All the best wines taste of the place they come from. Often, you can almost smell the verdant slopes of Burgundy, or taste the foggy winters of Barolo. The best wines have a personality of their own, and sing of their home.
So picture Chianti: A long, winding gravel drive, lined by arrow-straight cypresses, leading up to a rustic terracotta-coloured farmstead on a hilltop. The hills roll for miles around and glow under a golden sun. A perfect landscape, much photographed and written about, but one that is lived in, and has been for millennia. Total harmony of jaw-dropping beauty and rustic charm.
That’s pretty much what this tastes like. It’s a Riserva, so it’s seen a little more of everything than your standard Chianti Classico. You get more concentration, more richness, age, alcohol and more complexity. It’s an ideal candidate to be put down for the long haul, but Chianti is enjoyable whenever you decide to pop it. So, mofo, enjoy!
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.
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.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pizza with bocconcini, prosciutto & rocket
- 1 x 440g bought pizza base with tomato paste
- 5 bocconcini, thickly sliced
- 80g (1/2 cup) pitted black olives
- 80g baby rocket leaves
- 30g (1/3 cup) shaved parmesan
- 7 thin slices prosciutto, torn in half
- Preheat the oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a baking tray. Top with bocconcini and olives.
- Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
- Meanwhile, combine the rocket and parmesan in a bowl.
- Top the pizza with the prosciutto and the rocket mixture to serve.