Caparzo Brunello di Montalcino Riserva 2006
Sangiovese from Tuscany, Italy
Garnet red in the glass with intense and brilliant color accompanied by hints of light orange. On the nose it has a penetrating bouquet, very full and varied, reminiscent of wild berries followed by dry, warm and full-bodied flavors maintaining being delicate and austere at the same time maintaining the balance and harmony of the wine.
James Suckling - "Complex aromas of walnuts, almonds, cedar, plums, chocolate and aniseed. Full and chewy with a beautiful finish of fruit, parmigana and berries. Lasts for minutes. SO right now. "
Wine Enthusiast - "This shows bright Sangiovese tones of crisp berry and forest floor, followed by subtle touches of spice, leather, black licorice, dried ginger and rosemary. The true character and freshness of the Sangiovese fruit comes through loud and clear."
Wine Spectator - "This elegant red is harmonious, exhibiting plum and cherry notes, with dense yet integrated tannins carrying the finish. Very supple overall, with a spicy aftertaste. Best from 2013 through 2025."
Wine & Spirits - "A big brunello, this is stuffed with black tannins that give an iron oxide edge to the fruit. Its tart red fruit flavors come up in the end and last in a smoky trail of cherries. Potent, bright and concentrated, this has the lean curves of sangiovese, set to develop finesse as it ages."
Vinous / Antonio Galloni - "The 2006 Brunello di Montalcino Riserva is an attractive wine laced with sweet red cherries, tobacco, flowers, mint and licorice. The 2006 is an especially refined, subtle Riserva that impresses for its class and elegance. Caparzo gave the 2006 Riserva three years in Slavonian and French oak casks. This is a strong showing from Caparzo."
International Wine Cellar - "Medium red. Cherry, plum, licorice and menthol on the rather subdued nose, along with a whiff of mint. Silky on entry, then more saline and dense in the middle than the 2007 classico; more tightly wound too. A bit youthfully medicinal on the back end, which features rather suave tannins and good subtle length and lift."
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Tenuta Caparzo Winery
The name of the estate apparently derives from "Ca' Pazzo", as shown on some ancient maps. The estate covers an area of 190 hectares, 54 of which are vineyards, 4 are of olive groves, 87 of which are wooded and 45 of which are to be planted with new vines. Caparzo is the only estate-bottled producer of Brunello di Montalcino to have estate vineyards on all five sides of the hill of Montalcino, ensuring that no matter what climatic challenges effect one side, the other vineyards will more than compensate.
Caparzo, with owner Elizabetta Angelina Gnudi, and winemakers Massimo Bracalente and Francesca Arquint, aims to make top quality products using meticulous and traditional techniques, while at the same time applying a modern outlook in its commercial relations with efficiency and capability. More than thirty years have passed since the first vines were planted and the first steps in wine-making taken. In this period, Caparzo, bolstered by its background in the Brunello tradition and the different terroirs of the area, has proved its ability to produce wines with a creative flair and spirit of innovation that achieves top standards in quality. View all Tenuta Caparzo Wines
About TuscanyView a map of Tuscany wineries (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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Alcohol By Volume Guide
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
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