Posted By Joel on October 12, 2009

Fonterutoli Chianti Classico 2006, DOCG

Rewind: 13th century. The popular legend goes like this:

Florence and Siena resolved to reconcile years of disagreement about the border(s) of Chianti Classico with a rather novel idea: the border would be determined by a horse race: two riders - one from Florence, one from Siena - were to begin riding at cock’s crow toward the opposite destination. Both sides agreed that where the two riders met would define the border. Thinking a hungry rooster would be inclined to crow earlier, the Florentines decided upon a “known to be hungry” black rooster to sound the call; though in Siena you may hear the phrase “known to be starved” used. In any case, hungry or starved, the Florentine rooster indeed crowed early, allowing the Florentine rider a favorable start toward Siena – still in keeping with the rules, of course. The Florentine meet the Sienese rider quite nearly at Siena’s doorstep, at Fonterutoli, in fact. New Border

The Black Rooster, of course, went on to become an important symbol of Chianti Classico.

The Fonterutoli estate, owned by the Mazzei family since 1435, is located in the commune of Castellina in Chianti. Approximately 120 hectares of vineyard are given to four areas: Fonterutoli, Siepi, Badiola, Belvedere and Caggio. Work in the vineyard is carried out by hand – pruning, thinning, etc. – as is the harvest, which is staged to correspond with fruit maturity in each area.

Fonterutoli Chianti Classico 2006 is produced from Sangiovese (90%), Merlot (5%), Colorino (3%), and Malvasia Nera (2%) from Fonterutoli – its higher altitude imparting elegant aromatics – and the lower altitude Belvedere contributing structure and strength. Altitude ranges between 300-450 meters. Soil is a rocky limestone composed of disintegrating limestone and sandstone boulders. After fermentation in steel, the wine is aged in 40% new, small French oak barrels for one year.

Tasting Notes:

I love the counterpoint of this wine’s bright cherry and herb aromatics against the smoky, dark berry fruit on the palate. Notes of earth, dusty chocolate and herb. Good acidity, silky-smooth tannins, and a persistent finish. Great overall balance.

Food Pairing Suggestions:

Meat: grilled / roasted beef, beef steak or pork, especially seasoned with garlic, olive oil, rosemary; veal; Poultry: game birds or chicken roasted with sage ; Pasta: tagliatelle or pappardelle with meat or mushroom sauces; baked pasta with red sauce; Polenta with meat or mushroom sauces; Portobello Mushroom: grilled, or stuffed and baked; Cheeses: pecorino, parmigiano reggiano; Cured meats

$$

Categories: $$ ($25-$50), Tuscany, Wine
Tags: Merlot, Sangiovese