Winemaker Notes
Clear, intense ruby. The aromas are elegant, fruity, black cherry and strawberry jam, slightly spicy with notes of tobacco and chocolate. The palate is warm, soft, slightly tannic, balanced, intense, persistent, and fine.
Pairs well with meat and mature cheeses,.
Professional Ratings
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James Suckling
Lots of exuberant ripe berries and a hint of blackberry leaf and hay. Fruit-forward and delicious with expansive tannins and lots of ripeness. Full-bodied and round, but there’s some tannin bite on the finish. Drink in 2022.
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Robert Parker's Wine Advocate
A fresh, mid-weight wine that delivers textbook Montalcino, the Castello Tricerchi 2015 Brunello di Montalcino takes a standard approach to the vintage with good intensity and moderate depth. The wine shows lasting Sangiovese typicity with wild berry fruit, toasted almond, balsam herb and dried flower. You'll want to dig up a good recipe for rabbit stew with juniper berries for this one.
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Wine Enthusiast
Rose, wild-herb and woodland berry aromas mingle with whiffs of new leather. On the lithe linear palate, taut polished tannins lightly support Marasca cherry, star anise and a hint of tobacco. It’s already accessible so no need to wait. Drink through 2025. de Grazia Imports, LLC.
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.