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Castello di Monsanto Chianti Classico Riserva 2007

Sangiovese from Chianti, Tuscany, Italy
  • WS92
  • RP90
14% ABV
  • JS93
  • WS91
  • RP91
  • JS93
  • WE92
  • WS90
  • WS92
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3.7 13 Ratings
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3.7 13 Ratings
14% ABV

Winemaker Notes

#31 Wine Spectator Top 100 of 2011

Made with grapes from a further selection, first in the vineyard and afterward in the winery, this Riserva consists of Sangiovese (90%) and Canaiolo and Colorino (10%). It has excellent potential for aging.

Critical Acclaim

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WS 92
Wine Spectator
This ripe, juicy red is full of sanguine notes along with black cherry and blackberry flavors. The tannins are well-coated by fleshy fruit and it lingers with a long, spicy aftertaste. Best from 2012 through 2022. 12,000 cases imported.
RP 90
Robert Parker's Wine Advocate
Monsanto's 2007 Chianti Classico Riserva is simply beautiful. The opulent, forward fruit that is typical of the year is present, but a firm sense of structure keeps things from going over the top. If that sounds appealing, believe me, it is. Dark red fruit, flowers, minerals and spices come together beautifully in this serious Riserva. A round, harmonious finish rounds things off in style. Readers will have a hard time doing better for the money. Anticipated maturity: 2010-2017.

Monsanto is a reference-point producer for fine Chianti. The estate's top bottlings have a brilliant track record, but these entry-level wines deliver almost as much pleasure at much more accessible prices.

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Castello di Monsanto

Castello di Monsanto

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Castello di Monsanto, , Italy
Castello di Monsanto
In 1961 Fabrizio Bianchi, a successful textile manufacturer from Milan, purchased Castello di Monsanto and, in so doing, realized a long-held dream. Captivated by the beauty of Tuscany and convinced of the property's winemaking potential, Bianchi undertook the complete restoration of the vineyards and winery, while his wife, Giuliana, oversaw the restoration of the villa. Bianchi has relentlessly pursued the highest standards of quality, with particular emphasis on grape selection, natural vinification and a judicious use of technology.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

EMP656955_2007 Item# 110655

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