2009 La Fortuna Brunello di Montalcino

SKU #1136718 Vinous

 La Fortuna's 2009 Brunello di Montalcino is already quite forward. Dried cherries, crushed flowers, mint, tobacco and licorice meld together in a forward, mature Brunello ... (AG)  (5/2014)

Wine Enthusiast

 Fragrances of mature black fruit, violet, espresso and baking spices take the lead. The palate delivers ripe red berries, black cherry, vanilla and mocha backed up by assertive but somewhat drying tannins.  (5/2014)

K&L Notes

La Fortuna celebrated their 100th anniversary in 2007, and Angelo Zannoni is the fifth generation of winemakers at the estate. He has been working with his father Gioberto since he joined the winery more than a decade ago but is now running the show. La Fortuna's estate is situated just a few kilometers east of the town of Montalcino, abutting the prestigious Fuligni estate and is close to Siro Pacenti. In the 1990s, Gioberto purchased a vineyard on the south face of Montalcino just south of the village of Castelnuovo dell'Abate near the famed producers Ciacci Piccolomini and Uccelliera. That vineyard is now blended with the estate vineyard, balancing the core of structure from the home vineyard with the sun blessed ripeness from their southern vineyard.

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Price: $29.99
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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 12/22/2015 | Send Email
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A long time K&L favorite La Fortuna’s Brunello is a product of two growing zones in Montalcino. The winery’s home vineyard and winery is a short distance east of the town of Montalcino right next to one of Montalcino’s big names Fuligni and just scant meters across the valley from another super star, Siro Pacenti. La Fortuna’s home vineyard gives their Brunello a focused core and structure with high-toned fruit aromatics; they also own a vineyard just south of Castelnuovo dell’Abate (just like Siro Pacenti) the strong southern facing gives the wine from this vineyard a riper, deeper, more saturated flavor. In this 2009 La Fortuna Brunello the two vineyards are blended together creating a wine with a centered core of structure with a cherry, plumy richness woven into the heart of the wine. Supple yet lively on the palate, this wine is perfect for richer dishes; perhaps a creamy, porcini risotto where the fruit and earthy flavors join together. A beef stew...or Cinghiale if you really want to be authentic would be ideal as well. Drinking beautifully now! I love drinking this!
Drink from 2015 to 2020

Staff Image By: Scott Beckerley | K&L Staff Member | Review Date: 5/30/2015 | Send Email
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The great thing about this bargain Brunello is that it has soft tannins and opulent dark cherry fruit that makes it very appealing to drink right now. It also has enough background tannin to allow it to be aged well for the next few years. Cocoa and spice add to the complexity and also give the La Fortuna added character. This Brunello is consistently a staff favorite and this vintage is no exception.
Drink from 2015 to 2020

Staff Image By: Steve Bearden | K&L Staff Member | Review Date: 2/10/2015 | Send Email
Vintage after vintage this wine over delivers, but the beauty of the 2009 is you won't have to wait 10 years for it to be at its peak. This is delicious now and shows a real softness to the earthy and sweet cherry fruit flavors. The round, broad and rich middle lets you sink your teeth into the terroir and the ripeness and warmth of the vintage makes for early drinking.

Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 7/15/2014 | Send Email
La Fortuna is a rock solid, consistent producer of Brunello. If you've liked their stuff in the past, there is no reason not to continue to enjoy their output. Their 09 Brunello is still primarily red fruited, high toned, fresh, persistent yet relatively light on its feet for the region, and as always highlighted by an appealing minerality. For anyone looking to drink their Brunello on the younger side, this is definitely one of the ones I would steer you towards. That said...do not be afraid to lay off this wine for a little while; it will definitely improve!

Staff Image By: Illya Haase | K&L Staff Member | Review Date: 7/7/2014 | Send Email
One of the most approachable Brunellos in the bunch. Intense dark berry color meets you in the glass. Rounded fruit with hints of plum and floral notes. Great acidity and velvety tannins. This is a balanced and powerful wine ready for any cut of meat you want to throw at it.

Staff Image By: John Downing | K&L Staff Member | Review Date: 7/7/2014 | Send Email
We enjoyed sampling this latest release from La Fortuna not only because it's so darn tasty but also due to the fact that we know so many of our customers will simply love it. Thanks to some flavorful concentrated fruit, mild acidity and rounded tannins, this silky smooth Brunello is ready to open and drink. Delicious.

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 7/7/2014 | Send Email
Love these user-friendly Brunellos in 2009. Impressive nose, with loads of ripe fruit--this is full-bodied with great tannin structure, but won’t hurt your teeth. The fruit is impressive, rich and concentrated. The wine boasts excellent length, with sweet, ripe strawberry, black cherry, leather and a spicy nose with a little Tuscan dust and minerals on the finish. It is drinkable now, with a couple of hours in a decanter, or I would give this wine time to improve and continue to evolve for another 2-4 years. I am thinking this will work great with a pork roast loin or lamb.

Additional Information:



- 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