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The 2012 Brunello from Fornacina is another exciting vintage of one of my favorite producers in the region. The estate was certified organic in 2004 and only produces the Brunello from their own grapes in a traditional style: native yeast fermentation, raised in Slavonian botti for 3 years, and rested in bottle for 1 year. The wine shows deep, ripe cherry fruit on the nose with notes of tobacco and rosemary. It shows interesting contrast on the palate with chewy tannins and rich flavors of tar and moist earth lifted by bright acidity and a distinct mineral tone on the finish. A lovely wine now with a short decant, this will continue to age for many years to come. Try it with leg of lamb, grilled steak, or especially rich pasta dishes. Andy Paynter
Frascole is doing an amazing job of making old-school Chianti at bargain prices. This is really an honest wine (made from organic grapes) that’s fairly full-bodied but with good balance, nice dry fruit, and classic Chianti earthiness. A perfect wintry red for a cold night around the fire (electronic or otherwise), and a total steal.
From very old vines (replanted in 2015), this is very much in the same mold as the Chianti – and was vinified identically – but is considerably deeper and rounder without any additional wood, alcohol, or extract – just a direct expression of the old vines. I think this is remarkable – it strikes a fascinating balance between palate-enveloping darker fruit and finesse. Really a super wine. Jamie Wolff
Sa’etta is a cuvee dedicated to the best terroir of the Monte Bernardi estate: the oldest vines planted 45 years ago in the distinct compact sandstone of the area known as Pietraforte. The wine made from the best bunches of Sangiovese which are fermented on skins for 4 weeks and aged in used Slavonian and Austrian Botti for at least 2 years. The nose is intense and forward with a deep earthy tone layered with notes of tobacco, thyme, and rosemary followed by black cherry fruit. Full with grippy tannins and plenty of acidity, the palate is quite structured without being heavy or over-extracted leading into a intensely mineral finish. An assertive wine that is all the better without the presence of new oak or other “prestigious” flourishes. Perfect for the cellar, I would recommend decanting if drinking now and pairing with any full-flavored foods. For me it will always be the perfect match for a roasted leg of lamb. Andy Paynter
The 2013 Chianti Classico Riserva is a more serious reflection of the same principles underlying Retromarcia. It is produced from a plot of 40 year-old Sangiovese vines that contain around 5% Canaiolo Nero and naturally yield about half as much fruit as the young vines used for Retromarcia. The wine is fermented for 3-4 weeks on skins in steel and then aged for 2 years in old wooden botti and unlined cement tanks. It is rich on the nose with dark cherry fruit, spicy notes of cedar and allspice, and hints of rosemary and resinous herbs. Elegant rather than heavy on the palate with ripe tannins and restrained acidity, persistent and cherry fruit lead into an earthy finish. Lovely and open now, this is will improve for years to come in the cellar. Andy Paynter
The Fiasco from Monte Bernardi is a more playful cuvee, but the wine inside the bottle is no less serious for the packaging. Produced from certified organic Sangiovese farmed at high altitude, fermented with native yeast, and aged for a year in tank it is meant to be fresh and easy going. Red cherries and raspberries overlay fresh mint and sage on the nose with a slight tone of red roses. The palate is light and juicy with only a bit of tannin and a slightly bitter finish. All in all this is a classic Italian table wine, able to match with whatever happens to be for dinner though certainly perfect for your next pizza night. Andy Paynter
Retromarcia means “to back up” or “to reverse” and is Michael Schmelzer’s reference to an old approach to Chianti that is hard to find today, focused on allowing the character of Sangiovese to show above everything else. The wine is made from 100% Sangiovese composed of young vines planted on a mix of galestro and sandstone soils. The grapes are fermented with native yeast on the skins for 2 weeks in stainless steel and then raised in a mixture of old barrels and unlined concrete tanks for 18 months before being bottled unfiltered. This wine to me is always quite pretty and the 2015 vintage is no exception. Pale ruby in the glass, it smells of bright red cherry fruit, violets, and woody herbs with slightly darker earthy tone underneath. On the palate, it is light and quite refreshing with great acidity and lots of sour cherry fruit backed by delicate tannins. As a classic Chianti should be the acidity is mouthwatering, warming up the palate for a range of food; try it with everything from classic red sauce pastas, sauteed greens, and saltier cheeses all the way to richer food like roasted lamb or game birds. Andy Paynter
San Fernando Ciliegiolo is a perfect example of how delightful the grape Ciliegiolo can be when made as a varietal wine. Produced from a 1.7 Hectare parcel of young vines the grapes are fermented with native yeasts over 12 days, rested on the lees for five months, and bottled unfined with only a light filtration. The wine smells of sour cherries, raspberries, woody green herbs, and just a whiff of lavender. The palate is playful, with refreshing acidity and very soft tannins giving the wine a juicy feel. This is an honest quaffable wine that will pair effortlessly with all sorts of food: try it with caprese salad, cured salmon, soft cheese, cured salami, braised pork or enjoy it on its own. AP