Fattoria di Fèlsina Berardenga
Chianti Classico Sangiovese Blend
Chianti Classico, Chianti, Tuscany, Italy
This 14 has a bit of a story. I opened their 2005 last weekend, which was fantastic, I also opened their 2014 as an example w/ a friend to show how important aging is in Italy reds out of Tuscany & Piemonte. Also, how long it takes for the amount of new wood use Italians put to both to soften. The Italians hold them back in bottle sometimes two to three years or longer. The 05 last weekend was a 93-94. This after an hour & half decant, 90-91. In time, add one to two points.
For those who didn’t study their ass off to pass the Court of Master Sommeliers exam, the difference between Chianti & Chianti Classico is, Classico needs to come from a specific region in Chianti and needs to have an additional 10% of Sangiovese over regular Chianti.
2014 a good but not all-star vintage like 2010.
The 2014 still young. Showing dry; blackberries, black raspberries, dark cherries, some black plum, dry cranberries & strawberry hues. Oak barrel shavings, dry; leather, cedar, & dry tobacco, limestone & sandstone power, dry twig, dry river stone, dry top soil, slight candied & withering; red, dark, purple flowers framed in violets, nice acidity and a taut structured & tensioned but balanced, elegantly polished landing on dry earth that lasts nearly 90 seconds.
It is a good pair w/ the lasagna that has a really nice dark seasoning in it. An aged Nebbiolo might have worked better. From, The Adorable French Bakery at the Santa Cruz Farmers Market. No permanent location.
This 14 has a bit of a story. I opened their 2005 last weekend, which was fantastic, I also opened their 2014 as an example w/ a friend to show how important aging is in Italy reds out of Tuscany & Piemonte. Also, how long it takes for the amount of new wood use Italians put to both to soften. The Italians hold them back in bottle sometimes two to three years or longer. The 05 last weekend was a 93-94. This after an hour & half decant, 90-91. In time, add one to two points.
For those who didn’t study their ass off to pass the Court of Master Sommeliers exam, the difference between Chianti & Chianti Classico is, Classico needs to come from a specific region in Chianti and needs to have an additional 10% of Sangiovese over regular Chianti.
2014 a good but not all-star vintage like 2010.
The 2014 still young. Showing dry; blackberries, black raspberries, dark cherries, some black plum, dry cranberries & strawberry hues. Oak barrel shavings, dry; leather, cedar, & dry tobacco, limestone & sandstone power, dry twig, dry river stone, dry top soil, slight candied & withering; red, dark, purple flowers framed in violets, nice acidity and a taut structured & tensioned but balanced, elegantly polished landing on dry earth that lasts nearly 90 seconds.
It is a good pair w/ the lasagna that has a really nice dark seasoning in it. An aged Nebbiolo might have worked better. From, The Adorable French Bakery at the Santa Cruz Farmers Market. No permanent location.
Not a great vintage or perhaps not a great bottle. This has apparent VA and an unbalanced character. Somewhat medicinal.
Not a great vintage or perhaps not a great bottle. This has apparent VA and an unbalanced character. Somewhat medicinal.
Jul 11th, 2022
Good wine for a tough year. Not much fruit, but loads of pungent, balsamic, savory and gravelly flavors. Vigorous acids and lots of soft tannin. A bit demanding on its own but it went well with a rustic chicken braise.
Good wine for a tough year. Not much fruit, but loads of pungent, balsamic, savory and gravelly flavors. Vigorous acids and lots of soft tannin. A bit demanding on its own but it went well with a rustic chicken braise.
Apr 15th, 2019Better than the last bottle I had several months ago. Open-knit, beautiful scents of dark, ripe cherry, woodsy underbrush, and dark gravel. Mouthfilling and nicely balanced.
Better than the last bottle I had several months ago. Open-knit, beautiful scents of dark, ripe cherry, woodsy underbrush, and dark gravel. Mouthfilling and nicely balanced.
Jul 22nd, 2018
Iron, earth, dried herbs, some bright berries, strong acids, and grippy tannins. Good stuff, could age well. This is a dead ringer food wine.
Iron, earth, dried herbs, some bright berries, strong acids, and grippy tannins. Good stuff, could age well. This is a dead ringer food wine.
Dec 14th, 2017Chianti Classico at its best! This vintage needs more time in bottle but what a treat.
Chianti Classico at its best! This vintage needs more time in bottle but what a treat.
Oct 14th, 2017I just love this utterly classic style. Gorgeous crystalline sappy, bright cherry fruit with lovely gravelly minerality. Pure and balanced in the mouth, with nice acidity and a thin veil of soft tannin. Not opulent or super-concentrated, but totally at ease with itself. This is a dinner wine.
I just love this utterly classic style. Gorgeous crystalline sappy, bright cherry fruit with lovely gravelly minerality. Pure and balanced in the mouth, with nice acidity and a thin veil of soft tannin. Not opulent or super-concentrated, but totally at ease with itself. This is a dinner wine.
Jun 8th, 2017
Classic everything and still a pup this was fine pair with bistec Florentine on the last night on Raptors Ridge
Classic everything and still a pup this was fine pair with bistec Florentine on the last night on Raptors Ridge
Aug 24th, 2018