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Fattoria di Felsina Chianti Classico Riserva Rancia 2013

$59.99
Save $15.00 (25%)
$44.99

SKU 07603

750ml

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v
96
spw
96
wa
95
ws
92
Ruby red appearance with rich, intense tones. Spicy nose with floral notes and hints of wild berry (red and black), accompanied by mineral impressions and light toasted notes. Spice re-appears on the palate, which displays firm but supple tannins, and the finale is vigorous and taut. Overall, the wine is compelling for its flavour-rich mid-palate and supporting acidity.
Category Red Wine
Varietal
Country Italy
Region Tuscany
Appellation Chianti Classico
Brand Fattoria di Felsina
  • v96

VinousFèlsina's 2013 Chianti Classico Riserva Rancia bristles with energy, with veins of underlying acidity that give the wine its focus and drive. Dark red cherry, plum, rose petal, herb and licorice are some of the signatures. Most of the Fèlsina Chianti Classicos are defined by their dark fruit and savory notes, but the Rancia is also wonderfully bright and lifted from start to finish while staying very much true to the house style. Today, the Rancia gives the impression it will unwind at a glacial pace. I imagine most bottles of the 2013 will be drunk before the wine truly enters its prime.

Antonio Galloni
  • wa95

Wine AdvocateHere is another highlight of the vintage. The 2013 Chianti Classico Riserva Rancia is a dark, moody and sophisticated wine. It does not reveal itself immediately or in any obvious way. Instead, it doses out its intensity in careful measurements. The whole performance is seductive to say the least. That slow momentum leads to dark cherry with spice, grilled herb, wet earth and dried rose. Felsina's Riserva Rancia is a very elegant wine, both on the nose and in the mouth.

Monica Larner, December 30, 2016
  • ws92

Wine SpectatorThis red is dense and smooth, with muscular tannins supporting the black cherry, plum, sweet spice and earth flavors. Stays fresh and long on the aftertaste of earth, spice and tobacco notes. Best from 2018 through 2030. 4,000 cases made.

Bruce Sanderson, February 28, 2017