San Felice Campogiovanni Brunello di Montalcino 2006
Sangiovese from Tuscany, Italy
#4 Wine Spectator Top 100 of 2011
The most prestigious of Tuscany's noble wines, a true prince among royalty: lean and finely structured, assertive and expansive--a wine whose authority, needless to say, is recognised by most other well-known reds. This is perhaps our most celebrated wine, for San Felice has shown how to achieve a Brunello that is remarkable for its fine balance, solid structure, and remarkable capacity for lengthy ageing. Anyone who loves fine wine must, at least from time to time, fall under the spell of this wine.
Wine Spectator - "Licorice, sweet spices, toast, smoke and sanguine aromas and flavors envelop a kernel of raspberry in this intense, extroverted red, which is complex, focused and structured, with an expansive finish. There’s fine potential, but needs time. Best from 2014 through 2027."
Wine Enthusiast - "Campogiovanni is a rich, inky expression of Sangiovese Grosso with beautiful personality and length. The mouthfeel is still young and raw but the aromas already show deep evolution and harmony. You’ll recognize tones of red cherry, root beer, mesquite and Indian spice."
The Wine Advocate - "The 2006 Brunello di Montalcino Campogiovanni is one the bigger, bolder wines of the year. The fruit shows impressive depth and richness, but it is the French oak that ultimately dominates the flavor and textural profile. Dark cherries, new leather, black olives and toasted French oak follow through on the building, intense finish. Anticipated maturity: 2012-2022. "
International Wine Cellar - "Good full medium red. Aromas of currant, marzipan, dried rose, mocha and milk chocolate. Sweet and supple, with subtle acidity giving shape to the soil-inflected flavors of dark berries, mocha, marzipan and chestnut. Fine tannins give grip to the back end and dust the front teeth."
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San Felice Winery
Agricola San Felice is a multi-faceted enterprise with activities spread over various locations:
Above all, of course, the tenute, or farm estates, with their prized vines and olive trees; the Vitiarium, where most of the scientific research is carried out; the winecellars, where all of the production takes place, from vinification to maturation in barriques and bottling.
Also the frantoio, or olive-oil press; the borgo, the company headquarters and retail enoteca, but, in particular, a medieval hamlet transformed into an elegant hotel complex; and, finally, the livestock operation, centred on raising prized local breeds.
The Tenuta San Felice lies in the commune of Castelnuovo Berardenga, at an altitude of about 400 metres, in the southern portion of the Chianti Classico district. It encompasses some 650 hectares, of which 140 are in high-quality vineyards, and boasts about 17,000 olive trees. View all San Felice 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.
Customer ReviewsSign In to Add Your Review0 }div>Related ProductsRuby red with garnet reflections, hints of maraschino cherries, violets and red frits. Great fineness in the mouth with a ...The Brunello di Montalcino Poggio Abate Riserva displays dark, ruby red color in the glass and is complimented with aromas ...
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