The fruit for the Brancaia Chianti Classico Riserva is produced from the best Sangiovese grapes from Castellina (Brancaia) and Radda (Poppi). Dominated by Sangiovese there is a dollop of Merlot for a touch of luxury. Aged 16 months in French oak barrels (50% new) prior to at least eight months in bottle.
"Brancaia usually adds a little Merlot (20%) to this wine to soften and flesh out the crisp tightness that comes from Sangiovese. The 2015 Chianti Classico Riserva is a beautiful wine that plays its best cards in terms of mouthfeel. The bouquet is beautiful as well, with dark fruit nuances that are layered tight. You get wild cherries and red rose petal in generous supply. The mouthfeel is light to medium in texture, but it shows more smoothness and silkiness compared to many of its peers."
92+ points, Wine Advocate (November 2018)
"A spicy Chianti Classico Riserva showing dried red plums, dried roses, mahogany, forest floor, cedar, white truffles, wet earth and leather. But it’s all so fresh and delightful. The palate’s so focused and refined as the firm, wonderfully savory tannins dance between layers of dried fruit, which remains so pure due to the wealth of punchy acidity. Hints of orange rind on the long finish. Like a baby Brunello."
95 points, JamesSuckling.com (September 2018)
"The 2015 Chianti Classico Riserva offers lovely aromatic lift to the play off the bright, red-toned Sangiovese fruit. Hints of sweet tobacco, crushed flowers, mint and spice develop in the glass. Best of all, the Riserva will drink well upon release. Silky tannins add nuance to the polished finish."
91 points, Vinous (February 2019)
"Deep and dark, boasting black cherry, blackberry, tar and sweet spice notes. The firm structure is both supportive and refreshing, lending balance as this plays out on the long aftertaste."
92 points, Wine Spectator (February 2019)
"Mid ruby with orange tinges. Firm nose of cherry and with hints of tar making it initially look a little older than it actually is. Any doubts are dispelled by the full cherry fruit palate with bags of muscular tannins."
17+ points, JancisRobinson.com (February 2019)