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San Felice Campogiovanni Brunello di Montalcino (3 Liter) 2012

Sangiovese from Montalcino, Tuscany, Italy
  • WS96
  • WE93
  • JS93
  • RP91
0% ABV
  • RP93
  • JS93
  • WE91
  • WS90
  • RP90
  • JS96
  • WS95
  • JS94
  • RP92
  • WE91
  • WS96
  • WE92
  • RP90
  • WS92
  • WS91
  • WS91
  • WS94
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Winemaker Notes

#20 Wine Spectator Top 100 of 2017

Intense ruby red color. Aromas of ripe forest fruits, blackberry conserve and notes of tobacco and leather. Broad, soft, and persistent on the palate, with a spirit-steeped fruit finish.

Critical Acclaim

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WS 96
Wine Spectator
In a traditional style, showing beefy tannins and savory earth notes, with a core of leather and cherry flavors. Shows some sweetness midpalate and picks up energy on the long finish. Hangs together, ending in an uplifting, resonant manner. Best from 2021 through 2036.
WE 93
Wine Enthusiast
Forest floor, truffle, new leather, ripe berry and a balsamic note are some of the aromas you'll find in this delicious red. The fresh, chewy palate doles out fleshy black cherry, chopped mint and white pepper notes, while big, round tannins provide structure. It's already enjoyable but will offer years of fine drinking. Enjoy 2018–2024.
JS 93
James Suckling
A ripe and layered Brunello with plum and berry character plus hints of chocolate and walnuts. Medium to full body and round and velvety tannins. Flavorful finish. Why wait on this?
RP 91
Robert Parker's Wine Advocate
San Felice offers a firm and steady wine. Boasting classic lines and good intensity, the 2012 Brunello di Montalcino Campogiovanni is almost ready to drink now, but should also hold for years to come. It has a timeless personality. It also shows the versatility, acidity and structure to pair with cheesy lasagna or grilled meats. The wine is aged in large oak casks for 36 months and that slow aging process has contributed intensity and finesse. San Felice makes 70,000 bottles of its Brunello Campogiovanni, so this wine should prove relatively easy to find.
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San Felice

San Felice

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San Felice, Montalcino, Tuscany, Italy
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Agricola San Felice is steeped in local lore and history. Named after a local early Christian Saint from the 18th century, the property was bought by the Grisaldi Del Taja family – the founding members of the Chianti Classico consortium. The family produced wine for several centuries until 1968 when the estate passed to Enzo Morganti. Prior to assuming control, Enzo Morganti spent two decades researching and experimenting with Sangiovese clones at Tenuta di Lilliano. At San Felice, he restructured and transformed this venerable estate, concentrating on high quality winemaking, systematic scientific research and thoughtful vineyard purchases, which included the Campogiovanni vineyard in Montalcino in 1984. Today the property includes a 1,853 acre resort, 445 acres of vineyards and a 44 acre parcel dedicated to experimental viticulture and genetic improvement of Sangiovese,

The San Felice vineyards are situated amongst the gently rolling hills of the Castelnuovo Berardenga area of Chianti Classico. The vines are planted in two different soil types: calcareous clay and a combination of sand and lime. The terroir of Campogiovanni, including its sandy, mineral-rich argillous soil, allows Sangiovese vines to grow slowly and steadily, therefore producing unusually complete and balanced grapes. In addition to indigenous varietals like Toscana's classic Sangiovese, San Felice has plantings of international varieties such as Cabernet Sauvignon, Chardonnay and Sauvignon Blanc. Like Enzo, winemaker Leonardo Bellacini has spent much of his career working with Sangiovese carries on the legacy of tradition and research and experimentation.

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.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in 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.

LATU197762_2012 Item# 197762