La Serena Brunello di Montalcino Riserva Gemini 2012
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Suckling
James -
Parker
Robert
Product Details
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Winemaker Notes
Perfectly suitable with red meat, game and seasoned cheese, recommended with typical Tuscan dishes.
Professional Ratings
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James Suckling
This is an upbeat and forthright style with cedary oak wedged into aromas of ripe red plums and cherries with gently earthy complexity. The palate has a very punchy core of grippy tannins that deliver rich black cherries and abundant, woody spices. Drink or hold.
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Robert Parker's Wine Advocate
This wine pours from the bottle with luscious, dark intensity. The 2012 Brunello di Montalcino Riserva Gemini offers a much more robust and grounded textured when compared to the 2013 Brunello Annata. You can taste the elevated summer temperatures in this vintage, and you can see it in the thick concentration and dark appearance of the wine. Indeed, there is a bit of sweet stickiness on the finish, thanks to all that ripe fruit and dark cherry richness.
Other Vintages
2015-
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James
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James - Decanter
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The La Serena estate has belonged to the Mantengoli family since the 1930s, but they did not start making wine until 1988, when brothers Andrea & Marcello entered the family business. What began as a one-hectare farm has since grown into nine hectares, with about six of those under vine, dedicated exclusively to Sangiovese for Brunello and Rosso di Montalcino. Andrea has always worked the vineyards in an organic way, but since the 2013 vintage his wines are now officially certified as “Made With Organic Grapes” on the label.
The estate is directly east of Montalcino in an area that has always produced highly acclaimed Brunello. Andrea’s neightbors include Cerbaiona, Casanova di Neri and even Biondi Santi’s Il Greppo estate. The estate is at 400 meters above sea level, and the soil here is similar to the Pertimali/Montosoli Cru areas, but is slightly less compact, providing wines with structure but perhaps more approachability in their youth than their neighbors.
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.