Thursday, February 7, 2013
On 4:29 PM by The Bloggers @ 67 Wine in 67Wine, Antico Borgo di Sugame, Badia a Coltibuono, Biodynamic, Chianti, Italian red wine, la porta di vertine, montalbano, Monteraponi, Organic, San Giusto a Rentennano, Sangiovese, Tuscany, Villa di Greggiano No comments
Welcome to February, and to good red wine weather. I wanted to mention two things here: First, I’ve been rediscovering an Italian red wine that often gets taken for granted — namely, Chianti. Yes, it’s a great spaghetti red, but good Chianti can rival some of the best red wines of Tuscany and beyond.
The growers and winemakers of the Chianti region have continuously reinvented themselves to keep pace with the constantly evolving landscape of Italian wines. Of course, a multiplicity of winemaking philosophies creates a diversity of styles; some wines are made in a more modern fashion from riper grapes, and some, by contrast, are more traditional wines with earthier fruit and balancing acidity. I find that many of the region’s younger winemakers are finding a middle ground between these styles, one that accentuates the purity and flavor of the Sangiovese grape.
My short list of favorites to look for, all of which are farmed organically or biodynamically, include Chianti Classicos from Antico Borgo di Sugame 2009; San Giusto a Rentennano 2010; Monteraponi 2010; Villa di Geggiano 2008; Badia a Coltibuono 2009; La Porta di Vertine 2008; and the lovely, biodynamic Chianti Montalbano 2007 from Fattoria Castellina.
The second thing I wanted to mention is that the other day, I took a step back and realized the tremendous pool of talent we have here at the shop. We recently added a few new staff members to what was already a team of cutting-edge wine professionals. These newcomers bring a lot to the table at 67 Wine, and truly to the benefit of our customers. We have one of the most knowledgeable and capable staffs in the business, all inside a dynamic, beautifully laid out retail setting. I think this provides a more enhanced shopping experience for any and all.
- Bart Hopkins
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