Riecine Chianti Classico Sangiovese 2018
- Textured, savoury
Riecine is one of the leading producers in Chianti and the greater Tuscany region. Where their contemporaries are being distracted by the power-blends with French varietal - Riecine stay dedicated to sangiovese. Purists, you might say. John Dunkley, English-born naturalised Tuscan and founder of Riecine was quoted as saying, “When Baron Philippe de Rothschild plants Sangiovese, I’ll switch to Cabernet Sauvignon.” Winning!
This is delicious new wave Chianti. It’s got a plushness and richness that can often be lacking in Chianti. There’s all of that glorious varietal character, but it’s delightfully approachable now even in spite of its undeniable age-worthiness. Think plump sour cherries and cranberries, underlaid with gravelly terracotta notes and dusty tannin. Chianti is THE food wine, so don’t miss the chance to pair with some Tuscan fare. Pop it down in the cellar, slow cook your ‘ragú di cinghiale’ for about four years, and pour a glass when it’s ready.
“Organic aims followed both in vineyard and in winery. Manual grape harvest, then, eighteen months in barrique. When tasted, the nose displays firmness with aromas of violet petals and alcohol-infused cherries, a touch of juniper. Sharpness in the mouth: juicy, very clear and extremely elegant.”
Full price $60.00 from the producer.
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and we’ll beat it.
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.