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Da Vinci Riserva Chianti 2007

Sangiovese from Chianti, Tuscany, Italy
  • WS90
  • W&S90
0% ABV
  • JS90
  • JS92
  • WS91
  • WS90
  • WS90
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2.7 5 Ratings
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2.7 5 Ratings
0% ABV

Winemaker Notes

The Chianti Riserva has a distinctly fruity bouquet with dark cherry overtones that are balanced with hints of vanilla and cinnamon. Its flavor reflects the fruit of the bouquet and is supported by balanced tannins. You will notice flavors of concentrated black fruit, plums, and ripe cherry fruit with spicy undertones all balanced by fine soft tannins and a full mineral finish.

Critical Acclaim

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WS 90
Wine Spectator
Still youthful, this red reveals cherry, currant, licorice, leather and spice flavors matched to a supple texture. Complex and balanced, lingering with dense tannins and a fruit- and spice-filled aftertaste. Drink now through 2024.
W&S 90
Wine & Spirits
This Chianti has a core of supple black fruit surrounded by a ferrous aroma and formidable tannins. As the wine opens in the glass, those tannins give it stature, lasting on the mineral feel of chipped stone. Decant a bottle for grilled lamb.
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Da Vinci

Cantine Leonardo da Vinci

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Cantine Leonardo da Vinci, Chianti, Tuscany, Italy
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Established in 1961, Cantine Leonardo da Vinci sources only the finest grapes from premium Chianti and Chianti Classico vineyards. The result is premium, concentrated fruit which is then skillfully crafted into distinctive, fruit-forward, new world style Chianti.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all: sweeping views of rolling hills, the warm Mediterranean sun, hearty cuisine and a rich artistic heritage. Chianti includes many subzones but its best quality generally comes from Chianti Classico, Colli Fiorentini and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 15% of the blend. Generally, local varieties are used, including Canaiolo, Colorino and Mammolo, but international varieties such as Cabernet Sauvignon, Merlot and Syrah are allowed as long as they are grown within the same zone.

Basic, value-driven Chianti is simple and fruit-forward and makes a great companion to any casual dinner. At its apex, Chianti is full bodied but with good acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, balsamic and tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in 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.

GWS1559_2007 Item# 121074