2015 Castello di Bossi Chianti Classico

SKU #1334926 93 points James Suckling

 This is a beautiful and real Chianti Classico with dried cherries, chocolate and hazelnut. Hints of limestone and stone. Full to medium body, velvety tannins. Gorgeous juicy finish.  (10/2017)

Robert Parker's Wine Advocate

 Castello di Bossi has produced a dark and velvety wine in this warm vintage. The 2015 Chianti Classico shows an exuberant quality of fruit with dark cherry and summer-ripe plum. The wine offers earthy sensations with light shadings of leather and cured tobacco. This is a delightful and pure Sangiovese with the acidity and bright fruit that makes it perfect for everyday drinking. The overall effect is raw, juicy and plump. (ML)  (10/2017)


 Castello di Bossi's 2015 Chianti Classico is very pretty. Sweet tobacco, herbs, dried flowers and red cherry fruit are laced together in this silky, midweight offering, and hints of sage and underbrush develop later. This is in a distinctly floral, savory style that emphasizes aromatic nuance over fruit, as so many wines do in 2015. (AG)  (1/2018)

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Price: $18.99
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Staff Image By: Rachel Vogel | K&L Staff Member | Review Date: 5/12/2018 | Send Email
A beautiful fruit filled nose that appears generous on the palate. The structure of the wine let's you know it is there without being too assertive while the gentle acidity carries you through the long cherry filled finish. Generous earth and umami pops at the end. A great every day dinner wine!

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 5/10/2018 | Send Email
This is one of our best values from Tuscany, black cherries, spicy oak, and a touch of earth. In the mouth, the wine is full-bodied, with fine concentration and a dry finish, with well integrated and soft tannins. Enjoy tonight and over the next couple years.

Staff Image By: Sharon Kelly | K&L Staff Member | Review Date: 5/9/2018 | Send Email
This is currently my favorite Chianti Classico in the store. It captured my attention by demonstrating how Sangiovese can be powerful yet graceful. This has all of the classic notes of the varietal - spice, cherry, hint of citrus, some plum and a balanced core of acidity. Be sure to enjoy with food as this wine is elevated when coupled with a fabulous meal.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 5/8/2018 | Send Email
The nose is full of dark fruit, it’s brooding, mysterious and shy then bits of porcini and woodsy intrigue emerge. On the palate the fruit just explodes, it is concentrated, powerful and surprisingly focused as the fruit character peels layer after layer away revealing more ripe cherry flavors. Yet the impressive thing about this wine is its palate presence, the density of this wine is amazing all the while it is still very balanced, the wine sits up on your tongue seemingly having its own form, and it’s so poised. The finish is long, with a lifted back end, so fresh and yet so supple on your palate, a bit of tannin at the end but with the richness of the wine it’s hardly noticed.
Drink from 2018 to 2025

Staff Image By: John Downing | K&L Staff Member | Review Date: 5/7/2018 | Send Email
The wines of Castello di Bossi have long maintained a great following at K&L and we're expecting a host of positive responses with the release of their outstanding 2015 Chianti Classico. Fragrant aromas of plum, cherry and cedar greet a juicy palate with fully ripe tannins, moderate acidity and a delicious red fruit finish. It's a very pleasant Chianti with no rough edges that's perfect to drink now and over the next few years.

Staff Image By: Anthony Russo | K&L Staff Member | Review Date: 5/7/2018 | Send Email
Bright, peppery "pop" of raspberry up front with a touch of candied fruit hiding just behind. The wine has a long, gentle finish that lets you really savor it for quite some time. The tannins are not very aggressive and give way to good acidic support.

Additional Information:



- 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.


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.