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Castello Monsanto Chianti Classico 2006 'Tuscany's Star Performers: The best of the new Chianti Classico' - Decanter Luscious fruit: a mouthful of black cherries. Delightful. Drink 2008-2012 4 stars Decanter Deep black cherry ruby with black reflections. The bouquet is elegant, though a touch overripe, with plums and spice mingled with berry fruit. Nice for a barrel sample. On the palate it's clean and bright, with graceful cherry fruit supported by bright slightly mineral cherry acidity and smooth sweet tannins that have underlying peppery notes. It's quite pleasant, and will develop very well, becoming quite graceful as it matures in the bottle. It will be worth seeking out and do beautiful things with grilled meats or roasts. Kyle Phillips, Italian Wine Review Monsanto’s 2006 Chianti Classico is an elegant, finessed wine loaded with sweet, ripe fruit. Classy and elegant at this level, it offers lovely weight and a perfumed personality. The estate’s Chianti Classico is aged in equal parts tonneaux and steel. At the moment, this wine is not imported into the U.S., but should be available elsewhere. Anticipated maturity: 2008-2012. 87 points Antonio Galloni Wine Advocate # 177 Jun 2008 Castello di Monsanto is one of Chianti Classico’s most historically important estates. Proprietor Fabrizio Bianchi was at the forefront of many innovations that later became standard practice. In the early 1960s Monsanto pioneered the concept of the single-vineyard wines, and its Il Poggio is credited as being the first such Chianti Classico. In the years that followed Bianchi removed the traditional white varietals from the Chianti blend, years before other producers followed suit. Today Monsanto makes wines in a slightly more updated style that remains very much connected to the past, and most importantly, to its unique terroir. Antonio Galloni The Wine Advocate Earthy, aromatic, classic Chianti from one of the historic estates in the region. Vino Italiano: The Regional Wines of Italy 2006 looks to be superb as it is incredibly consistent both across the various Tuscan appellations and at all levels of quality. I visited the region three times that year. In September I spent some time in Maremma, where I saw the tail end of the harvest at a number of properties, including Tua Rita, Ornellaia, Le Macchiole and Montepeloso. In November I spent a week or so in Chianti Classico, where producers were ecstatic with their young wines. So far I have tasted a large number of 2006s from tank and later from barrel that confirm the early promise of the vintage. The growing season was made in the last month or so. Warm daytime temperatures alternated with cool evenings, which extended the grapes’ hang time and gave growers the luxury and peace of mind to harvest without being rushed. These weather conditions were ideal for achieving full phenolic ripeness along with the maximum development of aromatics, acidity and structure. In general these are big, full-bodied wines loaded with super-ripe fruit, but with plenty of stuffing underneath. They will be tempting to drink young, but the best wines seem to have the potential to age gracefully for many years. Antonio Galloni Wine Advocate # 177 Jun 2008 Chosen by Aldo Bianchi for its view of his hometown of Poggibonsi, the estate of Castello di Monsanto also features vineyards with surprisingly low altitudes and hotter climates than most of Chianti Classico as well as significant deposits of marine fossils, all very favorable conditions for viticulture. Aldo’s son Fabrizio recognized this boon and devoted his boundless energy to the estate, enthusiastically trying new ideas and tirelessly promoting the excellent wines he produces. Fabrizio’s most integral belief is in the character of the land, which he explains is destined to produce robust, structured wines with great aging potential. Now running the winery with the help of his daughter, Laura, and enologist Andrea Giovannini, he has developed and maintained a reputation as one of the most consistent and high-quality producers of Chianti Classico and an innovator who has introduced many developments that have become regular practice throughout the zone. Appellation: Chianti Classico DOCG Production zone: Loc. Monsanto - Barberino Val d’Elsa (Florence) Grape mixture: Sangiovese, 90%; Canaiolo and Colorino, 10% Vineyard: the grapes come from estate vineyards entered on the Chianti Classico register Yield per hectare: 65-70 quintals (2.9-3.1 tons an acre) Vinification: in stainless steel at a controlled temperature with about 18 days of skin contact Maturation: 12-15 months in 50-hectoliter Slavonian oak casks Bottle aging: 3 months First year of production: 1990 Shipped in a temperature controlled container.