Winemaker Notes
Professional Ratings
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James Suckling
Stunning aromas of beautifully ripe sangiovese with cherries, berries, cedar, sandalwood and orange and lemon blossoms. Medium- to full-bodied with a tannin structure that builds on the palate and ends with intensity and clarity. Muscular but agile. Best after 2029, but already a star of the vintage.
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Vinous
The 2021 Brunello di Montalcino boasts wildly expressive aromatics—violets, fresh strawberries, nuances of menthol and pine with wet stone in the background. This is pure, deep and potent with sweet inner lavender tones complementing red and blueberry fruits, and a core of vibrant acidity. A web of fine tannins adds form through the structured but balanced close, leaving a tart blackberry twang and a pleasantly bitter punctuation. The 2021 is expertly balanced and poised for a beautiful evolution over the next decade or more.
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Wine Spectator
Black currant, blackberry and plum fruit are the highlights, framed by iron and eucalyptus accents. Beefy tannins and bright acidity give this red the potential for aging, while tomato leaf and juniper notes linger. Best from 2030 through 2048.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness 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. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
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.