Voliero Brunello di Montalcino 2011
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Product Details
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Professional Ratings
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James Suckling
Big and juicy still with loads of ripe-fruit and meat undertones. Full body, velvety tannins and a long, flavorful finish. Powerful for the vintage. From the owners of Uccelliera.
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Robert Parker's Wine Advocate
Andrea Cortonesi's 2011 Brunello di Montalcino (from his second brand, Voliero) shows much of the winemaking detail and care that you find in his bread and butter brand, Uccelliera. The wine shows some signs of vintage ripeness. Bold cherry and blackberry aromas are followed by spice and toasted tobacco. This is a clean and focused Brunello that performs well on the all the senses. It offers soft tannins and bold fruit flavors. The style is youthful and approachable. The finish is exceptionally silky and smooth.
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Wine Spectator
Rich and earthy, boasting sweet cherry, plum and leather flavors. The lively acidity drives the long, spicy finish. Shows fine balance and expression. Best from 2018 through 2027. 430 cases made.
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Wine Enthusiast
Leather, truffle, baked plum and a whiff of cake spice lead the nose on this robust, accessible wine. The meaty, monolithic palate also has rustic charm and juicy appeal, offering fleshy wild cherry, raspberry confiture, anise and chopped herb alongside chewy tannins. Drink sooner rather than later.
Other Vintages
2018- Vinous
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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.