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Fontodi Chianti Classico Riserva Vigna del Sorbo 2007

Sangiovese from Chianti, Tuscany, Italy
  • RP95
15% ABV
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15% ABV

Winemaker Notes

Giovanni Manetti describes the '07 vintage as having softer tannins than the Sorbo '06, while being equally evocative.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2007 Chianti Classico Riserva Vigna del Sorbo is a wine that expresses a contemporary vision of what Chianti Classico can be but without ever fully abandoning its roots. The single-vineyard Vigna del Sorbo adds 10% Cabernet Sauvignon (planted on Sangiovese rootstocks) to the Sangiovese. Texturally it is classic Sangiovese with the fine, sweet tannins that are the hallmark of the vintage, while the Cabernet adds a sepia-hued dimension to the fruit and an element of greater richness in the body, but without dominating the aromatic or flavor profile. The radiant warmth of Panzano doesn’t hurt either, as the fruit is gloriously ripe and soft in this vintage. Everything is beautifully in balance, including the oak, which is barely perceptible. Today the Vigna del Sorbo is very young. It should start to be expressive around age ten and continue to drink beautifully for another decade-plus. Vigna del Sorbo remains a benchmark for the heights the international style of Chianti Classico can reach. This is another fabulous effort from proprietor Giovanni Manetti. Anticipated maturity: 2017-2032.
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Fontodi

Fontodi

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Fontodi, Chianti, Tuscany, Italy
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Fontodi is located in the heart of Chianti Classico precisely in the valley which lies south of the town of Panzano and is called the "Conca d’Oro" (the golden shell) because of its amphitheatre shape. A genuine and characteristc "Terroir," famous for centuries for its tradition of quality wine cultivation, thanks to a unique combination of high altitude, calcar clayschist soil, lots of light, and a fantastic micro-climate.

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 fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

VFASORBO_2007 Item# 107376