Christie Kiley on December 29, 2014 0 Comments For you wine lovers out there, there are a few wines we all put on our ‘To Try’ or ‘To Drink’, or ‘To Collect’ list and perhaps all three of those lists. The Castello di Monsanto Chianti Classico should be one of them. Before we delve into the wine or the winery for that matter, allow me to explain what ‘Chianti Classico’ and ‘Riserva’ signifies for this wine or any other wine of the region. In the New World, ‘Reserve’, ‘Classic’ and ‘Estate’, among so very many different labels of wine which can be printed on the label at the wineries discretion and personal viewpoint of the wine, in the Old World, these adjectives or descriptors actually hold some historical and even regulatory significance. If you are a well-read wine enthusiast, then you probably know that Chianti is in the region of Tuscany. In Tuscany, the only two grapes permitted to be used in winemaking are Sangiovese, a red varietal and the white, Trebbiano Toscano. Regarding the other red grapes, they may take on different names, however they are clones of Sangiovese. The white varietal is only planted and permitted in San Gimignano, which was granted DOC status; the only white wine with such a status in the Tuscan region. But we are talking about the red version of Tuscan wine, Sangiovese, and more specifically the Castello di Monsanto Chianti. In order to be labeled as ‘Clasico’ the wine must follow the traditional and historical manners in which the wine was originally made and be located in the very first region of the area. ‘Riserva’ is a term used when the wine is aged a year or more in oak than what is originally required by law. So do you understand now why it is important to know about how to read this and other wine labels of its kind? This is some passionate and serious stuff. It is understandable why this area has gained so much recognition and respect over the generations and withstood the test of time. Castello di Monsanto It all began when Aldo Bianchi, who was originally from San Gimignano returned to Tuscany after World War II. He was in the area for a wedding in 1960 and immediately fell in love with the views of the estate of Castello di Monsanto. Within only a few months he purchased the property and his son, Fabrizio, was equally as bewitched with the wines of their cellar. Alongside his wife, Giuliana, they planted new vineyards and remodeled the many farmhouses on the estate for winemaking. The Vineyards There are a total of seventy-two hectares on the estate of Castello di Monsanto, and the clones of the Sangiovese which make their wine one of the best of the Chianti Classico area are what have made this, according to its founders, a great investment from the beginnings. The most important and loved vines of the property are those of the vineyard ‘Il Poggio’, the best of all the vineyards on the entire estate. These vines throughout the vineyard can be found planted in two different soils. The first soil is referred to as ‘marl’. Marl is a schistose stone which is a conglomerate of lime carbonate and clay. The combination of the two create a very interesting phenomenon, in which they soil will divide into cubes. Once it arrives at the surface and reacts with the sun, it will almost dissolve and form smaller pieces with sharp angled edges. This is referred to as ‘marley gravel’. When it melts completely it will simply combine and transform into pure soil. In some of the vineyards of Monsanto, this soil is found in two different forms; that of gravelly characteristics on the surface and large cubes in further depths. In our times when rain is not always reliable and when Tuscan law prohibits the use of artificial irrigation, this soil comes in handy. The top layer is permeable for water to seep into the deeper areas and the sub-layer, with the compact cubes is able to hold water, even in years when there is notable drought. The other type of soil, called ‘Tuff’ is comprised of clay, ancient marine fossils and other sediments of marine life with a compost of fish bone. This is imparted into their wines in aroma with lighter-bodied notes, contributing much to the final perfume and finish. Now, the Wine The color of a Chianti is always one which inspires with its ruby and garnet hues. The 2010 is a rich garnet and light cherry. The nose is showing many layers for its youth with nice berry notes from raspberry to sweetened cranberry and hints of plum. The palate mirrors many of the notes on the nose with lingering perfumes of smoke, toasty baguette and dark, dried rose petals. If paired with venison and the like, this wine is spectacular. However, if you need one of those wines to fill the ‘Must Try’ or even better ‘Must Collect’ lists, this wine is still showing some potential for about ten years to come. More Wine Reviews: Tenuta dell’Ornellaia 2004 Fattoria Poggerino Chianti Classico 2010 Montefalco Rosso 2010 from Giampaolo Tabarrini Cakebread Cellars Red Hills 2010 Zinfandel
