2011 Chianti Classico, Riserva, Badia a Coltibuono, Tuscany, Italy

2011 Chianti Classico, Riserva, Badia a Coltibuono, Tuscany, Italy

Product: 20111095636
Prices start from £45.00 per bottle (75cl). Buying options
2011 Chianti Classico, Riserva, Badia a Coltibuono, Tuscany, Italy

Description

The Stucchi Prinetti family of Badia a Coltibuono have released this special parcel from their family cellars exclusively for Berry Bros. & Rudd. This blend of traditional Tuscan grape varieties is immediately perfumed, with dried cranberry, grained leather and peppery spice. The palate pirouettes with maturity and freshness: tangy wild strawberry and damson fruits are framed by tight, chewy tannins. This is in its prime. Drink now to 2025.

Davy Żyw, Wine Buyer, Berry Bros. and Rudd (Nov 2021)

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Critics reviews

Antonio Galloni, Vinous90/100
Wine Advocate91/100
Wine Spectator 91/100
Wine Enthusiast93/100
jancisrobinson.com17.5/20
Antonio Galloni, Vinous90/100
The 2011 Chianti Classico Riserva offers lovely depth and complexity, with a host of floral, savory and ferrous notes that open up in the glass. All the elements come together effortlessly. Slightly forward overtones in the bouquet make me think the 2011 Riserva won't be especially long-lived, but it is quite pretty and expressive today.

Drink 2015 - 2023

Antonio Galloni, vinous.com (Jul 2015) Read more
Wine Advocate91/100
The 2011 Chianti Classico Riserva delivers thick lines and more muscle than past vintages. Badia a Coltibuono is known for its streamlined, nuanced and elegant wines. They tend to be thinner in color and consistency in keeping with Sangiovese tradition. This vintage was warmer and the quality of fruit is slightly more pronounced as a result. Black cherry and cassis are followed by cola and grilled herb. Winemaking is simple and straightforward.
Monica Larner - 30/10/2015 Read more
Wine Spectator 91/100
This has turned the corner, revealing mellow aromas and notes of leather and woodsy spice around the cherry core. If the structure and length are any indication, this still has plenty to give. Drink now through 2023. 4,500 cases made

Bruce Sanderson, Wine Spectator (Oct 2016) Read more
Wine Enthusiast93/100
Forest floor, new leather, ripe, dark-skinned berry and hint of blue flower are some of the scents you'll discover on this structured, polished red. The smooth, delicious palate offers layers of fleshy black cherry, baking spice and dried Mediterranean herb while firm, refined tannins provide the framework.

Kerin O'Keefe, winemag.com (Jan 2016) Read more
jancisrobinson.com17.5/20
Sweet coffee, milk chocolate, iron and black cherry. Earthenware aroma – there is something elemental about this wine. At a lovely stage of development – still bright with primary fruit but showing superb complexity of secondary flavour too. 

Drink 2016 - 2025

Richard Hemming MW, jancisrobinson.com (Feb 2016) Read more

About this WINE

Badia a Coltibuono, Tuscany

Badia a Coltibuono, Tuscany

Located in Gaiole in Chianti, Badia a Coltibuono’s history dates back to 1051, to the Vallombrosan order of monks, whose fine abbey (‘Badia’ ) still stands proud at the heart of the wine property; ‘Coltibuono’ means ‘good crop’ by the way. Current owners, the Stucchi Prinetti family have only been in residence since its purchase in1846 by great great grandfather and Florentine banker Michele Giuntini, cousin of the Selvapiana family of Rufina.

The present generation, siblings Emanuela, Roberto, Paolo & Guido, now run the show, bringing this most traditional of wine estates up to date. At 74ha it’s no garage operation, but it is fortunate in owning a significant slice of subzone/sottozona Monti in Chianti, whose excellent terroir is much prized.

Another asset is their stock of ancient Sangiovese clones, which they have used to replant key sites at higher densities of 7-8,000 Sangiovese plants per hectare; as opposed to the ultra traditional pattern of low densities of red and white grapes.

In 1996 they built a new winery in Monti, and with the 2003 harvest their fruit was certified ICEA organic. Roberto Stucchi Prinetti remarks that since going organic they’ve noticed that the fermentations have been easier to follow. He adds that though they’ve sacrificed journalist ‘Points’ they’re more than happy with the pale elegance of their wines. They also produce a Chianti Classico Riserva.
 

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Chianti Classico

Chianti Classico

Chianti Classico is a leading Tuscan DOCG zone which covers approximately 7,000 hectares between Florence and Siena. Its vineyards stretch into the Apennine foothills at altitudes of between 150m and 500m, and encompass two distinct terroirs and styles. The sandy, alluvial soils of the lower sites yield fuller, meatier wines while the limestone and galestro rocks of the higher vineyards deliver finer, more ethereal examples.

The origins of Chianti date back to the Middle Ages, although Chianti Classico was really born in 1716 when Grand Duke Cosimo III of Tuscany classified the zone, identifying the villages of Radda, Greve, Panzano, Gaiole and Castellina as the leading sites; these same villages still represent the nucleus of the Chianti Classico DOCG today. The regulations have been revised, however, to insist that the wine is made from a minimum 80 percent Sangiovese and a maximum 20 percent Canaiolo and ameliorative grapes (ie Merlot and Cabernet Sauvignon); from the 2006 vintage, no white grapes are allowed.

Chianti Classico cannot be released until 1st October in the year following the harvest, while Chianti Classico Riserva must undergo 24 months of ageing before release, including at least three months in bottle. At the region’s top addresses, French barriques are gradually being adopted in the place of the traditional, larger slavonian botte.

Recommended Producers: Monte Bernardi, Tenuta Fontodi, Castelo di Ama, Bibbiano

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Sangiovese

Sangiovese

A black grape widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino.

It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.

It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.

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