2007 Brizio Brunello di Montalcino

SKU #1114363 95 points Wine Enthusiast

 Here’s a beautifully composed and well-constructed Brunello with bright berry tones of cassis and cherry backed by ethereal notes of root beer and eucalyptus. The wine shows a clean, tonic, crisp and structured sensation in the mouth with a touch of bitter almond on the close that revives and refreshes the palate very nicely.  (1/2012)

92 points James Suckling

 Interesting aromas of ripe fruit and sweet tobacco, with hints of leather. Full body, with velvety tannins and lots of new wood. But the latter does not bother me. All there. Best in 2013.  (2/2012)

92 points Robert Parker's Wine Advocate

 The 2007 Brunello di Montalcino wafts from the glass with an expressive bouquet redolent of pine, savory herbs, menthol, sweet spices, licorice and tobacco. Silky tannins frame the fruit through to the finish. This is an attractive, subtle 2007 that emphasizes finesse more than size. Anticipated maturity: 2014-2024.  (4/2012)

91 points Stephen Tanzer's International Wine Cellar

 Perfumed aromas of raspberry, flowers, mint and licorice are very ripe but attractively high-pitched. Suave and seamless, with lovely energy and lift for the vintage. In fact, this midweight shows distinctly cool spice and menthol notes and noteworthy flavor definition.  (7/2012)

90 points Wine Spectator

 Broad and licorice flavored, this red also shows notes of cherry, tobacco and spice. Displays some heat on the finish, along with dusty tannins, yet has a glycerinelike texture and long finish. Give it a year or so. Better than previously reviewed. Best from 2014 through 2024.  (2/2013)

Jancis Robinson

 Mid concentrated ruby with broad orange rim. Very closed and subdued. Spicy and compact. Very fine, integrated acidity. Full, sweet, fruit spread on the finish and appetising tannins. Very long.  (3/2012)

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Price: $49.99
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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 11/21/2012 | Send Email
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This was one of my favorite wines of the vintage, dense structure, great length, rich and complex fruit mixed with earth and spice. Powerful wine that would benefit from a stay in your cellar or several hours of decanting now. Roberto Bellini was the owner of Pieve di Santa Restituta but then sold to Gaja, then started Podere Brizio.
Drink from 2012 to 2027

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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.