Chardonnay, 2015 ($48 ±) Made in clay amphora and clay "tanks" - allows for a lot of precise texture and focused acidity. This was really my favorite out of the bunch. Tech page – click here
Pinot Noir Petite Incline, 2015 ($42 ±) Soft and very approachable, but kind of found it to be a little awkward at this point, with the acids and fruit not quite in balance. Good style though as it was a little mellow. Perhaps the elevated alcohol was what was really not in sequence with the other components. Tech page – click here
Pinot Noir Incline, 2014 ($65 ±) Big and bold and bit brash. This is a wine that needs a little time to really come together. Should be very well integrated with a couple more years of age. Bold and rich flavors that destined to pair with a steak. Tech page – click here
So this first question to address might be, what is Chianti Rufina?
Chianti Rufina is a small sub-zone in the northeast part of the greater Chianti district, and is a area that has always been associated with Florence. I was fortunate enough to visit this area about 8 years ago courtesy of Marchesi de’ Frescobaldi and their Nipozzano estate. I remember two distinguishing things about the area - first, it was quite small, and second, was very hilly - being tucked into the foothills of the Apennines and all. The vineyards are basically tucked into the twisting hills outside the limits of Florence by about 30 minutes. The other thing about this area is that there is a fairly short list of wineries. Once you go beyond Selvapiana and Nipozzano, there are literally only a handful of other producers. Nonetheless, the region makes outstanding fan-favorite wines, that showcase beautiful fruit and great style.
Chianti Rufina is the quiet corner in the NE part of the greater Chianti "super-Zone"
A 25 year drinks industry expert, Brian has worked on just about every side of the beverage business, specializing in wine & spirits education, staff training, creative consulting, and of course service. He lives and works in Connecticut, where the number of working Somm's is limited, but he hopes through the effort of this site and its related events, that will change.