Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
The 2005 Brunello di Montalcino is one of the riper wines readers will come across in this vintage. I was deeply impressed with the sheer level of richness and body here. Round, sweet and caressing through to the finish, Fuligni’s 2005 Brunello di Montalcino offers exceptional elegance and a long, polished close to round things out. Sweet red cherries, subtle hints of French oak and tobacco linger on the long impeccable close. This is a wonderful Brunello that can be enjoyed upon release or cellared; either way it is drop-dead gorgeous. Anticipated maturity: 2011-2025.
-
Wine Spectator
Offers incense on the nose, with lots of dried dark fruits and mahogany, as well as subtle hints of cedar. Full-bodied, with a solid core of sweet fruit and an aftertaste of strawberry, citrus and dark chocolate. Balanced and harmonious. Best after 2011.
-
James Suckling
I like so much the slight austerity, yet subtle and thoughtful fruit to this. Full-to-medium body, with fine tannins. Fresh and pretty. Needs time to open. Be patient. Fuligni always delivers. Best after 2012.
-
Wine Enthusiast
Here's an austere and sophisticated Brunello with a slightly brownish hue to its garnet color and aged aromas of dried currants and forest berries, spice, mesquite, soy sauce and licorice. The wine is exceedingly silky and drying in the mouth.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness 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. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
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.