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2016 Chianti Classico
Podere CamprianoOf the three wines produced on the property, this Chianti gives the most hedonistic, unadulterated expression of pure unbridled deliciousness. It is a fruit-driven, full-bodied, smooth, flavorful red that does an admirable Houdini act on your table. There is no better example to show why Chianti is still going strong after three hundred years of “official” production.
—Dixon Brooke
Wine Type: | red |
Vintage: | 2016 |
Bottle Size: | 750mL |
Blend: | Sangiovese |
Appellation: | Chianti Classico |
Country: | Italy |
Region: | Tuscany |
Producer: | Podere Campriano |
Winemaker: | Elena Lapini, Luca Polga |
Vineyard: | Planted in 1997, 1.46 ha |
Soil: | Galestro (Clay and Schist) |
Aging: | Aged 7-8 months in a combination of 10HL Italian oak botti and 5-7HL tonneaux of 4-5 passages, then in stainless steel tanks for 10-12 months |
Farming: | Organic (certified) |
Alcohol: | 13% |
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About The Producer
Podere Campriano
About The Region
Tuscany
Perhaps no region is tied to Italy’s reputation as a producer of fine wine as much as Tuscany. Since Etruscan times, viticulture has played a prominent role in this idyllic land of rolling hills, and the Tuscan winemaking tradition remains as strong as ever today. With a favorable Mediterranean climate, an undulating topography offering countless altitudes and expositions, and a wealth of poor, well-draining soils, conditions are ideal for crafting high-quality wines. Add to that the rich gastronomical tradition—Tuscany is home to some of the country’s finest game, pastas, salumi, and cheeses—and you have the blueprint for a world-class wine region.
This is Sangiovese territory; in fact, it is arguably the only place in the world where Sangiovese reaches a truly regal expression. In spite of a rocky history with fluctuations in quality, traditionally produced Chianti has reclaimed its status as one of the country’s most reliable, food-friendly reds, while the rapid rise of Brunello di Montalcino shows the grape’s potential for grandiose, opulent reds allying power and finesse. Traditionally-minded growers have stuck to using only indigenous grape varieties and employing techniques like aging in massive wooden casks known as botti, creating wines of terroir that shine at the Tuscan table.
Tuscan wines have had a place in our portfolio since Kermit’s first visit in 1977. While the names of the estates have changed, the spirit of those first unfiltered Chiantis he imported live on through our current selections.
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Kermit once said...
Kermit once said...
When buying red Burgundy, I think we should remember:
1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.
Inspiring Thirst, page 174