2013 Antinori "Peppoli" Chianti Classico

SKU #1286886 92 points James Suckling

 Some dried fruit with strawberry and lemon rind on the nose and palate. Medium to full body. Tangy tannins. Pèppoli is always excellent.  (11/2015)

Wine Enthusiast

 You'll find aromas of violet, iris, red berry and baking spice on this savory blend of 90% Sangiovese, Merlot and Syrah. The vibrant palate doles out wild cherry, crushed raspberry, cinnamon and a hint of tobacco alongside polished tannins and bright acidity. (KO)  (9/2015)

Wine Spectator

 A firm yet juicy red, displaying black cherry and blackberry flavors. The tannins are assertive, so give this air or short-term cellaring. Drink now through 2019. (BS)  (10/2015)

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Price: $19.99

Wine Club

$17.99

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Staff Image By: Joe Bruno | K&L Staff Member | Review Date: 6/24/2017 | Send Email
A great Monday through Friday wine! This Chianti Classico is mostly Sangiovese (90%) with the remaining 10% being rounded out by Merlot and Syrah. Aromas of plum, prunes, cherries, and stewed tomatoes come together with leather, violets, and restrained vanilla. Light and possessing a mouthwatering acidity, this wine perfect with food. Notes of tart red fruit with stewed tomatoes and leather once more. Fantastic value for under $20; try with margherita pizza or ragu sauce over pappardelle pasta

Staff Image By: Morgan Laurie | K&L Staff Member | Review Date: 5/28/2017 | Send Email
This is your weeknight winner, right here! Pop this guy open when you get home and give it some time to breath while you're getting dinner together. A wonderful nose of dried strawberry and violets opens up beautifully with a little air to reveal tobacco and spice. A wonderful Chianti to enjoy now or in a few years.

Staff Image By: John Downing | K&L Staff Member | Review Date: 1/14/2017 | Send Email
The 2013 Peppoli is a classic and a wonderful expression of Sangiovese that's supplemented with small amounts of Merlot and Syrah that add depth and spice. What I love about this wine is its combination of expressive red fruit, mouthwatering acidity and understated elegance that remind me why I enjoy Chianti so much at the dinner table. We love this one and it comes with our highest recommendation.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 1/12/2017 | Send Email
Antinori is not an unknown name in Italian wine, they are one of the largest and highest quality producers in Italy. Many years ago, when I first started in this business, there were two names that stood for Italy, through whose tireless efforts brought a new age of quality Italian wine to America, they were Angelo Gaja and Piero Antinori, each year they would spend months crisscrossing the country doing presentation after presentation. Gaja’s flamboyant bravado earned fans everywhere; his wines weren’t so bad either, but it was Piero Antinori’s graceful elegance, understated presence and his ability to present wines to both the connoisseur and the common man that made his voice so resonant. This new Péppoli Chianti Classico is a beautiful representation of what Sangiovese expresses in this micro-climate of Chianti Classico’s northwest. The nose of this wine is pure Sangiovese, but to use more of a musical metaphor there’s a lot more treble in this voice, long, pure, elegant. A cleaner, wild cherry aromatic that is very focused is what comes out of the glass followed by delicate threads of spice and earth but is that Sangiovese solo that is the dominant expression. On the palate that same linear characteristic is articulated, faceted, and lets the 10% portion of Syrah and Merlot flesh out the mid palate adding a bit of meaty richness. The dominant flavors are the cherry, with hints of stone fruit, earth and spice. This wine reminds me of Audrey Hepburn: restrained, elegant, and lean, but so much focus, energy and lift, you can tell it has breeding. This wine’s elegant, linear character makes it the perfect match for richer pasta dishes; whether you choose what my choice would be a sausage and cream with penne rigate, if you’re an Alfredo fan this would work too, or if a traditional ragu is your choice just remember to go heavier on the oil or cheese, you don’t want a tomato dominant dish. A brief decanting always helps Sangiovese, but this wine will drink well over the next five to eight years.
Drink from 2017 to 2025

Staff Image By: Rachel Vogel | K&L Staff Member | Review Date: 1/9/2017 | Send Email
A harmonious marriage of cooler region delicacy and freshness, and warmer vintage weight and depth. The nose is graceful and complex with aromas of fresh violets. The palate is lifted, lean, and layered with pretty floral notes a dry finish. Elegance in a glass!

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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.