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Fanti Brunello di Montalcino 2004

Sangiovese from Montalcino, Tuscany, Italy
  • WS94
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Winemaker Notes

Dark, very intense red rubin with violet shades; light garnet-red tonalities that can just be noticed on the glass border. Wide, elegant, delicate, lingering, earthy with mineral hints integrated with the fruity flavor and a sweet spiciness. The first impact is sweet with sensations on mouth entry full of structure. Close-knit tannic weight but sweet and silky. Very well balanced tannins with wine sweetness. Full-flavored and full-bodied, rich in end-palate fruity and spicy sensations.

Critical Acclaim

WS 94
Wine Spectator

Shows blackberries and dried flowers on the nose. Full-bodied, with lots of ripe berry and cream character. Rich and flavorful. Long and beautiful. It's layered and velvety. Seductive. Drink now. 5,610 cases made.

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Fanti
Fanti, , Italy
Fanti
Filippo Fanti is the owner of this small Tuscan estate located in Castelnuovo dell'Abate, an iconic village outside Montalcino. Filippo is also president of the Consortium of Brunello di Montalcino, the organization that regulates all wine production in this zone.

Wine and olive oil have always been produced here, but the decision to begin bottling these products under the Fanti label was made only in the mid 1980s. This has led the winery to completely modify its operating procedures and restructure its cellars, as it dedicates itself with an entirely new spirit.

Quality-oriented winemaking is led by consulting enologist and agronomist, Stefano Chioccioli, who is involved in all decisions made at Fanti. Together, he and Filippo are creating "best of class" wines that exhibit the character of this particular area of the Brunello di Montalcino DOCG production zone.

Australia

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A large, climatically diverse country producing just about every wine style imaginable...

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Chardonnay

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One of the most popular and versatile white wine grapes...

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

SSR100038_2004 Item# 100038

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