TN Chianti Montespertoli Riserva DOCG 2016

[Waiters Friend]

G'day

I found this lurking in the cellar - I don't recall having this wine before so assume this is the only bottle. Decanted an hour before service.

A savoury and leathery nose, with developed dark cherry fruits, meaty notes, and slightly medicinal.The palate is slightly more red fruited, with fine but grippy tannins and prickly acid. The leather and savoury notmes persist through the palate, and the wine has a medium finish - not overly long or concentrated.

I can't tell if this is slightly over the hill, or just an example of moderately aged chianti. I would have thought that a good vintage like 2016 might have sustained a bit more primary fruit - but that could just be my Australian-centric palate. Opinions encouraged

Cheers
Allan

Chianti.jpg

[Ian S]

Good Chianti certainly can age a couple of decades, and hold lots of interest after that.

The tannic 'tea leaf' finish something of a calling card for Chianti / Italian sangiovese, and fruit whilst a key component, isn't the sole focus, and such wines are often better with food, as the primary fruit rarely rich enough to silence acid and tannins. Slightly medicinal... something I very much appreciate, but isn't often seen in Aussie reds.

For my tastes, I'd probably cellar it longer, but that's me. I even enjoy wines inarguably on their downslope. For drinking now, a good slab of beef, roasted, braised, stewed would all be good, but also super with something as simple as a meat pie.

[Waiters Friend]

G'day

I found this lurking in the cellar - I don't recall having this wine before so assume this is the only bottle. Decanted an hour before service.

A savoury and leathery nose, with developed dark cherry fruits, meaty notes, and slightly medicinal.The palate is slightly more red fruited, with fine but grippy tannins and prickly acid. The leather and savoury notes persist through the palate, and the wine has a medium finish - not overly long or concentrated.

I can't tell if this is slightly over the hill, or just an example of moderately aged chianti. I would have thought that a good vintage like 2016 might have sustained a bit more primary fruit - but that could just be my Australian-centric palate. Opinions encouraged

Cheers
Allan

Chianti.jpg

[Waiters Friend]

Good Chianti certainly can age a couple of decades, and hold lots of interest after that.

The tannic 'tea leaf' finish something of a calling card for Chianti / Italian sangiovese, and fruit whilst a key component, isn't the sole focus, and such wines are often better with food, as the primary fruit rarely rich enough to silence acid and tannins. Slightly medicinal... something I very much appreciate, but isn't often seen in Aussie reds.

For my tastes, I'd probably cellar it longer, but that's me. I even enjoy wines inarguably on their downslope. For drinking now, a good slab of beef, roasted, braised, stewed would all be good, but also super with something as simple as a meat pie.

Interesting, Ian. My Australian palate is concerned if the fruit (not necessarily primary) dips too much, as for me that is the sign of a wine on decline.

I certainly agree that these wines demand food,and there's nothing wrong with beef in most cases. Chianina, of course.

Cheers
Allan