San Giusto A Rentennano - Chianti Classico 2021 (Pre-arrival) (750ml)
Price: $45.00
| Producer | San Giusto A Rentennano |
| Country | Italy |
| Region | Tuscany |
| Subregion | Chianti Classico |
| Varietal | Sangiovese |
| Vintage | 2021 |
| Sku | 9597 |
| Size | 750ml |
Wine Advocate: 94 Points
From a balanced vintage that delivers acidity and structure the organic 2021 Chianti Classico reveals a shiny dark garnet color and a clean mid-weight appearance. There's so much energy and vibrancy on the bouquet which is a quality that Sangiovese achieves when growing conditions are ideal. Tangy cherry cassis blue flower violet and soft earth give this wine an authentic sense of place. So do the elegant mineral notes. This is a special wine (that is priced very competitively). Published: May 31 2023
Vinous: 93 Points
The 2021 Chianti Classico is superb. Bright and explosive the 2021 possesses notable energy and tension to play off its natural richness. In most vintages the San Giusto Chianti Classico is quite open. That is not at all the case with the 2021 where vibrancy acids and tannins dominate. Readers should plan on putting the 2021 away for a number of years. Sweet exotic floral notes lift the finish. - By Antonio Galloni on June 2023 Luca Martini di Cigala presented a superb set of wines. The 2020s are stellar. It was not an easy vintage though. There is no Ricolma. An unexpected and sudden rise in volatile acidity required a level of intervention the estate did not want to undertake so the 2020 was not bottled. In tasting the 2020s are brilliant with an unforgettable Percarlo leading the way. The 2021s which I tasted from barrel might turn out to be even better. ?In 2020 we started to see some dehydration on the vine in well-draining sites so we moved harvest up by five days? Luca Martini di Cigala explained. ?Our harvest took place from September 16 to October 6 whereas in 2021 we started on September 22 and finished on October 15.? As always most of the focus here is on the vineyards while winemaking is decidedly minimalist. Fermentations are done in cement with indigenous yeasts with the exception of Ricolma which is now fermented using commercial yeasts a measure taken to avoid a repeat of 2020 when the wine was inadvertently ruined. Malolactic fermentations are completed by the end of the year. The wines are then racked and moved into oak at the beginning of the following year. Most of the wines see 18-20 days on the skins but that can grow to 35-40 for Percarlo. The Chianti Classico is aged in cask and/or neutral oak while the Baroncole and Percarlo are aged in a mix of French oak and cask while Ricolma is raised entirely in French oak.
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