Wine review: In praise of the Sanjobese
My father Efrati tasted ricasoli wines including some of the oldest and classic Tuscan wines
Barone Ricasoli, Chianti del Barone 2017
(Photo: PR)
Barone Ricasoli, Chianti del Barone 2017 (Photo: PR, PR)
Without a few words about astringent it is impossible: Sanjobese grapes with low doses from other complementary varieties. Six months of obsolescence in containers and large oak barrels. Ruby red color. In a black fruit nose. Light body. 13% alcohol in volume.
Some? NIS 49.5
Best suited for: pizza, meat sandwiches, chicken.
Critic: Easy, high-acidity, obviously successful as a basic and inexpensive Chianti.
Value for money: 4.5 / 5 (excellent).
In five words: basic rustic Chianti, cheap and proper.
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To the full articleBarone Ricasoli, Chianti Classico 1141 2015
(Photo: PR)
Barone Ricasoli, Chianti Classico 141 2015 (Photo: PR, PR)
Without a few words about astringent it is impossible: Sanjobese grapes from Gaiola Inn Chianti in Tuscany. 70% of the wine is aged in barrels (two-thirds of them new) and in 900 liters. Permit in stainless steel tanks. Deep red color. In red fruit and spices. Medium body. 13.5% alcohol in volume.
Some? NIS 77
Best for: chicken, pasta and meat sauces. Veal-based dishes, cheeses.
Critic: fruity, full of 'hot' spices, very acidic. A typical expressive Chianti Classic.
Value for money: 3.5 / 5 (good. It's a good classic of its kind).
In four words: the core meanings of Tuscany.
Barone Ricasoli, Chianti Classico Brolio 2015
(Photo: PR)
Barone Ricasoli, Chianti Classico Brolio 2015 (Photo: PR, PR)
Without a few words about astringent it is impossible: 80% of Sanjobese, 15% of Merlot and 5% of Cabernet Sauvignon 20-year-old grapes from Gaiola Inn Chianti in Tuscany. 9 months of aging in large oak barrels and barrels in Eric. Bright red color. In red fruit and spices. full body. 13.5% alcohol in volume.
Some? NIS 94
Best suited for: casseroles based on beef and lamb. Rich cheeses.
Critic: The Sanjobese takes on more dimensions thanks to Merlot, which softens somewhat and Cabernet Sauvignon adds a bit of muscularity. Fruity richness, spices, significant complexity.
Value for money: 4/5 (very good. A lot of wine without much money).
In three words: Chianti Clasico is attributed.
Barone Ricasoli, Chianti Classico reserve, Rocca Guicciarda 2016 DOCG
(Photo: PR)
Barone Ricasoli, Chianti Classico reserve, Rocca Guicciarda 2016 DOCG (Photo: PR, PR)
Without a few words about astringent it is impossible: 90% Sanjobese with 5% Merlot and 5% Kanaiolo. 18 months of aging in oak barrels. Deep ruby red color. In a red fruit nose. Medium body. 13.5% alcohol in volume.
Some? NIS 114
Best suited for: steaks.
Visitor's Thing: Here too, as in the previous wine, the extra varieties are softened. The 18 months of obsolescence add character and depth, complexity and softness. Good fruit, fine tart, elegant and velvety. It is a wine with at least five years of obsolescence, with a very good gastronomic coefficient.
Value for money: 3/5 (Not bad).
In five words: Elegant and privileged Chianti Classico Reserve.
Barone Ricasoli, Brolio Reserva 2015
(Photo: PR)
Barone Ricasoli, Chianti Classico reserve, Guicciarda 2016 Rocca (Photo: PR, PR)
Without a few words about astringent it is impossible: 80% Sajubese, 15% Merlot, and 5% Cabernet Sauvignon from Gaiola no Chianti in Tuscany. 16 months of obsolescence in barrels and wooden containers. Deep red color. In the nose red fruits and spices. full body. 13.5% alcohol in volume.
Some? 159 NIS
Best suited for: casseroles, steaks, strong cheeses of all kinds.
Visitor's Thing: The nose is subdued, the palate very rich, with sweetness thanks to ripe fruit. Well-balanced, very elegant, with the power of restraint. Wine not very expensive but high quality, which you can sip on meat meals. Three more years will benefit him further. Potential obsolescence potential of up to seven years under proper storage conditions.
Value for money: 3.5 / 5 (good. Not cheap but quality and very value).
In two words: Tuscany at its best.
Barone Ricasoli, Castello di Brolio Chianti Classico Gran Selezione 2013
(Photo: PR)
Barone Ricasoli, Castello di Brolio Chianti Classico Gran Selezione 2013 (Photo: PR, PR)
Hot loan from the oven Hot loan from the ovenCustomers of all banks, fast loan up to NIS 100,000 and for all purposes it is as
Subject to the terms of financing Ltd. and compliance with the underwriting conditions. Failure to meet the loan repayment may result in a charge on arrears and execution proceedings
For a loanWithout a few words about astringent it is impossible: 80% Sanjobese, 10% Cabernet Sauvignon, 5% Merlot and 5% Petty Verdu Magayola No Chianti in Tuscany. 18 months of obsolescence in small oak barrels and wooden containers. Deep red color. In ripe red fruit, spices and flowers. full body. 13.5% alcohol in volume.
Some? NIS 249
Best suited for: Chunky beef big and bleeding, on the bone, long and slow roasting over a charcoal grill quality.
Critic: High wine, with a massive body, full of rich fruit (red and black) and spices (vanilla, cloves), with an impressive balance of acidity. Very elegant, complex, noticeable velvety. The extra years of aging in the bottle added a dimension of maturity. Completely ready to take a sip, though it is understood that another three or four years will reveal his other dimensions.
In five words: wine born to sunken meat meals.