2007 La Fortuna Rosso di Montalcino

SKU #1049475

Rosso di Montalcino too often sits in the shadow of its much bigger brother, Brunello. But some estates like La Fortuna care enough to put nearly the care and expense as their big guns into their Rosso bottling. The wine is intense in terms of fruit but showing off admirable acidity, the profile is full bodied, dry, and rich with a softness hiding amid all that tannic structure. A wine to drink while your Brunello ages, yes, but a quality wine nonetheless. This rosso bottling is sourced from vines that are 15-25 years of age and the wine is aged for one year in barrique. The 2009 vintage garnered 90 points from Wine Spectator.

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Price: $19.99
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Staff Image By: Mike Parres | K&L Staff Member | Review Date: 10/15/2010 | Send Email
This Rosso reveals a gorgeous core of perfumed ripe fruit, plum, cassis and kirsch, some leather and cola mid- pallet and earthiness that meld into bitter coco powder, spices and minerals on the finish. Lush, ripe and flows across your palate, Wow, that’s a lot of wine for under Twenty bucks!

Staff Image By: Jim Barr | K&L Staff Member | Review Date: 9/29/2010 | Send Email
Glass Full Glass Full Glass Full Glass Full Glass Half
If there is one rational concept that I have learned over the years from Greg St.Clair and Mike Parres, our Italian wine buyers, is that the declassified Brunellos from Montalcino are, in certain exceptional vintages, almost as great as those from the production that ends up being Brunello. These are the wines that are called Rosso di Montalcino, and, in my book, they are baby Brunellos, particularly in vintages like 2007. When you taste how wonderful some of these “Rossos” are from 2007, you need to ponder the question: “Just how great are the real McCoys, the Brunellos, from this vintage?” The 2007 Rossos are, again, pretty amazing wines, and when you try the La Fortuna 2007 Rosso di Montalcino, you will ask yourself that very question and why was this wine declassified. This is a luscious Gem that needs decanting and airing for two to four hours (plan ahead), but will provide tons of perfume of anise, cranberry, cassis, and roses. In its ever-expansive palate impressions, you will be treated to an incredibly complex wine, with layers of flavor and superb complexity, perfect balance, and a broad, deeply flavored middle and finish. This is a great wine, but in its youth, needs airing. Anderson says that this Gem will be our house wine for the month and for what we age, three to six years from now. (Jim Barr)
Drink from 2010 to 2018

Staff Image By: Steve Greer | K&L Staff Member | Review Date: 10/21/2009 | Send Email
The La Fortuna vineyards come from both north of town (providing spice) and south of town (providing rich ripe fruit). This is another great effort with ripe plum on the nose and palate with heady plum fruit as well as anise spice coming on the finish with really good structure. This is a wine you can drink tonight with some decanting or cellar.

Staff Image By: Kirk Walker | K&L Staff Member | Review Date: 9/10/2009 | Send Email
Every year La fortunas wine are get better. This is no exception. Dark fruit polished and delicious.

Staff Image By: David Driscoll | K&L Staff Member | Review Date: 8/30/2009 | Send Email
This is the best vintage I have ever tasted of La Fortuna and brings back to mind all my fond memories of the 2005: the ruby red fruit on the entry, the full body and acidity on the mid-palate, and the earthy tones on the finish. I am so overwelmed by the 2007 vintage that I don't know what to do. How much will be enough?!

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- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.
Alcohol Content (%): 14