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2014 Tuscany Vintage

One of the wettest growing seasons in recent memory, rescued by a warm September and producing lighter, fresher wines that reward early drinking over extended cellaring.

The 2014 vintage across Tuscany was defined by an unusually cool, wet summer that brought widespread downy mildew pressure and reduced yields significantly. A warm, dry September and early October saved diligent producers, yielding wines of genuine freshness and finesse rather than power. Brunello di Montalcino was hit hardest, with production falling roughly 30% and several top estates declassifying entirely to Rosso; Chianti Classico fared better at higher elevations.

Key Facts

A warm, wet winter and cool spring gave way to a persistently rainy, cool summer across Tuscany, with July and August bringing hailstorms and widespread downy mildew (peronospora)
Later-ripening varieties such as Sangiovese, Cabernet Sauvignon, and Petit Verdot benefited most from the warm, dry September and October that rescued the vintage
Merlot fared worst due to its reliance on early season sun; Montalcino also suffered attacks from the drosophila fruit fly during the damp summer
The Consorzio del Vino Brunello di Montalcino rated 2014 just three stars out of five (Good), one of the lowest ratings in recent decades and comparable in difficulty to the troubled 2002 vintage
Brunello di Montalcino 2014 total production was down approximately 30% on the average, with around six million bottles produced; notable producers including Biondi-Santi, Conti Costanti, and Padelletti chose not to make Brunello at all, downgrading their fruit to Rosso di Montalcino
Chianti Classico 2014 also earned a three-star (Good) rating; despite being a difficult year, Chianti Classico production was actually above the average in quantity thanks to September recovery
The Consorzio Vino Chianti Classico described 2014 as a 'very particular vintage' producing wines with a 'non-conventional personality,' noting that weather improved from September onward

🌦️Weather and Growing Season

The 2014 growing season in Tuscany began with a warm, wet winter that transitioned into a cool, damp spring. An early blast of heat prompted a quick budbreak and generous fruit set, raising hopes for the vintage. Those hopes were quickly tested when cool, wet conditions returned and persisted through July and August, bringing hailstorms and the widespread spread of downy mildew. Canopy management became critical, and producers invested heavily in extra labor to protect vine health. The turning point came in September, when a warm, sunny, and dry period arrived and held through early October, allowing later-ripening varieties to achieve genuine physiological ripeness.

Cool, rainy summer was described by some producers as reminiscent of the difficult 2002 vintage in its persistent wetness
July and August brought hailstorms across scattered areas and downy mildew became a significant phytosanitary challenge
Merlot and other early-ripening varieties struggled most; Sangiovese, a late ripener, benefited from the September recovery
September and early October delivered warm days and cool nights, enabling gradual but full ripening of the best-sited vineyards

🏞️Regional Performance

Brunello di Montalcino bore the brunt of 2014's challenges. The Consorzio awarded the vintage just three stars, one of its lowest ratings in recent decades, and total production fell approximately 30% below average to around six million bottles. Some of the most celebrated estates, including Biondi-Santi, Conti Costanti, and Padelletti, chose not to produce Brunello at all, instead vinifying their Sangiovese into Rosso di Montalcino. Chianti Classico fared comparatively better, particularly at higher elevations where drainage and cooler nights helped manage excess moisture. The Chianti Classico Consorzio noted that September's improvement allowed grapes to ripen adequately, and quantity production across the DOCG was actually above the recent average.

Brunello di Montalcino: Three-star Consorzio rating; production down ~30%; lighter, fresher style than the DOCG norm
Biondi-Santi, Conti Costanti, and Padelletti did not produce 2014 Brunello, declassifying to Rosso di Montalcino
Chianti Classico: Higher-elevation sites with better drainage performed best; above-average quantity despite the difficult season
Super Tuscans reliant on Merlot faced markedly reduced yields; Cabernet Sauvignon and Sangiovese blends performed better

🍇Wine Style and Character

The wines of 2014 Tuscany are defined by their freshness and lighter build rather than concentration and structure. The best Brunellos from skilled producers display enticing aromas of fresh red berry, violet, rose, and wild herb, backed by racy acidity and taut, polished tannins. However, the vintage is explicitly a buyer-beware proposition: alongside genuinely elegant examples sit lean, diluted wines that reflect the difficult season. Only the most disciplined producers, who made severe selections in the vineyard and cellar, succeeded in crafting wines of real interest. Chianti Classico 2014 at its best shows intense color, good extraction, marked acidity, and distinctive aromatics.

Top 2014 Brunellos offer aromas of fresh red berry, violet, rose, and wild herb with racy acidity and polished tannins
Lighter color and body than a typical Brunello vintage due to moisture levels in grapes from the wet summer
Quality is highly variable: diligent selection in vineyard and winery separates the genuine successes from dilute disappointments
Chianti Classico 2014 at its best: intense color, marked acidity, and good extraction from higher-elevation, well-drained sites

⏳Drinking Window and Aging Potential

Unlike classic Tuscan vintages built for a decade or more in the cellar, most 2014 wines are designed for near- to mid-term enjoyment. Critics reviewing Brunello di Montalcino at its release in 2019 advised drinking the wines for their freshness rather than cellaring them, noting that the best examples would peak between their release and around 2029. Wine-Searcher rates the vintage's current condition as ready to drink. A notable retrospective tasting in London in 2024 found that the vintage is undergoing critical reappraisal, with its acidity giving the best wines sufficient backbone to develop genuine tertiary complexity over time.

Most 2014 Brunellos: best consumed for their freshness; the finest examples may hold through approximately 2029
Chianti Classico 2014: drinking well now through the mid-2020s at most quality levels
The vintage is now rated 'Ready to drink' by major merchant guides
A 2024 retrospective in London found that the best 2014s have developed appealing tertiary aromas and are being critically reappraised

⭐Standout Producers and Selection Advice

Because 2014 is such a variable vintage, producer selection matters enormously. Estates that made severe grape selections and had the discipline to declassify fruit to Rosso where necessary turned in the most successful results. Poggio di Sotto, noted by Decanter as a standout of the vintage, produced only around 4,100 bottles of Brunello due to the difficult growing season. James Suckling's team found bright, refined examples such as Giodo Brunello 2014, while Vinous described the best 2014s as much better than expected, boasting early appeal. The vintage is not a cellar candidate in the traditional Brunello sense, but it rewards those seeking fresh, elegant, and approachable Sangiovese at relatively accessible prices.

Poggio di Sotto produced approximately 4,100 bottles of 2014 Brunello, cited by Decanter as a standout for the vintage
Estates that made rigorous selections in 2014 delivered the most compelling wines; bulk sales or declassification were common among conscientious producers
Giodo Brunello di Montalcino 2014 was noted by James Suckling as racy and refined, one of the brighter spots in the vintage
Prioritize higher-elevation Chianti Classico estates and Brunello producers with well-drained, south-facing sites for the best 2014 results