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Friggiali Brunello di Montalcino 2007

Sangiovese from Montalcino, Tuscany, Italy
  • D95
  • JS92
  • WE91
14% ABV
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3.0 2 Ratings
14% ABV

Winemaker Notes

Intense ruby-red, with a tendency to garnet-red. The nose is characteristic, intense and long-lasting. The taste is complex, robust, and well-balanced with expressive tannins.

Pair with red meat and game, matured cheeses and complex dishes.

Critical Acclaim

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D 95
Decanter
A herbaceous and floral nose with pure berry fruit. Austere tannins provide a dry and precise palate. The finish is long and concentrated. Great potential.
JS 92
James Suckling
Plum and berry, with hints of custard tart on the nose. Full-bodied, with cherry flavors, silky tannins and a fresh finish. Long and pretty. So delicious now.
WE 91
Wine Enthusiast
Bright delivery with aromas of cola, root beer, humus, crème de cassis, forest berry and wild raspberry. It shows finely textured tannins with a bitter almond or bitter chocolate aftertaste. Brambly, sharp, acidic and well defined.
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Friggiali

Tenuta Friggiali

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Carneros

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Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. Its close proximity to the San Francisco Peninsula and the San Pablo Bay is instrumental in controlling the climate of the area. The winds from the San Pablo Bay create a cooling effect ideal for producing wines with crisp acidity and balanced flavors.

This cooler pocket of California lends itself to growing Pinot Noir and Chardonnay, and more recently, Old-World style Syrah. While more delicate than most wines from neighboring regions, these are firmly structured, complex, and full of flavor. Carneros is also an important source of sparkling wines made in the style of Champagne.

Chardonnay

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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.

WWH125628_2007 Item# 121262

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