The Gagliole Team is pleased to inform you that Monica Larner from Wine Advocate has issued:

“IItaly,Tuscany, Chianti Classico: New and Familiar Faces” on robertparker.com

Monica Larner awarded Gagliole wines with:

 

 

2018 Gagliole IGT: 95+ points

“Here’s an under-the-radar classic from Tuscany that has been in production since 1993. The wine has evolved over the years, and a small part of Cabernet Sauvignon once used in the blend has been removed to favor 100% Sangiovese, starting with this vintage. The 2018 Gagliole sees all its fruit coming from Panzano from a high-density site with schistous galestro soils 450 to 500 meters in elevation. You will recognize pretty mineral notes with crushed stone, dark fruit, spice and grilled herb. The mineral note is terrific, and the wine has a vertical feel, with elegant uplift from the smooth tannins.”

 

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2018 Gallule Gran Selezione: 96+ points

“This organic wine has been upgraded to Gran Selezione status. With fruit from a terraced vineyard in Castellina in Chianti made with ancient stone walls, the Gagliole 2018 Chianti Classico Gran Selezione Gallule is an intricate and complicated wine to craft. Sangiovese vines range in age from 20 to 60 years old, and the final blend represents a special match of various sub-plots that changes each year. Fruit selection is key. The results are lucid and especially bright, aromatically speaking, with forest floor, wild cherry, lavender, crushed oyster shell and plum. There’s even a touch of smoked ham. Castellina tends to be cooler at night with greater diurnal shifts, and this adds pretty freshness. The wine sees 20% new oak for 16 months and a final resting phase in cement. It shows gentle tannins, and annual production is around 3,500 bottles.”

 

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2016 Pecchia IGT: 96 points

“This wine was first produced in 1996 and represents a selection of organic Sangiovese from a high-elevation site (at around 500 meters above sea level) characterized by labor- intensive Pietraforte and sandstone soils that are only found on the upper ridges of Panzano. Fruit has been drawn from this site exclusively since 2013, and the wine will become a Chianti Classico Gran Selezione soon (although it was not produced in 2017).

Fruit for the Gagliole 2016 Pecchia is fermented in barrique and aged for 18 months (in both second-use barrel and some stainless steel). It also rests in glass for two years. This is a gorgeous and extremely elegant wine, with a firm backbone and delicate layers of fruit and spice. A salty mineral note underlines the wine’s freshness and brightness. The name Pecchia comes from honeybees that “poke” the berries looking for sugar. I think we can expect this wine to get even better now that the new winery is up and running.”

 

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2019 Chianti Classico Riserva: 94 points 

“Only in its second vintage, the certified organic Gagliole 2019 Chianti Classico Riserva addresses the need for a category that sits between the entry-level reds and the high-end Gran Selezione wines. Fruit is sourced exclusively from Panzano for an intense ruby color shaded by elegant darkness. Aromas recall blackberry, graphite, flint and white pepper.

This wine prizes freshness, a streamlined mouthfeel and those pretty mineral notes that drive a very long and polished finish.”

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2018 Balisca IGT: 94 points

“The Cabernet Sauvignon once used in the IGT Gagliole has been spun off to create this wine. The 2018 Balisca draws its organic fruit from Panzano, although new vineyard sites near Badia a Passignano and the charming Cappella dei Pesci could enter the program. The fruit is fermented and aged in oak to produce a tightly knit, full-bodied texture that prizes freshness, density and linearity. The aromas are focused and bright with dark fruit, campfire ash and Mediterranean herb. This is the proverbial T-bone steak wine.”

 

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2018 Valletta IGT: 93 points

“A blend of 60% Sangiovese and 40% Merlot, the easy-drinking 2018 Valletta is round and soft with plump cherry, blackberry, spice and Mediterranean herb. This wine was first produced in 2011. It sports an accessible or contemporary personality with soft tannins that make it easy to like and especially easy to pair with a home-cooked meal.”

 

 

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2019 Rubiolo Chianti Classico: 91 points

“The entry-level Gagliole 2019 Chianti Classico Rubiolo represents a blend of organic Sangiovese from Castellina and Panzano made at the new high-tech winery in Panzano. This is an informal and fun wine with an especially crunchy character that is enhanced by bold primary fruit and freshness. Aromas include rose, bright cherry, blue flower and toasted almond. It is fermented in steel and racked into both oak and cement for finishing. You get outstanding value with this bottle.”

 

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2020 Il Bianco IGT: 90 points

“The Gagliole 2020 Il Bianco is a blend of Trebbiano and Malvasia Bianca along with Chardonnay and Viognier grafted over old Sangiovese roots. The certified organic wine sees brief aging in Hungarian and French oak. This a soft, medium-bodied white with aromas of orchard fruit, pear, honey and crushed stone. You feel the roundness of the hot vintage. In particular, the Malvasia is not as fragrant or aromatic, and the Viognier tends to develop thicker skins for a creamy texture.”