Ipsus Chianti Classico Gran Selezione 2016 Caggio
€ 310,80 (TVA incluse)
Robert Parker (94)
The Caggio 2016 Chianti Classico Gran Selezione Ipsus is a lovely expression of Sangiovese. The wine captures the slightly wild and untamed side of the grape that is so compelling, but it also focuses on elegance and nuance. On first nose, the bouquet reveals plenty of forest berry and wild cherry, but as you come back to the glass for a second and third try, you might notice more determined notes of crushed stone and granite. The wine is lean and streamlined with pretty floral embellishments over a long and silky finish. More than anything, Ipsus captures the purity and honesty of Sangiovese over a delicately polished and lean mouthfeel.
James Suckling (98)
Super perfumed, gorgeous aromas of blackberries, mushrooms and bark with dried flowers and crushed stones. Pine needles and flowers, too. Full-bodied and linear, very tight and long. So polished and intense. Great length. Superb. From the heart of Castellina in Chianti. Try after after 2025, but already showing incredible clarity and focus. 3,500 bottles made.
Jancis Robinson (17.50)
Lots more on the nose than the 2015, with real, intense Sangiovese character. Strong bonfire aroma, with a sweet, flattering, spicy palate. Then dry, intense essence of tanginess on the finish. Super-elegant and neat with nicely managed tannins. Firmer than the 2018 and 2019.
The 2016 Chianti Classico Gran Selezione Ipsus is the second vintage from the Mazzei family’s Caggio property in Castellina. Soaring aromatics immediately announce a Sangiovese of real distinction and class. There is something wild and alluring about Ipsus that is hard to describe. It is at once incredibly polished and yet also quite assertive. Crushed flowers, cherry, pomegranate, blood orange, star anise and cinnamon add layers of exoticism as the 2016 opens in the glass. The 2016 is deep, full of character and incredibly persistent. If there is anything missing, it is a touch of freshness. Perhaps 32 months of aging (24 in tonneaux and 8 in cement) is a bit too much. Time will ultimately tell. This ambitious new wine from Mazzei is certainly going to be fascinating to follow.
2016 was a later harvest, with picking interspersed with rain showers. 18 micro-vinifications took place in 25% new tonneaux and 75% stainless steel tanks, using wild yeast for the first time (the 2015 was inoculated). It was also the first year of using large barrels as the team sought to reduce overt oakiness in the wine, and so the 2016 was matured for 24 months in new tonneaux and one large 15hl barrel, followed by five months in cement before bottling. It has a darker profile with more black cherry character compared to 2015, grippier, more powerful and silky in the mouth. It has great freshness, showing plenty of balsamic influence and raspberry acidity, finishing with flourishes of wood, herbs, spice and earthiness. 3,600 bottles produced.