Winemaker Notes
Perfectly suitable with red meat, game and seasoned cheese. Recommended with typical Tuscan dishes. Extensive ageing possible.
Professional Ratings
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Wine Spectator
Offers plenty of underbrush, eucalyptus, juniper and sage flavors, with animal and mineral elements. The texture is smooth, balanced by lively yet refined acidity and firm tannins at the end. Best from 2018 through 2030.
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Robert Parker's Wine Advocate
Here is a wine that flaunts its warm vintage characteristics with confidence. The 2011 Brunello di Montalcino is soft, richly layered and enormously plump from the start. It literally bursts out of the glass. The bouquet is redolent of cherry, pressed rose petal, spice and chocolate dustings. The complexity does not reach the high levels of previous vintages, but what the wine does offer is a fundamentally direct and opulent style that can be enjoyed in the near term.
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James Suckling
Very spicy with earth, dried fruit and leather aromas and flavors. Full body and very ripe. Raisin and dark chocolate undertones. Alcohol shows a little but delicious. From organically grown grapes. Drink or hold.
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.