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Renieri Brunello di Montalcino 2012

Sangiovese from Montalcino, Tuscany, Italy
  • JS95
  • RP93
  • WS92
14% ABV
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4.4 8 Ratings
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4.4 8 Ratings
14% ABV

Winemaker Notes

Profound and intense ruby color. A great and complex nose. Flavors of red fruits and spices (graphite, vanilla, tobacco). In the mouth, the entrance is powerful but balanced by silky tannins. The final, very pleasing and balance, is very long and remains in the memory of the taster for many minutes.

Critical Acclaim

All Vintages
JS 95
James Suckling
Very perfumed with chocolate, berries and spices. Some nuts, too. Full body, velvety tannins and a luscious finish. Extremely long and generous yet shows reserve. Drink in 2019.
RP 93
Robert Parker's Wine Advocate
Renieri is an excellent producer of Brunello. The 2012 Brunello di Montalcino offers a gorgeous appearance with a dark burgundy color and thick saturation. The bouquet is rich and complete with layer after layer of ripe fruit intensity. The effect is succulent and rich. This Brunello drinks beautifully right now and shows a contemporary style with thick extraction and soft tannins. The mouthfeel also delivers good density and fullness, and that does not come easy in this vintage.
WS 92
Wine Spectator
There is an edge to this red, with a solid structure reflecting the cherry, chocolate, tar and earth flavors. Stays long and vibrant. Best from 2022 through 2036.
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Renieri

Renieri

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Renieri, Montalcino, Tuscany, Italy
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Located in the prestigious Montalcino DOCG Appellation, Renieri is like a precious jewel in Marco Bacci’s treasure chest. Renieri lies southeast of Montalcino, on the southern border of the production zone facing Monte Amiata. The estate extends over 128 hectares of which 30 are dedicated to vineyards. Immediately following the purchase of the property in 1997, the old vineyards were completely replanted with six clones of Sangiovese grafted onto rootstock, following careful analysis of the terrain. Planted at an altitude of nearly 1,320 feet above sea level, the vineyards will surely benefit from the volcanic and calcareous soils. The property is in a splendid position, and the recently renovated main estate villa, made in stone during the 1700s, looks out over the vineyards and the valley where five massive, centuries-old oak trees stand as sentinels marking the center of the whole estate.

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.

LATBV176411_2012 Item# 176411