Red Wine Querciabella Chianti Classico 2019. Meaning beautiful oak” in Italian, Querciabella is regarded as one of Chianti’s finest producers thanks to the hard work and vision of owner Sebastiano Cossia Castiglioni. Castiglioni was one of the first to convert his estate to organic agriculture in 1988 and in 2000 he also embraced biodynamic certification. Today the estate has some 74 hectares of prime vineyards in many of Chianti’s finest crus as well as another 32 hectares in the coastal Maremma region. This enchanting Chianti Classico epitomises the Querciabella signature style of elegance, freshness and intensity. The wine has been at the centre of the estate’s winemaking operations ever since Querciabella was founded in 1974, frequently achieving scores in the 90s from leading wine critics. Fruit is sourced from prime sites in three of Chianti’s top sub-zones, Greve, Radda and Gaiole in Chianti. Greve brings vibrancy and fresh fruit, Radda firm tannins and dark fruit notes, and Gaiole adds riper fruit and refreshing acidity. Once in the winery the fruit is vinified with minimal intervention to allow the natural beauty of the terroir to shine through. 14 months of maturation in fine-grained oak barrels helps to fully integrate the tannins and add polish to the final blend. The result is an easy-going yet complex Chianti that’s bursting with ripe cherries, juniper berries and licorice notes. A great wine to pair with tomato-based dishes like tomato soups or handmade pasta served with a beef or wild boar ragu.
Red Wine Querciabella Chianti Classico 2019
Red Wine Renato Ratti Barbera d’Asti Battaglione 2019. The Renato Ratti estate produces both a Barbera d’Asti and a Barbera d’Alba wine which showcase two very different sides to this charming grape variety. Their Barbera d’Alba offers a rich, generous style with plenty of ripe red fruit, while this Barbera d’Asti reveals the elegance and finesse which the Barbera grape can attain when handled with a light touch. The nose is refined with hints of red cherries, sweet spice, and dried herbs, while the first sip reveals a bright acidity, well-rounded texture, and intense wild berry flavours. The Ratti family have been producing this particular wine since 1969, shortly after Renato Ratti returned from Brazil where he was producing wine for Cinzano to pursue his dreams of making his own wines. Renato began his project with a small vineyard close to the Abbey of L’Annunziata in the top Barolo cru of La Morra and quickly developed a reputation as a pioneer thanks to his work mapping the historical crus of Barolo and his production of one of the first single vineyard Barolos. in more recent years Renato’s work has been continued by his son, Pietro, who seeks to modernise and innovate while staying true to the region’s traditions.
Red Wine Ridge Geyserville 2019. Decant 1 hour before serving. The story of Ridge Vineyards dates back to 1885 when the Italian doctor Osea Perrone purchased 180 acres near the top of the now famed Monte Bello Ridge. The modern winery began to emerge in the 1960s and 1970s when the wine world slowly realised the incredible potential of Californian wines. Thanks to the hard work of three Stanford Research Institute engineers the estate enjoyed considerable success and soon gained a reputation for producing some of California’s finest wines including the legendary Monte Bello Cabernet. The Ridge Geyserville is one of California’s finest Zinfandels thanks to a combination of visionary winemaking and superb quality old vines. The wine has been made every year since 1965 with grapes sourced from three adjoining vineyard plots planted on well-draining gravelly soils. Following vinification the wine is aged in American oak barrels to add complexity and subtle spiced notes to the finished bottling. On the nose there are graceful hints of blackberry, dark plum and dried fruit while the first sip shows off a generous full body, smooth yet firm tannins, and rich dark berry flavours. The bold flavour profile and well-developed structure make this an excellent wine for extended cellar ageing and it will continue to develop over the next decade or so.