2009 Querceto Chianti Classico Riserva (Elsewhere $22)

SKU #1165086 93 points Stephen Tanzer's International Wine Cellar

 Such clarity of fruit to this Chianti Classico with black cherries and blueberries and sliced mushrooms. Full body, chewy and rich. Very structured. Like a Brunello. Better in 2014.  (10/ 2012)

91 points Wine Spectator

 Though packed with fresh cherry, berry and tobacco flavors, this is also chewy, with a spice and cedar side that adds depth. A modern style, yet harmonious and polished. Best from 2014 through 2023.  (9/ 2012)

90 points Wine Enthusiast

 Vintner Alessandro François has crafted a dark and penetrating riserva, with savory aromas of black cherry, cured meat, moist earth and tobacco. Despite its bold style, the elegance of Sangiovese comes through nicely.  (12/ 2012)

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Price: $16.99

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By: Illya Haase |  K&L Staff Member  |  Review Date: 6/30/2014  | Send Email
If you thought Chianti was all dusty tannins and acidity, this wine will change your tune. Black cherry and a hint of fine pipe tobacco greets you in the glass. This being a Riserva, you get a bigger, richer, darker flavor in the glass. That being said, it's still a very balanced wine. With that wonderful Sangiovese acidity! Firm tannins and a long, sturdy finish. Makes it great for any of your Italian dishes!

By: John Downing |  K&L Staff Member  |  Review Date: 6/3/2014  | Send Email
Whether you've been wanting to try Chianti for the first time or are a Sangiovese fan in search of tremendous value, this one's for you. Querceto's 2009 offers up classic aromas of dark cherries, dried florals and hints of tobacco and a silky and juicy palate of delicious black cherry and blackberry fruit with bright acidity throughout. It's terrific with firm cheeses and a variety of meats, pastas and summer fare.

By: Greg St. Clair |  K&L Staff Member  |  Review Date: 6/3/2014  | Send Email
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Querceto embodies the "classic" style of Chianti Classico, you might wonder what does that mean? Well the more traditional styles had more tannic structure which gave them that leathery, slightly more earthy character. This 2009 has the fruit to go with that slightly gritty tannic feel and the fusing of these two different characters makes a really bold and delicious statement. Full and fleshy in the mouth the wine's structure pulls everything together and balances the plumy fruit character into really well balanced wine to drink! This wine would do best with an hour in the decanter before drinking and if you're into pasta then a classic American-style lasagna, or some grilled Italian sausages!
Drink from 2014 to 2019

By: Mike Parres |  K&L Staff Member  |  Review Date: 6/3/2014  | Send Email
On the palate you will find, black cherries with a touch of earth. In the mouth, the wine is Medium-bodied, with fine concentration, and soft tannins. I give this two thumbs up, a perfect wine for the Burgers or grilled portabella.

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.