Castello di Bossi Chianti Classico Riserva Berardo 2010


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This riserva has a luminous ruby red color. Appealing aromas of dark cherries, plums, sweet spice, violets, vanilla and hints of dark chocolate and menthol emerge on the nose. On the palate, the wine is full-bodied but smooth with an almost creamy mouthfeel. Tannins are well integrated with the alcohol, and lead to a subtly sweet, silky finish. Pair this wine with Korean short ribs, ragù sauces, gnocchi with roasted rabbit, and beef negimaki.
Category Red Wine
Country Italy
Region Tuscany
Appellation Chianti Classico
Brand Castello di Bossi
Alcohol/vol 14%
  • js94

James SucklingFabulous aromas of dried berries, cedar and hints of chocolate. Full body with round and silky tannins and a long, intense finish. So much there. Best ever from here? Drink now or hold.

November 2013
  • wa93

Wine AdvocateCompelling and elegant, the 2010 Chianti Classico Riserva Berardo is a tremendous effort that boasts a plump and ripe quality of fruit backed by silky tannins, good structure and fresh acidity. This Chianti Classico Riserva shows the natural heft and power to pair with succulent cuts of beef or braised pork. The 2010 vintage is especially nuanced and finessed.

Monica Larner, October 2014
  • v92

VinousThe 2010 Chianti Classico Riserva Berardo is fabulous. Deceptively medium in body, the 2010 races across the palate with an exciting, intense personality and tons of pure class. Sage, rosemary, licorice, tobacco and menthol add complexity in a powerful wine with distinct elements of Mediterranean radiance. The 2010 is dark, powerful and at times a bit gamy. It will appeal most to readers who enjoy full-bodied, structured Chianti Classicos. There is no shortage of personality.

Antonio Galloni, September 2014
  • we88

Wine EnthusiastAromas of mature blackberry, vanilla and white chocolate lead the nose of this wine. The palate offers dense black cherry, oak, chocolate and white pepper wrapped up in tight-knit tannins. It starts off strong but then finishes abruptly.

Kerin O'Keefe, December 1, 2013