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Chianti Classico Castello di Volpaia 91js 2013

Winemaker's Notes:

91 Points, Editors Choice - Wine Enthusiast: "A delicious expression of 90% Sangiovese and 10% Merlot, this opens with enticing aromas of fragrant purple flower, ripe red berry and sweet baking spice. The silky, vibrant palate doles out juicy wild cherry, black raspberry, clove and licorice while sleek tannins and bright acidity provide the framework. A tobacco note signals the close." 09/15 91 Points, James Suckling: "A soft and delicious Chianti Classico with medium to light body, dried fruit and a citrusy ruby stone. Sweet cherry aftertaste. Gentle, organic wine. Drink and enjoy." 10/15 90 Points, Wine Spectator: "This rich version is laced with cherry, almond and earth flavors, all backed by a smooth texture and refined tannins. Long, evoking leather and earth notes on the finish. Drink now through 2019. 18,000 cases made." 10/15 89 Points, Antonio Galloni, Vinous Media: "The 2013 Chianti Classico Volpaia is lithe and delicate in the glass, with a lifted expression of Sangiovese that is typical of these hillside vineyards in Radda. Sweet floral notes, bright red-hued fruit and soft tannins inform the juicy finish. The 2013 is open-knit and precise, a terrific combination in my book." 09/15

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  • 2013

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Color: Red
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Castello di Volpaia:
Just as in the 12th Century, the village itself still plays an essential role in our wine and oil production. The interiors of its ancient houses, churches, underground passages and deconsecrated churches have been discreetly converted into wine cellars, bottling plants and olive presses up to the ceiling in the latest equipment and all connected by an amazing underground "wineduct." Thus... Read more
Just as in the 12th Century, the village itself still plays an essential role in our wine and oil production. The interiors of its ancient houses, churches, underground passages and deconsecrated churches have been discreetly converted into wine cellars, bottling plants and olive presses up to the ceiling in the latest equipment and all connected by an amazing underground "wineduct." Thus Volpaia is not just another magnificent tourist attraction, but a thriving hive of activity whose inhabitants are all directly or indirectly involved in the winery. Volpaia is committed to Organic farming and is certified organic for all its wines. But the environmetal project of Volpaia is much wider: - the genetical differences of all its indigenous Sangiovese clones are preserved into a special collection, a selected parcel were 22 different clones are grown on three different rootstock - all the winery i located within the ancient buildings of the village preserving the integrity of the architectural inheritage of Volpaia rather than builind new facilities - all the workers of Volpaia live in the village where the winery has ronovated appartmens for the employees Read less

91 Points, Editors Choice - Wine Enthusiast: "A delicious expression of 90% Sangiovese and 10% Merlot, this opens with enticing aromas of fragrant purple flower, ripe red berry and sweet baking spice. The silky, vibrant palate doles out juicy wild cherry, black raspberry, clove and licorice while sleek tannins and bright acidity provide the framework. A tobacco note signals the close." 09/15 91 Points, James Suckling: "A soft and delicious Chianti Classico with medium to light body, dried fruit and a citrusy ruby stone. Sweet cherry aftertaste. Gentle, organic wine. Drink and enjoy." 10/15 90 Points, Wine Spectator: "This rich version is laced with cherry, almond and earth flavors, all backed by a smooth texture and refined tannins. Long, evoking leather and earth notes on the finish. Drink now through 2019. 18,000 cases made." 10/15 89 Points, Antonio Galloni, Vinous Media: "The 2013 Chianti Classico Volpaia is lithe and delicate in the glass, with a lifted expression of Sangiovese that is typical of these hillside vineyards in Radda. Sweet floral notes, bright red-hued fruit and soft tannins inform the juicy finish. The 2013 is open-knit and precise, a terrific combination in my book." 09/15

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