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Antinori Pian Delle Vigne Brunello Di Montalcino 2005

Sangiovese from Montalcino, Tuscany, Italy
  • RP92
  • WE91
  • WS90
  • JS90
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Winemaker Notes

100% Sangiovese.
Ruby red color with garnet hues. Aromatic and complex on the nose, with hints of spices, cherries, blackberries, light tobacco and pleasant chocolate undertones. Very full-bodied and broad on the palate, with an intense sweetness. Decisive but smooth, with elegant tannins and a long, persistent finish.

Critical Acclaim

RP 92
The Wine Advocate

The 2005 Brunello di Montalcino is a gorgeous, classy offering laced with fragrant, mineral-infused red fruit, flowers and spices. This delicate, medium-bodied Brunello reveals outstanding length and a clean, refreshing finish. With time in the glass, the wine’s inner perfume emerges, adding even greater complexity. Antinori's 2005 Brunello is one of the successes of the vintage, particularly when one considers the large production in excess of 12,000 cases.

WE 91
Wine Enthusiast

Pian delle Vigne comes from vineyards planted in lower lands compared to many other Montalcino crus. This results in slightly higher temperatures during the growing season and thicker, sweeter wines. What it loses in complexity it gains in generous tones of sweet cherry, chocolate and spice. The wine's texture is round, rich and opulent.

WS 90
Wine Spectator

Offers subtle berry and raspberry on the nose, with floral and cherry notes. Full-bodied, with good fruit and a long, silky finish. A wine in harmony already. Best after 2010.

JS 90
James Suckling

A solid wine, with a dense ripe fruit character on the palate. Round and velvety tannins. Fresh finish. I believe it needs another year or two of bottle age to come around.

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Antinori

Antinori

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Antinori, , Italy
Antinori
The Antinori family of Florence, one of the world's oldest and most distinguished wine producers, has lived in Tuscany since the 14th century and celebrated its 625th anniversary as wine makers in 2010. The current company president, Marchese Piero Antinori, believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence, the Antinori family has led a "Renaissance" in Italian wine making by combining long traditions, a love of authenticity and a dynamic innovative spirit.

South Africa

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An underappreciated wine-producing country currently undergoing a renaissance, South Africa has a surprisingly long and rich history considering its status as part of the “New World” of wine. In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century. Today, however, it is increasingly responsible for high-quality wines that are helping to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot, but the Benguela current from Antarctica provides the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.

South Africa’s wine regions are divided into region, then smaller districts, and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for earthy, gamey reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah, or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following behind.

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.

WAL450241_2005 Item# 107799

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