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2016 Fèlsina Chianti Classico

SKU #1372124 93 points James Suckling

 This is fragrant and floral with dark berries on the nose. Medium body, firm and silky tannins and a fresh, clean finish. A driven and linear Chianti Classico. The backbone of fresh acidity gives this focus.  (9/2018)

92 points Robert Parker's Wine Advocate

 This is an excellent vintage in Chianti Classico that shows especially well in the simple, more accessible wines such as this. The 2016 Chianti Classico Berardenga delivers the power and density of its territory. The southern side of the appellation often shows the richest expressions of Sangiovese. This wine opens to sweet aromas of dark fruit, cherry and plum. The wine shows a slightly savory side as well with spice and dried terracotta that recalls the gray gravel soils of the region. Bay leaf, cola and chopped mint appear as subtle background notes. (ML) 92+  (10/2018)

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Price: $19.99

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Staff Image By: John Downing | K&L Staff Member | Review Date: 11/5/2018 | Send Email
Felsina always ranks among my very favorite Chianti producers and their 2016 is exceptional. This pure expression of Sangiovese highlights bold aromas and lasting cherry fruit flavors with mouthwatering acidity and an overall complexity that makes it one of the best Chianti Classicos of the vintage.

Staff Image By: Rachel Alcarraz | K&L Staff Member | Review Date: 10/30/2018 | Send Email
A bold and delicious Sangiovese with more focus and complexity than the 2015. The sour cherry fruit is matched with a subtle cocoa flavor and dusty wood shavings. It is bold, juicy and waiting for you to pair it with your next dinner.

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 10/23/2018 | 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: Will Blakely | K&L Staff Member | Review Date: 10/18/2018 | Send Email
As expected from wine conceived in the Chianti Classico region, this was born to pair with food. Its lovely aromatics evoke the picturesque landscape in which the grapes are cultivated - cherry blossoms, rich soil and a hilltop breeze. The flavor fares even better; multi-faceted and properly integrated, it offers wild cherries and subtle sassafras that finishes in dense, earthy mocha. This vintage properly and thorouhly encapsulates everything that makes Tuscan Sangiovese such a timeless joy.

Staff Image By: Kaj Stromer | K&L Staff Member | Review Date: 10/18/2018 | Send Email
If everyone made Chianti Classico like Felsina made Chianti Classico, it would certainly be one of the most respected wines made. I love Sangiovese and I love Italian food as we know it in the US; red sauce, a meatball, garlic, grated reggiano. This perfectly balanced, fresh Sangio possesses abundant fresh cherries and a touch of spice. The ’16 vintage ensures that the wine is properly ripe but lively and light on its feet. This is a lovely wine and a sensational value.

Staff Image By: Keith Mabry | K&L Staff Member | Review Date: 10/17/2018 | Send Email
I have a soft spot in my heart for Felsina. This was one of the first wines I collected when I first began my career in the wine business some twenty years ago. I still find myself drawn to it every time a new vintage arrives. Always balanced, the regular 2016 Classico shows the nice levity of the vintage with a pretty perfume of cherry, lavender and red currants. It is elegant, classic and the perfect foil for some pappardelle al ragu di cinghiale [pappardelle with wild boar (or pork shoulder if you can't find wild boar!)].

Staff Image By: Stefanie Juelsgaard | K&L Staff Member | Review Date: 10/17/2018 | Send Email
One of the things I love about Italy is the vintage variations can be pretty stark, and they don't try to alter this by sticking to a pre-fab recipe. While the 2015 Felsina Chianti Classico was rich and supple, the 2016 is markedly different. Dry, spicy, more complex and structured, this is one you can definitely hold onto for a decade or more if you want. There is a nice red and black fruit balance to offset some of that power, and if you are drinking it soon, a little decanting wouldn't hurt.

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.
Alcohol Content (%): 13.5