April 4, 2007

Le Miccine Chianti Classico 2003 Review

We've been excited to try out Le Miccine's Chianti Classico, and we've finally had a chance to give it a sip or two. We don't drink a ton of Chiantis but we always like them when we do - there's got to be a reason why it's Italy's most famous wine, right? We were also very interested in the Le Miccine winery itself, a small American outfit nestled Italy.

All in all, we've been holding onto this bottle until just the right time, because we wanted to really be able to dig in on it. We've gotten to do that, so read on to find out what we thought of it.

Le Miccine Chianti Classico
Sangiovese 95%, Malvasia Nera 3%, Merlot 2%
Year: 2003
Origination: Italy
ABV: 13.5%
Typical Price: About $19

They Say:

Le Miccine's DOCG Chianti Classico is vinified from carefully-selected and hand-harvested bunches of ripe, clean, healthy grapes from Le Miccine's own vineyards. In Vintages prior to 1999, the wine was virtually 100% Sangiovese; beginning in 1999, a very small amount of Malvasia nera and Canaiolo has been blended with the Sangiovese, and, starting in 2003, Merlot replaced the Canaiolo. Extraction and complexity are enhanced by delestage and daily pump-overs during fermentation, followed by extended maceration and malolactic fermentation. A year of aging in small French oak barriques is followed by at least three months of bottle aging. The wine is ruby with hints of purple. Its elegant and refined nose is a balance of wild berries and sweet vanilla. Big and complex, with a long, satisfying finish. In each of its Vintages, this wine has received exceptional ratings from a variety of reviewers.

We Say:
The wine in the glass had a deep purple hue when we first looked at it, which bloomed into a deep ruby red when we held it up to the light. The nose was all blackberries and plums, with a nice dry light feel to it - not overwhelmingly fruity or too sweet. The taste itself was all kinds of berries at first - the blackberries and cherries we expected, along with something we couldn't pin down at first but eventually identified as blueberries. It tightened up at the end, with a nice dry but full finish. Had a nice big mouth feel that showed it could stand up very well to bigger-flavored foods like red sauce Italian foods and savory meats.

This is the best Chianti we've had in a long time by far, and we give it high enough marks that we'd call it our favorite wine we've tried in the last year at least. Definitely worth the money, and if you can find it we definitely recommend picking up a bottle.

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Posted by Head Wino at April 4, 2007 7:54 PM
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