2009 Castello di Bossi "Berardo" Chianti Classico Riserva

SKU #1143869 94 points Robert Parker's Wine Advocate

 Castello di Bossiís 2009 Chianti Classico Riserva Berardo lives up to the celebrated reputation of this historic wine. That extra intensity and structure really comes through, giving it a firm anchor in the mouth. A sweet note of black cherry adds the proverbial high note before the wine slowly tapers out in the mouth. Wait a few more years for optimal drinkability. Anticipated maturity: 2015-2028. (ML)  (8/ 2013)

93 points Wine Enthusiast

 This is an exceptional Chianti Classico that sees two years in oak to bring out those soft nuances of spice and tobacco. But that bright Sangiovese fruit is never far, and it chimes in with crisp freshness on the finish as well as tangy notes of wild berry and cherry.  (8/ 2013)

92 points Antonio Galloni

 Castello di Bossi's 2009 Chianti Classico Riserva Berardo explodes from the glass with dark cherries, plums, smoke, incense and new leather. A rich, exuberant wine, the 2009 Berardo is loaded with personality. The new oak is barely noticeable in this broad shouldered, classy, utterly impeccable Riserva.  (8/ 2013)

90 points Wine Spectator

 The balsamic flavors of juniper, rosemary and sage, coupled with cherry and tobacco, are intriguing, complemented by aggressive tannins. An austere version, finishing long and savory. Best from 2015 through 2023.  (4/ 2013)

K&L Notes

"In my estimation, Marco Bacci's Castello di Bossi delivers one of the absolute best interpretations of Chianti Classico from the Castelnuovo Berardenga subzone," writes Wine Advocate's Monica Larner. "Temperatures are a few degrees warmer here on average and soils are slightly richer and redder. These conditions favor dark and powerful wines. The challenge is maintaining balance and freshness - things regularly achieved in Marco Bacciís wines." (08/2013)

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Price: $26.99

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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.