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Vignavecchia Chianti Classico Riserva Vigneto Odoardo Beccari 2007

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy
  • RP94
  • WS91
0% ABV
  • RP92
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Winemaker Notes

Intense ruby red color. Aromas are typical, extremely complex notes of ripe fruit, with smooth, spicy hints of oak. Well balanced and full bodied with an intense and ripe tannic structure. Pleasant after taste and long finish.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2007 Chianti Classico Riserva Vigneto Odoardo Beccari is a stunningly beautiful bottle of wine. Like all of the house’s reds, it is staggering in its richness and opulence, yet there is plenty of minerality, freshness and verve to create an intriguing tug of war between those elements. Violets, tar, crushed rocks, black cherries and French oak come together in this majestic, towering red. This isn’t for the timid, or for readers seeking a more varietally representative Chianti Classico. Leaving those attributes aside, this is a texturally gorgeous wine that boasts tons of fruit supported by finessed tannins. Anticipated maturity: 2012-2022.
WS 91
Wine Spectator
A powerful CC, offering wonderful intensity and density of fruit, full-bodied, with mineral and toasty oak character. Lovely fruit and richness. A single-vineyard Chianti Classico with class. Drink now. 85 cases made.
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Vignavecchia

Vignavecchia

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Vignavecchia, Chianti Classico, Chianti, Tuscany, Italy
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Vignavecchia estate is located at about one kilometer from Radda in Chianti. The cellar, completely surrounded by the vineyards, is an old country farmhouse which was completely restored and enlarged in 1997. In this modern cellar take place the complete vinification process and bottling of the whole production; one part of the building is destined to the aging of the wine in oak barrels.

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 for its superiority, 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’s Dalmasso commission added land to this historic zone 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 is therefore 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, tobacco, dried herbs, fennel, balsamic or tobacco.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Itaaly'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.

WWH120345_2007 Item# 111963