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Tolaini Chianti Classico Riserva 2010

  • RP92
  • WE90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

This is a sensual wine with notes of cherry fruit, tobacco, leather and hints of licorice and spice. The elegant tannins balance nicely with the fruit, all underlined by a fabulous stratum of acidity, making this a complex wine with incontestable structure and power. A long and satisfying finish confirms this Sangiovese is true to its terroir.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
From the Castelnuovo Berardenga area of Chianti Classico where temperatures are always two or three degrees higher on average, the 2010 Chianti Classico Riserva sees fruit sourced form the estate’s Montebello vineyard n.7, one of the estate’s prized parcels. This vineyard-designate, 100% Sangiovese shows delicate layers of red berry, dried raspberry and soft layers of moist earth and tobacco. The elegance and finesse is stunning, as there’s nothing heavy or out of place with this wine. Neither is this a light or mild wine. It delivers plenty of power and personality both in terms of the quality of the fruit and the long freshness it leaves in the mouth. Anticipated maturity: 2013-2020.
WE 90
Wine Enthusiast
This riserva shows ripe aromas of plum and wild cherry accompanied by notes of underbrush and oak. It has lush black-cherry, raspberry, mint and cinnamon flavors, and hints of vanilla and chocolate. It’s enjoyable now, thanks to the soft, round tannins and easygoing palate.
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Tolaini

Tolaini

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Tolaini, Italy
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Castelnuovo Beraradenga is the jewel of the Chianti Classico region, capable of producing wines of power and elegance, intensity and longevity.

In this exceptional land, Tolaini Estate's vineyards cover 160 acres of the estate's 267 acres. The Montebello vineyard has signature galestro (friable clay and limestone) soils. The San Giovanni vineyard has more porous tufa soils. Both sites overlie limestone to create outstanding conditions for long-term vine growth.

Shortly after purchase of the property in 1998, the soils were nutritionally rebalanced, the vineyards were completely replanted with tailored vine clones, and a state of the art winery was built.

New vines include international varieties that have flourished in Tuscany: Cabernet Sauvignon, Cabernet Franc, and Merlot. Vines also include excellent clones of the classic Tuscan variety Sangiovese. Vineyards are planted to high density—some as high as 11,800 vines per hectare (4800/acre).

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Chianti Classico

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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.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

HNYTOLCHC10C_2010 Item# 149482