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San Filippo Brunello di Montalcino Le Lucere 2007

Sangiovese from Montalcino, Tuscany, Italy
  • JS94
  • RP92
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Winemaker Notes

The color is ruby red with garnet tinges. The nose is intense, fine and elegant, with notes of preserved cherries and spices, like cinnamon and cloves. On the palate the wine explodes with all its fineness and elegance thanks to the dense and silky tannins. The wine has an excellent body, harmonious and persistent.

Critical Acclaim

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.

RP 92
The Wine Advocate

The 2007 Brunello di Montalcino Le Lucere is richer, deeper and fleshier than the regular bottling, but in 2007 the Lucere also possesses terrific balance, something that the 2006 never had. Dark red cherries, flowers, mint and spices wrap around the intense, polished finish. Anticipated maturity: 2015-2025.

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San Filippo

San Filippo

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San Filippo, , Italy
San Filippo
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.

California

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Responsible for the vast majority of American wine production...

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Chardonnay

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One of the most popular and versatile white wine grapes...

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

EWLITFILBRL07_2007 Item# 116517

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