Community Tasting Note

forceberry wrote:

Thursday, October 18, 2018 - 12,5% alcohol.

Developed and quite translucent pomegranate color with a brick-orange rim. The nose feels developed, quite big and beautifully tertiary with attractive aromas of wizened sour cherries, beef jerky, some damp cigar tones, a little bit of meat stew with dill, light autumnal notes of forest floor and a hint of dry, cracking leather. The wine is dry, bright and very acid-driven on the palate with medium body and crunchy, moderately developed flavors of tart lingonberries, pronounced sour cherry bitterness, some old leather tones, a little bit of savory, earthy spices, a little bit of meaty umami, a hint of wizened cranberry and a salty touch of beef jerky. The structure relies mainly on the very high and fresh acidity, as the tannins feel very light and more textural than grippy. The finish is very dry, long and quite angular with somewhat pronounced sour cherry bitterness and crunchy, acid-driven flavors of cranberries, cigar box, some tart lingonberry, a little bit of tobacco and a salty hint of salt-cured beef.

A wonderfully harmonious and very classically built Chianti Classico Riserva with beautiful typicity and great emphasis on the dry and crunchy Sangiovese character. Not particularly fruity or ripe, but still very much alive and thoroughly enjoyable. Overall the wine is starting to feel quite developed so I think it might be on its plateau of maturity and not evolving any further from here - although I can imagine the wine will keep for many more years - even decades - before starting to fall apart. All in all, an excellent example of the longevity of the best Chianti Classicos.

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