From: Chianti Classico, Tuscany, Italy
Blend: 90% Sangiovese, 5% Merlot, 5% Canaiolo
Tasting Notes: All the complexity and intrigue of the floral perfume, orange peel flavors, spice, and red fruits that James Suckling described in his note from tasting this wine in May 2021 (below) remains, but upon tasting it recently we discovered that it’s more open now, having had some time to evolve in the bottle. Savory red and black fruits, dried black cherry, sandalwood, leather, forest floor, and a strong tannic structure.
“This is extremely fresh and perfumed with flowers, orange peel, cherries and hints of walnuts and Chinese spice. Some dried flowers, too. Medium-bodied with a very tight palate and ultra fine tannins that are polished and firm. Racy and long. Very structured and serious. Nice bitter citrus in the aftertaste. Better after 2022.” –James Suckling, 93 points (May 2021)
Pairing: This wine would do well with duck, lamb, and pork dishes, especially those that incorporate classic Tuscan flavors like sage and rosemary. The acidity in the wine will work well with richer foods, including creamy pasta dishes, risotto, pizza, roasts, Mediterranean takeout, or mushrooms served in almost any of its renditions. For today’s pairing, we’re sharing J. Kenji Lopez-Alt’s recipe for Pasta With Rich and Hearty Mushroom Bolognese.
About. The 3000 acre Ricasoli estate includes 580 acres of sustainably farmed vineyards at a range of altitudes. Each plot is harvested and fermented separately with meticulous dedication. Baron Francesco Ricasoli has been at the helm of the winery since 1993 and with the deepest respect for his renowned ancestors, he has guided the estate in innovation and sustainable vineyard practices. The ongoing study of soil types and the clonal selection of the Brolio Sangiovese are among his greatest passions, and he has been responsible for total renovation and re-mapping of the vineyards. Today, the wines are a reflection of the family’s 900-year dedication to quality winemaking and innovation at the Brolio estate.
The 2018 Ricasoli Rocca Guicciarda Chianti Classico Riserva is sourced from vineyards that sit between 280 and 480 meters above sea level, on each of the five most representative soils in Brolio: Macigno del Chianti (sandstone), Scaglia Toscana (galestro), Monte Morello (Alberese), Marine Deposit (sandy deposits and clay at deeper levels), and Ancient Fluvial Terrace (silty deposits with clay). Fermentation and maceration took place in temperature-controlled stainless steel tanks with 14-16 days of skin contact. In keeping with the aging requirements for Chianti Classico Riserva, the wine spent 18 months in tonneaus and large casks, then three to six months in the bottle prior to release.
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