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San Filippo Brunello di Montalcino Le Lucere 2004

Sangiovese from Montalcino, Tuscany, Italy
  • JS94
  • WE93
  • WS91
  • RP91
0% ABV
  • JS96
  • WS95
  • RP91
  • JS98
  • WS96
  • RP94
  • JS98
  • RP96
  • WS95
  • JS94
  • RP92
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Winemaker Notes

The color is ruby red with reflexes verging on garnet. The perfume is intense, fine and elegant, with notes of cherries preserved in alcohol, enriched with spices redolent of cinnamon and cloves. On the palate, it explodes in all its finesse and elegance thanks to the dense and silky tannins. Excellent body that renders the flavor harmonious and persistent.

Critical Acclaim

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JS 94
James Suckling
Perfumed and beautiful, with flowers and berries. Ripe strawberries on the nose that turn to currants. Full body, with fine tannins and a clean finish. Wonderful texture here. Goes on for minutes. Drink or hold.
WE 93
Wine Enthusiast
Loads of balsam intensity and an array of dried herb, red fruit, wild berry, cedar wood and forest floor aromas. It’s very full and generous in the mouth, with firm, but polished tannin.
WS 91
Wine Spectator
Lush and modern, showing mint, cherry and plum flavors, accented by vanilla and toast. Polished and balanced, with echoes of spice on the lingering finish. Best from 2013 through 2026. 1,500 cases made.
RP 91
Robert Parker's Wine Advocate
The 2004 Brunello di Montalcino Riserva Le Lucere is a quirky, idiosyncratic wine. High-toned, mentholated aromatics lead to a core of dark fruit in this firm, classically built Brunello. This is a decidedly more structured style than the more forward fruit-driven 2005s. The overt oak and rising bouquet suggest volatile acidity that is at the higher end of the range most tasters are likely to find acceptable. Readers who can look past those imperfections will find a very pretty Brunello to enjoy over the next decade or so, perhaps longer.
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San Filippo

San Filippo

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San Filippo, Montalcino, Tuscany, Italy
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Situated in the splendid area of Northern Montalcino close to Biondi Santi’s Il Greppo and La Serena, the wines of San Filippo are ageworthy and elegant, though very approachable in their youth. The estate totals 22 hectares, 11 of which are under vine, dedicated mostly to Sangiovese, with a small olive grove as well. Founded in 1972 (1977 was the ?rst year of production), the estate was recently purchased by Roberto Giannelli who restored and renovated the entire facility. With the help of Paolo Caciorgna, Roberto is producing 2500 cases of Brunello aged in Slavonian and Allier oak casks each year, as well as 800 cases of a delicious Rosso di Montalcino aged 6 months in used barriques and large casks.

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.

SSR125920_2004 Item# 125920