Another Chianti Classico, this time from 2003. This was a step up from the Gabbiano we had the other night. The most remarkable difference was in the length of the palate, this wine showing a dry, finely chalky finish that, with the addition of food, extended the length of the fruit flavour most satisfyingly. Speaking of which, the fruit flavour had that nicely savoury, almost raisiny sangiovese varietal character and was very much in balance. This flavour was accompanied by dried herb and floral notes, especially on the nose. Acidity added a pleasantly sour tang to the palate, as well as enhancing the complexity of the mouthfeel. Oak was a subtle flavour influence, barely discernable. Not a worldbeater, and could have used a step up in intensity of flavour, but still, a balanced wine of attractive character.
We sacrificed this wine to some gourmet pizzas and the greasiness of the food was a little overwhelming. A more rustic, less "modern" Chianti Classico would have worked better.
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3 comments:
If I could only have more of the 2004 Peppoli. That was a real worldbeater already replaced by 2005 stock. Seek it out if you can...
Hey, thank you for the comment and the tip! I will keep an eye out for the 2004. Sounds like it's worth trying.
Thanks for your nice comments on Peppoli. It is a remarkable wine and estate owned by Piero Antinori. We partner with Antinori at Peppoli at Pebble Beach, a Tuscan themed restaurant in California. check out our website:
http://www.peppoli.com/
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