2007 La Lecciaia Brunello di Montalcino

SKU #1113295 95 points James Suckling

 Aromas of black truffles and roses, with dark fruits. Full-bodied, with a solid core of pure fruit and super silky tannins. This has so much class and finesse. Wonderful length too. Better in 2014. Best ever from here." (01/12)  (5/2012)

91 points Wine Enthusiast

 Spice and bright notes of dried tobacco, ginger, cola and black pepper mark this wine, which displays deep richness and intensity. Crisp, clean finish.  (5/2012)

91 points Wine Spectator

 This red is rich and sumptuous, yet well-defined by bright acidity and lovely balance. This frames the cherry, strawberry, spice and tobacco flavors, while the tannins should soften soon. Fine length. Best from 2014 through 2025.  (10/2012)

Stephen Tanzer's International Wine Cellar

 Good medium red. Musky, inviting, soil-driven aromas of dark raspberry, cherry, leather and game. Silky and rich on entry, then surprisingly backward and unforthcoming in the middle, with acidity slightly elevated today. Nicely vinous wine, finishing with sweet tannins and very good grip and length.  (7/2012)

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Price: $39.99
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Staff Image By: David Driscoll | K&L Staff Member | Review Date: 10/2/2013 | Send Email
2007 was a great vintage for Brunello to drink young and the Lecciaia is proof. Darker fruit, more old school rusticity, and a hint of coffee bean permeate the palate. The more you can aerate this wine, the more you'll get out of it. Lovely stuff.

Staff Image By: Kirk Walker | K&L Staff Member | Review Date: 11/6/2012 | Send Email
Dark, rich, red fruits with good structure and plenty of that Tuscan earthiness. This is a wine for both immediate gratification and some patience.

Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 10/28/2012 | Send Email
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A wine that plays the perfect balance between generous fruit and a serious structural component. ht people at Lecciaia have done well to harness the rich, ripe quality so typical of the 2007 Brunelli with out going over the top and losing balancing acidity or getting too big and over extracted. A brunello for those people who like a more generous style but want something that will also hold up well for a decade + in the cellar.
Drink from 2012 to 2025

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 10/16/2012 | Send Email
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The La Lecciaia is a classic Brunello displaying a vibrant core of acidic structure that is enveloped by a flow of bright, sweet, ripe, wild cherry fruit. This richly textured fruit is supple and inviting on the palate and full of spice, saddle leather, earth and it has a mineral glint that I liken to iron that gives the wine a little grittiness. This wine has extraordinary length and balance to go along with its rich palate presence. It is remarkably drinkable now but will age well over the next decade.
Drink from 2012 to 2020

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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 (%): 13.5