Capanna Brunello di Montalcino Riserva 2006
Sangiovese from Montalcino, Tuscany, Italy
Capanna Brunello di Montalcino Riserva is thick, muscular and broad on the palate with leather, green tea, and spice. The powerful core underlies the fleshy exterior of the wine. Full-bodied with a long aftertaste.
James Suckling - "Very rich on the nose with blackberries and blueberries. Full-bodied with chewy tannins. Lots of fruit and character on the finish. A well-structured Riserva. Better in 2015. "
The Wine Advocate - "The 2006 Brunello di Montalcino Riserva bursts from the glass with dark cherries, flowers, mint and licorice. This is a full-bodied, richly textured Brunello that impresses for its balance and sense of proportion. Layers of super-ripe, dark fruit flow through to the intense finish. The 2006 Riserva is obviously young today, but it is full of promise. The wine was vinified in conical oak vats and aged in Slavonian oak for 44 months. Anticipated maturity: 2016-2026. "
International Wine Cellar - "Bright, dark red. Slightly high-toned aromas of black cherry, licorice and mint. A distinctly dark expression of sangiovese, densely packed, sappy and backward, with excellent breadth and a suggestion of saline minerality. Finishes with serious tannins and excellent lift. Comes across as a bit less sweet than the 2007 classico, but also fresher and more structured. Makes that wine seem warmer, but this one is also carrying 15% alcohol.
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The Capanna farm, owned by the Cencioni family since 1957, is located north of Montalcino in the area of Montosoli. The vineyards of Montosoli are considered some of the best crus of Brunello. Capanna is a micro-estate dedicated to farming and vinifying the classic Sangiovese Grosso grape variety in a modern style. Capanna sits above the slope on the north facing portion of the old volcano that is topped by the citadel of Montalcino. The north facing slope consists of complex volcanic soil and subsoil which provide less extreme heat and cooler soils that allow the grapes to slowly mature. The highly permeable volcanic soils yield juicier, thinner-skinned grapes. No chemical fertilizers or herbicides are used, and every effort is made to maintain natural biodiversity in the vineyard. Winemaking emphasizes seamless forward fruit, substantial depth of color, flavor, balance, and elegance. The winemaking at Capanna reinforces and elaborates the advantages of its vineyards to produce wines which are rich, complex, generous and smooth. View all Capanna Wines
About Tuscany(TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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