Castello di Nipozzano Montesodi Chianti Rufina 2003
Posted By Joel on December 2, 2009
Castello di Nipozzano Montesodi Chianti Rufina 2003, DOCG
Have you ever tasted the elegance of musical form or mathematic equation?
Does the Ear recognize what Taste knows to be the bitter sweetness of chocolate?
I believe we communicate and reinterpret information across the senses all the time; actually, it seems to me to be a key part of the creative process.
Aka: Emotion.
It is also one of the greatest responses a wine can invoke.
My tasting experience of Castello di Nipozzano Montesodi Chianti Rufina 2003 is reflected in the audio synonym of hearing…seeing…Lana Trotovsek perform Bach’s Sonata No.1 Adagio.
But, I’ll introduce you to Lana and Bach in a moment…
Built circa the year 1000, Castello di Nipozzano, an estate of Marchesi de’ Frescobaldi and formerly a castle fortress, is located in Italy’s Chianti Rufina zone. Castello di Nipozzano has approximately 240 hectares planted with Sangiovese, Cabernets Sauvignon and Franc, Merlot and Petit Verdot.
Castello di Nipozzano produces this single vineyard Chianti Rufina from Sangiovese grapes sourced from Montesodi, which is planted exclusively with Sangiovese. Montesodi is about 20 hectares in area at an altitude of 400 meters with southwest exposure. Soil is well drained, dry and stoney, with elements of clay and limestone.
Fermented for 10 days, with 30 days maceration time on the skins, Castello Nipozzano Montesodi Chianti Rufina undergoes malolactic fermentation directly after alchoholic fermentation. The wine then spends 18 months in new barrique.
Tasting Notes / Impressions:
A deeply colored ruby-purple hue, with ripe, clean fruit, this wine has a deliciously rich texture. Gorgeous dark berry flavors marked with complex dynamics of violets, balsam, dried herbs, cocoa, anise. Excellent acidity and balance. Well integrated, velvet-soft tannins and a firm structure showing unassumingly graceful muscularity. Anise, pepper and spice on a hauntingly persistent finish.
Food Pairing Suggestions:
MEATS / POULTRY: roasted or grilled meats, generally speaking, will work well, but recommend pan-cooked Steak au Poivre or pan-cooked duck breast with a cherry or prune sauce; STEWS: rich stews with velvety brown sauces; PASTA: lasagne with meat sauce; cannelloni filled with ricotta cheese or a mixture of ricotta and spinach; POLENTA: polenta, served soft or fried in butter / olive oil topped with rabbit ragu; CURED MEATS: Finocchiona (Tuscan salami) or soppressata; AGED CHEESES: mature cheeses
I promised you Lana and Bach… Have a listen for yourself:
Elegant. Unpretentious. Nuanced. Purity. Structured.
$$
About the author
Joel
Joel Mack has worked for a celebrated importer / distributor of Italian wines and continues to study the wines and winemaking of Italy. He has advised many restaurants in making their Italian wine list selections and has provided training to restaurant staff. Today, Joel conducts wine classes and leads specialized private and corporate tastings of Italian wines. Joel carried out his higher education at a highly regarded College of Music and continues to extend an artistic point of view to Italian wine, balanced with factual information about wine, its nature and identity. By day, he applies his time to collaborative software technology. Joel can be contacted at joel@vintrospective.com.Comments
2 Responses to “Castello di Nipozzano Montesodi Chianti Rufina 2003”
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Joel:
I haven’t had the 2003 version of this wine, but I’m sure it’s as special as you write. I still have a few older bottles in my cellar (1995, 1999) that are superb!
Hi Tom !
Thanks for your comment. The next time you open the ‘99 / ‘95, please drop me a line, would love to know how they are faring ! …. Best, Joel.