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Caparzo Brunello di Montalcino 2006

Sangiovese from Montalcino, Tuscany, Italy
  • RP91
  • WS90
  • WE90
13.5% ABV
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13.5% ABV

Winemaker Notes

COLOR: ruby red, tending to garnet red with ageing.
BOUQUET: penetrating, very full and varied, reminiscent of wild berries.
FLAVOR: dry, warm, full-bodied, harmonious, delicate and austere at the same time, persistent.
FOOD COMBINATION: roasts, grilled, spit-roast or braised meats, game, ripe cheeses

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2006 Brunello di Montalcino is a pretty, mid-weight offering graced with crushed flowers, dried cherries, spices and sweet herbs. Menthol, licorice and roses add complexity on the high-toned, feminine finish. Already pretty approachable, the estate’s 2006 Brunello looks to be an excellent choice for near and mid-term drinking. The Brunello spent 36 months in large Slavonian and French oak casks. Anticipated maturity: 2012-2024.
WS 90
Wine Spectator
A tight, linear style, elegant and supported by firm, dusty tannins. Cherry, molasses and tobacco notes are savory, while the chewy texture persists through the finish. Best from 2014 through 2025. 5,000 cases imported.
WE 90
Wine Enthusiast
This Brunello shows very nice balance with sweet aromas of cherry, bright fruit, almond paste and Christmas spice. The wine plays the elegance card well with a mouthfeel that is tight and buoyant without being chewy or heavy.
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Caparzo

Caparzo

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Caparzo, Montalcino, Tuscany, Italy
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The name of the estate apparently derives from "Ca' Pazzo", as shown on some ancient maps. The estate covers an area of 190 hectares, 54 of which are vineyards, 4 are of olive groves, 87 of which are wooded and 45 of which are to be planted with new vines. Caparzo is the only estate-bottled producer of Brunello di Montalcino to have estate vineyards on all five sides of the hill of Montalcino, ensuring that no matter what climatic challenges effect one side, the other vineyards will more than compensate.

Caparzo, with owner Elizabetta Angelina Gnudi, and winemakers Massimo Bracalente and Francesca Arquint, aims to make top quality products using meticulous and traditional techniques, while at the same time applying a modern outlook in its commercial relations with efficiency and capability. More than thirty years have passed since the first vines were planted and the first steps in wine-making taken. In this period, Caparzo, bolstered by its background in the Brunello tradition and the different terroirs of the area, has proved its ability to produce wines with a creative flair and spirit of innovation that achieves top standards in quality.

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 fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

ALL7010249_2006 Item# 109825