Guinigi Chianti Classico Riserva 2018
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The Somm
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Somm Note
Winemaker Notes
Captivating and complex, this Italian red has a bold ruby red color as it swirls in the glass. Aromas of violets, ripe fruit and vanilla develop into subtle balsamic notes and hints of licorice. Soft and velvety on the palate, a rich structure leads to a pleasantly persistent finish.
This wine pairs exceptionally well with meat-based pasta, roasted leg of lamb, and game dishes such as venison and wild boar. It can also be served alongside a variety of cheeses, the most exceptional pairing being seasoned pecorino.
Blend: 80% Sangiovese, 10% Cabernet Sauvignon, 10% Merlot
Professional Ratings
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Tasting Panel
Ten percent cabernet sauvignon and ten percent merlot combined with sangiovese for this fragrant and juicy riserva. Balsamic-covered black cherries and black olive leave a lasting impression. White pepper and mulberry spice up the finish, with a hint of black tea astringency.
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The Somm Journal
Ten percent Cabernet Sauvignon and 10% Merlot were combined with Sangiovese to make this fragrant and juicy riserva. Balsamic-covered black cherry and black olive leave a lasting impression. White pepper and mulberry spice up the finish with a hint of black-tea astringency
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.
However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.
Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.