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Tenute Silvio Nardi Brunello di Montalcino 2004

Sangiovese from Montalcino, Tuscany, Italy
  • RP91
  • WE91
  • WS90
0% ABV
  • JS93
  • WS92
  • WE91
  • D96
  • WE92
  • JS91
  • JS95
  • WS92
  • RP92
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Winemaker Notes

Deep ruby in color with purple highlights, this wine shows an intense bouquet of red berries offset by notes of leather and incense which are confirmed on the palate, supported by firm, elegant tannins of moderate intensity.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Reveals gorgeous depth, richness and density in its dark red fruit, tobacco and licorice. Sweet floral notes ring out on the long, refined finish. This is a medium-bodied style of Brunello that can be enjoyed now or cellared for those who prefer the more tertiary aromas and flavors that will develop in bottle.
WE 91
Wine Enthusiast
Tenute Silvio Nardi offers a subdued and elegant interpretation of Brunello with classic aromas of ripe berry, plums, black cherry, spice and lingering minerality. The feel in the mouth is streamlined and tight and this well-focused wine promises to pair with handmade pasta and gnocchi.
WS 90
Wine Spectator
Bright and fruity aromas of strawberries and raspberries follow through to a full body, with firm tannins and a racy, clean finish. Tight still. Give this racy wine time to develop more in the bottle. Best after 2011. 13,800 cases made.
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Tenute Silvio Nardi

Tenute Silvio Nardi

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Tenute Silvio Nardi, , Italy
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 and elegant Brunello. She has invested single-mindedly in the vineyards in this harmonious natural setting - as any tasting of her fine wines will attest. Each of her signature wines expresses the differing character of Sangiovese when it is grown at Montalcino.

The estate's vineyards are situated between 140 and 420 meters above sea level: some extend north-west of Montalcino on the hills around Casale del Bosco, while others are located to the north of it at Tenuta di Bibbiano and to the south-east at Manachiara, where the precious cru of the same name originates.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

CGM010191_2004 Item# 99588

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