Chianti Classico Riserva DOCG

New Release

WINERY:Castello di Monsanto
WINEMAKER:Laura Bianchi
DISTRICT:Barberino Val d' Elsa DOCG
VARIETAL:Sangiovese blend
Stock Status: Yes

Per Case / Size: 12 x 750ml

Intro: The Monsanto winery is owned by the Bianchi family. Father, Fabrizio and daughter, Laura manage the Winery today.
Castello di Monsanto owns some of the best vineyard sites within the appellation and is home to the largest reserves of Chianti Classico in Tuscany. In 1962, Fabrizio Bianchi founded the winery. That same year, pioneering Monsanto was the first winery to make a Chianti Classico Cru from the single ‘Il Poggio’ vineyard and worked to eliminate white grapes from Chianti Classico Riserva blend. Further, in 1981 Monsanto harvested the first 100% Cabernet Sauvignon, Nemo, from the Il Mulino vineyard.

Description: The Chianti Classico Riserve comes from a selection of grapes from vineyards which are more suitable for long maturing.
90% Sangiovese and 10% Canaiolo and Colorino. Although it can be savored and enjoyed now, the 2011 Chianti Classico Riserva is built for the long haul and will continue to improve for up to a decade. For optimal enjoyment we strongly suggest opening this Tuscan treasure at least one hour ahead and serving it at cool room temperature (60°-65° F)

Vinification: Vinified in steel with a maceration of about 20 days, and as a second passage, it is aged in smaller wooden barrels for about 18 months, to then rest for a minimum of 3 months in glass.

Flavours: This wine offers up savory scents and flavors of cherry, wild berries, fennel, forest floor, tobacco and spice, all wrapped in a powerful package. Serving Temperature: 60°-65° F

Food Pairings: The superbly crafted 2011 Monsanto Chianti Classico Riserva is one of the easiest Tuscan reds to bring to table. It pairs equally well with Tuscany’s country cooking as it does with many classic specialties from around the world. Although it is a sophisticated wine that deserves to hold court with the best one has to offer, it also has a way of making ordinary country foods seem like haute cuisine. Thick lentil soup with ham and plenty of root vegetables works its own magic. Beef tenderloin, with a brush of olive oil, garlic, mint, and rosemary; pheasant, stuffed with braised vegetables, porcini mushrooms and a hint of truffle; and Lamb Osso Bucco; roasted herb encrusted lamb chops.

Review: JAMES SUCKLING score: 96/100
Tight and tannic for now, featuring cherry, black currant, leather, iron, juniper and tar flavors. Firmly structured, meaty and balanced on the tannic side, with a lingering finish. Best from 2021 through 2035. 26,000 cases made. –BS