2007 Rocca di Montegrossi "San Marcellino" Chianti Classico

SKU #1076928 92 points Robert Parker's Wine Advocate

 The 2007 Chianti Classico San Marcellino is a deep, dense wine with serious structure. The fruit is dark and inward, but over time the blackest of cherries, smoke, incense, minerals, earthiness and tar emerge in the glass. Far from an easygoing 2007, the San Marcellino needs at least a handful of years in the cellar, after which it should drink beautifully. The San Marcellino is 95% Sangiovese and 5% Pugnitello that spent 18 months in Allier oak (24% new), the traces of which need time to integrate. A touch of heat on the finish is borderline distracting, which is pretty much the only thing that keeps the score from going higher. Anticipated maturity: 2015-2027.  (10/2010)

89 points Wine Spectator

 A rich and velvety red, with discreet oak notes. The flavors evoke fresh black cherry, plum and black tea, supported by grainy tannins. Drink now through 2018.  (10/2012)

K&L Notes

Marco Ricasoli grows some of the most distinctive and pleasurable Sangiovese in Tuscany high up in the hills of Gaiole in the deepest reaches of Chianti Classico. The star of Marco's vineyard is the San Marcellino--95% Sangiovese and a dash of Pugnitello that gives it just a slightly different depth and structure. The second release of the 2007 San Marcellino is powerful and structured and will age fantastically for the next 10-15 years. It's a luscious, broad and really really sexy version of this vineyard's power and intrigue. (Greg St. Clair, K&L Italian wine buyer)

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Price: $42.99
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Staff Image By: Jeffrey Jones | K&L Staff Member | Review Date: 2/22/2013 | Send Email
A nice richer styled Chianti that has loads of flavor. The San Marcellino is full bodied but has balance and structure. It will go well with hearty foods.

Staff Image By: Gary Westby | K&L Staff Member | Review Date: 2/13/2013 | Send Email
The Rocca Di Montegrossi San Marcellino makes a lot of Brunello's look like they are trying to hard. This large scaled, single vineyard Chianti Classico is my favorite sangiovese, and I make sure to buy some of every vintage for my cellar. The 2007 is a blend of 95% sangiovese and 5% of the ultra rare pugnitello (little fist) and is vinified using a submerged cap fermentation in large wood puncheons. This is a technique I have only ever seen used at Ridge in the Santa Cruz Mountains, and gives the wine plenty of structure without having to run the wine through a pump.

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.