Winemaker Notes
The rich nose displays scents of spices combined with aromas of small red ripe fruits, blackberry and blueberry. Well structured, determined and elegant, with round and silky tannins. Very nice finish.
Professional Ratings
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James Suckling
Intensely earthy nose of dried porcini mushrooms and truffles. Perfumed, fresher fruit on the palate with red cherries, cranberries and some dark chocolate. This is a well structured, full red with grippy yet fine-grained and pretty tannins. Give it a few years to soften. Drink after 2024.
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Robert Parker's Wine Advocate
The 2016 Brunello di Montalcino offers richness and extra fruit density with fleshy cherry and plum followed by spice, tar, tobacco and campfire ash. This expression embraces a contemporary taste profile with fermentation and aging in oak. This results in softness and textural richness that feels especially velvety and snug in this vintage. There is some tightness on the tannins but that should subside within the next few years.
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.