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Lisini Brunello di Montalcino 1997

Sangiovese from Montalcino, Tuscany, Italy
  • WS95
  • ST92
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Winemaker Notes

Complex, compelling, beautifully plummy and polished, with blockbuster structure complemented by the estate's hallmark elegance; unfolding layer after layer of goudron, berry fruit, tobacco, violets, vanilla.

Decant beforehand & pair with structured, rich, important dishes.

Critical Acclaim

WS 95
Wine Spectator

Aromas of meat, fresh porcini and raisin. Full-bodied, with a velvety texture and a long, caressing finish. With air, this delivers loads of super-ripe fruit and opulent, decadent character. Spice rack.--1997 Italian blind retrospective.

ST 92
International Wine Cellar

Intense dark garnet. An enticing medley of aromas includes sweet pipe tobacco, anise, white pepper and mint. Ripe plum and pure cherry flavors are enveloped by mouthcoating gauzy tannins, with a note of licorice adding complexity to the substantial finish. This glossy, racy wine is a compelling example of Brunello.

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Lisini

Lisini

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Lisini, , Italy
Lisini
Located a few miles south of Montalcino itself, at Sant'Angelo in Colle, the fourteenth-century towered villa is steeped in one of the appellation’s most beautiful and "wildest" landscapes, surrounded only by woodland and vineyards at an altitude of 1312 feet above sea level. Typically built in stone and terracotta tiles, the villa itself blends into this natural backdrop with a harmony that is all Tuscan. The Lisini estate, covering a total of 380 acres and comprising one of the finest, most historical crus in the Montalcino appellation, has been in the Lisini family since the early 1700s. Under the tutelage of Elina Lisini, this superb terroir has fulfilled its exceptional promise. Located in the hills a little south of Montalcino itself, overlooking the Orcia valley (an area conducive to full, potent Brunellos), it was one of the very first to produce and bottle this noble wine. The vineyards now cover almost 49 acres and include the high-rising, 3.7- acre cru of Ugolaia. Lisini's unique soil, together with state-of-the-art vinification, yield a model Montalcino range.

One of the most iconic regions of Italy for wine, scenery, and history...

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One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simply to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese. These tend to be big, bold, and modern in style, often with noticeable new oak, and sold at super-premium prices.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness...

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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.

SSRLISINI_1997 Item# 116962

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