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Castello di Volpaia Chianti Classico Riserva 2014

  • WE93
  • V93
  • JS91
  • WS91
750ML / 14% ABV
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4.1 15 Ratings
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4.1 15 Ratings
750ML / 14% ABV

Winemaker Notes

Each Volpaia Vineyard is harvested and produced separately. Our Chianti Classico Riserva is made from a blend of the wines coming from the best vineyards of Volpaia and aged for 24 months.

Ruby red with a trace of garnet. Elegant and intense, this wine has scents of fruit and spices. Good structure with evident tannins and long persistence.

Critical Acclaim

All Vintages
WE 93
Wine Enthusiast
Inviting aromas of wild berry, violet and sandalwood are front and center. Made with organically farmed Sangiovese, it’s bright, savory and linear, offering Morello cherry, black raspberry and baking spice framed in vibrant acidity and refined tannins. A fantastic showing and unusually expressive for the cool, wet vintage.
V 93
Vinous
The 2014 Chianti Classico Riserva is a bold, powerful wine that is going to need a few years to soften and come into its own. Wild cherry, tobacco, lavender, menthol, licorice and exotic spice overtones abound. The more virile side of Sangiovese is very much in evidence here. Another few years in bottle should help the tannins soften.
JS 91
James Suckling
A firm and silky red with blueberry, bark and blanched walnut character. Medium body. Lightly austere finish. Nicely done for 2014. Drink now.
WS 91
Wine Spectator
Distinctly earthy, this red also displays black cherry, leather and mineral flavors. Vibrant, riding a line between elegant and chewy, with a firm finish. Drink now through 2024.
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Castello di Volpaia

Castello di Volpaia

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Castello di Volpaia, Italy
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The hilltop village of Volpaia was built in the 11th century as a fortified village on the Florence-Siena border and is one of the best-preserved walled villages of its period. Just as it has been for the last 900 years, nearly the entire village is intimately involved in the production of wine and olive oil. Most of the employees of the winery live within the village walls, sheltered in houses that the Stianti Mascheroni family has restored for this very purpose. Today, the family is considered one of Italy’s leaders in organic viticulture and farming.

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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.

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