2005 La Velona Brunello di Montalcino

SKU #1063665 92 points Robert Parker's Wine Advocate

 The 2005 Brunello di Montalcino is a relatively forward, open wine laced with floral red fruit, tobacco, licorice, spices and subtle earthiness, all of which come together on a medium-bodied frame. With time in the glass, the inner sweetness and warmth of the fruit emerges, adding layers of richness to the texture. Some slightly unpolished elements remain, particularly on the finish but this is nevertheless a strong effort. The wine improved markedly with air and is best opened a good 30-60 minutes prior to being served. Anticipated maturity: 2010-2020. (AG)  (4/ 2010)

91 points Wine Enthusiast

 Here is an elegant Brunello that is clearly shaped by tradition and territory. The wine has a clean nose with tones of forest fruit, cherry, spice and cola. You can taste characteristics often associated with Sangiovese Grosso, such as wet earth and pressed violets. It also has good acidity and a firm but not overdone structure.  (8/ 2010)

Share |
Price: $24.99

Real Time Inventory by location:

The item you have chosen is not in stock in our retail stores or within our main warehouse.

Product turnaround time varies by location of inventory and your chosen method of shipping/pickup. For a detailed explanation click here.

Product Reviews:

Add your own review of this item

By: Kyle Kurani |  K&L Staff Member  |  Review Date: 9/29/2011  | Send Email
A very good effort from an approachable vintage, the La Velona is in a very nice place to drink. Lush fruit, rich spice notes, a touch of rustic earth, an hour plus in the decanter, some hearty Italian food and this wine should show beautifully.

By: Sarah Covey |  K&L Staff Member  |  Review Date: 8/26/2011  | Send Email
Tons of red fruit, great mid-palate weight, tobacco, spice! Drinkable now!

By: Illya Haase |  K&L Staff Member  |  Review Date: 7/15/2011  | Send Email
This Brunello needs a lot of love (if you want to drink it right now). I decanted it twice and gave it a half a day, while my pork gravy slow cooked away. When I sat down for dinner the pasta and the wine were great together! Italian wine needs its food.

By: Mike Parres |  K&L Staff Member  |  Review Date: 7/9/2011  | Send Email
Coming from the user friendly vintage of 2005 this puppy is good to go or I should say drink. This is full-bodied wine with silky and soft caressing tannins and intense fruit (black cherries and plum) with hint of mineral flavors and was very well-crafted.

 By: Stan |  Review Date: 2/6/2011 
Reviewer image Reviewer image Reviewer image Reviewer image Reviewer image
Not sure, will have to revisit. Seems a little over the hill. Muted fruit, too much oak. Tried it over a couple of days with braised short ribs on day 1, and rich pasta on day 2. Just didn't come together. Even at this price, I'm not convinced; one expects better from a Brunello.

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.