2006 Luce della Vite Brunello di Montalcino

SKU #1079019 100 points James Suckling

 What a nose of tangerines, dark fruits, spices and cigar box. Full bodied, with incredible concentration and power. It goes on for minutes. Mind blowing. Meat, dark chocolate, dried fruits, mushrooms. Turns to aniseed and black licorice. It is a wine with soul. How can Sangiovese be better? Better in 2014.  (1/ 2011)

93 points Wine Enthusiast

 This beautiful wine (gorgeous both in terms of execution and presentation) offers rich layers of mature fruit, chocolate, espresso and exotic spice. The wine’s texture is incredibly smooth, soft and persistent.  (4/ 2011)

92 points Stephen Tanzer's International Wine Cellar

 Saturated red. Strong oak influence to the aromas of violet, cherry skin and licorice. Juicy, pure and tightly wound, with a penetrating quality to the dark berry skin, coffee and dark chocolate flavors. Surprisingly perfumed for a wine with such high alcohol. Finishes very long and sweet, with powerful toothcoating tannins and a strong impression of extract. Lay this one down.  (7/ 2011)

90 points Robert Parker's Wine Advocate

 The 2006 Brunello di Montalcino is one of the richest and most powerful wines of the vintage. Super-ripe blackberries, blueberries, mocha, new leather and sweet spices flow from this textured, opulent Brunello. The muscular fruit powers through to the finish, accompanied all the way by firm tannins from the oak. The sheer concentration and depth of fruit are remarkable, but ultimately this comes across as a heavy, labored Brunello with limited finesse. Anticipated maturity: 2014-2026.  (5/ 2011)

90 points Wine Spectator

 This dense, powerful red exhibits black cherry and tobacco flavors, followed by a note of black tea on the finish. Woolly in texture, with the tannins lending a gruff conclusion. Needs time. Best from 2014 through 2027.  (10/ 2011)

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By: Greg St. Clair |  K&L Staff Member  |  Review Date: 11/21/2012  | Send Email
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This wine is a truly modern version of Brunello, flashy barrique, richly textured fruit, layers of barrel spice, lush, decadent on the palate and just bursting with flavor. Just think Montalcino gone to Napa with a bit of Helen Turley thrown in!
Drink from 2012 to 2020

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.