Felsina Berardenga Chianti Classico Riserva 2004

Previously available for: $75.00
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Winemaker's Notes:

Grape variety: 100% Sangiovese. Vineyards: In the commune of Castelnuovo Berardenga, northeast of Siena and...

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  • WS: 90

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  • ST: 95

    Stephen Tanzer Score

    95

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Tasty enough Chianti Classico. I'm more of a fan of the finish than the nose or the midpalate. Dried figs and a bit of spice on the nose but it's a... Read more

A nice improvement since my last bottle. This Felsina Chianti Riserva displayed floral aromas with blackberry fruit, clove and old cedar. On the pa... Read more

Fungal nose of acetone and esters. Cherry, leather and chemicals. Strong drying tannins with a very woodsy finish. This is not a fruit lovers wine ... Read more

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User Reviews for Felsina Berardenga Chianti Classico Riserva

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3.00 5
02/04/2009

Tasty enough Chianti Classico. I'm more of a fan of the finish than the nose or the midpalate. Dried figs and a bit of spice on the nose but it's a little too sweet smelling for my tastes... Palate has slightly flabby tannins, but some nice tar and black fruit flavors. Gotta say I'm torn, but in the end it's definitely drinkable.


Snooth User: Eric Guido
92549153,213
2.50 5
01/01/2010

A nice improvement since my last bottle. This Felsina Chianti Riserva displayed floral aromas with blackberry fruit, clove and old cedar. On the palate it showed raspberry, herbal tea leaves and sour citrus rind. The body is medium and the finish is long with lemony, sour cherry


Snooth User: Philip James
112,549
2.50 5
02/04/2009

Fungal nose of acetone and esters. Cherry, leather and chemicals. Strong drying tannins with a very woodsy finish. This is not a fruit lovers wine - its dark and chemically and oily.


Ratings & Tags for Felsina Berardenga Chianti Classico Riserva

rated this wine
4.00 5
09/29/2008

32113 Snooth User: eovemar
rated this wine
4.00 5
12/17/2007

Winemaker's Notes:

Grape variety: 100% Sangiovese. Vineyards: In the commune of Castelnuovo Berardenga, northeast of Siena and south of the Chianti Classico production area. Growing Area: Vigneto Rancia, located at an altitude of 400 metres and with a good, south-facing exposure, covers about 6 hectares (2.4 acres), with a total of 13,980 vines. New plantings in recent years have utilised the massal selection genetic material gathered from the old Rancia vineyard. Training system: Simple Guyot with an average yield of 40-45 hl/ha (2.3-2.6 tons/acre). Vineyard age: Planted over 1958-1982, grafted-over material from the best stock. Soils profile: Quartzitic blue-grey sandstone, stratified sand and calcareous alberese mixed with alluvial pebbles. Limestone-sand marl galestro in the higher areas. Number of vines: 5400/hectare (2160/acre). Harvest: Exclusively by hand. Vinification: Grapes de-stemmed and crushed, then fermented at 28-30°C, with automatic daily punch-downs, followed by 12-15-day maceration. Drawing-off almost at end of fermentation, into small and medium oak barrels in March-April for 12-18 months’ maturation. The lots are blended and bottled, with 6-10 months’ ageing in glass. Sensory profile: Brilliant, rich ruby red. Spicy nose with floral notes and wild berry nuances. Spice continues in the mouth, nicely complemented by a dense, soft fabric of youthful tannins; excellent structure and superb overall character.

Grape variety: 100% Sangiovese. Vineyards: In the commune of Castelnuovo Berardenga, northeast of Siena and south of the Chianti Classico production area. Growing Area: Vigneto Rancia, located at an altitude of 400 metres and with a good, south-facing exposure, covers about 6 hectares (2.4 acres), with a total of 13,980 vines. New plantings in recent years have utilised the massal selection genetic material gathered from the old Rancia vineyard. Training system: Simple Guyot with an average yield of 40-45 hl/ha (2.3-2.6 tons/acre). Vineyard age: Planted over 1958-1982, grafted-over material from the best stock. Soils profile: Quartzitic blue-grey sandstone, stratified sand and calcareous alberese mixed with alluvial pebbles. Limestone-sand marl galestro in the higher areas. Number of vines: 5400/hectare (2160/acre). Harvest: Exclusively by hand. Vinification: Grapes de-stemmed and crushed, then fermented at 28-30°C, with automatic daily punch-downs, followed by 12-15-day maceration. Drawing-off almost at end of fermentation, into small and medium oak barrels in March-April for 12-18 months’ maturation. The lots are blended and bottled, with 6-10 months’ ageing in glass. Sensory profile: Brilliant, rich ruby red. Spicy nose with floral notes and wild berry nuances. Spice continues in the mouth, nicely complemented by a dense, soft fabric of youthful tannins; excellent structure and superb overall character.

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