Tenute Silvio Nardi Brunello di Montalcino 2008
Sangiovese from Tuscany, Italy
Wine Style Guide
Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
Alcohol By Volume: 14.0%
Alcohol By Volume Guide
Most 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%.
The wine has a deep, ruby-red color and intense, complex aromas of red fruits and spices, with toasty oak notes. On the palate, the wine has a silky texture, great finesse and profound flavors framed by noble, velvety tannins. Though impressive now, this wine will benefit from aging.
"I like the aromas of ripe fruit, smoked meat and orange peel. The wine is full-bodied, with chewy tannins that are dusty and ripe. Dense texture at the end. Needs a little more bottle age. Try in 2014.
"The 2008 Brunello di Montalcino is lovely. Tobacco, dried herbs, cedar, plums and cloves are nicely layered in the glass. Firm yet well-integrated tannins support a mid-weight finish laced with expressive floral notes. In 2008 Nardi didn’t feel conditions were ideal to bottle their top two selections, so the Brunello includes juice that would otherwise have gone into the Manachiara and Poggio Doria. Nardi’s 2008 should drink well upon release and for another decade beyond that. Vinifications lasted around 22-23 days. Nardi preferred not to go too long in 2008, fearing over-extraction given that the maturation of skins and seeds wasn’t perfect. The 2008 spent one year in French oak barrels, 25% new, followed by one year in cask. All of the parcels were vinified separately but ultimately were blended into the straight Brunello."
Vinous / Antonio Galloni
"Bright cherry cola and black currant gives this Brunello a plump and fruity personality that is difficult to find in the wines of 2008. Those fruit notes are raw, bold and are followed by a soft touch of milk chocolate or vanilla. The wine shows a creamy, velvety texture with a point of acidity and alcoholic heat."
Light & Fruity
One of my all-time favorite expressions of Sangiovese, an awesome wine for the price, with vibrant fruit and balanced acidity.
- 6/26/2014 (145 items) (viewed 778 times)
- 10/10/2013 (53 items) (viewed 252 times)
- 8/4/2013 (26 items) (viewed 212 times)
- 12/18/2013 (172 items) (viewed 186 times)
- 4/5/2014 (104 items) (viewed 162 times)
Learn About Tenute Silvio Nardi
Tenute Silvio Nardi consists of 80 hectares of vineyards in an unspoiled part of central Tuscany: Montalcino, whose symbol is its great red wine, Brunello. Silvio Nardi founded the estate here at Casale del Bosco; since 1985 it has been run by his youngest daughter, Emilia.
Emilia Nardi knows she can depend on Casale's special and distinctive territory to produce a contemporary...
Read More About Tenute Silvio Nardi
Learn About Tuscany
One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this...
Read More About Tuscany
Learn About Sangiovese
Sangiovese (SAHN-gee-oh-VAY-zee) Blood of Jove (literally translated) The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled Chianti contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re...
Read More About Sangiovese