San Carlo Brunello di Montalcino 2016
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Intense ruby red with youthful hints. Fresh, ample and rewarding, characterized by spicy aromas, jammy berries, marked notes of tobacco, with pleasant hints of vanilla. Great structure. The full body embraces a noteworthy quantity of mature tannins that gradually mature in the bottle over time. Good length and finish.
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In 1968, Fulvio Marcucci bought 25 acres near Tavarnelle, in Montalcino’s southwest sector, and began planting vines. Gemma Marcucci, his granddaughter, now manages the estate’s 7.4 vineyard acres with her father, Giancarlo. Their 2016 Brunello is simply gorgeous, a wine for those who appreciate nuance and aromatics over power and density. Aromas of rose petal, thyme and orange peel infuse the flavors of fresh red cherries. The wine keeps gaining energy over several days, broadening the palette of herbal accents into oregano and lavender that impart a compelling sense of place. It is worth seeking out some of the 6,000 bottles made by this under-the radar producer, and, while you’re at it, look for their delicious 2019 Rosso di Montalcino (also recommended here).
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Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.
Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.