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Castello di Volpaia Chianti Classico Riserva 2010

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy
  • WS93
  • JS93
  • WE93
  • RP91
13.5% ABV
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4.3 11 Ratings
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4.3 11 Ratings
13.5% ABV

Winemaker Notes

#21 Wine Spectator Top 100 of 2014

The Chianti Classico Riserva has a ruby-red hue with a trace of garnet. The nose is elegant, displaying hints of spice and fruit. This a well-structured wine with smooth tannins and a long finish.

Critical Acclaim

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WS 93
Wine Spectator
This enticing red offers floral, strawberry, raspberry and mineral aromas and flavors. Elegant and harmonious, showing no shortage of structure, this has fine complexity, with a lingering aftertaste of berry and mineral.
JS 93
James Suckling
This is a perfumed and structured Chianti Classico with lavender, fresh mushroom and blackberries on the nose and palate. Full body, fine tannins and a racy finish.
WE 93
Wine Enthusiast
Made from organically farmed grapes, this gorgeous expression of Sangiovese opens with rich aromas of ripe plum, leather and cooking spices. The vibrant palate delivers a core of black cherry and raspberry accented by white pepper, thyme, sage and mineral notes, with fresh acidity and solid tannins.

Editors' Choice

RP 91
Robert Parker's Wine Advocate
The 2010 Chianti Classico Riserva straddles a fine line between modernity and traditionalism. Aromas are chiseled and defined with bold cherry, Spanish cedar, moist tobacco and pressed red flower. The fruit layering is rich, but never over-the-top. In fact, the wine feels downright elegant, tight and pristine overall. It’s a pure expression of Sangiovese.
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Castello di Volpaia

Castello di Volpaia

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Castello di Volpaia, Chianti Classico, Chianti, Tuscany, Italy
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Castello di Volpaia overlooks the village of Radda in Chianti. The town was built in the 11th century as a fortified village on the Florence/Siena border. Although only part of the original protective walls and two of its six towers are still standing, the medieval layout and buildings within the village are still intact, making Volpaia one of the best preserved villages of its period. Just as it has been for the last 900 years, the entire village is intimately involved in the production of wine and olive oil. The cellars, bottling plant, barrels and olive press are nestled within the original stone walls that have been carefully restored by owners Carlo Mascheroni and Giovannella Stianti Mascheroni and their children, Nicoló and Federica.

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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.

YNG513428_2010 Item# 131406