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2017 Chianti Classico Riserva
Podere Campriano
I have tasted this wine three times—in 2019, 2021, and 2022—and somehow managed to pen the exact same tasting note every time, so it must be leaving a consistent impression on me. The note describes an aroma that reminds me of bistecca alla fiorentina, the famous Florentine bone-in cut of beef, along with porcini mushroom. When I lived in Florence in 1998, a restaurant there served steak with a freshly foraged and perfectly cooked porcini mushroom cap on top—a memorable experience. This wild and pleasantly rustic Chianti comes from a small parcel, surrounded by forest, farmed organically by the Lapini family near Greve in the northern hills of Chianti. It is delicious to drink now.
—Dixon Brooke
Wine Type: | red |
Vintage: | 2017 |
Bottle Size: | 750mL |
Blend: | Sangiovese |
Appellation: | Chianti Classico Riserva |
Country: | Italy |
Region: | Tuscany |
Producer: | Podere Campriano |
Winemaker: | Elena Lapini, Luca Polga |
Vineyard: | 14 years, 1.2 ha |
Soil: | Limestone |
Aging: | Aged 10-12 months in 4-5 year old oak barrels, then in stainless steel tanks 12-14 months |
Farming: | Organic (certified) |
Alcohol: | 13.5% |
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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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Where the newsletter started

Where the newsletter started
Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch