Babo Chianti. Classic Chianti flavours. Easy drinking but with depth and complexity.
Babo Chianti DOC 2019, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
Babo Chianti DOC 2019 Importer Notes
“Cheap Chianti can be all kinds of wrong, but this is a deliciously juicy, medium-bodied, Tuscan red that is crazy good value. This was the first Chianti, as far as we know, to be bottled under screwcap and offered in a Burgundy-shaped bottle (of course others have now followed). Quality fruit, sourced from a southwest-facing vineyard in Vinci (near Empoli) elevates this to a status that far exceeds what you’d normally expect at this price point.
The winemaking took two paths. The first was whole-bunch fermentation with roughly 50% carbonic maceration, raised in concrete vats for six months. A second ferment was de-stemmed and matured in concrete for eight months.
The blend captures plenty of Chianti’s trademark sour cherry tang, here combined with lifted florals and orange rind notes, juicy freshness and a hint of aniseed and dried-herb-savouriness, which complements the fine acidity and gentle tannin on the finish. Just a delicious, jubey red that Justin Bubb aptly describes as a “Beaujolais from Italy.”
Widely cultivated across Italy from Emilia-Romagna to Campania and producing as much wine as Barbera Low colour, light body, savoury, dry tannin and fair acid. When it grows in the right sites, the fruit power is amazing too. A wide range of clones and hugely diverse growing conditions see the variety represent easy drinking ‘quaffers’, all the way to benchmarks such as Brunello di Montalcino, Chianti, Sangiovese di Romagna and Morellino di Scansano.
Italy’s most famous wine region. Beautiful lightly wooded rolling hills covered in vineyards, olive groves and cypress trees. The reds from Chianti Classico received its most significant boost in quality from being awarded the much more stringent DOCG rating.
When most people think of Central Italy, they think of Tuscany. Not surprisingly because Chianti is an ocean of vineyards within the winegrowing region of Central Tuscany. Chianti produces more than 750000 hectolitres of wine each year. Tuscany’s wine history starts somewhere in the 8th-5th Century BCE when it was part of Etruria. Vernaccia from San Gimignano and reds from Montepulciano were known and loved before the Renaissance. The Tuscany we know now started in the 19th Century with Chianti gaining the ascendancy. Brunello di Montalcino debuted in 1888, and the Super Tuscans took shape in the 1960s, 70s and 80s.
Beyond Tuscany, there are the magical places of Emilia Romagna, Marche, Abruzzo and Umbria. Each area has a unique history and personality that deserve a night of their own. Better still, a few nights in situ.
There are 1000s and 1000s of grapes in Italy. There are sub-alpine cool-climate regions in the North and Sun-baked vineyards in the South. Add to that, volcanoes and many cultures within one Country. You could struggle to find anything uniform about the wines. The best of the best include Tuscan reds from Sangiovese or Cabernet. Nebbiolo from Piedmont, especially Barolo and Barbaresco. The aromatic whites of NE Italy from Garganega, Pinot Grigio, and numerous crazy blends. The volcanic wines of Mt Etna in Sicily. And many more.
The only generalisation I will make is that a lot of Italian wine is undervalued when compared to a similar French style.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
Another successful year. 2017 will not be considered as good as 2016 over time. But, in the short-term, I can see a lot of wine lovers drinking the 2017s and tucking the 2016s away in the cellar to slowly improve. 2017 is a warm, dry vintage. The producers who survived the 2003 conditions were well placed to harness the heat while avoiding the fruit cooking on the vine.
The best 2017s will improve with time in your cellar. But, they’ll provide enough joy for you to pop the corks now.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.