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Flat front label of wine

Col d'Orcia Brunello di Montalcino 2007

Sangiovese from Montalcino, Tuscany, Italy
  • WE94
  • RP93
  • JS92
  • WS91
14.5% ABV
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3.9 5 Ratings
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3.9 5 Ratings
14.5% ABV

Winemaker Notes

Deep ruby red. Complex and fresh, with inviting fruit aromas balanced by oak-imparted spices. Well-structured and full-bodied, with fine tannins that promise great aging capacity; long and impressive finish.

Critical Acclaim

All Vintages
WE 94
Wine Enthusiast
Here is a particularly impressive wine from one of Montalcino’s top estates. The wine opens with ethereal balsam notes of eucalyptus, humus, dried fruit and dried mint. Beyond those elegant tones are sturdier layers of cured meat and savory spice. It shows bold concentration, thick power and firmness on the close, with a drying mineral finish.
RP 93
Robert Parker's Wine Advocate
The 2007 Brunello di Montalcino is very beautiful in this vintage. Ripe, silky tannins frame expressive red cherries, flowers, licorice and tobacco. Sweet floral notes add lift on the delicate finish. Col d’Orcia’s 2007 is pure elegance and finesse from start to finish. The wine spent 36 months in oak, all of which it has handled with grace. Anticipated maturity: 2017-2037.
JS 92
James Suckling
Dark fruit, with berries and flowers and hints of cream. Full-bodied, with a dense palate of chewy tannins, yet reserved and polished. Texture is lovely. Drink or hold.
WS 91
Wine Spectator
A rich, round version, evoking cherry and berry flavors tinged by earth and underbrush accents. Verging on chewy, the dusty tannins grace the finish, where tobacco and rhubarb notes mingle. Best from 2014 through 2024.
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Col d'Orcia

Col d'Orcia

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Col d'Orcia, Montalcino, Tuscany, Italy
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Col d'Orcia is the internationally celebrated producer of one of Italy's most revered red wines, Brunello di Montalcino. Situated on the outskirts of the medieval hilltop village of Montalcino in Tuscany's Siena province, the estate has a rich winemaking history that dates back to the 1700's. In the hands of the Cinzano family since 1973, Col d'Orcia is owned today by Count Francesco Marone Cinzano, with day-to-day operations directed by Edoardo Virano.

Winemaking at Col d'Orcia is entrusted to chief enologist Pablo Harri, whom many contemporary wine experts credit with being one of Tuscany's foremost experts in the art of making outstanding Brunello di Montalcino wines. Maurizio Castelli serves as consulting enologist.

Integrity is the cornerstone of Col d'Orcia's prestigious reputation. Low yields are maintained through methods such as winter pruning and "green harvesting" and all grapes are hand picked and vinified with the utmost care to ensure the level of quality upon which Col d'Orcia has built its reputation.

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.

SOU316731_2007 Item# 118947