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Casanova di Neri Brunello di Montalcino Cerretalto 2006

Sangiovese from Montalcino, Tuscany, Italy
  • JS99
  • WE98
  • RP95
  • WS95
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Winemaker Notes

Having skipped the release of 2005 vintage Brunello Cerretalto is back with the 2006. It is a deep and complex wine delivering fruity and spicy notes and a distinctive mineral scent which is the unmistakable mark of this wine. The finish is remarkably long and deep.

Perfectly matching with meat and cured cheeses but also just with the persons you love to share it for moments of authentic pleasure.

Critical Acclaim

JS 99
James Suckling

Aromas of ripe strawberries, sandalwood, and flowers follow though to a full body, with soft tannins and a fruity finish. This is so long and gorgeous, with intense fruit and a defined and beautiful structure. Amazing fruit at the finish. Gorgeous now, but will age beautifully. The palate builds and show such depth. So wonderful now, but better in 2015.

WE 98
Wine Enthusiast

Cerretalto delivers aromas of natural complexity and oak-driven tones of cinnamon, clove, chocolate and exotic spice. The fruit is dark, dense and ripe. There's extra roundness and density in the mouth that holds together the wine's firm tannins and its crisp, acidic component. Hold 10–20 more years. Cellar Selection.

RP 95
The Wine Advocate

The 2006 Brunello di Montalcino Cerretalto emerges from the glass with layers of beautifully delineated dark fruit, flowers, mint, licorice and violets. It possesses terrific richness and nuance in a full-bodied, structured style that captures the essence of this great vintage. Big, powerful tannins provide the backdrop for expressive, super-ripe aromas and flavors. The 2006 needs time to soften, but it is immensely promising. Anticipated maturity: 2016-2026.

WS 95
Wine Spectator

A rich style, boasting macerated cherry and raspberry, leather and licorice flavors. Starting to meld with the dense tannins, which are mouthcoating and almost chewy on the long finish. This has excellent intensity, with a serious seam of mineral that permeates the aftertaste. Best from 2015 through 2035.

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Casanova di Neri

Casanova di Nieri

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Casanova di Nieri, , Italy
Casanova di Neri
Casanova di Neri was established in 1971 when Giovanni Neri acquired a large estate within Montalcino. Over the years their continuing goal has been the search for land believed to be optimal for growing high quality grapes. There are now 120 acres of vineyards divided amongst four distinct sites. Improved quality in the vineyards has led to more attention in the winery, from vinification to the careful selection of casks for aging but always with the maximum respect for tradition. Today the property is operated and wines made by Giacomo Neri, who states, "Our greatest pride is our vineyards: their high quality and their history."

Monterey

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A geographic and climatic anomaly among wine regions, Monterey is a part of the expansive Central Coast AVA and contains five smaller sub-appellations, including the popular Santa Lucia Highlands. Rainfall is extremely low, necessitating the use of irrigation from the Salinas River for successful grape-growing, while harsh Pacific winds and coastal fogs drastically cool and dampen the region in the north.

In the cooler districts of Monterey, Pinot Noir, Chardonnay, and Riesling produce wines with a crowd-pleasing combination of ripe, juicy fruit and crisp acidity. Warmer subzones are home to fleshy, fruit-forward Bordeaux Blends comprised primarily of Cabernet Sauvignon and Merlot.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

MSW63003061_2006 Item# 115279

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