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Chianti Classico, Fattoria Carpineta Fontalpino Tasting

Today I was at The Vancouver Club for a private wine tasting followed by wine paired lunch featuring, Chianti Classico, Fattoria Carpineta Fontalpino.

Invitees convened and chose a seat in front of 6 pre-poured glasses for tasting. This would be lead by representatives from Fattoria Carpineta Fontalpino via live feed, all the way in Tuscany. They would walk us through these highly awarded wines from the village of Castelnuovo Berardenga.

We began with the history of the wine and the 4 different lots they source their grapes from. Admittedly there was a bit of dialogue lost in translation, and it was hard to hear the details through a choppy video conference call. Given the educational value of the subject matter and the details our guests hosts gave, this would have probably been better served as a live presentation.

We started the tasting with their sparkling option, the Carpineta Fontalpino Boulé made from 100% Chardonnay grapes. It was delightfully effervescent with Granny Smith apple as its dominate flavour. Made the traditional sparkling method for a unique mouth feel. Light tiny bubbles that fizz like baking soda, leaving a longer lingering citrus note in your mouth. I also found the texture very viscous and oily on the lips. Definitely a more fuller bodied sparkling with personality, wonderful to enjoy as is.

The Carpineta Fontalpino Chianti Colli Senesi 2018 was our introductory red. Tart cherry on the nose, but neutral and solid going down with pink berry fruit. A blend of Cabernet Sauvignon and Merlot kept clean, aged in solely concrete tanks. Intentionally created to be a clean and easy wine that reads younger with strong acidity and freshness. This is a lighter red that I would pair with salmon, rose pasta, or even a light marinara pizza.

The next was treated as a pairing, the same wine but but from two different ages. The Carpineta Fontalpino Chianti Classico 2018 had tomato on the nose. It had more nuance than the former glass, aged with toned down notes of oakiness. I got some delightful sweetness from this, and it was still clean and friendly.

In comparison, the difference 4 years makes is amazing. The Carpineta Fontalpino Chianti Classico 2018 had rhubarb on the nose and more acidity coming through on the forefront. It ends with a clean tang that reminded me of tamarind, but built on the bones of a blackberry red.

The Carpineta Fontalpino Dofana Chianti Classico 2016 is from a single vineyard, meaning its grapes share the same soil and climate. I got sun-dried tomatoes on the nose and tongue. There were plenty of tannis to help warm and wash. A thought this a great wine to pair with tomato-based dishes.

Our last glass was the Carpineta Fontalpino Do Ut Des IGT Toscana 2018. This was the naturally the boldest of all our tasters. Heavy with oak influence and smokey on the tongue as a result. It ends with a burst of brightness and juiciness at the back of your throat. This is the one I would sip on slow, and enjoy as is with all its complexities.

As we closed this portion of the afternoon, we were all invited to the long table set in the dining room. A regal setting with a crackling fire for ambiance, all in anticipation of our three course lunch.

To start we had one of the best tomato salads I have ever had. Topped with burrata mousse, shiso vinaigrette, chilli threads, and tomato crisp. A vegetarian and gluten free option that was not lacking in flavour, thanks to the freshness and the variety of tomatoes. The cheese had a creamy texture, charged with added some needed salt. This was a great first course to help open up the appetite. The lightness of this dish paired with their lightest wine, the Carpineta Fontalpino Chianti Colli Senesi 2018. See tasting notes above.

For our main course, guests had a choice between the vegetarian Miso & Shittake broth Ramen, the Honey-Glazed Chicken Breast, or the Striploin.

I went with the latter. A well grilled steak done medium rare with a still-pink centre. Served with garlic pomme purée, glazed baby carrots, celeriac, and beurre rouge. Sadly it was brought to the table in a group fashion, and as a result my piece was room temperature warm. Other than that, it was as expected. A classically done steak that was a little flat, so the side of creamy butter loaded potatoes were helpful in giving each pre-sliced piece some personality.

I sadly had to miss the dessert course due to parking restrictions. But had I been able to stay and partake, it would have been a Cheese Platter paired with their Carpineta Fontalpino Dofana Chianti Classico 2016.

In conclusion this was a great way of learning more about new wines to hit the Canadian market and their practical application as a paring for a meal. However, only the Senesi, Classico, and Dofana are currently available at your local BCL.

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