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Frescobaldi Castelgiocondo Brunello di Montalcino 2006

Sangiovese from Montalcino, Tuscany, Italy
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13.5% ABV
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13.5% ABV

Winemaker Notes

The 1997 vintage of this wine was ranked #8 on the Wine Spectator's Top 10 Wines of 2002

The 2006 Castelgiocondo Brunello exhibits layered aromas of wild blackberry, red currant and sour cherry, closely followed by floral notes of sweet violets and spicy characters of black pepper, clove and tobacco leaf. Cocoa, roasted espresso bean, vanilla and a slight mineral character add to the complexity of the nose. The palate exhibits a velvety mouthfeel, bright, crisp flavors, and noticeable tannins, with all of the components in fine balance. Fruit-driven flavors dominate the long finish.

Beef stews, braised meats with potatoes, cheeses that are aged but not too pungent, and large game, such as boar.

Critical Acclaim

All Vintages
JS 95
James Suckling
Frescobaldi's Brunello always delivers great quality in just about any vintage. Gorgeous nose of ripe berries and slice plums with an almost peach undertone. Full bodied, with a solid core of gorgeously clean and clear dark fruits. Dense and integrated tannins on the finish. So long and fascinating. Best after 2013.
WE 93
Wine Enthusiast
Castelgiocondo's Brunello aptly represents the new face of Montalcino with its plump, well-extracted and modern style. The wine is packed with soft black cherry, chocolate and coffee aromas and shows a smooth, long-lasting finish.
WS 93
Wine Spectator
This red starts out ripe and accessible, boasting plum, cherry and chocolate flavors, then turns firm and tight on the finish, where tobacco and mineral notes take over. I like the potential of this when it integrates more fully. Best from 2014 through 2024.
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Frescobaldi

Frescobaldi

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Frescobaldi, Montalcino, Tuscany, Italy
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The Marchesi de' Frescobaldi is one of Italy's oldest wineries, with a history dating to the 1300s. The family has included medieval knights, bankers, lawyers and patrons of the arts. The Marchesi de' Frescobaldi is one of the most significant wine producers in Italy, with nine estates—and roughly 2,500 acres—in Tuscany. The family has been growing wine since the late 19th century, when they became the first in Tuscany to import and plant French vine cuttings. Because they have been producing wines for more than 700 years, to experience Frescobaldi is to glimpse the history of Florence, from the Middle Ages to the present day.

Wine Spectator has ranked many of their offerings in the 90s and their wines are consistently listed in the magazine's Top 100 Wines of the Year, encouraging wine enthusiasts from around the globe to become familiar with some of Italy's finest wines.

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 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.

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.

YNG435329_2006 Item# 109476