{"product_id":"fattoria-di-rodano-viacosta-chianti-classico-riserva-2019","title":"Fattoria di Rodano Viacosta Chianti Classico Riserva 2019","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(180, 4, 4);\"\u003e\u003cstrong\u003e92 pts Vinous\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe 2019 Chianti Classico Riserva Vigna Viacosta is stellar. Dark, ample, and explosive, the 2019 hits the palate with masses of black cherry, gravel, scorched earth, licorice and spice. Readers should plan on cellaring this for at least a few years, as the tannins are formiable today. It's a Chianti Classico for readers who like strapping, brooding wines. The Viacosta is a rich Riserva endowed with Brunello-like structure, complexity, and pedigree. It spent three years in cask and a year in cement. Drinking Window 2024-2034\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eI just has this wine last November and loved it. I try to get a few bottles every year but had not pulled any in just yet here. I'd say I am more of a 93+-94 on this one as the potential here is for sure to the upside. Well, I am glad I waited to buy, as we bought all of it on sale yesterday. The sad thing is we bought at what we would think is a great NORMAL price from a supplier. Our price for this is normally stupid and not worth me OFFERING at $40+. While the wine is worth $50+ in quality, other markets regularly price it $30-35.\u003cbr\u003e\u003cbr\u003eWhile I have not opened any here in NC, I did have one at Eataly in NYC for a VERY special lunch last November right before Thanksgiving (\u003c\/span\u003e\u003cspan\u003e💍\u003c\/span\u003e\u003cspan\u003e), and it was the first red wine Amy and I shared together of the 2013! The 2019 was textbook Chianti Classico with the dusty, red cherry, crushed wild flowers, and spice notes. This has a med+ nose and medium+ palate intensity. Medium+ body, med\/med+ acidity, with a youthful structure. A long, fresh and youthful finish that hints at a long life ahead.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eIMPORTANT, this wine and winery is the blueprint and legacy of legendary Tuscan winemaker Giulio Gambelli - he helped create and build \u003cu\u003e\u003cstrong\u003eMontevertine and La Pergole Torte\u003c\/strong\u003e\u003c\/u\u003e and \u003cstrong\u003e\u003cu\u003eUnicorn Brunello producers Soldera \u0026amp; Poggio di Sotto\u003c\/u\u003e. \u003c\/strong\u003eGiulio Gambelli is considered to be the greatest Sangiovese winemaker ever. \u003cstrong\u003eRead more about Giulio \u003ca href=\"https:\/\/winesolutions.us12.list-manage.com\/track\/click?u=76e9d580bbee3236566fb3303\u0026amp;id=c3d6812c78\u0026amp;e=2cae7d40d0\" target=\"_blank\"\u003ehere\u003c\/a\u003e!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHere is another note on the 2010 in 2018. A screaming value on release. A wine that was modeled by the late Giulio Gambelli, who is considered to be the greatest Sangiovese winemaker ever. He made the wines at more popular and much more expensive \u003cstrong\u003eMontevertine, Poggio di Sotto \u0026amp; Soldera\u003c\/strong\u003e. Viacosta seems to fly under the radar to an extent.\u003cbr\u003e-\u003cbr\u003e\u003cstrong\u003e2010: \u003c\/strong\u003eA healthy med+ ruby, with a slightly brick-rose colored rim. Showing a nice cross of primary, secondary and tertiary notes for abundant complexity. The nose was so persistent, with notes of ripe and dried cherry and plum, loamy soil notes, some tar, leather and a speck of balsam, with savory and spice notes near the back. The tertiary aspect really pulled me in, compelling to smell. On the palate, it was med+ in body and tannin that was finessed and for sure mellowing. The med\/med+ acidity was perfectly integrated, lighting up the palate’s flavor profile. The finish was long and savory, an excellent wine.\u003cbr\u003e•\u003cbr\u003e100% Sangiovese farmed organically and sourced entirely from the Viacosta vineyard in Castellina in Chianti. The soils have an alluvial topsoil and calcareous limestone bedrock. Because of the amphitheater shape, it gets an east to northwest exposure, with a high altitude that tempers the daytime temperatures and cooler nights, critically preserving acidity from the diurnal temperature changes.\u003cbr\u003e•\u003cbr\u003eFermented with natural yeasts, it receives a 30-day maceration that includes pump-overs of the must cap. Maturation takes place for 36 months in large 10-25hl botte followed by 6 months in cement and then 6 months in bottle.\u003cbr\u003e•\u003cbr\u003eThe estate has a long history going back to the 16th century, owned by the same Pozzesi family. Enrico Pozzesi manages the winery now, but it was his father Vittorio in 1967 that was the first to bottle their own wine. The winemaker, legendary Giulio Gambelli, passed away in 2012.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!-- --\u003e","brand":"Chianti Classico Riserva","offers":[{"title":"Default Title","offer_id":41097759391878,"sku":"GV-rodano-VIACOSTA","price":41.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0075\/0338\/0543\/files\/chianticlassicoviacostabottle.jpg?v=1763923747","url":"https:\/\/www.winesolutions.com\/products\/fattoria-di-rodano-viacosta-chianti-classico-riserva-2019","provider":"Wine Solutions","version":"1.0","type":"link"}