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Fuligni Brunello di Montalcino Riserva 2006

Sangiovese from Montalcino, Tuscany, Italy
  • JS96
  • W&S95
  • RP94
  • WE93
14.5% ABV
  • JS99
  • WE96
  • RP96
  • D96
  • JS95
  • RP94
  • WS96
  • RP96
  • WE93
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4.7 2 Ratings
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4.7 2 Ratings
14.5% ABV

Winemaker Notes

Solely from the finest years. Shows remarkable elegance and complexity, and a beautiful bouquet of marasca cherries, tobacco and mint, with a lovely, long finish.

Pair with very rich, structured dishes, red meat, game, seasonedcheeses.

Critical Acclaim

All Vintages
JS 96
James Suckling
Very perfumed aromas of ripe fruit such as strawberries and blackberries. Turns to flowers and incense. Full-bodied, with fine tannins and a bright, citrus aftertaste and ultra-clean fruit. The purity and focus of the wine is spellbinding.
W&S 95
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.
RP 94
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
WE 93
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.
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Fuligni

Fuligni

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Fuligni, , Italy
Fuligni
All labels bear the lion of St. Marco in honor of the Fulignis' Venetian origins. The family, however, has long been thoroughly Tuscan, founding the winery in 1923 round a Medici villa and a tiny country convent of the Renaissance. Maria Flora Fuligni and nephew Roberto Guerrini Fuligni have just restored the latter to its sixteenth-century purity. Its cool, cloistered tranquillity supplies ideal aging conditions for these elegantly structured reds, jointly orchestrated by Maria Flora, oenologist Paolo Vagaggini, and agronomist Federico Ricci. Besides this restoration work, the past year has seen further expansion of the vineyards (now 25 productive acres out of the total 247). Altitude varies between 1250-1480 feet above sea level. Exposure is mainly eastern and southeastern, and terrain consists of stony/clayey, hillside "galestro" marls. The soil is low in organic components — therefore conducive to minuscule yields. Crops are further cut back by the vines’ age (12-30 years), their density, severe pruning and green harvest. The newly added vineyards are even more densely planted, 10 to 12 years old and at a slightly lower altitude of 984 feet, on predominantly clayey terrain better suited to Merlot. The grapes are vinified separately according to cru, in a classically inspired international style.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

WWH138180_2006 Item# 121494

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