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Castello di Querceto Chianti Classico 2014

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy
  • JS91
750ML / 12% ABV
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  • JS92
  • JS90
  • WS89
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  • WS89
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750ML / 12% ABV

Winemaker Notes

Castello di Querceto Chianti Classico is a brilliant ruby red. The bouquet is delicate and appealing. Dry and balanced, with a soft and elegant body.

Pair with red meat dishes and cheese.

Critical Acclaim

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JS 91
James Suckling
Floral and easy. Medium to light body, lemon and cherry flavors. Clean finish. Delicate and flavorful for this light vintage.
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Castello di Querceto

Castello di Querceto

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Castello di Querceto, Italy
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The François family, which settled in Tuscany in the 18th century, has owned the Castello di Querceto estate since 1897. Of French origin, the family has produced such illustrious personalities as Giuseppe François, a noted mathematician, and Alessandro, an expert on archaeology and the discoverer of important Etruscan works like the celebrated François Vase, which is now preserved in the Archaeological Museum in Florence. Castello di Querceto and the land surrounding it are fascinating places steeped in history. In the past, the castle, erected as a lookout point on the Via Cassia Imperiale, one of the principal arteries of the Roman period, helped to defend the immediate area. Today, encircled by the green of the forests and the hills, it seems as if it had been constructed purposely to protect the invaluable heritage of its vineyards and olive orchards. Vines and olives grow on both sides of the valley of the Dudda, from the Sugame Pass and, beyond Dudda, toward Lucolena and Mount San Michele, which reaches a height of 400 to 500 meters (1,312-1,640 feet).
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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 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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Sangiovese

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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.

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.

RRM73575_2014 Item# 161769