Castiglion del Bosco Brunello di Montalcino 2007
Sangiovese from Tuscany, Italy
This Brunello di Montalcino is ruby red with garnet overtones and the nose is broad and determined with typical varietal aromas. In the mouth it is harmonious and persistent. This is Castiglion del Bosco's most representative example of the Sangiovese grape's perfect symbiosis with the territory of Montalcino. The richness of the "galestro" stone in the soil gives the wine its unique aroma, complexity and structure.
Wine Enthusiast - "Smoke and dark fruit, with a touch of drying mineral and softer background tones of chocolate and rum cake. There's a very polished, dry feel to this wine. The oak notes are still integrating, and the finish is tight and firm."
James Suckling - "Aromas and flavors of plums, lemon rind and hints of pie crust. Full and velvety, with lovely fruit and a clean fresh finish. Juicy and fruity, yet balanced. Drink now or hold"
Wine Spectator - "A modern style, laced with vanilla, toast, cherry and mineral flavors. Compact right now, with moderate length, but also juicy acidity, so give this some time."
The Wine Advocate - "The 2007 Brunello di Montalcino sweeps across the palate with layers of soft, textured fruit. Sweet red cherries, licorice, leather, flowers and tobacco are all woven together nicely. The 2007 should be approachable pretty much upon release given its voluptuous, caressing personality."
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Castiglion del Bosco Winery
Situated in the province of Siena where the renown area of "Brunello di Montalcino" is found, Castiglion del Bosco encompasses approximately 4,450 acres of land, 125 of which are vineyards with plans to plant 15 more acres. The farm is located between the historic towns of Buonconvento and Montalcino. Given the truly magnificent geographical position of the estate, perched on a hill looking down onto the surrounding valleys, exposure is optimal resulting in wines of excellent quality. These are very exciting wines, new and classic at the same time.
Castiglion del Bosco was the first to produce and bottle Brunello di Montalcino in the sixties and today represents one of the most important properties of this region. Plans are currently underway to produce new wines and expand the existing cellar. This estate prides itself on the highest level of quality combined with respect for tradition. Claudio Basla, from Altesino, also consults at Castiglion del Bosco insuring the same levels of quality that we have always enjoyed from that estate. View all Castiglion del Bosco 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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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.