Ricasoli Brolio Chianti Classico Riserva DOCG

Chianti Classico Riserva DOCG, Tuscany

Tasting Notes

Intense ruby red color. Rich and complex nose, which recalls ripe red fruits, spices and sweet notes of vanilla. In the mouth, it is voluminous, with structured, appreciable tannins. Long and persistent finish.

The 2018-2019 vintage followed yet another seasonal trend of its own. The autumn featured mild temperatures and slightly less rain than usual in that period of the year. Winter started off quite mild however January came with temperatures below zero and heavy snowfall at the end of that month. Spring began with rising temperatures, but in May these plummeted with lows below 7-8°C accompanied by daily rains. From early June, a fairly dry and warm period began, with maximum temperatures often above 35°C, but interspersed occasionally by short and intense rains.

Fermentation in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-16 days of skin contact.

Grapes: 100% Sangiovese
Alcohol by Vol: 14.5%
Total acidity: 5.62 g/l
pH: 3.33

This Riserva, produced from a selection of estate-grown grapes, reflects all the soil characteristics of Brolio.  Sandstone, marl, marine deposits, and the calcarenites locally called "alberese," all converge in the distinctive harmony of this magnificent wine.  The vineyards, that show different exposures, are planted 260 meters to 500 meters (853 to 1,640 feet) above sea level.

This Riserva, produced from a selection of estate-grown grapes, reflects all the soil characteristics of Brolio.  Sandstone, marl, marine deposits, and the calcarenites locally called "alberese," all converge in the distinctive harmony of this magnificent wine.  The vineyards, that show different exposures, are planted 260 meters to 500 meters (853 to 1,640 feet) above sea level.

Tasting Notes

Intense ruby red color. Rich and complex nose, which recalls ripe red fruits, spices and sweet notes of vanilla. In the mouth, it is voluminous, with structured, appreciable tannins. Long and persistent finish.

The autumn and winter were very mild this year, with below-freezing temperatures only in part of January. In the spring, temperatures were average, with the end of May and early June hot but humid. This diminished the fruit set causing a thinning effect in the clusters that was good for the Sangiovese. Two hailstorms at the end of May also led to loss of flowers, thus reducing per-plant growth. Summer was hot and dry. End-July and Mid-August rains gave some relief to the plants, helping them during the period of veraison. Harvest began in early September, with temperatures mid-to-high for that period of the year during the day and a drop of as much as 50-60°F at nights, favoring the accumulation of phenolic compounds.

Fermentation in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-16 days of skin contact.

Grapes: 100% Sangiovese<br> Alcohol by Vol: 14.5%<br> Total acidity: 5.60 g/l<br> pH: 3.34<br>

This Riserva, produced from a selection of estate-grown grapes, reflects all the soil characteristics of Brolio.  Sandstone, marl, marine deposits, and the calcarenites locally called "alberese," all converge in the distinctive harmony of this magnificent wine.  The vineyards, that show different exposures, are planted 260 meters to 500 meters (853 to 1,640 feet) above sea level.

This Riserva, produced from a selection of estate-grown grapes, reflects all the soil characteristics of Brolio.  Sandstone, marl, marine deposits, and the calcarenites locally called "alberese," all converge in the distinctive harmony of this magnificent wine.  The vineyards, that show different exposures, are planted 260 meters to 500 meters (853 to 1,640 feet) above sea level.

Tasting Notes

Intense ruby red color.  Rich and complex nose, which recalls ripe red fruits, spices and sweet notes of vanilla.  In the mouth, it is voluminous, with structured, appreciable tannins.  Long and persistent finish.

This was an atypical year, perhaps unlike any ever registered.  Winter was fairly mild and warm.  The frost that arrived on April 18th, the drought, the extreme heat that lasted for more than two months, all scorched the earth and the grapevines.  For this reason, the leaf removal typically carried out before grape harvest was avoided; instead, the grapevines were left "untidy", only slightly trimmed, to protect the fruit from the rays of the sun.  At the end of August and the first ten days of September, rains came and the temperatures dropped drastically, all the way to the seasonal average.

Fermentation in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-16 days of skin contact.

80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon

This Riserva, produced from a selection of estate-grown grapes, reflects all the soil characteristics of Brolio.  Sandstone, marl, marine deposits, and the calcarenites locally called "alberese," all converge in the distinctive harmony of this magnificent wine.  The vineyards, that show different exposures, are planted 260 meters to 500 meters (853 to 1,640 feet) above sea level.

Tasting Notes

Intense ruby red color with complex aromas of iris and violets along with red fruit and balsam scents with soft, elegant, and well-smoothed tannins. A true expression of the terroir with well-balanced acidity and minerality and a lengthy finish.

The Autumn and Winter were very mild in 2016, with below-freezing temperatures only during part of January with approximately 17 inches of rainfall. Spring featured average temperatures and more heat and humidity at the end of May and early June. This diminished the fruit set causing a thinning effect in the clusters which was good for the Sangiovese. Two hailstorms at the end of May also led to loss of flowers, thus reducing per-plant growth. Summer was hot and dry with late-July and mid-August rains giving some relief to the plants and helping them during the period of veraison. Harvest began in early September, with mid-to-high day time temperatures and drops to between 50° and 60° at night, favoring the accumulation of phenolic compounds.

Fermentation takes place in stainless steel tanks at controlled temperatures between 75.2° and 80.6°F with approximately 2 weeks of contact with the skins.

80% Sangiovese, 15% Merlot, 5 Cabernet Sauvignon

Tasting Notes

Ruby red in color with hints of black fruit, spice, and vanilla on the nose. Round mouthfeel with a balanced acidity and elegant tannins with a long and pleasant finish.

The growing season of 2014/2015 was quite regular without extreme events. Winter was mild with temperatures falling to freezing only at the end of December and for parts January and February. Although a little cold at the beginning, Spring also showed average temperatures followed by a warm May and June which favored a perfect flowering and veraison. Rainfall was not excessive at only about 6 inches. Summer began earlier, with high temperatures by the end of June recorded at peaks between 93°F and 95°F. July was also particularly warm with peaks at around 104°F. Rainfall was scarce at approximately 4 inches, but ample water supplies during the Winter and Spring months prevented drought stress. September and October showed perfect weather conditions with significant day-to-night temperature ranges favoring the accumulation of color and polyphenols in the grapes.

Fermentation takes place in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with 12 - 16 days of skin contact. The blend is aged for 16 months in barriques and tonneaux followed by another 3 to 6 months of aging in the bottle.

80% Sangiovese, 15% Merlot, 5 Cabernet Sauvignon

  • 92

    points

    James Suckling, June 2022

    "Spicy nose of nutmeg, paprika, pine cones, cherries and iodine. Medium-to full-bodied with firm, creamy tannins. Compact and focused. Stones and lemons at the end. Try from 2023."

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  • 93

    points

    Wine Spectator, June 2022

    "Well-marked by new oak, offering cherry, plum, iron and spice aromas and flavors, this red is concentrated and vibrant. Delivers dense and interwoven tannins, with a lingering aftertaste echoing cherry, mineral and spice. Best from 2025 through 2040."

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  • 90

    points

    Vinous, September 2021

    "The 2018 Chianti Classico Riserva Brolio is an attractive, easygoing wine that will provide pleasure with minimal cellaring. Sweet dark cherry, mocha, licorice, spice and tobacco meld together effortlessly. This mid-weight, open-knit Riserva has plenty of charm."

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  • 90

    points

    Wine Enthusiast, April 2022

    "Aromas of violet, toasted oak and mocha lead the way. The rather forward palate offers blackberry jam, espresso and toasted hazel- nut alongside close-grained tannins. Drink through 2028. "

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  • 92

    points

    James Suckling, May 2021

    "Aromas of cherry, light vanilla and orange peel with some mushroom undertones. Medium-to full-bodied with firm, velvety tannins and fresh acidity. Extremely attractive now, but a year or two will open it up."

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  • 92

    points

    Wine Spectator, October 2021

    "A modern style, with a touch of new oak lending spice and structure to the plum, cherry, leather and wild herb flavors. Succulent and balanced on a lean frame, this finishes long, with plenty of grip. Sangiovese, Merlot and Cabernet Sauvignon. Best from 2023 through 2033. 7,400 cases made, 2,380 cases imported."

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  • 91

    points

    Wine Advocate, April 2021

    "Packaged with a black label to show its Riserva status, this beautiful wine shows classic lines and good harmony. From a hot and dry vintage that threw many challenges at vintners across Tuscany, the Barone Ricasoli 2017 Chianti Classico Riserva Brolio reveals the expertise and know-how of the Ricasoli winemaking team. It opens to dark cherry and blackberry with earthy background aromas and plenty of smoke and crushed mineral. This is the kind of wine you'll want next to a wood-fired lasagna."

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  • 92

    points

    James Suckling, July 2020

    "A fresh, firm 2017 with blackberry, blueberry and dark-chocolate character. It’s medium-to full-bodied with chewy tannins and a fresh, tangy finish. Like the light bitter lemon at the finish. Drink now."

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  • 92

    points

    Wine Spectator, October 2020

    "There is an inherent sweetness to this red, thanks to the ripe plum and black cherry fruit, with leather, tobacco and licorice notes playing supporting roles. This is solidly built, lingering nicely on the finish, where a saline element emerges. Sangiovese, Merlot and Cabernet Sauvignon. Best from 2021 through 2033. 2,250 cases made."

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  • 93

    points

    Vinous, August 2020

    "The 2017 Chianti Classico Riserva Brolio is rich, expansive and super-expressive. Black cherry, spice, leather, espresso and a kick of Merlot richness all build in the glass. Creamy, open-knit and inviting, the 2017 is a terrific choice for drinking now and over the next decade or so. It's one of the better recent editions I can recall."

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  • 93

    points

    James Suckling, June 2019

    "This is a fantastic Chianti Classico Riserva that displays blackcurrants, dark plums, redder plums, tulips and cedar. Medium to full body, some really restrained and attractive tannins and a tangy finish. Drink now."

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  • 93

    points

    Wine Advocate, September 2019

    "The 2016 Chianti Classico Riserva Brolio is a terrific wine that lives up to our expectations of a Riserva, while maintaining that playful informality that you don't get in the estate's more contemplative Gran Selezione. Indeed, the Riserva category of Chianti Classico has been largely overlooked ever since Gran Selezione came onto the scene some seven years ago, thus knocking Riserva off the top of the quality pyramid. This wine reminds you why you should take a closer look at Riserva. The bright aromas of dark cherry, spice and tilled earth are fresh and cheerful and are exactly why we are attracted to Chianti Classico in the first place. The blend here is 80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon, aged in new and used tonneaux for 18 months. The mouthfeel is slender and fresh, making this a perfect wine for slices of steak, or tagliata, with porcini mushrooms. Some 54,000 bottles were made."

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  • 93

    points

    Wine Spectator, October 2019

    "An expression of fresh cherry greets the nose in this taut red, yet this remains austere on the palate, with fruit, iron, earth and oak spice flavors bound up in a grip of tannins. Everything is in the right place, but this needs time. Sangiovese, Merlot and Cabernet Sauvignon. Best from 2022 through 2042."

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  • 90

    points

    Kerin O'Keefe, Wine Enthusiast, 2018 March

    "This robust red is 80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon. It opens with aromas of black currant, cedar and a hint of violet while the firmly structured palate offers dried black cherry, vanilla, licorice and a touch of mocha. Assertive but polished tannins provide support."

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  • 91

    points

    Wine & Spirits, April 2019

    "Year's Best Tuscan Reds - Fifteen percent merlot and five percent cabernet sauvignon lend a dark-fruited elegance and vibrant menthol character to this wine. It rested in oak barrels for 18 months, gaining notes of toasted spice that complement the sappy red-cherry flavors."

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  • 91+

    points

    Wine Advocate, October 2018

    "The 2015 Chianti Classico Riserva Brolio (made with 80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon) reveals a tight structure with fine textural knitting and overlapping fruit flavors. The wine's seamless integration is very impressive. It shows bright fruit flavors that are offset by spice, tar, smoke and grilled herb. There is nothing too heavy about this Riserva, and that's the best part yet. The mouthfeel is buoyant, long and finessed. This wine is fermented in stainless steel (with up to 16 days on the skins), and it is aged in neutral oak for 18 months. Some 60,000 bottles were made."

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  • 92

    points

    Bruce Sanderson, Wine Spectator, 2018 November

    "The cherry and plum flavors are matched by leather, tobacco and almond notes in this sinewy red. Stays balanced and long, with the ripe fruit offset by dusty tannins. Best from 2020 through 2035. 800 cases imported."

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  • 93

    points

    James Suckling, James Suckling, 2018 September

    "Dried cranberries, dried redcurrants, blueberries, cedar and dried nutmeg. Full-bodied yet very linear and refined with really driven acidity, which permeates the layers of red fruit right through to the tight finish. Drink now or hold."

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TRADE & MEDIA ASSETS /////////////////

Ricasoli Brolio Chianti Classico Riserva DOCG – Bottle – New

2019 Ricasoli Brolio Chianti Classico Riserva DOCG – Vintage Notes

2015 Ricasoli Brolio Chianti Classico Riserva DOCG-JS91 Sell Sheet

2017 Ricasoli Brolio Chianti Classico Riserva DOCG-JS92-Sell Sheet

Ricasoli Brolio Chianti Classico Riserva DOCG – Label

2017 Ricasoli Brolio Chianti Classico Riserva DOCG-Vintage Notes

2016 Ricasoli Brolio Chianti Classico Riserva DOCG-WA93-Sell Sheet

2016 Ricasoli Brolio Chianti Classico Riserva DOCG-WS93-Sell Sheet

2016 Ricasoli Brolio Chianti Classico Riserva DOCG-JS93-Sell Sheet

2016 Ricasoli Brolio Chianti Classico Riserva DOCG – Label

2016 Ricasoli Brolio Chianti Classico Riserva DOCG-Vintage Notes

2015-Ricasoli Brolio Chianti Classico Riserva DOCG-WS92 Sales Sheet

2015 Ricasoli Brolio Chianti Classico Riserva DOCG-WE90 Sell Sheet

2015 Ricasoli Brolio Chianti Classico Riserva DOCG-JS93 Sell Sheet

2015 Ricasoli Brolio Chianti Classico Riserva DOCG-Vintage Notes

2015 Ricasoli Brolio Chianti Classico Riserva DOCG-Label

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Ricasoli Brolio Chianti Classico Riserva DOCG – Bottle -2015 and Before