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Antinori Pian Delle Vigne Brunello Di Montalcino 2011

Sangiovese from Montalcino, Tuscany, Italy
  • JS94
  • WE91
  • W&S90
14% ABV
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4.3 6 Ratings
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4.3 6 Ratings
14% ABV

Winemaker Notes

Deep and brilliant ruby red in color, the Pian delle Vigne is characterized by complex and intense aromas. The wine expresses floral notes accompanied by fragrant sensations of wild cherries, raspberries, and citrus fruit followed by chocolate, toasted tobacco leaves and licorice. On the finish, there is a perceptible presence of plums, mint and eucalyptus. Balanced and ample on the palate with full and intense flavors and texture, the wine is elegant and noble in the tactile sensations of its tannins and very mineral. This Brunello promises significant expressive possibilities as it ages and develops over time.

Critical Acclaim

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JS 94
James Suckling
A soft and silky 2011 Brunello showing richness yet balance and freshness at the same time. Full body and round textured. Fine velvet mouth feel. Plenty of complex berry and light hazelnut character.
WE 91
Wine Enthusiast
Truffle, scorched earth, graphite, mature black-skinned fruit and crushed blue flower aromas emerge in the glass. The firm palate offers dried black cherry, mint, clove, anise and a gamy note alongside youthfully assertive tannins.
W&S 90
Wine & Spirits
Flavors of black and red cherry feel juicy and fleshy, showing good freshness for the warm 2011 vintage. Those fruit flavors gain richness after a few hours, taking on notes of black spice, wild herbs and a roasted mushroom earthiness. The tannins feel pliant and chewy, ready to complement beef tenderloin seasoned with a dried porcini rub.Ste. Michelle Wine Estates, Woodinville, WA
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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.

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 Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations 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. These, in general, may be aged in larger and more traditional oak casks

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.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

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

SWS432455_2011 Item# 165045