Casanova di Neri Brunello di Montalcino Tenuta Nuova 2015
At first sight, Tenuta Nuova already shows its potential from the bright red color. The bouquet is very expressive and intense, with notes of young red fruit, blackberry and the typical balsamic. In the mouth is full body, persistent and rich, with silky tannins and a superb lenght. A combination of elegance and power, it should be opened at least 2 hours in advance or alternatively decanting gently.
Critical AcclaimAll Vintages
Tenuta Nuova has been produced since 1993. It represents Casanova di Neri's 'newer' vineyard of Le Cetine in the southern reaches of Montalcino which boasts stony galestro soils. This manages the warmth and ripeness of the vintage with tremendous sophistication. Balsamic herbs, Mediterranean shrub, juniper and crushed stone overlay layers of focused, luscious currants and black cherries. A bit of an iron fist in a velvet glove - but much more velvet glove than iron fist. Finishes long and invigoratingly salty.
The 2015 Brunello di Montalcino Tenuta Nuova was quite restrained at first, requiring time in the glass to fully blossom, as subtle red berry fruits slowly gain volume and are then complemented by sweet red florals with hints of exotic spice, peppery herbs, and dusty minerals. On the palate, silky textures flood the senses with rich red berry fruits and sweet herbal tones, leaving hints of savory spice and minerals in their wake. The finish is long and unexpectedly fresh, showing the first hints of round tannins under a top note of sweet cherry, plum and a hint of black tea. There is so much going on here, yet it is all densely wrapped up in its youthful state. Drinking window: 2022 - 2036.
Casanova di Neri was established in 1971, when Giovanni Neri acquired an estate not far from the town of Montalcino. In 1978 they produced their first Brunello di Montalcino. Over the years their continuing goal has been the search for land believed to be optimal for growing high quality grapes. In 1981 they released a single vineyard bottling from their four hectares amphitheater vineyard site in NE Montalcino, named Cerretalto.
In 1991, Giovanni’s son, Giacomo took over the management of the estate and the winemaking. Giacomo acquired vineyards in the southern part of Montalcino, which eventually became their Tenuta Nuova Brunello di Montalcino, which was first released in 1993.
Today, the estate has grown to include seven different vineyards in various parts of the denomination, totaling 156 acres of vines along with forested tracts, arable fields, and 50 acres of olive trees. The vineyards have been planted or replanted mostly with cuttings propagated from old Sangiovese vines in the Cerretalto vineyard that produced distinctive, high-quality fruit.
Giacomo’s sons, Giovanni & Gianlorenzo are at his side at the winery. Giovanni is working in winemaking & vineyard management while Gianlorenzo is focused on marketing and sales.
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.
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.