2011 Riecine Chianti Classico

SKU #1147305 91 points James Suckling

 A beautiful red with plums, flowers and hints of cedar. Full body, round tannins and a fresh finish. Balanced and delicious. Drink now.  (9/2013)

91 points Stephen Tanzer's International Wine Cellar

 Bright medium red. Deep, penetrating aromas of red cherry, raspberry, crushed blackcurrant, violet and minerals. Silky and pure, with harmonious acidity providing focus and precision to the ripe, sweet raspberry and currant flavors. Finishes with lovely perfume, polished tannins and a sweet note of maraschino cherry. One of the finest entry-level Chianti Classicos of 2011.  (9/2014)

90 points Wine Enthusiast

 This structured wine opens with quintessential Sangiovese aromas of violet and black berries punctuated with whiffs of leather and balsamic herbs. The palate delivers a core of black cherry accented with mint, black pepper and licorice notes that add depth. The hint of prune on the finish reflects the warm, challenging vintage, but this is a delicious, well-balanced wine. Enjoy soon.  (2/2014)

Jancis Robinson

 Just mid ruby. Beautiful chalky sweet cherry and raspberry fruit nose, with a hint of dried fruit. Transparent, elegant weight and youthful sweet raspberry palate with finely chiselled tannins. Near-perfect balance. Has the wow-factor. (WS)  (2/2014)

Robert Parker's Wine Advocate

 The 2011 Chianti Classico shows laid-back lines and easy-drinking characteristics. What it lacks in complexity, it makes up for with fresh simplicity. Wild berry and underbrush are the primary aromas. Sweet cherry fruit appears on the compact close. Anticipated maturity: 2013-2016. (ML)  (8/2013)

K&L Notes

On the heels of the 2010, which was a big hit with K&L staff earlier this year, the 2011 is 100% Sangiovese, hailing from the organically farmed 30 hectare Riecine estate located Gaiole in Chianti. Here the rocky quartz and clay soils, farmed meticulously by hand, yield fruit with intensity and depth. Reicine also implements some biodynamic treatments and believes in slow, natural yeast fermentation; this enhances Sangiovese's natural spicy red fruit aromas and flavors and distinctive earthy character. For the Classico, a portion of the fruit ferments in small open vat lots with the balance in stainless steel, followed by aging for 12 to 18 months in barrel. This is a lovely, medium-bodied Chianti with spicy red cherry and black plum aromas and flavors accented by cedar and earth spices. It's got just the right balance of fruit and tannin to pair well with a variety of foods. For a classic Tuscan pairing, try it with pappardelle with boar ragu!

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- 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.
Alcohol Content (%): 14.5