The 2023 vintage, a hot one in Tuscany, had to potential to produce rather robust examples of Chianti Classico. Castello di Radda’s is certainly ripe and juicy, yet not overdone or heavy. Savory nuances and great freshness from the classic Tuscan acidity and Radda’s elevated vineyards balance the plum-like fruitiness.… Read more

Isole e Olena consistently produces a stylish Chianti Classico regardless of what Mother Nature throws at them. Due to heat, 2023 was a difficult year, but you wouldn’t know it from tasting this wine, which is a blend of mostly Sangiovese and a little Canaiolo.… Read more

Istine, a small highly regarded family-owned Chianti Classico producer, has a familiar winegrowing history. The Fronti family started an agricultural supply business, used their knowledge of the terrain to acquire vineyards, started selling wine in bulk, and then, in 2009, started bottling their own wine.… Read more

The late Ugo Contini Bonacossi, who was responsible for much of the renown of Tenuta di Capezzana, the family’s estate and the leading one in Carmignano, was always intrigued by the red wines from Bordeaux. So, in 1968, he planted Cabernet Sauvignon in pebbly soil (ghiaie, in Italian) along the Furba stream.… Read more

Scansano, located in the Maremma, in southwestern Tuscany, is yet another Tuscan village using the Sangiovese grape, here known as Morellino, for its wines. Fattoria Le Pupille, one of the top and most reliable producers of this DOCG, has done a great job with their juicy 2023, a “difficult” vintage known for many overblown wines.… Read more

The Chianti DOCG zone, a large area in Tuscany, has many subzones, like Chianti Classico and Chianti Rùfina, among many others. Wines labeled simply Chianti come from anywhere within the zone, can be released after only six months or so of aging, and should be fresh and juicy.… Read more

I’ve said it before, but it is certainly worth repeating. Chianti Classico remains a “go-to” category when a consumer is faced with the choices on a restaurant’s wine list or at a retail store. I’m especially enthusiastic about the ‘21s from Chianti Classico because they have an energy that makes them a good match for the oil- and butter-based dishes coming from the Italian kitchen.… Read more

Carmignano, a small but highly regarded DOCG region (there are only about 20 producers) located northwest of Florence is the only one in Tuscany to require Cabernet in the blend with Sangiovese. Initially, Cabernet Franc was the grape of choice because that’s what Catherine de’ Medici had brought back from France in 16th century.… Read more

Here is an example of why Chianti Classico remains a “go-to” category whether faced with a restaurant’s wine list or when at a retail store. This mid-weight red displays a harmonious balance between fresh red fruit nuances and herbal savory ones.… Read more

Brunello di Montalcino from Conti Costanti, a top producer there, will run over a hundred dollars at release and take a decade plus of bottle age to show its true stature. But you can get a glimpse of this producer’s talents with their stately Rosso di Montalcino.… Read more

Poggio alle Gazze, Ornellaia’s dry white wine, initially debuted as a monovarietal Sauvignon Blanc when I tasted the 2008 during a visit to the estate in 2010. Since then, the winemaking team has kept the focus on Sauvignon Blanc but added proportions of Vermentino, Verdicchio, Viognier, and even Semillon in the rendition from 2022.… Read more

If there is a more enjoyable and versatile red wine at this price, please, someone tell me. The Frescobaldi family, a Tuscan legend, has been making wine for 700 years. To me, the most impressive aspect of the Frescobaldi portfolio is the quality of their wines across the board, from Masseto, with its near thousand-dollar price tag, to this modestly priced gem.… Read more