TN: 2006 Fontodi Chianti Classico (Italy, Tuscany, Chianti, Chianti Classico DOCG)

  • 2006 Fontodi Chianti Classico - Italy, Tuscany, Chianti, Chianti Classico DOCG (3/26/2021)
    Purchased at the winery after a tour in October 2009. We had intended to drink it while in Italy, but we didn’t, so we brought it home and saved it until it was mature. We almost made it. Drinking very well, but I suspect 2-3 more years might have generate a tiny bit of improvement.

Decanted just to deal with sediment, of which there was plenty stuck to the side of the bottle after lying label up in the cellar for the better part of 10 years. The cork was sound, tight and at most 2 mms of wine infused at the bottom. Came out clean without having to use a Durand.

I waited only a few minutes until we started drinking it, and it kept getting better with up to an hour of air, so I recommend a one hour decant.

After that hour, it was noticeably Chianti, which I find difficult to describe. Not very fruit driven. More earthy, but in a good way as opposed to dirty, with a forest floor herbal component and a little bit of dark fruit in the background. There was still some tannic bite open first taste but it disappeared after an hour. Smooth and easy to drink, making it nothing like young Chianti.

There is a characteristic I notice generically in Italian wine, which I have noticed blind in Aglianico, Chianti and even Barbera and occasionally nebbiolo. I used to assume it had to do with barrel choices, but a wine professional suggested to me that it was the somewhat roasted character of the pips from the hotter climate in Italy. I’m not sure, but it was definitely here in this wine and it added to the complexity. It is a roasted depth of flavor without any burnt character to it.

Whoever in Cellartracker reported that this wine was over the hill of on the down slope with prune flavors must have had a poorly stored bottle or a defective cork. This wine had no negative characteristics. Paired well with what could best be described as home made Beef Braciole made with marinara sauce mixed with Shitake mushrooms, over baked thin Japanese eggplant slices for low carbs and low calories.

Let your Chiantis age. (92 pts.)

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I think the real hero here is the chef!

Thanks, but it was easy peasy. From pounding the crap out of the meat slices with a 150 year old carpenter’s wood mallet to sitting down and watching Jeopardy, the prep took 30 minutes and then 30 minutes in the oven.