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Tenuta la Fuga Brunello di Montalcino 2006

Sangiovese from Montalcino, Tuscany, Italy
  • JS93
  • RP92
  • WS90
  • WE90
0% ABV
  • D95
  • RP92
  • JS90
  • WE94
  • RP92
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0% ABV

Winemaker Notes

The wine shows intense red berry aromas with leather and incense notes. On the palate, clean, juicy, herb-inflected flavors take over before robust, polished tannins on the long finish.

This wine pairs well with beef and lamb, venison, boar, game birds and hard aged cheeses.

Critical Acclaim

All Vintages
JS 93
James Suckling
A beautiful nose of dried berries and milk chocolate follow through to a full body, with velvety tannins and a chewy finish. I would leave it for two or three years still. Beautiful balance.
RP 92
Robert Parker's Wine Advocate
The 2006 Brunello di Montalcino flows with the essence of black cherries, smoke, tar, licorice, French oak and violets. This dark, sensual Brunello possesses gorgeous inner perfume and an open, textured personality that makes it quite enjoyable even at this early stage. Anticipated maturity: 2014-2022.
WS 90
Wine Spectator
This rich, spicy red delivers cherry, plum, tobacco and woodsy underbrush notes on a grainy base of tannins. Round and approachable, despite the firm structure. Best from 2014 through 2030.
WE 90
Wine Enthusiast
Jammy, mature notes of dark cherry and blackberry preserves open the nose of this richly opulent Brunello. Background tones include polished mineral and sweet Christmas spice with lingering accents of black pepper and crushed clove.
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Tenuta la Fuga

Tenuta la Fuga

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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 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.

YNG324828_2006 Item# 125996