Good Morning Gentle Readers,
Unquestionably, this is an impressive Chianti Classico and earned its well-deserved spot on Wine Spectator's top 100 wines of 2010 (slot 47 with a 90 rating). I really enjoyed the wine but I can't say it much better than this.....
This is what Chianti should taste like, with plenty of dark cherry and floral aromas and flavors that say Sangiovese. Fresh and fruity. Drink now
The wine is mild and flavorful, a perfect pairing for any red sauce pasta dishes. If you live in a market-friendly state, you should be able to hook up with this Chianti for under $15.00 U.S. But, if you are really paying attention, you could pay less. At any rate, it should be under $20.00 everywhere.
The Castello D'Alboa Estate is 900 Years Old
Chianti Classico is made primarily from Sangiovese (San Jo Vay Say), which is the prominent grape in Tuscany. Although, Chianti Classico is typically a better class of Chianti, the term Classico doesn't refer to the classic quality of the wine. Instead, Classico is one of eight different producing regions within Chianti appelation in Tuscany, roughly bounded by Florence on the north and Sienna on the south.
Sangiovese thrives on the hot, dry hillsides of Tuscanny and is the most widely planted grape in Italy. The quality of Chianti varies wildly, as anyone who has experienced the harshness of straw bottle Chianti can attest to. It takes careful vineyard techniques and a master winemaker to coax the best out of Sangiovese.
The wine offers a brilliant ruby red color. As time passes, the hue is enriched with garnet tones that, as the years go by, lighten further toward orange with an ochre tint typical of Tuscan wines. The aroma is satisfyingly intense, fine and elegant, with light scents of ripe fruits and violets. As it evolves, the wine develops an appealing bouquet that is full and complex. It possesses a pleasant fullness and an outstanding balance of body and structure. Somewhat austere in its youth, the wine softens with age, becoming velvety and developing prolonged and appealing aromatic persistence.
Image appears courtesy of Francesco Zonin