Volpaia - Coltassala Chianti Classico Gran Selezione 2017 (750ml)

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Price: $94.99

3+ Price: $92.99 / btl

6+ Price: $89.99 / btl

Producer	Volpaia
Country	Italy
Region	Chianti Classico
Varietal	Sangiovese
Vintage	2017
Sku	112104
Size	750ml

Volpaia Description

RNDC

Winemaker Notes

The Coltassala has a vivid ruby color. This is a well-structured, complex wine with an elegant nose and hints of vanilla, cacao and fruit.

Blend: 95% Sangiovese, 5% Mammolo

Organically grown

Critical Acclaim

JS95
James Suckling

Transparent and linear with currant and cherry aromas and flavors. It’s beautifully fine and bright with crushed cherries and berries and hints of strawberries. Pine needles and fresh herbs, too. Very silky tannins and a palate that shows poise and polish. From organically grown grapes. Drink or hold.

V93
Vinous

The 2017 Chianti Classico Gran Selezione Coltassala is striking. Rich and ample, with tremendous depth, the 2017 shows all of the mystique that makes Sangiovese so alluring. Sweet dark cherry, dark plum, leather, licorice, menthol and tobacco build as the 2017 shows off its breadth and personality. The Coltassala has a bit more volume and oak influence than the other Volpaia wines, but it's an approach that works so well here.

RP93
Robert Parker's Wine Advocate

A real beauty, the 2017 Chianti Classico Gran Selezione Coltassala (made with organic fruit) shows medium-rich textural fiber with plenty of dark fruit, cherry, spice and leather. The important thing to mention here is how light and elegantly fragrant this wine remains despite the considerable heat and dryness of the growing season. In fact, all those fruit tones emerge with terrific purity and focus, backed by acidity and integrated structure, that invite an evening-long sampling with some medium-aged pecorino.

WE90
Wine Enthusiast

Aromas of exotic spice, dried aromatic herb, camphor and wood shop shape the nose. The austere palate shows dried cherry, prune and licorice alongside close-grained tannins that clench the lean finish. Give it a few more years so the tannins can unwind then drink sooner rather than later to capture the remaining fruit.