A muscular Chianti Classico highlighted by a mix of cherry, plum, loam and eucalyptus aromas and flavors. Gains support from a broad tract of dusty tannins as this extends on the finish. Best from 2025 through 2043. 1,160 cases made, 500 cases imported.??–BS??Region: Italy / Chianti Classico Select to Add

Compelling aromas and flavors of black cherry, blackberry, licorice, iron, wild rosemary, juniper and tobacco are the hallmarks of this complex red, which is harmonious and vibrant, lingering with an aftertaste of fruit, savory and spice elements. Drink now through 2038. 1,140 cases made, 600 cases imported.??–BS??Region: Italy / Chianti Classico Select to Add

This wine is packaged with thick textured paper on its front label. The Carpineto 2016 Chianti Classico Gran Selezione shows deep richness with lots of soft texture, ripeness and concentration. Dried blackberry and plum build in intensity and the wine moves slowly and heavily over the palate. That concentration is a bit much, and for that reason I suggest a hearty steak au poivre with this bottle. This wine is the proverbial too-much-of-a-good-thing; therefore, I am partial to the more affordable Riserva from the same vintage.

This red offers depth and complexity, drawing you in with sensuous aromas of black cherry, black currant, violet, iron, leather and tar. Rich and smooth, backed by firm, refined tannins. Shows excellent balance and length. Best from 2021 through 2038. 1,000 cases made, 980 cases imported.??–BS??Region: Italy / Chianti Classico Select to Add

Carpineto farms Sangiovese and other grapes in the most important wine appellations of Tuscany, including Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano. This is the first time I am seeing a Gran Selezione from this far-reaching estate. The 2015 Chianti Classico Gran Selezione shows dark fruit, plum, prune and soft touches of potting soil. The wine delivers thick lines and dense contours that are even more evident in this hot and sunny vintage. This would be a nice Sangiovese to pair with a Tuscan peposo—meat stewed in tomato and red wine. Some 6,000 bottles were made.