Coltibuono Chianti Classico Riserva 6/750 2010

Few wineries in the world can match the historical provenance of this legendary Tuscan estate. Situated in the southeast corner of Chianti Classico, the property is dripping with history and artifacts, including the original abbey constructed in 1052 AD. It is on this property that the original Benedictine founders happened upon the grand trifecta of the time: perfect land for grapevines to make wine, a natural clean water source (no bacteria), and a natural saltmine (salt being the only way to preserve meat without refrigeration). It is a special place indeed.

The 2008 Riserva from Badia a Coltibuono, produced from organically farmed estate grapes, reminds me of why a little age on some wines is so important: the amalgamation of aromas and flavors that results is simply not possible from younger wine. Macerated raspberry, compost, super mellow spicebox (not pepper, mind you, but more of a faint clove and coriander), tea leaves, and black cherry are all present but mixed together. (You know how some wines present themselves is clear and delineated "this much of this, that much of that" fashion? This is not like that.) The medium bodied finish lasts for a good 30+ seconds. Lamb chops, carefully prepared, come to mind. Mushrooms, root veggies, and sun dried tomatoes round out the possibilities. Yum.
Wine review by Jason Kallsen, February 2013

Food Pairings

Seriously anything tomatoey sings with Sangiovese, pizza and pasta to be sure. Sausages, chicken, gazpacho. Bread salad.