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Frescobaldi Castelgiocondo Brunello di Montalcino 2011

Sangiovese from Montalcino, Tuscany, Italy
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4.2 53 Ratings
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4.2 53 Ratings
0% ABV

Winemaker Notes

Castelgiocondo Brunello di Montalcino presents a clear ruby red with garnet highlights. Pronounced notes of blackberry elegantly accompanied by floral notes such as violet. The nose is complex and well-blended: spicy notes of black pepper and clove, tobacco and leather, and "jus de viande" reflect well the evolution of the wine. Resonating tannin textures, mellow structure with a long and elegant finish.

Pair with beef stews, braised meats and aged cheeses.

Critical Acclaim

All Vintages
D 95
Decanter
Beautiful wine brimming with vibrant, alluring red fruit. Aromas of cherry, pomegranate, black tea and orange peel fill the air; and the palate shows drive and vigour with good acidity. It is powerful with elegant, finely grained tannins, and a long ripe finish - and so easy to enjoy.
JS 93
James Suckling
A firm, silky red with blueberry, blackberry and mineral aromas. Hints of chocolate. Full body, pretty fruit and a long, flavorful finish. Very refined. A standard-bearer. Better in 2017.
WE 92
Wine Enthusiast
Aromas of ripe red berry, leather and pipe tobacco unfold on this concentrated red. The full-bodied, chewy palate offers fleshy Marasca cherry, crushed raspberry, licorice and ground white pepper alongside tight, close-grained tannins that leave a tongue-drying finish.
WS 91
Wine Spectator
Aromas of sweet spices accompany the cherry, leather, soy and underbrush flavors in this muscular red. Seems a bit more advanced than its peers, but ends with freshness and tannins. Best from 2017 through 2026.
RP 91
Robert Parker's Wine Advocate
Boasting an elaborate style, the 2011 Brunello di Montalcino is a plump, juicy and opulent red wine from southern Tuscany. The wine is packed tight with the sunshine and the brilliant luminosity of its birthplace. The quality of fruit is quite ripe and soft. The tannins are similarly textured. This is an immediate wine that can be consumed within the next few years. Or, if you have the patience to wait, it promises a steady medium-term evolution. The bouquet is redolent of red fruit, cherry cola and grilled herb.
WW 91
Wilfred Wong of Wine.com
The elegant 2011 Frescobaldi Castelgiocondo Brunello di Montalcino offers attractive black fruit and dried leather flavors. On the palate, the wine shows and addition of red fruit and dried herbs. The wines smooth finish pairs it nicely with braised beef. (Tasted: March 3, 2017, San Francisco, CA)
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Frescobaldi

Frescobaldi

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Frescobaldi, Montalcino, Tuscany, Italy
Image of winery

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 red fruit and savory earthiness, Sangiovese is among Itaaly's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

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

YNG447525_2011 Item# 157904