2013 Felsina "Rancia" Chianti Classico Riserva (Elsewhere $50)

SKU #1286761 96 points Vinous

 A huge, vibrant wine, the 2013 Chianti Classico Rancia will need at least a few years in bottle to be approachable and much more than that to be at its best. Huge swaths of tannin give the wine its energy and feel. The essence of Sangiovese from Castelnuovo Berardenga comes through loud and clear. Readers should expect an especially virile, potent Rancia in 2013. (AG)  (1/2018)

95 points Robert Parker's Wine Advocate

 Here is another highlight of the vintage. The 2013 Chianti Classico Riserva Rancia is a dark, moody and sophisticated wine. It does not reveal itself immediately or in any obvious way. Instead, it doses out its intensity in careful measurements. The whole performance is seductive to say the least. That slow momentum leads to dark cherry with spice, grilled herb, wet earth and dried rose. Felsina's Riserva Rancia is a very elegant wine, both on the nose and in the mouth. (ML)  (12/2016)

93 points James Suckling

 A structured Chianti Classico riserva with polished tannins and juicy fruit. Hints of chocolate and meat under the ripe fruit. Full to medium body, polished texture. From organically grown grapes. Drink now or hold.  (8/2016)

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Price: $39.99
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Staff Image By: John Majeski | K&L Staff Member | Review Date: 2/27/2018 | Send Email
Celebrating the Chinese Year of the Dog, but what, may you ask, does that have to do with wine? Well, as an analogy, some wines in their youthful, lapping friendliness are like frisky puppies, ready to leap out of the bottle with joyous fruit and unbounded energy, while other wines demand that you go on a meandering walk in the woods, stopping to smell the individual flowers, ripe berries, moss-laden stones, scents of the forest. Felsina, in its remarkable evolution in the glass, expresses the latter, unraveling complex aromas and flavors of black cherry, plum, leather, underbrush and tar, lingering long upon the palate. And yes, this wine has beautiful bones, buried beneath the surface for those patient enough to cellar for years. To beg for more canine metaphors, this is a most fetching wine! Gung hay fat choy!

Staff Image By: Joe Bruno | K&L Staff Member | Review Date: 11/27/2017 | Send Email
A very easy choice as one of my favorite Italian reds in store. Alluring aromas of dried cherry, wild berry, plum spice, and savory herbs. Quite an expansive nose. Spice re-appears on the palate, along with mineral notes. The minerality on this wine is almost dusty in expression. Dark fruit and dried rose arrive with tannins that linger on its long finish. Will drink better in 2020 onward. However, with a proper decanting, this Chianti Classico can be quite the selection for various dinners this Holiday season. All for under $50? Done

Staff Image By: Christina Stanley | K&L Staff Member | Review Date: 11/20/2017 | Send Email
The 2013 Felsina Rancia Chianti is even better than last year's wine, which is saying a lot. Bright, lifted notes of black cherry and stewed strawberry burst forth energetically, but are buoyed up by a rich, dark and savory core, with notes of cassis, plum, savory Italian herbs and anise. This is a wine to contemplate and appreciate, but also just as easy to drink (and share) with your holiday and family meals.

Staff Image By: John Downing | K&L Staff Member | Review Date: 10/9/2017 | Send Email
Felsina Rancia remains one of my top Chianti picks every vintage but the 2013 is truly special. It possesses all the best characteristics of what has been described as a challenging or tricky vintage for many. Happily the Rancia is deep, compelling and brimming with captivating fruit with acidity and tannins in perfect balance. This is one of the best of the 2013s and is certainly a Sangiovese not to be missed.

Staff Image By: Thomas Smith | K&L Staff Member | Review Date: 8/21/2017 | Send Email
Unbelievable depth on the nose here. Tobacco, Tar, Anise. Great concentration, great intensity. Just a touch of juiciness. I thought the tannins would be more abrasive, but it really just perfect. It sits in pockets of your mouth and glow through the finish. What a dark, delicious wine.

Staff Image By: Rachel Vogel | K&L Staff Member | Review Date: 8/8/2017 | Send Email
A step up the their Chianti Classico Riserva is the Rancia Riserva. Name after a convent on the property, it seems as the winery and parcels grow, the quality of this wine also increases. The 2013 vintage is known for laser focused Chiantis that are lean and bright. I think this pairs well with the Rancia as it i often broad with pure fruit and savory flavors. It keeps the palate long and accentuated as you enjoy the balance and structure.

Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 8/8/2017 | Send Email
When it comes to Chianti Classico, I am unabashedly a Felsina guy. I have always found these wines to be delicious and they have resonated with me for as long as I can remember. That said, the 2013 Rancia Riserva ramps up the deliciousness and ought to not only be enjoyed now, but cellared for a while as well. Aromas of macerated cherries, a suggestion of kirsch and walnut liqueur leads to a supple, rich, generous palate. Lots of fruit, sufficient acidity, tannins for structure...all the components are well balanced for both enjoying young and over the long haul. Highly recommended.

Staff Image By: Ryan Moses | K&L Staff Member | Review Date: 8/3/2017 | Send Email
Felsina's Rancia Riserva is one of the wine world's true gems - it has the proven ability to age for decades, thrills the critics and collectors alike, and somehow retains a price that makes it accessible to the masses. Nowhere is all of this more true than the simply stunning 2013. The aromatics are intensely layered with one nuance after another coming to the forefront. On the palate it is very pure with a core of acidity that lifts the fruit and carries a long, bright finish. I've never had a vintage of Rancia that is so dynamic and offers so much at such an early stage and I just can't wait to see how it ages over the years. At under $40, I don't know if anybody in today's market can challenge this kind of class and pedigree.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 8/2/2017 | Send Email
Wow….I don’t often open a wine review like this but this wine just floored me. The nose is a savory combination of salted plums, porcini dust, with a concentrated cassis like fruit focus. The wine on your palate immediately says seamless power, the textural richness of the 2013 vintage is readily apparent in a supple, smooth way yet the wine says power. Tannins are sweet, polished yet show no signs of wood intrusion they just seem to reflect the vibrancy of the sun’s rays. The flavors seem sweet for a moment with signs of wild cherry and plum then a cassis like boldness but the initial burst of fruit gives way to the wine’s savory core. Wave after wave of savory complexity begins to fill your mouth, the wine is powerful, big yet it is not dense in a heavy footed way it is just saturated flavor, fruit, earth, spice and just demands your attention. The finish is like the beginning, seamless power from front to back, side to side this wine fills your mouth with a supple, muscular, smooth richness, and this wine seems to have its own dimension. You can drink this wine now, I’d decant a couple of hours ahead of time, it is so well balanced you can really enjoy it but this is a wine that is going to last for decades 30-40 years without breathing hard. I am personally going to go deep on this wine, it is one of the best Chianti Classico I’ve ever had.
Drink from 2017 to 2053

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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.