JS 93 James Suckling - "A silky and pretty red with dried cherry and lemon peel aromas and flavors. Full to medium body, firm tannins and a fruity finish. Silky and racy. Tangy finish. Always a classic." V 93 Vinous / Antonio Galloni - "Monsanto's 2012 Chianti Classico Riserva 50 Vendemmie is one of the most pedigreed wines of the year. Deep and resonant in the glass, but not at all heavy, the 2012 possesses magnificent complexity to match what I can only describe as a regal expression of Sangiovese. There is a level of purity and nuance to the 2012 that is hard to describe with words but that is very much front and center. Moreover, I can't think of too many wines from any region anywhere in the world that offer this level of quality for the money. Readers will not want to miss this stellar Riserva from Monsanto. Can the 2012 Il Poggio be better? We'll know in two years' time." WE 92 Wine Enthusiast - "Fragrant and elegantly structured, this blend of Sangiovese and 10% Canaiolo and Colorino opens with lovely aromas of pressed violet, iris, perfumed berry and baking spice. On the palate, notes of white pepper, toast, espresso and anise accent the black cherry core. Tightly knit but polished tannins give it a firm finish. Drink 2016–2022." WS 90 Wine Spectator - "Currant, cherry and strawberry fruit highlights this elegant, juicy red. Open yet firmly structured, with plenty of energy on the long, tobacco- and spice-filled finish. Drink now through 2022." RP 90 The Wine Advocate - "Here is another very authentic wine from Castello di Monsanto (and a great value too). The 2012 Chianti Classico Riserva 50 Vendemmie shows pretty layers of intensity and wild fruit, but it never strays far from its Sangiovese roots (20% Colorino and Canaiolo are also in the blend). This is a pure and genuine expression. Red rose petal emerges from the bouquet as do wild spice, blackcurrant, forest floor and black truffle. The mouthfeel is silky and softly caressing. There is a vein of acidity that will carry this wine forward over the years as it continues its evolution. "