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Castiglion del Bosco Brunello di Montalcino 2007

Sangiovese from Montalcino, Tuscany, Italy
  • WE92
  • JS92
  • WS91
  • RP90
15% ABV
  • JS96
  • WS94
  • D92
  • RP92
  • WE91
  • RP92
  • JS91
  • WS91
  • JS96
  • WS94
  • RP94
  • WS90
  • RP90
  • WE92
  • WS90
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4.0 1 Ratings
15% ABV

Winemaker Notes

This Brunello di Montalcino is ruby red with garnet overtones and the nose is broad and determined with typical varietal aromas. In the mouth it is harmonious and persistent. This is Castiglion del Bosco's most representative example of the Sangiovese grape's perfect symbiosis with the territory of Montalcino. The richness of the "galestro" stone in the soil gives the wine its unique aroma, complexity and structure.

Critical Acclaim

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WE 92
Wine Enthusiast
Smoke and dark fruit, with a touch of drying mineral and softer background tones of chocolate and rum cake. There's a very polished, dry feel to this wine. The oak notes are still integrating, and the finish is tight and firm.
JS 92
James Suckling
Aromas and flavors of plums, lemon rind and hints of pie crust. Full and velvety, with lovely fruit and a clean fresh finish. Juicy and fruity, yet balanced. Drink now or hold
WS 91
Wine Spectator
A modern style, laced with vanilla, toast, cherry and mineral flavors. Compact right now, with moderate length, but also juicy acidity, so give this some time.
RP 90
Robert Parker's Wine Advocate
The 2007 Brunello di Montalcino sweeps across the palate with layers of soft, textured fruit. Sweet red cherries, licorice, leather, flowers and tobacco are all woven together nicely. The 2007 should be approachable pretty much upon release given its voluptuous, caressing personality.
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Castiglion del Bosco

Castiglion del Bosco

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Castiglion del Bosco, Montalcino, Tuscany, Italy
2007 Brunello di Montalcino
Situated in the province of Siena where the renown area of "Brunello di Montalcino" is found, Castiglion del Bosco encompasses approximately 4,450 acres of land, 125 of which are vineyards with plans to plant 15 more acres. The farm is located between the historic towns of Buonconvento and Montalcino. Given the truly magnificent geographical position of the estate, perched on a hill looking down onto the surrounding valleys, exposure is optimal resulting in wines of excellent quality. These are very exciting wines, new and classic at the same time.

Castiglion del Bosco was the first to produce and bottle Brunello di Montalcino in the sixties and today represents one of the most important properties of this region. Plans are currently underway to produce new wines and expand the existing cellar. This estate prides itself on the highest level of quality combined with respect for tradition. Claudio Basla, from Altesino, also consults at Castiglion del Bosco insuring the same levels of quality that we have always enjoyed from that estate.

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 Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations 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. These, in general, may be aged in larger and more traditional oak casks

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.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

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

LIM121061755_2007 Item# 124150

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