2005 Vecchie Terre di Montefili Chianti Classico

SKU #1039090

Rarely does one find a Chianti Classico that is 100% Sangoovese, but just such a wine is the Vecchie Terre Chianti. It is aged for one year in oak and offers the just about everything one loves about quality Chianti, especially its affinity for Italian pasta dishes and pizza. Intensely perfumed with notes of forest berries and spice, it is dry on the palate while vivacious, with ample structure and tannin to cut through rich cheeses and meat sauces. Fabulous! K&L's Italian Buyer Greg St. Clair says: "This has lilting Sangiovese aromatics, supple palate grace and long and decisive finish…wow! Really, really great."

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Price: $21.99
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Staff Image By: Leah Greenstein | K&L Staff Member | Review Date: 8/21/2008 | Send Email
Wow! Talk about stellar value. I've added plenty of wine to my cellar since I started working at K&L a year ago, but frequently find that I forget to buy wines that I can drink now. This is a beautifully feminine wine with a pretty, floral cherry nose and an elegant palate. The fine-grained tannins and clove spice made it wonderfully approachable with just a little decanting. I wish I had a bottle of this last week when I made homemade cannelloni. It would also go perfectly with a panzanella or saltimbocca.

Staff Image By: Gary Westby | K&L Staff Member | Review Date: 8/19/2008 | Send Email
I am so thrilled that Greg has managed to secure this great Chianti producer as a direct buy! We drink a lot of Chianti Classico at home, and Panzano (the sub region that this wine is from) is a favorite. This bottle has classic black cherry color and a cakey, mineral-laced nose with a hint of savory spice in the backround. On the palate it is nervy yet perfectly ripe and seems to cry out "center cut pork chop with porcini sauce." The texture is top-notch and the wine finishes long and well focused. I can't wait to get some home and enjoy it with "the other white meat."
Drink from 2008 to 2015

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Specific Appellation:


- Chianti is the most famous wine name in Italy is not the name of a grape but actually a region. Chianti lies in the 35 miles of hills between Florence and Siena, a complex geological region as well as geographically. The extraordinary geography makes grape growing a very challenging feat with multiple exposures and soil types on the same estate. The region comprises 9 different communes not dissimilar to Bordeaux wherein each commune has a particular characteristic that shows in the wine. The wine is made predominantly Sangiovese, the grape must comprise at least 80% of the blend. Chianti Classico is the "classic" region, though many other nearby regions now use the name "Chianti" to make similar wines. The "Gallo Nero" or Black Rooster on many of the Chianti Classico bottles is a private consortium of producers who try and control the direction of production and quality amongst their members.