Winemaker Notes
In the glass it is lively ruby, with bright violet reflections, and on the nose displays the rich fruity aromas typical of the varietals, particularly forest berry fruit and sour cherries. On the palate it is harmonious and well structured, with nice tannins and savory notes.
Professional Ratings
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Decanter
As high temperatures in mid-August shut down the ripening of Sangiovese, Marco Ricasoli reports picking approximately a week later than usual. He also introduced a sorting table to remove dried or green berries as well any pieces of stems. His resulting annata is pristine and sophisticated. Deep violet in colour and equally youthful on the nose, it exudes wild berries, black plum, and hints of wood spice. Tangy dark red cherry fills the mouth, buoyed by rambunctious acidity and framed by suede-textured tannins. Winter mint and liquorice root linger on the finish. With admirable complexity, this outperforms its category.
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Jeb Dunnuck
The 2021 Chianti Classico is ripe with youthful primary red fruit, revealing cooling and lifted aromas of menthol, pine, and pure cherry. It has wonderful concentration on the palate, with generous and ripe wild raspberry, dried earth, herbes de Provence, and refreshing salinity. Although ripe, it has a spine of fresh acidity that seams it all together. Drink 2024-2034.
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James Suckling
A chewy and savory Chianti Classico with aromas of red plums, herbs, mushrooms and some citrus peel. Medium-bodied with plenty of bite from the chewy tannins. From organically grown grapes. Try from 2024.
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Wine Spectator
Boasting black cherry, blackberry, violet and earth flavors, this rich, dark red shows fine balance, with a light grip of tannins on the finish. This is more about the fruit, so very drinkable now. Sangiovese, Canaiolo and Colorino.
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.