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Selvapiana Chianti Rufina 2006

Sangiovese from Chianti, Tuscany, Italy
  • RP90
0% ABV
  • D90
  • WE93
  • JS92
  • W&S88
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2.8 4 Ratings
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2.8 4 Ratings
0% ABV

Winemaker Notes

"Readers looking for a delicious traditionally-made Chianti that won't break the bank should run, not walk, to pick up Selvapiana's 2006 Chianti Rufina. This is a pure-bred Chianti of notable finesse with exceptional complexity and nuance in its black cherries, leather, licorice, tar, mint and spices. Medium in body, it possesses outstanding length in an understated style. While I would typically choose to drink Chianti fairly young, this appears to be a wine that can develop even more complexity and nuance. Finding quality budget-level wines is challenging and uncovering wines that also have character is doubly difficult. This wine has it all. The 2006 Chianti Rufina is 95% Sangiovese and 5% Canaiolo. It was aged 50% in cask, 30% in steel and 20% in French oak, for roughly ten months prior to bottling. Anticipated maturity: 2008-2016."
-Wine Advocate

This is a big and juicy Chianti Rufina, offering delicious strawberry and cherry aromas followed by subtle notes of spice box, leather, earth and mushrooms. Dense, smooth and medium-bodied, with great concentration and fine tannins. Easy-going and supple, this is great food wine: ideal for rich pastas, creamy soups, barbecued meats and cheeses.

A classic blend of 95% Sangiovese and 5% Canaiolo, two native varietals of the Chianti district. After blending, the wine is refined in French oak casks for 10 months, followed by an additional 3 months in bottle before release.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
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Selvapiana

Selvapiana

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Selvapiana, , Italy
Selvapiana
Selvapiana, located in the heart of the Chianti Rufina area of Tuscany, was founded by the Giuntini family in 1827, and is managed today by Silvia and Federico Giuntini Masseti. It is a typical Tuscan estate consisting of the owner's villa, cellars and other historic buildings — now no longer used — including an oil mill, granary and joiner's workshop.

For a long time, Selvapiana was a summer residence for Florentine bishops. It then belonged to a series of Florentine merchant families including the Scalandroni. Purchased in 1827 by Michele Giuntini Selvapiana, the estate now covers an area of 600 acres, of which 100 are devoted to vineyards and 75 to olive trees. Five generations of the Giuntini family have lived on the estate over the years.

The current owner, Francesco Giuntini Antinori, has dedicated a great deal of energy towards restoring the prestige that Chianti Rufina once enjoyed. In recent years, responsibility for running the estate has been taken over by Silvia and Federico Giuntini Masseti. They are sticking to the path forged by Francesco, and continue to work closely with Franco Bernabei, the consultant winemaker at Selvapiana since 1978.

McLaren Vale

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Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône blends with Grenache and Mourvèdre, these hot-climate wines are deeply colored and high in extract and alcohol, with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style, as are ripe, tropical-fruited Chardonnay and Sauvignon Blanc.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

HNYSEACIR06C_2006 Item# 95642

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