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Il Marroneto Brunello di Montalcino 2014

Sangiovese from Montalcino, Tuscany, Italy
  • RP92
  • V92
  • WS90
750ML / 0% ABV
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  • WE96
  • RP94
  • W&S94
  • D94
  • RP96
  • WE95
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Winemaker Notes

This classic Brunello, is made following the traditional style. This is the historical wine of the farm elegant and in the same time structured. It burns from a vnification whose aim is to fix as much as possible the perfumes of sangiovese, so even the typicality of the territory. Fantastic for moments of relaxation.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
Il Marroneto's 2014 Brunello di Montalcino is thin and streamlined in terms of appearance. Indeed, this is one of the lightest and most luminous red wines I have seen from Montalcino in recent memory. You might mistake it for a Pinot Noir when regarded from afar. It shines with radiant ruby and garnet hues. In terms of bouquet, this Brunello emits steady aromas of wild berry, cassis, toasted almond and dried garden rose. That floral impact is the wine's most endearing characteristic. However, the wine does lose momentum in terms of mouthfeel because the finish is short and abrupt. The wine needs a year or two to flesh out.
V 92
Vinous
Healthy medium dark red. Musky nuances to the aromas of redcurrant, herbs, violet and earth. Fresh and pliant on the palate, with a touch of sweetness and sneaky complexity to its red plum, redcurrant and soil flavors. Finishes with sweet but firm tannins and outstanding length.
WS 90
Wine Spectator
A whiff of black pepper leads to cherry and strawberry flavors, accented by iron and leather notes. Firm and dry, with vibrant acidity driving the dusty finish. On the lighter side, but shows personality.
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Il Marroneto

Il Marroneto

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Il Marroneto, Italy
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Amongst the wines of Brunello di Montalcino, no two wines are ever created alike. It is true that much diversity can be found in the appellation thanks to climate, soil, varying altitude and expositions. Brunello, in general, is often rendered as powerful, even virile, in terms of its fruit, tannins and concentration. But this presents an incomplete assessment. In the northern reaches of the appellation, however, precisely the location of Il Marroneto, these convenient descriptors fall aside, privileging the unique microclimate of the area that promotes complexity, elegance, aromatics and freshness. For all their fanfare and sheer precision, the wines of Il Marroneto present a strong case for production zone districts within Montalcino. Historically speaking, Il Marroneto is one of the few older estates in Montalcino having been established in 1974 by Giuseppe Mori. Il Marroneto takes its name from an old tower dating back to the 13th century where the nuns (that lived in the Madonna delle Grazie convent) kept the chestnuts used to make flour for bread. Mori’s sons Alessandro and Andrea, busy with their occupations as lawyers – having followed in their father’s footsteps – showed great interest in winemaking, however. In 1980, the first vintage was made by the brothers’ hands in two small rooms at Il Marroneto. Alessandro was hooked. He would continue on as winemaker, turning his passion for Brunello and the estate into a philosophy of life. To get to the heart of Il Marroneto, the vineyards must be considered together with its winemaker, Alessandro Mori, an artisan in his own right. The estate’s 5.8 hectares have been planted in stages: The first 10% in 1975, an additional 10% in 1977, and the rest in the winter between 1982-1983. Elevation of the vineyard sits at 400 meters above sea level, and soils are an intricate mix of mostly sand large stone of limestone and galestro. Vines are planted with ample spacing in mind so that Sangiovese thrives in nutrient-rich topsoil that encourages good rooting. Here in the north, cooler weather turns out more distinctive Brunellos of precision, elegance and aromatics. Creating some of the most elegant and long-lived Brunellos in the appellation, Alessandro Mori veers strictly to the traditionalist canon of Brunello producers. Mori’s practice of minimal intervention in the vineyard, eschewing the use of chemicals, allowing only native yeast ferments, and traditional cask ageing in the cellar are principles of his philosophy that underscore his mission to create wines “derived strictly from nature.” Mori’s insistence on transparency at each step of the winemaking process is only matched by his no-nonsense approach in creating singular Brunellos that demonstrate their sense of place.

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Montalcino

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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 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.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

STC989418_2014 Item# 522577