Rocca delle Macie Sergio Zingarelli Chianti Classico Gran Selezione 2013
-
Suckling
James -
Parker
Robert -
Enthusiast
Wine -
Spectator
Wine
Product Details
Your Rating
Somm Note
Winemaker Notes
Deep ruby red. Fruity, intense and with a long persistency and a touch of spices Warm and velvety with a very good balance. This wine is particularly suited for red meat dishes, game, and hard cheeses but it can be enjoyed by itself to better appreciate its qualities.
Professional Ratings
-
James Suckling
A tangy and fruity red with dark berry, dark chocolate and spice character. Medium to full body, lightly chewy tannins and a bright finish. A little extracted now. Needs two or three years to soften. Try in 2020.
-
Robert Parker's Wine Advocate
The 2013 Chianti Classico Gran Selezione Sergio Zingarelli is this estate's most ambitious wine. This Gran Selezione is robust and powerfully endowed in terms of its aromatic impact. In contrast, the mouthfeel is more streamlined and fine. This blend of 90% Sangiovese and 10% Colorino walks a fine line between bulk and finesse. The texture is silky and the wine offers pretty notes of dried cherry, plum and toasted spice on the finish.
-
Wine Enthusiast
Aromas of underbrush, toast, French oak, blue flower and a whiff of culinary spice slowly take shape. Taut, velvety tannins provide a firm, polished framework for flavors of Marasca cherry, cassis, licorice and espresso. Drink 2019–2028.
Cellar Selection -
Wine Spectator
This red is elegant and harmonious, with a lively structure corralling the cherry, strawberry, iron, earth and leather flavors. Long and mouthwatering, showing fine overall intensity. Drink now through 2025. 430 cases made.
Other Vintages
2015-
Spectator
Wine -
Suckling
James -
Parker
Robert -
Enthusiast
Wine - Decanter
- Decanter
-
Spectator
Wine -
Suckling
James -
Parker
Robert
For well over 40 years the Zingarelli family has dedicated themselves to Tuscany's Rocca delle Macìe, crafting the finest wines, providing meticulous attention to the vineyards, and championing Chianti Classico DOC. One of the most successful producers of Chianti Classico in the world, Rocca delle Macìe is a family-owned winery with family values.
When the late Italo Zingarelli, a successful film producer best known for his popular spaghetti westerns, bought Rocca delle Macìe in Tuscany's Chianti Classico district in 1973, he embarked on a new career as one of Tuscany's more unlikely wine producers. Working closely with his son Sergio, Zingarelli set about restoring the property that Sergio, together with his wife Daniela and their two children, now call home.
Today, the Zingarelli family, led by Sergio, aims to produce elegant wines that are always expressive of their unique terroir. Sergio, a two-time chairman of the of the Chianti Classico Consorzio, is a strong advocate for the terroir of Chianti Classico and the Sangiovese grape; Rocca delle Macìe is one of the few Tuscan wineries with a DOCG at the very top of their quality pyramid.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.
However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.
Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.