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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 88 pts. in 5 notes) - hiding notes with no text | | | Tasted by gurmadori on 12/8/2022 & rated 99 points: 완벽하다 (1876 views) | | | Tasted by zTroy on 7/27/2022: Amazing wine, intense fruit mushroom notes. Top class Chianti (1955 views) | | | Tasted by lifeattable on 5/30/2022: This is the most classic riserva-style Chianti Classico of the three single vineyards, featuring sweeter, riper fruit and a clear prune or raisin character, alongside a bit of chocolate. The oak is borderline impenetrable at the moment, at least more so than the other two, though 4 days after opening it showed more balance than the previous 3 days. Though I must admit this style was my least favorite of the three single vineyards, fans of ripe Brunello will surely find something to enjoy here. (1568 views) | | | Tasted by Alexhare on 2/12/2022 & rated 87 points: Grande equilibrio, eleganza e persistenza. Fresco e sapido con tannini composti. (2446 views) | | | Tasted by fanglangzhe on 11/4/2021 & rated 88 points: red fruits, balanced vanilla oak, med+ acid. (3135 views) |
| By Antonio Galloni
Vinous, Chianti Classico and Beyond – 2018 & 2019 (Sep 2021) (9/1/2021)
(Castello di Brolio - Barone Ricasoli Chianti Classico Gran Selezione CeniPrimo Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (5/23/2021)
(Barone Ricasoli Chianti Classico Gran Selezione Ceniprimo, Italy) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com. (manage subscription channels) |
| Barone Ricasoli Producer website
Barone Ricasoli is the oldest winery in Italy, producing wine at the estate since 1141. The current owner, Barone Francesco Ricasoli, is the 32nd generation Baron of the family. Geremia and Ridolfo were the original Ricasolis, but it was in the year 1000 that the Ricasoli family was granted the highest degree of power over their feudal land, the title of "Barone" decreed directly from the King. This title signified full autonomy over their lands and those who inhabited them. After centuries of defending their land and people, the Ricasoli family was the first to utilize their farmland and vineyards, producing and selling their best wine production. It has been documented from as early as the 16th century that Brolio had exported wine to Amsterdam and England and from the beginning of the 20th century, Brolio wine had become renowned and exported all over the world.
Producer Location (Google Maps)SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytChianti Consorzio Vino Chianti | Chianti (wikipedia) |
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