Winemaker Notes
Professional Ratings
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Wine Enthusiast
Scents of wild berry, fragrant blue flower, tilled soil, new leather and a whiff of Mediterranean herb lead the nose on this fantastic wine. Rich layers of juicy black cherry, fleshy raspberry, cinnamon, licorice and mint weave throughout the palate while firm but refined tannins provide structure. Drink 2019–2029.
Cellar Selection
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James Suckling
Fight and focused 2011 Brunello with polished and refined aromas and flavors of dried cherry, raspberry, orange peel and hints of sandalwood. Medium to full body, firm tannins and a clean, fresh finish.
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Robert Parker's Wine Advocate
Capanna has created a dark and intense wine in this warm vintage with ripe and jammy fruit overtones. I actually prefer the 2011 Brunello di Montalcino from Capanna over its predecessor in 2010. Perhaps this is because the larger shoulders and riper personality of the vintage make a better backdrop for the opulence of all those dark cherry, dried blackberry and sweet tobacco layers. This expression shows balanced proportions and density.
Rating:91+
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.