2015 Felsina Chianti Classico Riserva

SKU #1328964 94 points James Suckling

 What a delicious nose that’s ripe, but also really well defined with dried red plums, hazelnuts, Indian spices, baking spices, cedar, tar and licorice. The dusty tannins are a delight, and so are the dried fruit and spices that warm the palate. They also penetrate all the way through to the long, charcoal-laden finish.  (9/2018)

93 points Robert Parker's Wine Advocate

 The 2015 Chianti Classico Riserva Berardenga is a wine of increased depth and power. The bouquet is redolent of dark fruit, dried cherry, grilled herbs and moist clay that has been wetted by rain drops. The wine shows power and determination on the close that gives it momentum and persistence. This wine shows good possibility for further evolution in the bottle over the next five years or more. (ML)  (10/2017)

93 points Wine Spectator

 Flavors of black cherry, plum, earth, chestnut, leather and bark are matched to a dense, brooding profile. Needs time to find balance, while cherry notes lurk beneath as this plays out on the firm, dry finish. Best from 2022 through 2036. (BS)  (10/2018)

90 points Wine Enthusiast

 Aromas of dark culinary spice, mature berry and a whiff of new leather emerge in the glass. The tightly wound, tense palate offers wild cherry, licorice and clove framed in taut, fine-grained tannins. Give this another year or two at least to fully develop. (KO)  (3/2018)

Jancis Robinson

 Mid ruby with the beginning of orange tinges. Exotically perfumed, lifted raspberry nose. Rich and supple palate with tangy cherry and coating tannins on the finish. Very good. 17/20 points (WS)  (2/2018)

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Price: $25.99
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By: Rachel Alcarraz | K&L Staff Member | Review Date: 5/12/2018 | Send Email
The long awaited 2015 Riserva from Felsina is finally here! We have had the Chianti Classico for a few months now and it quickly became staple at my house. All the nuances and aromatics of the Classico is echoed in the Riserva with a touch more depth of savory Sangiovese character. That dark plum stands out with spice and chewy structure clings to my palate. The acidity keeps that structure in its place. This wine is stunning now but I think it could hang out in your cellar for a bit to really homogenize. However, as I am writing this- the savory nuances still haven't let go!

By: Mike Parres | K&L Staff Member | Review Date: 5/10/2018 | Send Email
Love me some Felsina !This wine is classic Sangiovese, sweet, expansive, floral, black cherry, and kirsch liqueur-like aromas. As it sits in the glass, hints of leather and Tuscan dust emerge from this medium to full-bodied, flavorful Chianti.

By: Greg St. Clair | K&L Staff Member | Review Date: 5/8/2018 | Send Email
I’ll be truthful, I tasted this wine over the course of 6 hours, it just arrived less than 3 weeks ago and it showed initially some shipping shock, I was a bit puzzled, because I know how good this wine is. It was disjointed at first, I tasted it 3 hours later and it was opening a bit but at 6 hours it was stunningly good, it’s a big wine, powerful and focused with tannin and richness. The nose is really concentrated, it’s like a fruit confit, layered, bold and still dark, and the flavors are shy, hidden by the richness of this wine. On the palate the wine has incredible length, while being powerful, concentrated like a giant coiled spring. The fruit is saturated, incredibly flavored a combination of wild cherry and wild strawberry that is insanely good. The finish is exceptional, power, length; while supple tannins wrap around the wine in a smooth, soft, protective cloak. The wine just seems to go on forever. I think the best idea is to age this wine get a few bottles to taste now but then stock up for the long haul, this wine’s going to last a long time.
Drink from 2018 to 2035

By: John Downing | K&L Staff Member | Review Date: 5/7/2018 | Send Email
Felsina's latest Chianti Riserva has finally arrived and since we could barely keep the prior release in stock, we anticipate their impressive 2015 will be met with similar fanfare. Although it's beginning to open a bit from its adolescent slumber, it's certain to fill out and gain stature with ample cellaring. This wonderful 100 percent Sangiovese opens with scents of dark wild berry fruit, minerals and polished leather notes and continues on to a smoothly textured palate of berry fruit, ripe tannins and perfectly integrated oak. Give this one plenty of aeration after opening or let it cellar for a couple of years.

By: Anthony Russo | K&L Staff Member | Review Date: 5/7/2018 | Send Email
Deep earth, black berries, plum, wood, and a touch of leather polish jump out on the nose. The palate is all elegance; the wine has good structure, but these components don't get in the way of all of the complexities. This is one bottle you can pop open and carefully sip and explore for hours.

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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.