Monte Bernardi Retromarcia Chianti Classico 2015
- Textured, savoury
“I have such fond memories of this wine and this producer. I took the family over to Italy and we went to Chianti and stayed in this gorgeous little villa on a mountain and there’s a region nearby called Panzano. It has a butcher called the Mad Butcher of Panzano, and I wanted a ragout for the family but he didn’t have any ragout sort of meat so I just had to buy this T-bone and it took, like, an hour to hand mince it. Anyway. I remember drinking this wine with the ragout that I made in this little villa and it was like a storybook.” – Andre, Head Mofo
“This guy Michael Shmeltzer (owner and winemaker at Monte Bernardi), who’s actually American, was lovely and I had a great time trying his wines. This is called Retromarcia, meaning a throwback to old so he makes it in a traditional style.”
“It’s sangiovese and it’s in big barrel format so the oak is really soft. He just makes it in this beautiful, soft, juicy style but it has such good fruit and it’s all dark cherries and beautiful hints of sour cherries that just give it this lift, as well as dark chocolates and spices. I’m really excited to be sharing this with you. So if you want to have a little bit of a taste, join me and I hope you enjoy it. Cheers.”
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.
Retromarcia is a Chianti Classico made from 100% Sangiovese grapes (since 2010). The grapes come from vineyards consisting of shale (Galestro) 70%, sandstone (Arenaria-Calcare-Pietraforte) 20%, limestone (Alberese) 10%. The vineyards age range from plantings 2003-2010. The vinification and maturation is reminiscent of a more traditional style Chianti Classico; the result is a fresh and fruity, medium-bodied, well-balanced wine, with a nice structure, juicy acidity and a long finish.
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...
Chargrilled vegetable pizza
- 1 large eggplant, sliced
- 4 medium zucchini, sliced
- 12 button mushrooms, sliced
- 1 red capsicum, quartered
- 4 80g wholemeal pita breads
- 1/2 cup tomato pizza sauce
- 1 cup Bulla Original Cottage Cheese
- Basil leaves, to serve
- Char-grill eggplant, zucchini, mushroom and capsicum on a non-stick grill or BBQ until tender. Remove skin from blackened red capsicum and cut into strips.
- Spread the pita breads with tomato sauce and top with vegetables. Dollop evenly with Bulla Original Cottage Cheese.
- Bake at 200°C for 10-15 minutes or until base is crisp and the cheese has browned. Serve topped with basil leaves.