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La Colombina Brunello di Montalcino 2012

Sangiovese from Montalcino, Tuscany, Italy
  • WS94
  • JS92
  • RP91
0% ABV
  • RP92
  • RP91
  • WS90
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4.1 24 Ratings
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4.1 24 Ratings
0% ABV

Winemaker Notes

The superior location of the estate is immediately evident in the ripe, powerful fruit on the nose, with an underlying intensity and weight that is typical of Castelnuovo dell’Abate, making this wine so compelling and long-lived.

Critical Acclaim

All Vintages
WS 94
Wine Spectator
This red combines power and elegance, with bright acidity and dense tannins. Cherry and plum fruit are accented by leather, tobacco and mineral. Best from 2020 through 2035.
JS 92
James Suckling
Bright cherry and spice aromas follow through to a full body, round and chewy tannins and an intense aftertaste.
RP 91
Robert Parker's Wine Advocate
The La Colombina 2012 Brunello di Montalcino opens to tart berry notes with dried cherry and blackberry at the front. The wine delivers thick texture and smooth consistency that is in line with the attributes of this warm vintage. Spice, leather and tobacco appear on the finish. This Brunello is aged in large oak casks (with both French and Slavonian wood) for up to 40 months.
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La Colombina

La Colombina

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La Colombina, Montalcino, Tuscany, Italy
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La Colombina borders on both the Ciacci and Uccelliera estates in the township of Castelnuovo dell’Abate. The vineyards have been in the Caselli family for generations, but the family, proprietors of a winemaking-equipment shop in Montalcino, had always chosen to sell the grapes rather than bottle their own wines. Husband and wife team Anna Maria and Alamiro decided to make the leap into wine production in the mid-90s, and were lucky to have 1997 as the first vintage of this estate-bottled Brunello!


The superior location of the estate is immediately evident in the ripe, powerful fruit on the nose, with an underlying intensity and weight that is typical of Castelnuovo dell’Abate, making wines that, similar to Ciacci and Uccelliera, are compelling and long-lived. Close in quality to their better-known neighbors, Colombina’s wines remain a great value, particularly their Rosso di Montalcino, which delivers great Montalcino Sangiovese at a fraction of the cost of other rossos.


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 Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations 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. These, in general, may be aged in larger and more traditional oak casks

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.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

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

DMS197812_2012 Item# 197812