Le Chiuse Brunello di Montalcino 2008
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Suckling
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Product Details
Your Rating
Somm Note
Winemaker Notes
Pair with: roasted meat and game, braised beef, and aged cheeses.
Professional Ratings
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James Suckling
A dense and chewy young Brunello with cherry and dried berry character. A tangy citrus undertone to it all. Full and rich with a long finish. This will soften and impress better in 2014.
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Wine Spectator
A pretty red, yet firmly structured, evoking bright cherry, strawberry, licorice and earth notes, all with a sweet-salty tang. Tightens up on the finish, with dusty tannins. Best from 2016 through 2029.
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Wine Enthusiast
Le Chiuse delivers a consistent message with its wines year after year. It strives for clean, austere and territory-driven expressions of Sangiovese Grosso. This vintage is very true to the estate philosophy: You'll recognize wild berry, white cherry, rose petal, dried ginger and cola. You can count on it evolving nicely over the years.
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Wine &
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.