Riserva Chianti Classico Sangiovese Blend

Popped and poured; enjoyed over four days and fairly consistent throughout. The 2020 Riserva pours a deep garnet color with a near opaque core; medium viscosity with light staining of the tears. On the nose, the wine is developing with notes of ripe and tart red fruit: raspberry, Morello cherry, red plum, black tea, red flowers, dried green herbs, and gravelly earth. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. Drink now through 2035 easy.

Exceptional, earthy, red fruit, delicious finish, great balance and length. Robust tannins. Really enjoyed this one.

Still very young.

Another vintage, another lovely Chianti Classico Riserva from Castello di Monsanto which continues to be a benchmark for wines from San Donato in Poggio. Popped and poured; enjoyed over two days and consistent over both. The 2019 Monsanto CCR pours a deep ruby color with a translucent core. Medium+ viscosity with no staining of the tears and no signs of sediment. On the nose, baked mixed berries, dried green herbs, red carnations, dried gravely earth. On the palate, the wine is dry. Medium+ tannin and Medium+ acid. Confirming the notes on the nose. The finish is medium+. A lovely pairing with almost any red sauce dish. Drinking well now and I expect it will continue to do so through 2034.

Vintage 2013 | Classic beauty with cherries, leather, eucalyptus

Whenever in doubt, reach for Monsanto CCR; it will deliver. In this case, I needed something to sip on and use to cook with. Popped and poured; no formal notes. Beautiful dark cherry fruit with black tea and dried green herbs. Medium structure. Medium finish. It touches you in all the right places. Drink now and through 2027.

floral perfume, pastilles, garrigue, pine

juicy succulent dark cherry and berries seamlessly transition into espresso and tobacco tannins

“drinks” easier than the 2009

Raspberry patch, Mediterranean herbs, violets, carob, licorice, tobacco, crushed granite

Tart cherry, black currant, orange rind, quickly move to the tobacco and mineral tannins

Needs food now to truly shine

earth, truffle, and reconstituted mushroom and suede aromas briefly turn to cherry cordial, blackberry, and kirsch before turning to pine, rosemary, tobacco and treacle

add flavors of bourbon soaked red cherries, Razzles, plum, crushed granite, mace, and licorice root to the palate

aromas of black and red currant, garrigue, aged meat

crunchy and juicy black currant, damson plumb, boysenberry fruits dominate with notes of eucalyptus, bay leaf and sage stick on the finish