2008 Frescobaldi Nipozzano Chianti Rufina Riserva

SKU #1091204 91 points James Suckling

 Fresh plums and blueberries, with dark chocolate. Subtle aromas. Full body, with round and soft tannins and a long rich finish. A little chewy now. Better in 2012.  (12/ 2011)

89 points Robert Parker's Wine Advocate

 The 2008 Chianti Rufina Riserva Nipozzano is a very beautiful wine in this vintage. It shows attractive mid-palate juiciness in its sweet red berries, crushed flowers and spices. This mid-weight, delicate Chianti is best enjoyed over the next few years while the fruit retains its freshness. The Nipozzano is 90% Sangiovese and 10% Malvasia Nera, Colorino, Merlot and Cabernet Sauvignon. The wine spent 24 months in French oak barrels. Anticipated maturity: 2011-2014.  (8/ 2011)

Wine Spectator

 A svelte red highlighted by pure black currant and violet flavors. Medium-bodied, matching elegance with intensity. Shows fine length. Drink now through 2016. (Web-2012)

K&L Notes

The Vancouver Sun: "This wine has proven it can age effortlessly so enjoy its spicy, black licorice, meaty, peppery, black cherry nose but give some time to really impress. On the palate you will note a sense of freshness and elegance along with smoky, meaty, tobacco, prune, peppery, black cherry, orange peel and dried fig flavours. Fine intensity you can enjoy now with beef dishes or mushroom risotto, or wait five to seven years for it to mellow out." (2/15/2013)

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Price: $19.99

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By: Greg St. Clair |  K&L Staff Member  |  Review Date: 11/20/2012  | Send Email
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Another classic from the Frescobaldi family and their historic Nipozzano estate just a little south east of Florence. The wine is a blend of 90% Sangiovese with a bit of Malvasia Nera, Merlot and Cabernet Sauvignon aged in French barriques. I loved the supple texture, balanced expression (13.5% ABV) and freshness of flavors. The barrel character is so well integrated you don't even notice it on the palate. The finish is long,direct and has a bit of spice and wild cherry. Perfect for you favorite pasta!
Drink from 2012 to 2016

Additional Information:

Varietal:

Sangiovese

- 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.
Country:

Italy

- 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.
Sub-Region:

Tuscany

Specific Appellation:

Chianti

- 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 (%): 13.5