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Antinori Pian Delle Vigne Brunello Di Montalcino 2011

Sangiovese from Montalcino, Tuscany, Italy
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14% ABV
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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

All Vintages
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 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.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in 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.

SWS432455_2011 Item# 165045