Here is Barone Ricasoli's bread and butter wine. Some 600,000 bottles of the 2013 Chianti Classico Brolio were made and all the fruit that goes into this wine is estate-grown. This is a powerhouse wine in terms of production numbers and the 2013 vintage is an especially delicious one. I highly recommend this excellent value wine. The wine shows crunchy tannins and youthful fruit nuances with bright cherry and blackberry. The mouthfeel is generous and fresh. (ML)
A red with dried fruits and burnt orange peel. Full body, firm tannins and a silky finish. Bright acidity. Drink now.
Fresh aromas of red berry, violet and aromatic herb lead the nose of this blend of 80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon. The vibrant palate delivers wild cherry, crushed raspberry, white pepper and a hint of coffee alongside bright acidity and silky tannins. Drink through 2017. (KO)
The 2013 Chianti Classico Brolio is a very pretty, fruit-driven wine with plenty of near and medium term appeal. The flavors are bold and punchy in this succulent, fruit-driven Chianti. Drink the 2013 over the next few years, while the fruit retains its juiciness. The inclusion of Merlot and Cabernet Sauvignon helps give the wine its soft, generous contours. All the elements are very nicely balanced throughout.
Fifteen percent Merlot adds plummy notes to this wine’s black cherry flavors, accented by hints of licorice and clove from nine months in barrels.
A lean, chewy style, offering black cherry and black currant fruit, accented by tobacco, spice and earth notes. Austere on its own, but food will help. Best from 2017 through 2022. (BS)
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