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Frescobaldi Castelgiocondo Brunello di Montalcino Riserva 2006

Sangiovese from Montalcino, Tuscany, Italy
  • JS95
  • WE94
13.5% ABV
  • JS94
  • WS91
  • WE94
  • JS93
  • RP92
  • RP94
  • WS93
  • WE93
  • WS97
  • WE97
  • WS98
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13.5% ABV

Winemaker Notes

Castelgiocondo Riserva 2006 has a lovely intense ruby-red color, with very delicate garnet highlights. The nose reveals fruity notes of blackberry and plum jam. Salty and woody flavors emerge at the finish with hints of black pepper and mineral notes of graphite. Heavy, but fine and elegant tannins. Castelgiocondo is enduring with great equilibrium, a long and persistent finish.

Critical Acclaim

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JS 95
James Suckling
Wonderful nose of roses and ripe raspberries follow through to a full body, with silky tannins and a juicy fruity finish. Very tight and closed. Loads of fruit underneath the firm yet polished structure. Solid wine. Better in 2015.
WE 94
Wine Enthusiast
An intense and opulent Brunello, with bold brush strokes of ripe cherry, blackberry, chocolate, coffee and mocha. Concentrated fruit and firm tannins are marked by a pretty touch of dusty mineral on the finish.
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Frescobaldi, Montalcino, Tuscany, Italy
2006 Castelgiocondo Brunello di Montalcino Riserva
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 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.


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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.

YNG735322_2006 Item# 118519