Winemaker Notes
Thee 2016 vintage was expressive and elegant. Rain in early September held off harvest, giving the fruit important time on the vine. the wines produced are deep in color with vibrant acidity and precise aromatics. Floral tones of violet and lavender dominate the aromas, followed by blueberries and vanilla bean. The palate is framed by bright acidity with a dense layered center. Flavors of tart
cherries give way to a lingering finish of cedar and orange peel. This vintage will be remembered well, and has the structure and acidity to age beautifully.
Pair with Steak Florentine, Osso Buco, or Chicken Cacciatore.
Blend: 90% Sangiovese, 10% Cabernet Sauvignon
Vegan
Professional Ratings
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James Suckling
Aromas of blackberries, blueberries and lavender follow through to a full body with fine, firm and silky tannins. A lemony finish that gives the wine energy. Drink or hold.
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.