Castello della Paneretta Chianti Classico DOCG, Tuscany, Italy

潘訥雷塔經(jīng)典基安帝紅葡萄酒

點(diǎn)擊次數(shù)：6302

Notes of toasted cedar, ground spices, walnuts and stones with ripe red and dark berries in the background. Medium- to full-bodied, a little tight with toasted oak and nut shell character. Tannins are polished and fine. Lightly chewy at the end. Drink or hold.

Made with 85% Sangiovese, 10% Canaiolo and 5% Colorino, the Castello della Paneretta 2019 Chianti Classico shows an initial veiling of scorched earth, underbrush and smoke. Those heavier aromas lift rather quickly to reveal primary freshness and simple cherry underneath. This is an ample production of 58,000 bottles.

This wine is a blend of mostly Sangiovese with tiny parts Canaiolo and Colorino. The Castello della Paneretta 2017 Chianti Classico is a smoky and savory wine that shows aromas of tar, resin and black olive. The fruit is subdued and recalls wild plum and pressed blackberry (with more tartness than sweetness). The heat of the vintage is played forward and I would recommend a near-term drinking window as a result.

The 2016 Chianti Classico has a sudden note of scorched earth or black olive that comes out of left field. I am reminded of resin or furniture wax. Once you get beyond that slightly chemical note, the wine begins to stir up some dark cherry and cassis from deep within and a dose of black pepper. It takes a little extra time before those primary notes rise to the top, so give the glass an extra swirl or two. Some 32,000 bottles were made.

The 2015 Chianti Classico (85% Sangiovese, 10% Canaiolo and 5% Colorino) is a fine and delicate wine with a pretty array of aromas that span from red currant to pressed violets and crushed rock. This wine sports a beautiful mineral vein that adds a gleaming sense of elegance and polish to the finish. This is a great vintage for Chianti Classico (and an excellent value too), especially for a wine like this that is executed in a very traditional and streamlined style. Some 59,000 bottles were made.