2003 La Velona Brunello di Montalcino (Elsewhere $43+)

SKU #1051034

La Velona's winery sits in the southeast corner of the Montalcino growing zone, just outside of the tiny hamlet of Castelnuovo dell'Abate, where it's warmed by the southern exposure and blessed with sunlight from the open view to Mount Amiata across the Orcia River Valley. These vineyards always produce fully ripe grapes, and 2003 was one of the hottest summers on record in Tuscany. The expectation was that the wines would all be cooked. Vineyard management is not a predictable science - when you're growing Sangiovese it is an art form. So when I first tasted the 2003 La Velona Brunello at Vinitaly 2008, I was expecting an overripe and burnt version, like a barbecued Brunello. I was truly stunned by what I tasted: elegance, balance, and a clean and fresh aromatic fruit character. The vital and focused nature of this wine was anything but cooked. But after many reviewers pooh-poohed the vintage years before its actual release, most 2003 Brunello did not have an awaiting public. Throw in a scandal, world financial crisis and it seems that there is still some of this really delicious Brunello out there and the owners need to move it through to get to the next vintage. Synopsis: You get a wonderful Brunello, drinkable now for less than $20 bucks! Stock up! (Greg St.Clair, K&L) According to Wine Spectator: "Dried cherry aromas, with hints of cedar and flowers. Medium- to full-bodied, with firm tannins and a medium finish... Needs some time in bottle." (05/08)

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Price: $19.99

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 By: Diego |  Review Date: 8/23/2010 
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For 20$ not bad, but don't expect to drink a "Brunello", this is more a full body Rosso di Montalcino. Not a bad wine but not a Brunello either

 By: glenn s. |  Review Date: 3/4/2010 
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Good value. After decanting for a few hours, I saw a definite improvement. For me, it was worth it.

 By: CJE |  Review Date: 3/3/2010 
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Disappointing wine. Seemed old and a little "raisiny". Never really opened up despite being open for several hours. Less than $20 for a Brunello seemed almost too good to be true, for me it was.

 By: Liliana Pane |  Review Date: 2/26/2010 
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I do think this one of the better 2003 Brunellos for the price and is not cooked like others

 By: Bernie R |  Review Date: 2/25/2010 
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I was advised at KL to decant this wine and let it breathe. I did so, and three hours of decanting did the trick and the fruit finally emerged and the hot alcolhol subsided. An enjoyable drink, but nothing spectacular. There are many sub 20 dollar bottles of Napa, Sonoma, and Washington reds that are far more satisfying and that you don't have to work that hard for. The pain was not worth the gain.

 By: JWF |  Review Date: 2/20/2010 
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Sorry, not a fan. Treated it as fairly as I could. Sipped as I opened and each hour for six hours. Never came around.

 By: red wine  |  Review Date: 11/10/2009 
Quite a bargain at this price.....give it two hours to breath.

Additional Information:

Varietal:

Sangiovese

- 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.
Country:

Italy

- 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.
Sub-Region:

Tuscany

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.