90 Point Wine Advocate : The 2008 Chianti Classico Riserva La Forra emerges from the glass with sweet red cherries, tobacco, crushed flowers, worn-in leather and spices. It is a bit more floral and reserved than the Nozzole, and also shows more Sangiovese character. This is a very strong effort for the vintage. Anticipated maturity: 2012-2018. Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins.
Ripe, refined cherry and red berry fruit underscored by distinct impressions of mushrooms, leather and anise lead into this wine`s elegantly textured palate, set in a structure of finely tuned tannins and fresh acidity
Grapes are hand harvested, destemmed and crushed. Fermentation is initiated on the skins by natural yeasts and takes place in temperature-controlled stainless steel tanks over a period of seven days at 21 to 27 C (70 to 80 F); a further maceration period of 15 days follows before pressing. The wine then is racked into clean stainless steel and brought to 22 C (72 F) to naturally induce a full malolactic fermentation. Following a period of four to six months in French barriques of two to three years' use, the wine is racked into large Slavonian oak vats of 4,000 to 7,000 litres' capacity for 24 to 30 months. A light egg-white fining precedes bottling.
Located north of the village of Greve in the heart of the Chianti Classico region, the Nozzole estate covers a striking, rugged, mountainous area of about 1,000 acres, a third of which is vines and olive groves. Vigneto La Forra Riserva is produced as a single-vineyard Chianti Classico only in exceptional vintages. Only the finest Sangiovese grapes are selected for this wine, from Nozzole’s 200 acres of vineyards in the Chianti Classico zone between Florence and Siena. La Forra is among the estate’s finest parcels, with 35-year-old vines on a south-facing slope at 300 meters in elevation. Grapes are manually harvested, destemmed and crushed. Fermentation is on the skins in temperature-controlled stainless steel tanks, followed by maceration on the lees and malolactic fermentation. The wine is aged in oak and in bottle before release
This wine pairs very well with all types of meats, fowl and cheeses.