovanni C. Sacchet and the dynamic Antonio M. Zaccheo, offering a product line of wines spanning from the most prestigious Tuscan DOCG appellations to varietal specific wines of great structure as well as innovative proprietary blends. The winery is widely regarded as one of the quality leaders on the Italian winemaking landscape, exporting the majority of the wine production to over 30 countries worldwide. About 90% of Carpineto's wine production is red wine, 65% of this being "riserva" wines that are aged three or more years before their release date. Since Carpineto generally ages their red wines six to twelve months longer than the minimum time required by DOCG appellation rules the cellars hold at least three consecutive vintages of wine at any given time. This long aging period has allowed Carpineto to build a reputation for high quality and consistency, vintage after vintage.

Carpineto was established in 1967 in the small historic settlement of Dudda, in the township of Greve in Chianti, with the mission of making world class Chianti Classico. This was a radical departure from the marketplace of the Sixties, when the industry was focused on the production of Chianti in the traditional winemaking style sold in the typical "fiasco" bottle. The visionary founders, captured by the Tuscan landscape, the soil and the climate, immediately saw the untapped potential this land possessed to produce great wines. By applying modern viticultural and winemaking methods they set their goals far beyond the quality standards traditional viticultural and winemaking methods were yielding at the time. With this premise, the unyielding determination of their youth, and an uncompromising focus on making the best wines this land could produce the Carpineto mission of marrying tradition with innovation had set sail.

The Carpineto winemaking style is to deliver wines that are full bodied, complex and fruity in character, with a round, supple tannin structure and a long, persistent, clean finish. Despite their approachability upon release, Carpineto's red wines are designed for long cellar aging of twenty years or longer.

Santa Maria Valley

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A lesser-known but elite AVA within the larger Santa Barbara district, the Santa Maria Valley AVA runs precisely east to west starting near the coast, allowing Pacific Ocean air to funnel through and cool the vineyards. This allows grapes to ripen evenly and achieve their full potential by harvest time. Combined with minimal rainfall, consistent warm sunshine, and well-drained soils, this creates an ideal environment for grape growing.

Many of the wineries here are small and highly respected, having established a reputation in the 1970s and 80s for producing excellent Pinot Noir and Chardonnay. More recently, Syrah has proven quite successful in the region as well. Many vineyards here are owned by growers who sell their grapes to wineries, so it is common to see the same vineyard name on bottle from different wineries. Bien Nacido is perhaps the best-known and most prestigious.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

EBW745_1998 Item# 53608

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