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San Filippo Brunello di Montalcino Le Lucere Riserva 2012

Sangiovese from Montalcino, Tuscany, Italy
  • JS98
  • WS96
  • RP93
750ML / 0% ABV
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  • JS98
  • WS97
  • RP93
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Winemaker Notes

The color is ruby red with nuances tending to garnet. The intense, fine and complex perfume develops on notes of Morello cherry enhanced by a background note of spices, mostly cinnamon and cloves. On the palate, the initial tactile phase in which we can appreciate the structure, fullness and roundness, is followed by a persistent finish assured by the dense and silky tannic weft and a harmonious return of the olfactory end-notes.

Critical Acclaim

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JS 98
James Suckling
Wow. This is really fantastic with outstanding depth of fruit and ripe and silky tannins. So much blueberry and cedar character with hints of flowers. Full body, fine tannins and a fresh and clean finish. Lovely balance to this wine. Better after 2022 but already exciting to taste.
WS 96
Wine Spectator
A broad, mouthfilling style, boasting black cherry, plum, leather, chocolate and spice aromas and flavors. A riper style, yet not soft, with more support from dense tannins than acidity. Finishes with a dusty aftertaste of tobacco and graphite. Best from 2021 through 2034.
RP 93
Robert Parker's Wine Advocate
This wine pours from the bottle with deep, dark intensity. The 2012 Brunello di Montalcino Riserva le Lucére shows thick extraction and deep concentration of dark fruit, cherry marmalade and blackberry preserves. Black prune and dried fig also play supporting roles, with a strong showing by exotic spice and savory tobacco. This is a Big Brunello with two capital Bs. It ages in small oak barrel for 14 months and then does another 16 months of aging in botte grande. It shows thick textural richness in the mouth.
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San Filippo

San Filippo

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San Filippo, 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.

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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.

RAE106003_2012 Item# 525932