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Castello di Monsanto Chianti Classico Riserva 2010

  • D95
  • JS92
  • RP91
  • WS90
  • W&S90
750ML / 14% ABV
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4.0 58 Ratings
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4.0 58 Ratings
750ML / 14% ABV

Winemaker Notes

Ruby red color tending towards garnet. A rich intense and complex bouquet with notes of black cherry and spice. The palate is full bodied with rich red berry fruit flavors complimenting a backbone of tannin. An exceptional compliment to red meats, roasts and game.

Critical Acclaim

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D 95
Decanter
Very immediate on the nose, with ripe summer fruit and hints of powder puff and pot pourri. Very young and intense but still a little unsettled on the palate, with some traditional oak aromas still to be assimilated, intriguing complexity and great potential.
JS 92
James Suckling
This is very aromatic with dried flowers and black cherries. Full body, very fresh acidity and beautiful fruit. This is long and racy. So delicious now with a mineral undertone and a clean finish. Drink or hold.
RP 91
Robert Parker's Wine Advocate
The 2010 Chianti Classico Riserva sees more contact with barrel (neutral tonneaux and barrique) but you can hardly tell. This stunning expression exudes femininity and elegance. Wild berries, tar, licorice and balsam herbs emerge softly from the bouquet.
WS 90
Wine Spectator
Cherry, raspberry, leather and spice flavors highlight this rich, succulent red, which is firm, yet balanced and integrated, with a long, cherry-and-spice-tinged finish.
W&S 90
Wine & Spirits
Layering scents of plum skin and cherries over roasted tomatoes, this wine is broad and rich. The tannins feel round but still carry an edge, helping to lend clarity and focus to the flavors. Substantial enough for pasta with boar ragù.
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Castello di Monsanto

Castello di Monsanto

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Castello di Monsanto, Italy
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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.

In 1989, Laura, Fabrizio's daughter, started to work in the company and gradually learned from the land, the people who worked it, and her father, the marvels and difficulties of the natural evolution that transforms grapes into wine.

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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 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.

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy'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.

Tasting Notes for Sangiovese

Sangiovese is a dry , red wine with a medium body and 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 Food Pairings for Sangiovese

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 Secrets for Sangiovese

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.

SWS347437_2010 Item# 126543

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