Carobbio Chianti Classico DOCG 2015
- Textured, savoury
Head Buyer John Clark loves this wine. Was heard saying: “The 2015 release is quite simply stunning! It’s going straight to my cellar.”
And yes indeed, this wine is like pulling up to the club in a ruby red Lambo with full-bodied, handpicked sangiovese under the hood. Well, not really, but this wine is just as Italian and just as luxurious. 2015 was a stunner of a Chianti vintage, and Carobbio have made the most of it.
The Carobbio team are all about care and precision, and this is a wine of extreme elegance and finesse. It’s opulent, spicy, with ripe black fruits and and bold but super soft tannins creating a smooth, balanced ride. Hop in.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sangiovese
- Serving Temp.
Nestled in the hills of Tuscany, between Florence and Siena, Tenuta Carobbio is 50ha of ancient vineyards, olive groves and woods. Within the “golden hollow” of Panzano, the vineyard is protected by hills and mountains that serve to absorb the warmth of the afternoon sun and ensure that the Chianti Classico and Super Tuscan grapes are perfectly ripened. Sounds pretty speccy right? What if I also told you that in the 15th Century the dad of the actual Mona Lisa lived in the traditional farmhouse? Natural and historical bragging rights aside, since its inception in 1985 Carobbio have focused on excellence. The entrepreneur Carlo Novarese sought to combine the best in modern agricultural science with tradition. Handpicking is still used to ensure only the healthiest and ripest of grapes are used to their produce refined, structured and fragrant wines.
Ah...Tuscany. The home of rolling hills, extra virgin olive oil, Steak Florentine and, of course, Chianti. Everything here is about the earth, and it shows through in the produce. Earthy, vinous, purely rustic and unadulterated. Some of our most enjoyable experiences have come from here. They don't generally come cheap, but they're well worth it.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).