Outstanding Value from Chianti Classico

Today’s Story: Castello di Volpaia

Castello di Volpaia is a historic winery situated in the fortified medieval village of Volpaia in the heart of Chianti Classico. Drenched in winemaking history, Volpaia’s viticultural roots trace to 1172 and they were a founding member of the Lega del Chianti (Chianti League) in 1250. In 1966, a printer and bookbinder named Raffaello Stianti purchased the Volpaia estate and 2/3 of the village, later giving it to his daughter Giovannella and her newlywed husband Carlo Mascheroni as a wedding gift in 1972. Carlo and Giovannella instituted a major renovation project to modernize the winery and convert historical buildings into cellars, all while instituting an underground “wineduct” that carries wine from their fermentation tanks to the cellar by gravity. Castello di Volpaia is the highest elevation winery in Chianti Classico with 114 acres of vineyards situated between 1,300-2,100 feet above sea level. All viticultural practices at the estate are certified organic by Q Certificazioni srl.

Today’s Wine: 2016 Chianti Classico Riserva

100% Sangiovese; 13.5% ABV

The 2016 Chianti Classico Riserva is mostly opaque and medium garnet in color with ruby hues. This needs to decant for an hour or two, but once it does the nose blossoms to showcase aromas of black cherry, blackcurrant, anise, lavender, smoked game, tobacco leaf, damp gravel, dark chocolate, sage, and oak. Once on the palate, this wine delivers notes of blackberry compote, spiced black plum, brambleberry, black cherry, violet, licorice, crushed rock, wet volcanic soil, smoke, savory green herbs, and blood. This is full-bodied with high acidity, medium (+) tannins, and a very long finish. The wine is beautifully complex for how young it is, and based on its structure I would give this another 7-10 years to develop in the bottle.

Price: $35. This is one of the greatest value Italian wines I’ve had, and every time I find either this vintage or the 2015 I stock up. Pair this with chicken parmigiana, ossobuco, or lamb chops.

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