This 2009 “Calidonia” is not only a special Riserva wine for the family; it is named after the woman who joined the now-famous Bindi and Sergardi family names over 500 years ago. The family’s origins date to the mid-1300’s and comprise a fascinating history woven into the landscape of Tuscany. Today, winemaker and reverent steward, Nicolò Casini, crafts Bindi Sergardi’s wines with the same passion and respect for tradition that made their estate famous centuries ago.
This stunning Chianti Classico Riserva “Calidonia” is derived from only the best grapes sourced from Signora Chiara’s vineyard site, which is located on the Mocenni estate near Vagliagli. Planted to 97% Sangiovese and 3% Merlot, this site is 420-450 meters in elevation, south to southeast-facing exposure and uniquely Tuscan soils: alberese (marl limestone with a high concentration of calcium carbonate) and galestro (comprised of equal parts sand, clay, and silt). The sustainably-farmed vines are hand-harvested then fermented and macerated for 18-21 days in climate-controlled stainless steel. The wine is then racked into used barriques and is aged for fifteen months. Following bottling, the wine ages an additional 12-15 months in the cellar before release. The result is a concentrated, serious beauty of a Sangiovese that drinks far above its classification as well as its modest price point.
This wine displays a concentrated, dark crimson core with heavy orange and amber reflections on the rim, typical of Sangiovese at seven years of age. Aromatics of ripe, slightly dried black cherry, black plum, and raspberry liqueur intertwine with notes of rose petal, wild herbs, fennel, tobacco, leather, aged balsamic, black tea, cocoa powder, a touch of sandalwood and crushed clay. The near full-bodied palate boasts immense texture and richness of fruit for Chianti with additional flavors of dried ripe berries, blackcurrant, tomato leaf and wet rose petal balanced with refreshing acidity that frames the wine. The sensory experience of this wine greatly over delivers for this price point and captures a quality that does not come along very often. Although stunning today, this wine will progress another 5-7 year if kept well. For optimal results, serve in Bordeaux stems at 60-65 degrees after decanting for 30 minutes alongside this Tuscan classic –
Bistecca Fiorentina. Try to find a proper, thick cut around three pounds and serve medium-rare after resting the meat well after cooking. Buon Appetito!
