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Frescobaldi Castelgiocondo Brunello di Montalcino 2012

  • WW94
  • JS93
  • WE93
  • RP92
  • WS90
750ML / 14.5% ABV
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4.5 13 Ratings
750ML / 14.5% ABV

Winemaker Notes

An intense ruby red in color, the wine expresses itself through clearly defined aromas of raspberry and pomegranate, which are further enriched by elegant floral notes. In the mouth, the CastelGiocondo Brunello 2012 is harmonious and well-defined wine with elegant tannins and a sapid and mineral persistence.

Pairs well with beef stews, braised meats and aged cheeses.

Critical Acclaim

All Vintages
WW 94
Wilfred Wong of Wine.com
COMMENTARY: The Frescobaldi CastelGiocondo always comes to show, and the 2012 vintage comes to the party fully dressed. TASTING NOTES: This wine is big and formidable. Its ripe cherry and sweet wood notes work well together. Enjoy this beauty with a standing rib roast. (Tasted: June 8, 2018, San Francisco, CA)
JS 93
James Suckling
Aromas of ripe strawberries and spicy tea follow through to a full body, chewy and polished tannins and a succulent finish. Balanced and pretty.
WE 93
Wine Enthusiast
Fresh, alluring aromas of wild berry, pressed violet, dark baking spice and a whiff of new leather all come together in the glass. The firm full-bodied palate offers ripe black cherry, mature plum, cinnamon, licorice and a hint of tobacco. Chewy tannins and bright acidity provide support and balance. Drink 2019–2027.
RP 92
Robert Parker's Wine Advocate
The Frescobaldi family is becoming an ever more important force in the Montalcino territory thanks to recent land and winery investments. The Castelgiocondo 2012 Brunello di Montalcino is a soft and supple expression of Sangiovese. This oak-driven wine offers a generous bouquet that is based in part on dark cherry and primary fruit, and in part on spicy tones of toast and smoke. That said, this estate has very much redefined its use of oak and the results show much more balance and purity compared to wines made one decade ago. The brightness of the acidity also comes as a surprise given the warm vintage. That freshness is essential to the wine's aging potential.
WS 90
Wine Spectator
The cherry, earth and tobacco flavors are wrapped in spicy oak, which adds a layer of tannins to this firm, tightly wound red. Though on the austere, dry side, this comes together with air, leaving a stylish finish. Best from 2020 through 2030.
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Frescobaldi

Frescobaldi

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Frescobaldi, 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.

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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.

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy'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.

Tasting Notes for Sangiovese

Sangiovese is a dry , red wine with a medium body and 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 Food Pairings for Sangiovese

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 Secrets for Sangiovese

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.

SWS897550_2012 Item# 180410

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