Brunello di Montalcino
Brunello, in the local Tuscan dialect stands for “nice dark one” and it has become the unofficial name of the Sangiovese Grosso, a clone of the popular Sangiovese varietal.
Montalcino has one of the warmest and driest climates in Tuscany with the grapes in the area ripening up to a week earlier than in nearby Montepulciano and Chianti. It is a rather arid area, receiving an average annual rainfall of around 28 inches in contrast to the Chianti region which receives an average of 35 inches. The northern slopes receive fewer hours of sunlight and are generally cooler than the southern slopes. Vineyards planted on the northern slopes ripen more slowly and tend to produce wines that are racier and more aromatic. Vineyards on the southern and western slopes receive more intense exposure to sunlight and more maritime winds and tend to produce wines with more power and complexity. The top producers in the area have vineyards on both slopes, and make use of a blend of both styles.
Appellation: Brunello di Montalcino DOCG
Type: Red, dry
Varietal: 100% Sangiovese Grosso
Color: Intense ruby red with garnet reflections.
Bouquet: Aromas of berries, violets and lavender.
Taste: The body is full and rich with great balance. Deep red fruits with herbs and spice. Well-integrated silky tannins, and a refreshing acidity that enhances the minerality of the terroir.
Total Acidity: 5.80 g/L.
Alcohol: 15%
Food Pairing: Ideal with red meats, roasts, game and aged cheeses.
Production Area: Montalcino (Siena).
Vineyard Age: The vines are between 15-40-years-old..
Elevation: 320-340 meters (1,050-1,120 feet) a.s.l.
Exposure: Southwest.
Soil: Clay with a good presence of stones.
Training system: Spurred cordon.
Yield: About 3 pounds per vine, 3 tons per acre.
Harvest: Early to mid October.
Vinification: Fermentation happens with native yeast in temperature controlled (between 26 and 28°C) stainless steel tanks and the following maceration is about 10 days in stainless steel tanks.
Aging: 36 months in large Slavonian oak casks (30 40 and 60 HL) followed by 4 months in the bottle before release.
2010 Brunello di Montalcino – 94 Points – James Suckling (Jan 2015)
"This is very silky and polished with a wonderful density and intensity. Full-bodied yet compressed and refined in texture. Plenty of fascinating mineral and berry character. Better in 2017 but delicious already."
2010 Brunello di Montalcino – 91 Points – Vinous Media (Feb 2015)
"The 2010 Brunello di Montalcino is soft, supple and delicious, with lovely fruit and outstanding overall balance. The flavors are bright and polished throughout. Sweet red cherry, pomegranate, spice and mint add nuance on the pliant, expressive finish. This pretty, forward Brunello should drink well upon release and for another decade or more." ~ A.G.
2010 Brunello di Montalcino – 93 Points – Robert Parker Wine Advocate (#217 Feb 2015)
"Caprili's 2010 Brunello di Montalcino shows unique aromas with undertones of forest floor and wet earth with grilled herbs and dark fruit. You also get a heavier tone of dried fig and Graham cracker that distinguishes this particular expression of Sangiovese. The wine is smooth and polished with a nice sense of inner elegance. Silky tannins give Giacomo Bartolommei's Brunello more immediacy and a more approachable drinking window. I very much appreciated the wine's overall elegance." ~ M.L.
2009 Brunello di Montalcino – 91 Points – James Suckling (Feb 2014)
"This shows very pretty finesse and fruit for the vintage, with plum and berry character, and hints of flowers. It's medium- to full-bodied, with bright acidity and a clean finish. Drink or hold."
2009 Brunello di Montalcino – 92+ Points – Robert Parker Wine Advocate (#211 Feb 2014)
“Giacomo Bartolommei's 2009 Brunello di Montalcino is bursting with energy and vitality. It boasts a non-interventionist's approach allowing for a clear view on the characteristics that make Sangiovese so appealing when aged according to tradition for 36 months in Slavonian oak. The bouquet presents a tight embroidery of menthol notes, balsam herb, cola, soft forest berry, wet earth and pressed violets. Together, those delicate nuances form a harmonious symphony on the senses. There is a touch of ripe fruit here, a signature of the vintage, but the mouthfeel is silky and polished. The wine is only at the beginning of a longer evolution.” ~ M.L.
2009 Brunello di Montalcino – 91 Points – Vinous Media (Jul 2014)
“Dark red. Smoky and ripe on the nose, with a raspberry aroma complicated by notes of oak spice, licorice, graphite and tobacco. Full and rich but also bright, with red and dark berry flavors enlivened by juicy acidity and framed by supple tannins. Expansive and long on the back end, with lingering notes of underbrush and coffee. This big, delicious wine is already accessible.” ~ Ian D'Agata
2009 Brunello di Montalcino – 90 Points – Wine Spectator (June 2014)
“Caprili’s 2008 Brunello di Montalcino is endowed with serious depth. Juicy and expressive, the 2008 offers up plums, black cherries,tobacco, smoke and licorice nuances. The balance of fruit, tannin and acidity is simply terrific. I imagine the 2008 will be even better in another year or two, but it is already pretty delicious. ” ~ A.G.
2008 Brunello di Montalcino – 92 Points – Vinous Media (September 2013)
“Caprili’s 2008 Brunello di Montalcino is endowed with serious depth. Juicy and expressive, the 2008 offers up plums, black cherries, tobacco, smoke and licorice nuances. The balance of fruit, tannin and acidity is simply terrific. I imagine the 2008 will be even better in another year or two, but it is already pretty delicious. ” ~ A.G.
2008 Brunello di Montalcino – 90 Points – James Suckling (Feb 2013)
“This is a wine with pure cherry character, with medium body, firms tannins and a fresh finish. Refined and pretty. Drink now."
2008 Brunello di Montalcino – 92 Points – Vinous Media (Sept 2013)
“Plum, leather, earth and tar flavors mark this muscular Brunello, whose sweet fruit is offset by upright tannins. For now, this is hard on the finish and needs time to soften.” ~ B.S.
