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San Felice Campogiovanni Brunello di Montalcino 2007

Sangiovese from Montalcino, Tuscany, Italy
  • JS94
  • RP92
  • WE91
15% ABV
  • WS96
  • WE93
  • JS93
  • JS93
  • WE91
  • WS90
  • JS96
  • WS95
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15% ABV

Winemaker Notes

A rich, deep ruby precedes pronounced and quite distinctive aromas of ripe red berry fruit enriched with notes of tobacco leaf, tanned leather, rosemary, and blackberry preserves. It is rounded and smooth on the palate, and concludes with suggestions of liqueured cherries.

Critical Acclaim

All Vintages
JS 94
James Suckling
Impressive depth of fruit on the nose, with dark berries, flowers and blueberries. Full-bodied, with a core of fruit that is impressive and sensual. Silky tannins. Long, long finish. Try it in 2016. This is clearly better than the 2006.
RP 92
Robert Parker's Wine Advocate
The 2007 Brunello di Montalcino Campogiovanni is a huge wine bursting with dark red cherries, plums, licorice, new leather and spices. This is an especially big, voluminous style built on extroverted fruit and sheer richness, but it all works. The weight of the vintage comes through in the wine-s glycerin. Anticipated maturity: 2014-2022.
WE 91
Wine Enthusiast
Inky-dark and superconcentrated up to the rim of the wine. Black aromas of coal, licorice, crushed peppercorn, river stone and dark fruit. This is one of those wines that is so big and bold, it's hard to imagine which foods would pair best.
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San Felice

San Felice

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San Felice, , Italy
San Felice
Agricola San Felice is steeped in local lore and history. Named after a local early Christian Saint from the 18th century, the property was bought by the Grisaldi Del Taja family – the founding members of the Chianti Classico consortium. The family produced wine for several centuries until 1968 when the estate passed to Enzo Morganti. Prior to assuming control, Enzo Morganti spent two decades researching and experimenting with Sangiovese clones at Tenuta di Lilliano. At San Felice, he restructured and transformed this venerable estate, concentrating on high quality winemaking, systematic scientific research and thoughtful vineyard purchases, which included the Campogiovanni vineyard in Montalcino in 1984. Today the property includes a 1,853 acre resort, 445 acres of vineyards and a 44 acre parcel dedicated to experimental viticulture and genetic improvement of Sangiovese,

The San Felice vineyards are situated amongst the gently rolling hills of the Castelnuovo Berardenga area of Chianti Classico. The vines are planted in two different soil types: calcareous clay and a combination of sand and lime. The terroir of Campogiovanni, including its sandy, mineral-rich argillous soil, allows Sangiovese vines to grow slowly and steadily, therefore producing unusually complete and balanced grapes. In addition to indigenous varietals like Toscana's classic Sangiovese, San Felice has plantings of international varieties such as Cabernet Sauvignon, Chardonnay and Sauvignon Blanc. Like Enzo, winemaker Leonardo Bellacini has spent much of his career working with Sangiovese carries on the legacy of tradition and research and experimentation.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

MSW43302071_2007 Item# 115541

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