~ A stretch of the SP 102 winding through Tuscany ~
Lately we’ve been tasting several recent releases from Chianti Classico that have begun appearing on shelves.  Timing is always a bit variable with Chianti Classico.  Vintages seldom appear en masse in all areas of the country.  Aging requirements only dictate a minimum age and many producers hold back wines longer than required. What’s more, specific markets and distribution networks can also factor into the timing of wine releases.  
For instance,  I recently reviewed the current offering from Felsina,  the 2011.  However, the subject of today’s article is also a recent release, but it’s a 2010.  The take away,  it pays to read…..
Castello di Bossi has been on my radar for some time and I’ve implored you to put it on yours.  Now I’m upping the ante.  This is consistently a top 10, if not top 5 Chianti Classico.  When factoring in quality, price and availability this is very hard to beat. 

~ Atop a Piazza in Toscana ~

The Castello di Bossi 2010 is a wonderful Chianti Classico.  It simply screams Toscana in all aspects and captures the essence of the Sangiovese grape perfectly.  It’s a deep garnet with violet highlights – vibrant, intense and welcoming in color.  Aromatically, the wine borders on profound.  I realize that’s a strong word,  but it reflects everything I feel must be included in a Classico.  There’s floral notes, crushed wild red fruits, sweet pipe tobacco, soft earthy notes and wonderful Tuscan herb highlights.  On the palate, the wine is concentrated and well balanced with moderate tannins and acids that keep the wine fresh and enhance it’s marriage with food.  There’s abundant crushed red berry with added notes of fennel, tobacco leaf and a soft hint of coffee.  It’s just an absolute joy to drink and it’s also a great value.  Stock up on this.  92 points, about $17.  

~ The Castello di Bossi is 95% Sangiovese and 5% Canaiolo ~
Of course, we did not sit down to table with nothing but wine.  As Andrea Cecchi remarked to me: “Giovanni, we cannot be without wine”,  so too, can we not be without food. 
~ NY Strip topped with Gorgonzola, w/ caramelized onion compote & garlic mashed potatoes ~

The acid in the wine cut right through the gorgonzola and the sweetness in the onion compote seemed to highlight the more savory herb notes in the wine.  This was the ideal match. 

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