2015 Poggerino Bugialla Chianti Classico Riserva

SKU #1417804 96 points Wine Spectator

 A mix of pure cherry and cigar humidor aromas lead off. The cherry theme continues, supported by rosemary, iron and tar flavors. Big, burly tannins line the finish and should carry this wine for another few decades. Best from 2023 through 2040. 900 cases made, 200 cases imported. *Highly Recommended* (BS)  (8/2018)


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Price: $44.99

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By: Sharon Kelly | K&L Staff Member | Review Date: 6/25/2019 | Send Email
I'm not sure where my adoration for Sangiovese originated but I suspect it was during a trip to Italy a mere 5 years ago. I spent much of my time eating at some fantastic out-of-the-way restaurants. I never requested any specific wine other than "red wine", which was almost always Sangiovese and I was never disappointed. My first time tasting the wines of Poggerino was here at the store, only earlier this year, it was the 2015 Chianti Classico. I was instantly transported back to that trip. Now we have this stellar Riserva in the store and I am jonesing for another visit to the region. This is classic old school Chianti Classico: black cherry, herbs, tobacco. There is all the structure here with excellent balance of acid, tannins and well integrated oak that does not overpower. If you had the Chianti Classico when we had it in stock, the CC Riserva is definitely worth spending the extra dollars for. I love these wines.

By: John Downing | K&L Staff Member | Review Date: 6/24/2019 | Send Email
This was one of the surprise customer favorites at our June Italian consumer tasting and it also made quite an impression upon the staff. It's a classic Sangiovese aged in large casks that is especially inviting now as the warmth of 2015 brought riper than normal fruit and a subsequent approachability. The richness and purity may very well win over those reluctant to embrace Chianti Classico.

Additional Information:

Varietal:

Sangiovese

- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.
Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.
Sub-Region:

Tuscany

Specific Appellation:

Chianti

- Chianti is the most famous wine name in Italy is not the name of a grape but actually a region. Chianti lies in the 35 miles of hills between Florence and Siena, a complex geological region as well as geographically. The extraordinary geography makes grape growing a very challenging feat with multiple exposures and soil types on the same estate. The region comprises 9 different communes not dissimilar to Bordeaux wherein each commune has a particular characteristic that shows in the wine. The wine is made predominantly Sangiovese, the grape must comprise at least 80% of the blend. Chianti Classico is the "classic" region, though many other nearby regions now use the name "Chianti" to make similar wines. The "Gallo Nero" or Black Rooster on many of the Chianti Classico bottles is a private consortium of producers who try and control the direction of production and quality amongst their members.