Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2007 Brunello di Montalcino is a huge wine. Waves of dark red and black fruit saturate the palate in this generous, explosive Brunello. The firm yet well-integrated tannins are buried beneath a wall of fruit in this generous, flashy 2007. The 2007 spent 36 months in cask, all of which is handled beautifully. This is another terrific showing from Canalicchio di Sopra. Anticipated maturity: 2015-2027.
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James Suckling
Aromas of blueberries and minerals, with hints of flowers. Full body, with silky tannins and a fresh, clean finish. Chewy, yet polished. Better in 2014.
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Wine Spectator
Sporting beef bouillon and balsamic notes, this red's mix of cherry, iron, leather and tea flavors is backed by a sinewy frame. The tannins leave a drying impression, but this has character, so be patient. Best from 2014 through 2024.
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.