Capanna Brunello di Montalcino 2017
-
James
Suckling -
Robert
Parker
Product Details
Winemaker Notes
Capanna Brunello di Montalcino is a deep ruby red color with garnet hues. The bouquet is ethereal, with notes of red fruit and vanilla. The harmonious palate shows excellent tannicity and structure, with a very persistent finish. Made with 100% Sangiovese.
Professional Ratings
-
James Suckling
Lots of ripe berries and sandalwood with nutmeg. It’s full-bodied with chewy tannins and a big, juicy finish. Needs time to soften. Chunky. Try after 2025.
-
Robert Parker's Wine Advocate
The Capanna 2017 Brunello di Montalcino shows fresh primary fruit initially, but the bouquet is otherwise footed in ethereal tones of balsam herb, cola, crushed flowers and autumnal leaf. The wine delivers purity and a nice level of complexity that flirts with both varietal and territory-specific characteristics. It registers 15% alcohol, but thankfully it's not too intrusive. That power and the wine's structure, with some mild tannic bitterness, plays against the delicate quality of fruit you get here. Best after 2024.
Other Vintages
2018-
Jeb
Dunnuck -
James
Suckling -
Robert
Parker
-
Jeb
Dunnuck -
James
Suckling -
Robert
Parker -
Wine
Enthusiast
-
James
Suckling -
Jeb
Dunnuck -
Wine
Spectator -
Robert
Parker
-
Robert
Parker -
Wine
Enthusiast -
James
Suckling
-
James
Suckling -
Robert
Parker
-
James
Suckling -
Wine
Enthusiast -
Robert
Parker
-
Wine
Enthusiast -
James
Suckling -
Robert
Parker
-
James
Suckling
-
Wine
Enthusiast -
James
Suckling -
Robert
Parker
-
Wine
Enthusiast -
James
Suckling -
Robert
Parker
-
James
Suckling -
Wine
Enthusiast -
Robert
Parker
-
James
Suckling
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.
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.