2015 Isole e Olena Chianti Classico

SKU #1352585 95 points Wine Enthusiast

 Alluring aromas of woodland berry, sunbaked soil, hazelnut and truffle mingle with whiffs of leather and eucalyptus. The focused palate is savory and full of finesse, delivering juicy Marasca cherry, black currant, clove and tobacco alongside a tangy citrus note. Polished tannins and remarkable freshness for the hot vintage give it balance and structure. *Editors' Choice* (KO)  (9/2019)

92 points Robert Parker's Wine Advocate

 The 2015 Chianti Classico is a bright and convincing wine from Barberino Val d'Elsa, one of the main comuni in the greater Chianti Classico appellation. This is a smooth and silky Sangiovese that glides clean over the palate with strength and intensity. Bright cherry, blueberry and herbal accents with wild sage and rosemary characterize the finish. Like many other wines from the 2015 vintage, there is an evident touch of cherry sweetness on the close. (ML)  (10/2017)

92 points Wine Spectator

 A dark expression of black currant, blackberry, iron and tar flavors renders this red slightly ominous, showing ripeness and harmony. Vibrant, ending with good grip. (BS)  (10/2018)

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Price: $24.99
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By: Greg St. Clair | K&L Staff Member | Review Date: 9/26/2019 | Send Email
When I first tasted this wine I took couple of seconds to gather my thoughts, because I was a bit taken back. This wine is the quintessential Chianti Classico, just pure Sangiovese. The nose is absolute purity, earth, spice, brilliant wild cherry, just perfection; on the palate you don’t lose anything. Sangiovese’s long axis leads a flow of spice, mineral, and wild cherry fruit flavors down the middle of your tongue. The finish doesn’t seem to finish, it just keeps inviting and begging you to have another glass. The 2015 vintage has added a little flesh to the bones of this wine giving it more texture and depth. It is just thrilling.

By: Sharon Kelly | K&L Staff Member | Review Date: 9/16/2019 | Send Email
Five years ago, on a whirlwind trip to Italy, I made a last minute tasting appointment with property owner Marta de Marchi, who informed me that I “would have to taste with a group of Canadians” (what a dilemma). When the Canadians left, she gave me a tour of the facility then handed me off to her always charming husband and winemaker, Paolo, who took me around the vineyards and sent me home with a bottle of their estate-produced olive oil. 2015 was a fab vintage for the area, so fruit is well represented here with lots of cherry, blackberry, ripe plum and scrubby, wild herbs. The tannins and acidity are well balanced and the lingering finish completed my tasting experience, taking me back to that memorable visit. I had a glass as soon as I popped it open then tried it after letting it breathe for an hour. Either way, even if you're in a hurry to consume this bottle, you're in for a treat.

By: Mike Parres | K&L Staff Member | Review Date: 5/2/2018 | Send Email
I just opened this for our staff tasting in April and this little “Chianti” stop the show, with lots of kudos from my colleges. This Sangiovese has lots of bang for the buck (or EURO, very tuff to beat these days). Medium –bodied with dark fruit, good acidity and a really long finish. This is the perfect Chianti to serve, while you’re Bar-B- queing all summer long.

By: John Downing | K&L Staff Member | Review Date: 4/16/2018 | Send Email
After just one sip of this wine I was immediately reminded why owner Paolo De Marchi has developed such a sterling reputation and following. His 2015 Chianti Classico is simply sublime. It's a seamless blend of mostly Sangiovese with small amounts of Canaiolo and Syrah that showcases lush cherry and plum flavors with polished tannins and perfectly integrated acidity. This is one of the finer Chiantis I've tasted in some time and I have no doubt many will share my sentiment.

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.


Specific Appellation:


- Chianti is the most famous wine name in Italy is not the name of a grape but actually a region. Chianti lies in the 35 miles of hills between Florence and Siena, a complex geological region as well as geographically. The extraordinary geography makes grape growing a very challenging feat with multiple exposures and soil types on the same estate. The region comprises 9 different communes not dissimilar to Bordeaux wherein each commune has a particular characteristic that shows in the wine. The wine is made predominantly Sangiovese, the grape must comprise at least 80% of the blend. Chianti Classico is the "classic" region, though many other nearby regions now use the name "Chianti" to make similar wines. The "Gallo Nero" or Black Rooster on many of the Chianti Classico bottles is a private consortium of producers who try and control the direction of production and quality amongst their members.