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Casanova di Neri Brunello di Montalcino Tenuta Nuova 2008

  • JS94
  • WS94
  • WE93
  • RP92
  • W&S91
750ML / 15% ABV
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750ML / 15% ABV

Winemaker Notes

A polished modern Brunello that offers layers of dark perfumed fruit intermingled with French oak, spices, minerals, violets and licorice. The textured finish is long, sweet and pure.

Critical Acclaim

All Vintages
JS 94
James Suckling
This is very floral with blackberries on the nose. It's full-bodied, with velvety tannins and a ripe fruit, caramel and berry aftertaste. Delicious for the vintage.
WS 94
Wine Spectator
The sawdust and graphite aromas turn to cherry and raspberry flavors in this vibrant, complex red. A beam of sweet fruit imparts energy and resonance, carrying this to a long, expansive aftertaste. The finish shows potential.
WE 93
Wine Enthusiast
Brunello Tenuta Nuova opens with inky dark consistency and immediate aromas of old spice, leather, toasted oak and dried fruit that pop right out of the glass. Dark licorice and espresso add to the overall complexity. There's a touch of sweet spice on the close with ripe, chewy tannins.
RP 92
Robert Parker's Wine Advocate
The estate’s 2008 Brunello di Montalcino Tenuta Nuova is bold, frank and direct. Mocha, plums, black cherries, savory herbs and flowers are some of the notes that take shape in the glass. Overall, the 2008 is a fairly mid-weight Tenuta Nuova, with less structure than the 2006 or 2007, but with plenty of early appeal. The dense, layered finish is highly appealing. Anticipated maturity: 2013-2020.
W&S 91
Wine & Spirits
The Neri family planted Pietradonice on the site of an onyx quarry in the southeast part of the zone using a selection of sangiovese grosso from their Cerretalto vineyard; they used the same selection to plant Le Centine, also in the south of the zone. Those vineyards, now coming into maturity, produced a brooding, intense Brunello, its flavors as dark as black plums, black mushrooms and tar. The tannins feel like they were carved from stone, wholesome and firm. Built to cellar for five years or more.
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Casanova di Neri

Casanova di Neri

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Casanova di Neri, Italy
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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."

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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.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

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

LATBV123148_2008 Item# 123148