Last time we visited Italy, we tasted a lot of aged Chianti Classico’s and it was a revelation. I had assumed that Chianti was meant to be consumed on the young side. So my question…what is your sweet spot for aging Chianti?
It depends!
I do like 10-15+ years on the clock for anything decent, but I don’t know of anything ‘undrinkable’ before that. I’ve certainly had some good’uns at 25 YO.
Oldest drunk was a 1968 Monsanto riserva about 7 years ago, which was on the slide, but still enjoyable and interesting.
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I’m also assuming there is going to be a significant difference in aging curves for straight Chianti Classicos versus the Riservas.
I would definitely be interested in hearing people’s thoughts.
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In my experience it depends on the producer, there’s a broad range of style in the appellation.
As noted above the more serious producers intend their Riserva to age, and their base wine more for current drinking, but I’ve had even very old examples of eg Castell’in Villa Chianti Classico that were excellent. (We import Castell’in Villa, amongst other producers.)
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Great topic and one in which I’ll also have interest. I have bottles of regular CC and Riserva, the bulk of which is from 2016-2018. I’m inclined to hold all of these, but for how long, I’m unsure. I tend to enjoy what age does to most wines, but fear that these would dry out if I went past 10 years. That doesn’t sound like the case, based on what I’ve seen.
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Had a 40 yo bottle that was mind blowing. It was from the northern area of Chianti, so probably more acidity which may have aided its aging potential. I was left wondering that with global warming, could Chianti age better than Brunello?
Castell’in Villa’s 1985 Chianti Classico Riserva was the last bottle I enjoyed in a restaurant prior to the quarantine in NY, 2020. It was spectacular, and among the best bottles of Italian wine I’ve ever had. Older Badia Coltibuono Riservas have been showstoppers as well, for me.
I buy 6-12 bottles of my favorites for short- to long-term aging, both “normale” and riservas. I find that most straight Chianti Classicos are affordable enough that you don’t sweat popping one here and there to check in on them. If you like the cantina’s basic bottling, chances are you won’t go wrong with the Riservas when they pop up, provided they aren’t oaked to death.
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TBH I trust Chianti to age better than Brunello. I’ve had such mixed / poor results with the latter, that I gave up on it a while back. Vino Nobile, Chianti and some good producers in Emilia Romagna give me more than enough opportunity to enjoy wines made from Sangiovese… and which have aged reliably as well.
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Two nights ago we drank the 1949 Villa Antinori Chianti Riserva. It was a revelation. The cork was soaked through, but thanks to the Durand, came out in one piece. After 30 minutes in the glass, intense bouquet of earth, mushrooms and hints of cherries. In the mouth, the wine stains the palate with flavors of cherries and truffles that linger on a long finish. Silky mouthfeel. This wine was impeccably balanced. We sat with this for another hour after dinner, and it was still going strong.
We were in Firenze this past January, the perfect time to be in this marvelous city, and bought this and other old gems from Enoteca Pitti Gola E Cantina.
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At my house we drink a lot of Chianti. Lately I have been buying some lower end CCs just to protect my better bottles, things like Gabbiano and Checci. Here are my thoughts on the wines I buy:
Felsina Fontalorro. Never too early or too late. My favourite wine.
Fontodi Flaccianello. Hold for 20 years. Never had one that was ready.
Del Sorbo. See above.
Montegrossi San Marcellino. At least a decade.
Felsina Rancia. In light vintages 10 years, otherwise 15 to 20.
Isole e Olena. Too delicious to cellar. I have tried but failed.
Catell’in Villa CC. 10 years
Castell’in Villa CCR. 10 to 20.
Monsanto ill Poggio. Had the 2006 last year and it was a baby.
Wines that are new to me that I have tried and are now aging, my estimates:
Le Cinciole 2018. At least a decade. A lot like a young Flaccianello.
Castellare 2020. At least another 5 years
Valldecorti 2018. Incredibly feminine and delicious wish I could find more.
Di Ama San Leonardo. A few bottles of recent vintages. A decade.
Montegrossi CC 2020. Never aged any but the 2020 deserves 10+ years.
Thanks for listening.
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The only BdMs I have any interest in holding are Agostina Pieri and Baricci.
Others have been disappointing or are now too expensive for what they are.
Also I include things like Fontalloro, Flaccianello and Cepperello as Chiantis. I am sure I spelled at least one of these incorrectly.
Just the one, and an easy one to get slightly wrong. Cepparello, like you, I very much think of it as Chianti, and there were a small few who went IGT merely to be able to make a 100% Sangiovese, leaving out the (for a while) mandatory white / other grapes. For me they were truer to Chianti than the regulations were and I’m glad they challenged the status quo. The 1998 I had was brilliant at 20 years old, with potential to go longer (but when it’s brilliant, why wait any longer?!). The 1993 and 2003 both felt like 15 years was closer to the mark, but neither vintage was ideal (for differing reasons, and that came through in the wines).
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Vino da Tavola actually so even lower than IGT originally. This is one of my favorite things that happened in wine. A huge statement that the winemakers knew what was best for their wines and were willing to put their money where there mouth is in refusing to fold to the standardization.
I am in agreement also that those sort of flagship wines are essentially Chianti.
Castellare di Castellina I Sodi di San Niccolo (Castellina in Chianti)
Fontodi Flaccianello (Panzano, but was part of Greve in Chianti)
Felsina Fontalloro (Castelnuovo Berardenga)
San Giusto a Rentennano Percarlo (Gaiole in Chianti)
Montevertine Le Pergole Torte (Radda in Chianti)
Isole e Olena Cepparello (San Donato in Poggio I belive now, but use to be Barberino Val d’Elsa)
…
I think most of these wines can age longer than we ever give them a chance to. I had a 1988 Felsina Fontalloro last year and it was still going strong.
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3 nights ago.(Tuesday 4/18/23) The 2006 Chianti Classico was easily the winner of the reds and it was unanimous. (that never happens) It is probably right at its best now, but I doubt this is not great in 5-10 years. The Vin Santo was also really amazing and turned out to be my highest rated overall.
An important note on the 2004 Riserva though is that it was made with 20% Cab back then, and sadly it felt a bit disjointed. Both the 2004 Riserva and the 2006 Classico had Franco Bernabei’s involvement. He was there making the first Flaccianello at Fontodi and first Fontalloro at Felsina.
My expectations on the 2017 Vigna del Sorbo Gran Selezione is that it will continue improving beyond 2040, maybe even 2050. As for the 2018 Chianti Classico, I have had it many times now and expect it to keep evolving through 2030-2035.
That was my first Meriggio. It was a 2021 and I believe 90% Sauvignon Blanc & 10% Trebbiano. Great nose and I definitely enjoyed it, but not sure I could justify the price-point for my palate though.
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Lucky you! I just finished my last bottle of 1997 Villa Antinori Riserva last night … way past its best.
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I guess Antinori doesn’t make wine today like they did back then.
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Checked out my notes (approx. 80 of them) on Chianti. Apart from one 1985 and 1987, I haven’t had Chianti Classicos that would’ve been past their peak (apart from a few bottles with questionable provenance).
Unlike Brunello di Montalcino, which I feel reaches its peak at approx. 20 years of age and starts to fall apart at 30 to 40 years, I feel Chianti Classico either gets only better or reaches its peak at some point and holds indefinitely. This based on some excellent bottles from vintages like 1995, 1985, 1983, 1974 and 1955.
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Not much to add but as mentioned it really depends on the producer and also which Chianti region. But I’ve had some at 30 years and some were just great. We once did a tasting of 30 year old Tempranillo vs Sangiovese and it was truly interesting how they ended up converging far more than any similar tasting I’ve ever done comparing grapes and regions. They both drop the young fruit, retain acidity, and pick up funky mushroomy qualities. .
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Thanks for asking this question - I’m also very interested in the responses (and thanks to all who have responded thus far).
I don’t have much experience to share, but I did purchase a couple of bottles of 1999 Fattoria Carobbio CCR at auction late last year and found both bottles to be marvelous examples of CCR and not even close to being past peak. In fact, I would not have guessed them to be even 10 years past vintage. Funny, that a CT note from 2007 had mentioned it as already being past peak.
Other than those two bottles, I’ve not had any CC or CCR beyond 11 years of age, so this experience had me also wondering about the aging potential.