Caparzo Brunello di Montalcino Riserva 2015
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Winemaker Notes
Ruby, tending towards garnet with age. The nose is penetrating, ample, and very complex, with echoes of wild berry fruit. The palate is dry, warm, solid, harmonious, combining delicacy and austerity, and persistent.
This wine is an excellent pairing with roasts and spit-roasted meats, grilled meats, game,braised meats, and aged cheeses.
Professional Ratings
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Wine Enthusiast
Underbrush, rose, new leather and camphor aromas mingle with wild berry in this fragrant, classy red. Linear and elegantly structured, the focused palate delivers juicy red cherry, spiced cranberry, star anise and cinnamon set against firm, refined tannins. Fresh acidity keeps it balanced. Drink 2023–2030.
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James Suckling
A wine with purity and integration, offering black-cherry, blueberry and orange-peel aromas and flavors. Hot stone, too. Full-bodied and very tight with integrated tannins that go on. Needs time to show it all.
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Jeb Dunnuck
First produced in 1980, the Riserva is only produced in great vintages from fruit selected by winemaker Massimo Bracalente. The 2015 Brunello Di Montalcino Riserva offers aromatics of sweet red cherry, violets, sage, and cedar. The palate is ripe and inviting, with pure red fruits, clove, and tomato leaf followed by an unfolding but fine tannic grip. The sunniness of the vintage is present, but there is clarity and purity of fruit which will make for a really pleasurable wine to drink with some time. Enjoy over the next 20 years.
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Wine Spectator
This red is opulent and bursting with cherry, raspberry, rose and earth flavors, and an underlying spiciness from the new oak. Harmonious and long, refined tannins detail the finish. Best from 2023 through 2043.
Other Vintages
2017-
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The origins of the place named Caparzo are still unknown. According to some people, the name is derived, as shown by ancient maps, from Ca’ Pazzo; according to others, the term should derive from the Latin Caput Arsum, indicating "a place touched by sun”. The history of Caparzo dates back to the end of the 1960s at the dawning of Brunello di Montalcino, when a group of friends, fond of Tuscany and of wine, purchased an old ruin with vineyards at Montalcino. The farm estate was renovated, modernized, and new vineyards were planted. In a short time, Caparzo made itself known in the Brunello market. In 1998, 30 years after the first rows of vines were planted, the farm estate came to a turning point when Elisabetta Gnudi Angelini purchased Caparzo. With the help of her son, Igino, and daughter, Alessandra, she immediately carried out her objective: combining tradition with innovation to create a high-quality wine that is the expression of an excellent territory.
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.