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Capanna Brunello di Montalcino 2007

Sangiovese from Montalcino, Tuscany, Italy
  • WE97
  • JS94
  • RP93
15% ABV
  • JS95
  • RP91
  • JS94
  • WE91
  • RP90
  • WE95
  • JS93
  • RP91
  • JS94
  • WE91
  • JS91
  • RP90
  • JS95
  • WE94
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15% ABV

Winemaker Notes

Capanna Brunello di Montalcino is an intense ruby color. This wine is velvety and mouth-filling with supple yet firm tannins.

Critical Acclaim

All Vintages
WE 97
Wine Enthusiast
Capanna's offering in 2007 is extremely bold, dark and opulent. Loads of aromatic momentum in the form of blackberry, cherry liqueur, spice, leather, tobacco, rum cake, cinnamon, vanilla bean and bitter chocolate characterize the bouquet. The wine also shows a soft, ripe, generous texture, yet remains well-contained and balanced.
Cellar Selection
JS 94
James Suckling
Aromas of ripe raspberries and blueberries follow through to a full body, with a solid core of fruit and bright acidity. Dried lemon rind as well. This is a wine that needs a few years to open and show you what it truly has. Always serious.
RP 93
Robert Parker's Wine Advocate
The 2007 Brunello di Montalcino is gorgeous in this vintage. Sweet red berries, flowers, mint, hard candy and licorice are some of the many notes that flow from this radiant, hugely expressive wine. The 2007 stands apart for its sensual, feminine personality and fabulous overall balance. High-toned floral notes waft from the glass on the sensual finish. There is just a touch of sweetness from the ripeness of the fruit. The 2007 was vinified in conical oak vats and aged in Slavonian oak casks for 40 months, a very traditional approach that works nicely here. Anticipated maturity: 2014-2027.
Rating: 93+
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Capanna

Capanna

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Capanna, Montalcino, Tuscany, Italy
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The Capanna farm, owned by the Cencioni family since 1957, is located north of Montalcino in the area of Montosoli. The vineyards of Montosoli are considered some of the best crus of Brunello. Capanna is a micro-estate dedicated to farming and vinifying the classic Sangiovese Grosso grape variety in a modern style. Capanna sits above the slope on the north facing portion of the old volcano that is topped by the citadel of Montalcino. The north facing slope consists of complex volcanic soil and subsoil which provide less extreme heat and cooler soils that allow the grapes to slowly mature. The highly permeable volcanic soils yield juicier, thinner-skinned grapes. No chemical fertilizers or herbicides are used, and every effort is made to maintain natural biodiversity in the vineyard. Winemaking emphasizes seamless forward fruit, substantial depth of color, flavor, balance, and elegance. The winemaking at Capanna reinforces and elaborates the advantages of its vineyards to produce wines which are rich, complex, generous and smooth.

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 among Itaaly'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.

MNS24900071_2007 Item# 115545