Winemaker Notes
A broad yet restrained bouquet, in which the fruit (fresh plums) is dappled with floral tones of violets, sylvan ones of ferns, bark and humus, and underlying hints of iodine. The overall sensation is one of total control, class and charisma. Mineral nuances on the finish.
Professional Ratings
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Robert Parker's Wine Advocate
With enough freshness for a creamy mezze penne alla toscana, the Lamole di Lamole 2016 Chianti Classico Riserva shows classic lines and tight contours with fresh berry fruit, forest floor, spice, crushed flowers and mineral. This wine from the celebrated 2016 vintage does not disappoint. The balanced acidity and mild structure give this wine a solid near to medium-term drinking window.
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Wine Enthusiast
Toasted nut and underbrush aromas lead the nose along with whiffs of menthol. The austere palate presents dried cherry, prune, espresso and tobacco alongside notes of powdered sage. Fine-grained tannins leave a drying finish.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness 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. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
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.