2015 Silla Il Piaggione Chianti Classico Riserva

SKU #1430000 93 points Wine Spectator

 Perfumed, this red features ripe black cherry, blackberry, black currant, violet, iron, loamy earth and sanguine aromas and flavors. More approachable than its peers at this stage, with fine structure, if a little less density. Long finish. Drink now through 2032. (BS)  (7/2019)

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Price: $19.99
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By: Thomas Smith | K&L Staff Member | Review Date: 12/5/2019 | Send Email
Dark and meaty on the nose. This is full of rich, savory elements that say"get ready and hold on tight". Bloody, gamey, touches of something almost like venison. Nice, bright attack that softens through the palate. Black pepper elements. As someone who absolutely loves wines from the Northern Rhone--this is as close as I've ever seen Chianti come to that. Just enough tannin to let you know this is legit Chianti, but doesn't go over the top--man, this wine just checks all my boxes. I would drink this in a second.

By: Kaj Stromer | K&L Staff Member | Review Date: 12/3/2019 | Send Email
I found this to be a textbook Chianti Classico at the Riserva level. This is quite a bit of wine for just under $20. I consider myself an unabashed Chianti/Sangiovese enthusiast. For me they represent the best of countryside cooking and simplicity. Anyone who’s been to Chianti is familiar with its beautiful rolling hills and intermittent quaint towns. There’s a reason this is one of the world’s most adored regions. The food and the wine back it all up. One sip of this elegant little red reveals the bright red cherry charm and warm spice with just a touch of leather.

By: Keith Mabry | K&L Staff Member | Review Date: 12/3/2019 | Send Email
The Silla Il Piaggione takes me back two decades to a little farm house in the Classico region where I ate pappardelle al cinghiale while drinking a bottle of Chianti. It was one of the most seminal of my traveling experiences at the time, as it was the first time I had ever had wild boar with pasta and it was my first visit to the Tuscan countryside. Smells are some of the most powerful indicators of memories and this wine opens up many of them for me. The Silla is an earthy and classically styled Chianti, the nose is brimming with dried cherries, thyme and burnished saddle leather. The palate has wonderful texture that eludes to something bigger like a Brunello but the tannins soften adding length. The finish harkens back to the nose with those leathery notes and some baked cherries for good measure. A complete and enticing red for certain, speaking of those Tuscan hillsides that will surely create many new memories to fondly reflect upon.

By: Greg St. Clair | K&L Staff Member | Review Date: 12/3/2019 | Send Email
The nose of this wine is fascinating, waves of wild cherry, Tuscan herbs and leather. On the palate the wine shows an additional range with lots of soil character, iron, spice and sweet earth. While this might sound like a real traditional styled wine it actually is sort of midway between classic and more modern. Wonderful finish, long and spicy with lots of lift and a bit of grip.

Additional Information:



- 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.


- 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.


Specific Appellation:


- 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.
Alcohol Content (%): 13