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Salicutti Brunello di Montalcino Riserva 2004

  • RP94
  • WS93
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

Piaggione offers an intense garnet color and a complex bouquet of fruit and floral notes. A solid tannic structure frames the palate with hints of coffee, tobacco and chocolate lingering on the finish. Concentrated, intense, and persistent. This is an artisanal Brunello, and an authentic gem from Montalcino.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2004 Brunello di Montalcino Riserva Piaggione is an understated, classy wine. Dried cherries, flowers and spices are framed by silky tannins in an elegant, layered style. Sweet tobacco, anise, fennel and herbs add complexity on the round, supple close. I am not sure the Riserva is worth the premium in 2004, but it is undoubtedly quite pretty. Anticipated maturity: 2010-2024.
WS 93
Wine Spectator
Subtle smoke, meat and ripe fruit aromas lead to a full body, with soft, velvety tannins and a long, juicy finish. Turns big and chewy. Needs a little time to soften. Best after 2011.
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Salicutti

Salicutti

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Salicutti, Italy
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Owner Francesco Leanza is a firm believer in total-quality processes and natural farming. This is reflected in his respect for the biological cycles of his plants, which he is convinced leads to vines that produce not only better-tasting fruit and wines, but also benefit the environment and the consumer.

The vineyards and olive groves of Salicutti are set in a large natural amphitheater with a spectacular view of the cultivated fields of Tuscany’s Orcia Valley and the nearby woods of Mount Amiata. In the middle of this charming natural setting lies the Salicutti estate, which prides itself on the production of high-quality wines through the use of traditional, environmentally respectful agricultural methods. Winemaking Process

Leanza’s environmentally sound approach to viticulture shuns chemical intervention in favor of a return to the basics: identifying the optimal terroir, sun exposure and vineyard altitude to produce exceptional wines. Leanza fertilizes his vines and treats vineyard pests using only noninvasive measures, such as under-plowing and natural fertilizers.

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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 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.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

WBO30075154_2004 Item# 106137

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