2010 Fattoria Viticcio Chianti Classico Riserva

Community Tasting Notes (11) Avg Score: 89.1 points

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  11/16/2020 - eudora Likes this wine: 89 Points

  Holding up surprisingly well. Good fruit, acidity. Still a solid match with red-sauce fare.

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  7/27/2018 - ewsds Does not like this wine: 85 Points

  Closer to Ripasso or Amerone than to Chianti Classico, and not particularly good Ripasso (to harsh and hard-edged) either. It never really smoothed out or lost it's cooked character. Too modern in style and not even a particularly good example of that.

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  4/30/2018 - RajivAyyangar wrote: 85 Points

  Italian Reds (Home (Noe st)): Medium plus ruby to a ruby rim - vibrant color.
  High intensity nose of sweet raisinated black fruit - blackberry, stewed tomatoes (raisiny), some cassis, some black cherry. Hints of new oak - slight well-integrated vanilla and baking spices which I'll confirm on the palate. Hint of Robitussin - ripe cherry fruit, elevated alcohol and VA.
  Dry, full-bodied, 15% alcohol, high acid, high tannins - like dark cocoa. Hints of maybe 20% new french oak. More raisinated black fruit. Dense and unctuous. Elevated bitterness that dries with the tannins on the finish.
  
  Based on the high acid, alcohol, tannins, and notable raisination, along with slight New Oak, I believe this is an Amarone della Valpolicella, good quality, 2013.
  
  Ripasso - too much oak.
  Dolcetto - too much oak and too high in acid
  Barbera - oaked style. But the raisination isn't.
  
  Actual: Viticcio Reserva Chianti Classico 13.5% 2010 Riserva
  Sangiovese with a hint of Syrah and Merlot.
  analysis: Crazy - I was off calibration. This is a super modern style.

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  4/22/2018 - Grenik Likes this wine: 90 Points

  A solid chianti. Red fruit. Moderate acidity. Nice finish. Solid and a good QPR.

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  11/9/2017 - wmccone54 wrote: 90 Points

  Similar to the prior bottle enjoyed back in May 2016. Lots of structure, requires both decanting and food in spite of being seven years. No hurry on this as time should soften both the tannins and acidity.

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View all 11 Community Tasting Notes

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