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Antinori Pian Delle Vigne Brunello Di Montalcino 2009

Sangiovese from Montalcino, Tuscany, Italy
  • JS94
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  • RP90
14% ABV
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14% ABV

Winemaker Notes

The 2009 vintage is ruby red in color with garnet highlights. On the nose, it has intense violet floral aromas as well as strong plum and blackberry notes, which are integrated with notes from the oakcasks. Light spices and chocolate fuse on the aromatic finish with suggestions of leather, tobacco leaves and balsamic notes.The palate is ample and elegant with silky, yet supple tannins. The finish is lengthy, expressing vibrant acidity and mineral freshness. The wine is enjoyable now, but can also be stored to developover time.

Blend: 100% Sangiovese

Critical Acclaim

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JS 94
James Suckling
A wine with lots of plum and orange-peel character. It's rich and exotic. Full body with gorgeous fruit and a long, long finish. So much gong on here. I love to drink it already.
WE 92
Wine Enthusiast
This structured wine opens with aromas of black fruit, underbrush, mint and spice with an earthy touch of saddle leather. The juicy palate delivers a core of black cherry accented with notes of thyme, sage, espresso and mocha supported by a tannic backbone. It’s well balanced, with enough freshness to ensure it will develop complexity over the next few years.
RP 90
Robert Parker's Wine Advocate
The 2009 Brunello di Montalcino Pian delle Vigne presents a plump, fruit-forward style with bold cherry notes that are laced with balsam herb, licorice, sweet almond, dried ginger and tobacco leaf. The wine’s acidity appears on the palate but the overall ripeness of the fruit suggests this will be an early-maturing wine. Drink: 2015-2021.
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Antinori

Antinori

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Antinori, Montalcino, Tuscany, Italy
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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.

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Montalcino

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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.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

JSV138210_2009 Item# 138210