Winemaker Notes
Aromas of berries, leather, and a hint of tobacco lead to a palate of red cherries, strawberries and star anise.
Professional Ratings
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Wine Spectator
Rich, exhibiting cherry, plum, earth and spice flavors. Firm and vibrant, with fine balance and a long, resonant aftertaste. Firms up nicely on the finish.
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Decanter
Pomona’s Monica Raspi recalls the summer of 2018 as very rainy with storms every day in August. She made multiple passages to eliminate unhealthy grapes and deleaf the vines to aerate the bunches. Harvested at the beginning of October, the annata is evocatively scented with woodland berries, balsamic notes and a heap of chopped mint. The palate takes an angular, linear direction with crisp cranberry, citrussy acidity and slightly astringent tannins. It demands some grilled sausages to accompany a glass.
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.