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| Arrival @ Badia A Passignano one of the properties of Antinori in Chianti Classico |
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| Looking out over one of the vineyards surrounding the Monastery, the center of the property - planting is 90% Sangiovese |
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| A miniature recreation of the Monastery |
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| After centuries of being in other people's hands, in 1986 Antinori bought the property, reverting the Monastery back to the monks and using the surrounding lands for vineyards |
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| The wines made from the property are aged in the cellar of the Monastery |
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| Which are cavernous and perfect for the aging of wine |
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| Badia A Passignano "Vertical": 1997 / 1999 / 2004 / 2005 / 2009 The "Top Expression of Chianti Classico of Antinori" and represents the best 20-25 hectares |
Badia A Passignano wines...
Vineyards were planted in the late 80's and 90's on both sides of the monastery, totaling 55 hectares. Average production is approximately 100,000 bottles (less in years like 2008 and 2011). Deep colour with high acidity are typical of the Sangiovese from this area and these vineyards ...
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| Badia A Passignano 1997 100% Sangiovese - mostly French oak aged Nose: leathery, earthy and a touch vegetal Taste: lacks fruit right out of the bottle though it is smooth and has decent licorice, cedar and smoky notes; still has good sweet tannins and acidity With Time: turns quite oaky |
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| Badia A Passignano 1999 100% Sangiovese - mostly French oak aged Nose: cedar, herb and vegetal Taste: forget the nose this one is made on the palate. Sweet black fruit with mineral, full fruited with dried blackberry taking lead - a real intensity of flavour - long medium-spiced finish with hints of cedar, dried vanilla-cassis lingers ... elegant and inviting With Time: still holds up and has lots more to give - this one is a pure delight |
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| Badia A Passignano 2004 100% Sangiovese - Hungarian oak starts to show its influence Nose: chocolate, coffee, mocha, blackberry and vanilla - very alluring Taste: coffee, mocha, smoke, dark chocolate, spice; though there seems to be a definite heat to the wine and gives one a real cheek flush within a few sips (declared: 13.5%???); rich, robust, but shows a clunkiness and lacks finesse With Time: total turn around, it develops finesse, structure and balance - heat backs off |
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| Badia A Passignano 2005 100% Sangiovese - Hungarian oak (70%) first year it overtakes French Nose: blackberry, cassis, mineral/saltiness and cedar Taste: mineral, quite cedary, high acidity and tannins; it shows a certain elegance yet there are those wood tannins that seem to get in the way With Time: fuzzy tannins with plenty of smoke and cedar |
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| Badia A Passignano 2009 100% Sangiovese - 95% Hungarian oak, only 5% French First year declared as a Gran Selezione Nose: lots of lush dark fruit - blueberry, blackberry, black cherry, vanilla, mocha - intense and truly inviting Taste: sweet dark fruit, lush/soft tannins, good balancing acidity, vanilla oak, really pleasant, full with cassis and blackberry linger With Time: pure hedonist drinking experience |
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