Volpaia Chianti Classico 2016 (750ML)

92 WS / 92 JS / 91 VM / 91 DE / 90+ WA

A hint of barnyard in the aroma gives way to bright cherry and strawberry fruit and vanilla and underbrush accents. Supple initially, firming up on the lingering finish. This should come around in a few years. Best from 2021 through 2029. 18,333 cases made, 7,500 cases imported. — BS – Wine Spectator

Aromas of cherries, dried strawberries and red plums. Medium to full body, round and ripe tannins and a nice, fresh finish. Drink now. James Suckling

The 2016 Chianti Classico is all class. Fresh, floral and beautifully lifted, the 2016 offers a terrific expression of the estate in its mid-weight personality. All the elements meld together in this effortless, classy wine from the family. The 2016 is quite accessible today, but it also has enough brightness to age nicely for a number of years. What a pretty wine it is. - Antonio Galloni, Vinous Media

Purchased as a hunting retreat by Raffaello Stianti in 1966, Castello di Volpaia encompasses an 11th century fortified village in Radda-in-Chianti. Today the estate includes 43ha of vineyards reaching up to 600 metres. For this wine, Merlot is included to make it more approachable, but it still has the potential to age. Red berries and earth notes reveal themselves slowly, with perfumed violet nuances showing up on the palate. Firm but refined tannins hold it all together, and the finish lingers with appetising minerality. - MM, Decanter

Showing ripe fruit and rich intensity, the 2016 Chianti Classico (made with 90% Sangiovese and 10% Merlot) would pair nicely next to pasta with extra cheese grated on top. This wine is bright and fruit-forward with the fresh acidity to cut though the fat in cheese, butter or cream. The tight and focused nature of the wine's sharp berry flavors would also make a perfect contrast to the natural sweetness in those ingredients. This is always a great food wine, but this vintage is even better poised to match your favorite Italian dishes. Some 120,000 bottles were produced, and the value isn't bad either. Monica Larner – The Wine Advocate