2014 Antinori "Pèppoli" Chianti Classico (Elsewhere $24)

SKU #1294214 James Suckling

 Simple and fruity with light strawberry and cherry aromas and flavors. Clean finish.  (8/2016)

Wine Enthusiast

 Aromas of red berry, clove and star anise emerge on this lively, light-bodied red. The easygoing palate offers tart cherry, white pepper and an orange peel note alongside lithe tannins and bright acidity. (KO)  (6/2016)

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Price: $12.99
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Staff Image By: John Downing | K&L Staff Member | Review Date: 9/5/2017 | Send Email
The 2014 "Peppoli" is a medium-bodied expressive Chianti that melds spiced red fruits and plum with bright acidity and ends with a mouthwatering finish. It's a real winner at the dinner table as it's ideal with a variety of dishes and the price makes it one of the best Tuscan offers we've made of late.

Staff Image By: Rachel Vogel | K&L Staff Member | Review Date: 8/23/2017 | Send Email
What I loved about the 2013 Peppoli was its persistence and focus. It knew where it was headed and was taking you with it! The 2014 has that same great tenacity with just a little more flesh. The bright and tart cherry flavors deepen with notes of cherry skins and are paired with delicate plum. Hints of savory herbs, fennel and those fruit skins make this a great food pairing.The mouthwatering acidity keeps the palate elongated while the spice of the fine tannins broaden the palate. I would love to pair a glass of this with grilled sausage and fennel or my favorite sausage and onion pizza!

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 8/17/2017 | Send Email
Love this Sangiovese and it has lots of bang for the buck. Medium-bodied with dark fruit, good acidity and a really long finish. This is the perfect Chianti to serve thru out the Autumn season.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 8/9/2017 | Send Email
The nose on the 2014 Antinori Peppoli Chianti Classico is a blend of savory leather and plummy ripeness; together they create a slightly more international aromatic, polished and expressive. On the palate the wine is supple, round and shows bits of earth, plum and spice while being gently framed by sweet tannins. The finish is easy, balanced and round and it makes me reach for my fork, this is a perfect accompaniment to pasta or light meats off the grill.
Drink from 2017 to 2019

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.