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Valdicava Brunello Riserva Madonna del Piano 2007

Sangiovese from Tuscany, Italy
  • JS98
  • WE98
  • RP96
  • WS95
14% ABV
  • JS100
  • WS96
  • RP95
  • RP95
  • JS94
  • WS92
  • JS100
  • WE98
  • RP96
  • WS92
  • WS96
  • RP96
  • WE95
  • JS95
  • RP93
  • RP93
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14% ABV

Winemaker Notes

The Madonna del Piano Riserva is a single-vineyard Brunello Riserva that Valdicava makes only in the best vintages; the deeply finessed '07 Valdicava Riserva is lush, textured and elegant, with deep, concentrated, and powerful with flavors of dark cherries, earth, and oak.

Critical Acclaim

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JS 98
James Suckling
An impressively structured wine. Aromas of blueberries and blackberries with hints of violets. Full body, with velvety and rich tannins. Very tannic and powerful yet the tannins are polished and pretty. Layers of everything here. Give this another three to four years before opening.
WE 98
Wine Enthusiast
Here's an unforgettable wine that absolutely makes the case for 2007 being one of the best vintages of late in Montalcino. The wine is broad and polished with masculine tones of dark fruit, leather and tobacco. These aromas evolve so quickly and with such pulsing intensity, the wine comes alive suddenly. There are dusty mineral shadings at the back with tightly textured tannins.
RP 96
Robert Parker's Wine Advocate
The 2007 Brunello di Montalcino Riserva Madonna del Piano is another super-finessed wine. Subtle floral notes meld into expressive red berries in a sumptuous Brunello that captures the essence of the vintage. The style is rich and deeply textured, but the 2007, as outstanding as it is, needs at least a few more years in bottle. Once again, finesse rules the day. Anticipated maturity: 2017-2027.
WS 95
Wine Spectator
A vibrant, taut style, delivering aromas and flavors of cherry, raspberry, spice and mineral tightly wound around a core of steely acidity and dense tannins. Well-proportioned and set for a long evolution, this version is very fresh and long. Best from 2016 through 2035.
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Valdicava

Valdicava

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Valdicava, Tuscany, Italy
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Montalcino is home to the opulent of the Sangiovese grape. At our precise latitude of 43 degrees, the warmth of the nearby Tirrean Sea, the protective barrier of the "Monte Amiata," the coolness of the wooded areas, the breeze and the moderate rainfall all coincide to facilitate the growth of these grapes to fragrant, full maturity. Valdicava is located in the Montosoli area which is famous in Montelcino for creating wines with great balance of body and aromas. We pay the utmost attention towards maintaining the individual characteristics of our wine in order to exalt the spirit of the place, the 'genius loci' of our estate.

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in 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.

VEA900097_2007 Item# 134170