Mon 12 Jul 2010
The venerable and extensive Badia a Coltibuono estate in Tuscany goes back a thousand years, to the time of patient, tireless monks toiling in the hillside vineyards. The property, now almost 2,300 acres, is owned by the Stucchi Prinetti family, descendants of Florentine banker Guido Giuntini who acquired the estate in 1846. In addition to wines from its own vineyards, Badia a Coltibuono produces a line under the “Coltibuono” brand made from purchased grapes from selected Tuscan vineyards. To that roster belongs the Chianti Classico “Roberto Stucchi” (or “R.S.”) 2008, made from 100 percent sangiovese grapes and aged six months in two- and three-year-old French oak casks and barriques. The Consorzio that regulates these matters allowed Chianti Classico to be made completely from sangiovese grapes, rather than the traditional blend with caniaolo, in 1996.
The Coltibuono Chianti Classico “Roberto Stucchi” 2008, a model of clean, fresh purity and intensity, offers an enticing, even an intoxicating bouquet of red and black currants, orange zest, potpourri, black pekoe tea and cloves. Things are a bit more subdued in the mouth, where the wine delivers a classic package of bristling acidity, moderately dense and dusty tannins and a touch of shale to bolster flavors of dried currants and plums with a hint of spiced and macerated black cherries, mossy tea and leather. Drink now through 2012 or ’13, to accompany grilled leg of lamb studded with garlic and rosemary; pasta Bolognese; sausage pizza; or a medium-rare rib-eye steak, sliced and sprinkled with sea-salt. 13 percent alcohol. Very Good+. About $15 to $18.
Imported by Dalla Terra Winery Direct, Napa, Cal. Tasted at a trade event.