Riecine Chianti Classico Riserva 2018
- Textured, savoury
Riecine (said ree-etch-in-ay) are one of the star’s of Tuscany’s Chianti Classico region. With a commitment to excellence across all of their business, they craft outstanding wines from their eight high altitude vineyards that they are slowly moving to organics.
This wine is their Riserva, crafted from 100% sangiovese that’s seen a little more of everything than your standard Chianti Classico. You get more concentration, more richness, age, alcohol and more complexity. The wine is aged for two years in top-quality Grenier oak (from Burgundy) and this time has integrated layers of cherry fruit and spice, with tannin and structure. It’s an absolute delight of a wine with a lingering finish and perfect acid to freshen the palate. It’s an ideal candidate to be put down for the long haul, but Chianti is always good, especially accompanied by, you guessed it, Italian food.
“Bohemian and decidedly wild in the main nature this Sangiovese gives notes of red plums, black tea leaves, sandalwood, incense and sweet black cherries. In the background there is a lot of energy rich in exotic shades of bergamot, lime and crumbled amaretto. Full body, smooth tannins of a silky nature on the palate and a finish of pure class and elegance that in a delicately powerful way closes spicy and spicy in an incandescent return. Better from 2023.”
Full price $100.00 from the producer.
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- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sangiovese
- Serving Temp.
I first heard of this maker when I was working at Ngeringa, a little biodynamic place in the Adelaide Hills. Both winemaker Erinn and then-viticulturist (now successful vigneron in his own right) Tom Shobbrook had both completed harvest at Riecine, and reports were good. Founded by a Brit in the early '70s who bought a hectare and a half from a monastery, and under new ownership since 2011, it sounded like a bit of a gathering place for people in wine who really care about the impact they have on the earth. Now eight organic vineyards at around 500m altitude, the wines have gained a reputation for their purity of fruit and inherent character. Fermentation happens in concrete vats, and ageing happens in vessels that are chosen for their ability for oxygen exchange rather than to impart flavour (concrete again, or older oak). Pretty excited to see their wine here at the ‘fo. Get around it.
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.