Winemaker Notes
Pair with very rich, structured dishes, red meat, game, seasonedcheeses.
Professional Ratings
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James Suckling
Classy and elegant nose of cherry stones, white pepper, dried thyme and salted plums, as well as some ash and black olive. Full body and firm, linear tannins. Mineral and tight and still showing fantastic freshness. This will go a long way.
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Vinous
The 2006 Brunello di Montalcino Riserva slowly rises up from the glass. Swirling brings forward an array of exotic spices, dried strawberries, cloves and hints of fresh mint. It mixes sweet and salty, packed full of vibrantly ripe fruit, yet also mineral to the core, with a jolt of tantalizing acidity that provides lift and energy. The 2006 leaves a tinge of sour citrus and balsamic tones that pucker the cheeks, finishing youthfully tense and gently tannic. This can be enjoyed today or cellared for another decade or more. It's a drop-dead gorgeous Brunello Riserva.
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Wine & Spirits
The Fuligni estate includes 25 acres of vines in the hills east of the town of Montalcino, the vineyards rising from 1,250 to 1,475 feet, the vines ranging from 12 to 30 years old. The classical nature of this Montalcino terroir takes charge, using the richness of new oak to fill out its brisk red fruit and subtle spices, shifting from black walnut scents to pepperoncini and finocchiona as if the sun had come out from behind a cloud. Evocative of a rocky Montalcino hillside, this is a riveting 2006 with years of development ahead.
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Robert Parker's Wine Advocate
The 2006 Brunello di Montalcino Riserva wafts from the glass with sweet red cherries, dried flowers, licorice and tobacco. It shows lovely energy on the mid-palate to match its understated, refined personality. Silky tannins support the expressive, nuanced finish. Anticipated maturity: 2016-2026
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Wine Enthusiast
Sweet spice and dark fruit aromas offer all the telltale signs of a top-notch riserva. The wine is bright with etched acidity and strong tannins. Let it age 10 years or more. Defined, compact mouthfeel.
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.