Ser Lapo Chianti Classico Mazzei 2008 Wine Review
|Ser Lapo Chianti Classico Mazzei 2008|
Community Score: 4.5/5
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Community Reviews: 1
Product #: 288530
Wine Type: Red Wine
Sweetness: Extra Dry
|More Vintages: 2007 Add New Vintage |
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|Mario Cagnetta rated this wine as 90/100 with the following review:|
To tell you the truth, rarely I find a good Chianti here in Canada. Most of the time the quality of the wine imported from Tuscany is lower compared to the wider selection found if you go to that wonderful region in the centre of Italy. By the way, last week I just went to the LCBO and I found “Ser Lapo” Chianti Classico Riserva 2008 from Mazzei and I immediately put in my cart. The Mazzei family has owned the famous Castle of Fonterutoli since 1435 and with this wine they wanted to celebrate their “notable ancestor” “Ser Lapo”, a wonderful winemaker from Carmignano and a Notary of the Florence City government and also the author of the first official document mentioning “Chianti wine” in 1398. Ninety per cent Sangiovese, 10 per cent Merlot, this Chianti is a full body wine highly recommended for barbecue especially when you have a big Fiorentina steak on your grill. The strength of this Chianti is very well balanced by the bouquet of aromas that goes from fruity notes like prunes and cherries to floral and forest flavours with a vanilla scent given by 12 months of aging in French oak barrels (225 litres, 50 per cent new).
Visual exam: limpid to crystal clear, it presents a red garnet color with a good consistency.
Olfactory examination: intense and complex, “Ser Lapo” has a fine quality with floral, fruity and forest notes with a evident presence of spicy notes like black pepper and vanilla and a finish of dark chocolate, licorice and clove.
Taste-olfactory examination: dry wine, very warm because of the high percentage of alcohol, and smooth. Moderately fresh, tannic and moderately sapid this Chianti is balanced but it is still tannic. The quality is fine. A full body wine with a lot of potential that will reach its full maturity in a couple of years when the presence of the tannins will not be so prevalent. Ready to drink but it would reach its best if you stored in the cellar for a minimum of two years.
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