Winery notes (2019 Vintage)
"The winery is right in the middle of Chianti Classico, within the original borders of the Chianti Storico. So we decided to honour the area and make a 100% Sangiovese that expresses our little corner of Radda in Chianti.
It's pure, hand-picked and foot crushed with 10% whole bunches. Dropped into stainless steel tanks, nothing else added. Fermented and macerated for 2 months. Ageing in stainless steel and older oak. The taste of Radda in Chianti. Cheers."
Reviews for the 2018 vintage below…
96/100 Decanter UK (2018 Vintage)
"Sean O’Callaghan is a passionate, obsessed and intensely faithful producer of Sangiovese. He sees the same potential in it as in Nebbiolo or Pinot Noir, and this Chianti Classico is as exquisite as the top wines made from those other noble grapes. Intriguing perfume, both elegant and spicy. The flavours, though pure and brilliant, are somewhat overshadowed by the structure and texture. It is so seamless, with such expert tailoring that it glides, soars even, over the palate. Very fine. Drink now-2030."
17.5/20 JancisRobinson.com (2018 Vintage)
"Just mid ruby. Lifted, sweetly spiced raspberry nose with hints of black pepper and malt. Gentle raspberry fruit with a nervy tangy vein. There is a sense of richness and intensity but without being heavy. Explosive juiciness. Coating tannins build a perfect unity with the masses of raspberry fruit on the finish. Drink 2021 – 2030"
93/100 JamesSuckling.com (2018 Vintage)
"Plenty of fresh berries, cherries and some plums. Medium-bodied with round tannins and a tangy, orange-peel aftertaste. Lovely intensity and brightness with hints of sandalwood and cherries."
90/100 Vinous (2018 Vintage)
"The 2018 Chianti Classico is full of character. A dollop (10%) of whole clusters add striking aromatic presence to the Sangiovese fruit. Deceptive in its mid-weight style, the Classico delivers tons of punchiness and flavor intensity, with the structure to develop beautifully in bottle for many years to come. The 2018 spent a whopping two months on the skins and was aged for 18 months in stainless steel and cement."