Chianti Riserva and Wine Dinner

In Uncategorized by Eric Stokes

Monsanto Chianti Riserva
Aldo Bianchi purchased this historic estate in 1961, and in 1986 they began excavation to build the incredible 300-meter tunnel that today is home to their historic cellar, with bottles dating back to 1962. (That vintage was the estate’s first as well as that of the denomination.) Il Poggio was the first wine in the region to be labelled with a single vineyard. The third generation is now in charge, with Laura Bianchi having taken over from her father Fabrizio. In the cellar, they work with Slavonian oak for the aging of the wines.
2018 Castello di MonsantoChianti Classico Riserva  reg $32.99 / $29.99 SALE$349 case deal
This is drinking GREAT!
Ruby red tending towards garnet. Rich, intense and complex with notes of black cherry and spice. Full bodied with rich red berry fruit flavors complimenting a backbone of tannin.Open in advance and allowed to breathe. Decanting is preferable. An exceptional compliment to red meats, roasts and game.
95 James SucklingCedar, dried flowers, cherries and spices on the nose. Medium-to full-bodied with very polished, refined tannins and excellent length. This has gorgeous structure. Needs two or three years to soften. Excellent potential. Try after 2023.
92 Vinous – The 2018 Chianti Classico Riserva is a bold powerful wine. Black cherry, iron, tar, menthol and licorice give the 2018 a super-distinctive, wild profile. There is plenty of depth and volume. In 2018, the Riserva offers a decidedly wild, gamy expression of Sangiovese. Best of all, the Riserva remains a fabulous value.

2019 Castello di MonsantoChianti Classico Riservareg $32.99 / $29.99 SALE$349 case deal
94 Jeb Dunnuck – The 2019 Chianti Classico Riserva is 90% Sangiovese and the rest Canaiolo and Colorino, raised only in used barrique and large cask. It pours a pure ruby and has floral and herbal aromas of cherry candy, black raspberry, forest herbs, tomato leaf, and dried roses. It is medium to full bodied, with good concentration, fine tannins, and a long, clean finish, and it is savory with dried herbs, oregano, dried cherry, salty earth, and an angular structure. This pure and detailed wine is going to be a fantastic one to cellar and to drink 2025-2040.
93 Wine Advocate – The Riservas from across the appellation are showing very well in 2019. This wine is no exception. The 2019 Chianti Classico Riserva (which is a blend of 90% Sangiovese with Canaiolo and Colorino aged in different-sized oak barrels for up to 18 months) offers pretty richness and concentration. The wine’s ample volume is fleshed out with dark fruit, spice and blue flower. It should be fun to try this wine in five years’ time, when it loses its baby fat

2017 Castello di MonsantoChianti Classico Il Poggio Gran Selezione    $69.99
95 Jeb Dunnuck – The 2017 Chianti Classico Gran Selezione Il Poggio has a soft and supple perfume of baked red cherry, cinnamon, incense, and roses. It is medium-bodied, with a silky texture throughout, fine-grained tannins, and warming spice on the finish. It is a lovely wine. Initially, it felt like it was beginning to show signs of maturity on opening with its pillowing and sunny fruit, but it held up wonderfully and improved over several days. Drink 2023-2040.95 Wine Spectator – Eucalyptus and iron accents frame the core of cherry and raspberry fruit in this intense, powerful red. Strikes a balance between fruit and savory elements, with plenty of ripe fruit midpalate, followed by a long finish of mineral, underbrush and tobacco. Sangiovese, Canaiolo and Colorino. Best from 2024 through 2042. 830 cases made, 400 cases imported.
Nothing says summer quite like vine ripened Heirloom tomatoes! Come join us for a special dinner on Saturday – July 29th – and see what Chef Billy cooks up. The dinner will be paired with wines from Sicily, and as a special treat – the tasting before the dinner will feature the amazing Sardinian Cannonau from Vinzas Artas. The dinner spots are already filling up – so reserve your spot now. If you can’t make the dinner – come early for the tasting and check out what is going on in Pittsboro.
Heirloom Tomato Dinner and Wine Tasting
Saturday July 29th – Tasting from 4-6pm, Dinner 6:30@ 458 West, Pittsboro, NC 27312
$89 for tasting and dinner$19 tasting only (applied to case purchase)  

Gazpacho Ayunta Nerello Mascalese Bianco
 Local Tomato Salad   Gorghi Tondi Rose’ ( 100 % Nerello Mascalese )
Main Course – Pasta al Pomodoro with Roasted Seasonal VegetablesAyunta Nerello Mascalese
Dessert – Special Secret Tomato Cake!!Gorghi Tondi Palmares Brut Sparkling Grillo

July 29th 4-6pm Wine Tasting
Brilliant Discoveries from Mt. Etna A name to watch! No major reviews of this estate yet!  Mt. Etna in Sicily is a fascinating and dynamic wine region, home to the Nerello Mascalese grape. Nerello Mascarello combines the elegance of Pinot Noir and the explosive exuberance of Zinandel.   Nerello Mascalese delivers an explosion of red fruit flavors and spice notes of cinnamon and floral dried desert herbs. Finer examples of Nerello Mascalese from Etna in Sicily finish long with tingly acidity, a rustic black volcanic earthy note, and medium weight fine-grained tannins.  2020 Ayunta RossoNerello Mascalese  $24.99 / $22.49 SALE Organic. 100% Nerello Mascalese. Traditional yet easy-going style of red wine, that is once known and called “pista e’mmutta” (Meaning: press it and put in the barrel straight away). Gentle pressing with short marbonic maceration followed by fermentation in a cement vat. Aging in bottles. 500 cs produced  2020 Ayunta BiancoNerello Mascalese$24.99 / $22.49 SALE Organic. 100% Nerello Mascalese. Very unusual still white from Nerello Mascalese – to honor the local tradition to make white as a base for metodo classico wines. The vines are 50-100 year-old on Etna’s volcanic soils. Soft pressing followed by spontaneous fermentation in stainless steel and aged in cement tank for 7 months. 500 cs produced. 

Vinzas Artas-Mamoiada, Sardinia  Chateau Rayas / Comando G quality Grenache from Sardinia?  Fine and elegant and VERY VERY long and concentrated without being heavy of cloying. Simply put – if you like great Grenache – BUY THIS! The Wine Advocate hasn’t reviewed these yet – but they have already heaped amazing praise on other wines from winemaker Emiliano Falsini. This is a name to watch. Everything he touches is amazing. “Emiliano Falsini is a very talented consulting winemaker who works with some of the best estates on Etna, (Tuscany and Sardinia)”  – Monica Larner, Robert Parker Wine Advocate Cannonau grape: 100% Cannonau (aka Grenache) – the grape has been in Sardinia for centuries, this is not some recent import or experiment – some scientists give merit to the idea grenache may have originated in Sardinia, with historical records going back to the 14th century.  2019 Vinzas Artas Garaunele$49.99 / $46.99 case (6) Grape: 100% Cannonau (Grenache), 15.5% abvTerroir: .5 hectare site of calcareous granite soils, 2,132ft above sea level!Limited: 1,000 bottle production (hand numbered)Sites: GarauneleWinemaking: Destemmed. Fermentation in open-top wood vats on the skins with 2-3 daily punching down for 15-20 days. Soft pressing post ferment. Aging for 12 months in large, neutral French oak tonneau. Refinement in bottle 12 months. Outstanding wine! 
2019 Vinzas Artas Sa Lahana$44.99 / $39.99 case (6) Grape: 100% Cannonau (Grenache), 14.5% abvTerroir: .35 hectare site of calcareous granite soils, 2,460m above sea level, south facingLimited: 1,000 bottle productionSites: Sa Lahana
Winemaking: Destemmed. Fermentation in open-top wood vats on the skins with 2-3 daily punching down for 15-20 days. Soft pressing post ferment. Aging for 12 months in large, neutral French oak tonneau. Refinement in bottle 12 months.
 2020 Vinzas Artas Nigheddu$34.99 / $31.99 case (6) Grape: 100% Cannonau (Grenache), 14.5% abvTerroir: 5 hectares total in calcareous granite soils, 2100-2800m above sea level, various expositionsLimited: 1,300 bottle productionSites: From 4 sites: “Garaunele” – “Sa Lahana” – “Tarasunele” – “Su Piducru”
Winemaking: Destemmed. Fermentation in open-top wood vats on the skins with 2-3 daily punching down for 15-20 days. Soft pressing post ferment. 12 months in large neutral used oak barrels (25hl botti) and 12 months of resting in the bottle.