La Fortuna Brunello di Montalcino 2016
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James
Suckling -
Robert
Parker -
Jeb
Dunnuck
Product Details
Your Rating
Somm Note
Winemaker Notes
Ruby red tending to light burgundy red.The bouquet reminds of intense graphite, rust, morello cherry dipped in chocolate, mint, dry hay, violet in the nose. Taste satisfies the olfactory pleasure lavishing sensations of black truffle, violet, liquorice and plum. Wine with a rich alcoholic content and as much freshness with wide tannin, initially velvety and then ending a bit dry, as fully characterised by the vine. The wine dithers between alcohol and freshness but at the end freshness prevails. Medium-bodied, with a long aromatic persistence. Liquorice and fresh plum aftertaste.
Professional Ratings
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James Suckling
Enticing aromas of black cherries, dark mushrooms, bark and dried flowers, such as roses and honeysuckle. It’s full-bodied, layered and chewy with loads of cherry, plum and orange peel on the palate. Chewy finish with some bitter lemon and smoke at the end. Best ever? Give it four or five years to soften.
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Robert Parker's Wine Advocate
I have really enjoyed these latest releases from La Fortuna from the past few years. The 2016 Brunello di Montalcino (with 35,000 bottles produced) opens to a dark ruby or garnet appearance and shows impressive aromatic intensity. With that intensity comes sharpness and precision. The aromas unfold quickly to display candied fruit, cocktail cherry, licorice, cola and dark spice. This is a frank and naked expression of Sangiovese from an excellent vintage.
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Jeb Dunnuck
The 2016 Brunello has aromatics of fresh leather, dried cherry, and anise. The palate is ripe with candied cherry lozenge, tomato leaf, and dusty earth, with angular and drying tannin and tangy acidity.
Other Vintages
2010-
James
Suckling -
Wine
Spectator -
Wine
Enthusiast
Five generations. Almost an hundred year in this land. The Zannoni arrived at "La Fortuna" back in 1907.
Angiolino and Quirina got married and started working in the farm armed with courage and determination and a true entrepreneurial spirit. Wine production was small, but it was red and good. In 1950, Angiolino and Quirina hand over the management of the farm to their son, and daughter-in-law, Iva. It was the brainchild of Gino and Iva Zannoni, independent farmers ever since 1965, the year they purchased the farmstead.
Here Gioberto came into the world and here too, his and Felicetta's children were born. Today Gioberto has become the man of the company.