Isole e Olena - Chianti Classico, 2015
The de Marchi family founded Isole e Olena, one of the most prominent Tuscan wine producers. In the 1950s, they moved from Piemonte to Tuscany, where they purchased two adjoining estates, called “Isole” and “Olena”. From the fusion of these estates’ names, Isole e Olena was born.
The current owner, Paolo de Marchi, took over in 1976. His enduring love towards the sangiovese grape of Tuscany earned him the name of “Mr. Sangiovese”. In 1980, Paolo crafted Isole e Olena’s flagship wine: Cepparello, which is made from 100% sangiovese. At that time, the Chianti Classico regulations didn’t allow its wines to be made solely from sangiovese, so he had to label Cepparello as simply “Vino da Tavola”. It was (and still is) one of the most renowned Super Tuscan wines.
Isole e Olena is found on the western side of the Chianti Classico area. The district benefits from cool breezes blowing in from the Mediterrranean Sea. Furthermore, the vineyards are 350-400 metres in altitude. As a result, Isole e Olena’s wines are not heavy. High in acidity, they manifest great delicacy and perfume.
Isole e Olena’s Chianti Classico is a perfect benchmark for this DOCG. The wine is matured for a year in large oak casks, with only a tiny proportion (5%) in small new barrels.
The wine has a perfect ruby hue, with medium intensity of colour. On the nose, it opens up with a crunchy and round fruitiness. It’s dominated by red fruit notes of sour cherry, redcurrant and red plums. The ripeness is just perfect, balancing on a tightrope of freshness and succulence. A lovely spiciness complements the fleshy red fruit core: old bark, anise and liquorice. In the background, there is just a hint of toast and nutmeg. Good intensity (medium+) and balance.
On the palate, the body is medium – perhaps a touch fuller. A fresh high acidity perfectly balances the crunchy fruitiness. The red fruit notes echo the nose and prevail on the palate. The fruit is fleshy, rich, round and at the same time crispy. Hints of violet and Mediterranean spices (thyme, rosemary) underpin the fruit notes, along with savoury and delicately toasty accents. Medium to concentrated intensity, with a more than decent finish, followed by a savoury and earthy aftertaste.