Kiran’s choice this week, and it was to be our first non blind tasting for over a year. Kiran was seeking an exploration of Chianti, one of his blind spots. After listening to the excellent Guild of Sommeliers podcast on Sangiovese it further inspired this weeks theme.
It was a little disconcerting arriving with uncovered bottles but it had its own merits and still presented us with many learning points.
Of course we had pre read the indispensable ‘Beyond flavour’ by Nick Jackson MW which primed us into what structure to expect. However there were some revelations in store.
Monte Bernardi Sa’etta Chianti Classico riserva 2016
100% Sangiovese single vineyard oak 24 months bottle 1 year
Appearance– Medium ruby
Nose– tart cherry thyme tobacco spice savoury profile
Taste-Very drying gum tannins fine sand or chalky. Clearly felt in the gums medium + and med + acidity
Med acid very dry dusty no real sweetness
Savoury salty flavour profile cherry strawberry
No tertiary aromas
This felt like a typical Chianti and was crying out for a tomato pasta dish
Brolio Barone Ricasoli 2013 Chianti Classico Riserva
Very different nose clearly pyrazine blackcurrant, blackcurrant leaf
Herbaceous, chocolate vanilla yoghurt smoother ? Oak influence
Smooth sweeter softer tannins mainly gums
If Tasted blind we all said we would have thought this was a Cabernet based wine. Tannic quality a little different but on the nose clear pyrazine.
Sangiovese 80% Merlot 15% Cabernet Sauvignon 5% aged in barrique and tonneaux for 16 months
Small amounts of other varietals can make a profound difference
Chianti Classico wines can vary enormously
Il Carbonaione 2016 Podere Poggii Scalette
Sangiovese 100% IGT from older vines planted in 1928 from the rare Sangiovese di lamole clone
Red fruits dried and jammy some dark fruit cinnamon stick Vanilla tobacco Tinned cola
Mouth more powerful wine
Notable oak vanilla
Gummy distribution tannins finish savoury
This was a more robust expression of Sangiovese again showing the great diversity of Chianti. In some ways this provides greater interest in other you don’t know quite what to expect.
As with all Italian wines food is needed, fortunately, Kiran hade made a delectable Confit duck and red cabbage