2007 Altesino Brunello di Montalcino

SKU #1114026 92 points Robert Parker's Wine Advocate

 The 2007 Brunello di Montalcino is beautiful in this vintage. Layers of dark red cherries, flowers, licorice and tobacco caress the palate in this generous, expressive Brunello. The 2007 presents an intriguing combination of classic Sangiovese aromas and flavors with the generosity and radiance of the vintage. The 2007 Brunello was made from vineyards in several sub-zones in Montalcino and was aged in cask. Anticipated maturity: 2014-2022.  (4/ 2012)

92 points Wine Spectator

 Sanguine, iron and loam aromas lead off, followed by cherry, balsamic and herb flavors. Rich and chewy in texture, with sweet fruit and a lingering finish. Drink now through 2023. B.S.  (8/ 2012)

91 points James Suckling

 Dried blueberry, with hints of lavender on the nose. Full body, with soft and silky tannins and delicious berry and light vanilla cream. Why wait?  (1/ 2012)

91 points Stephen Tanzer's International Wine Cellar

 Medium red. Tight but perfumed aromas of raspberry and flowers. At once dense and seamless, broad but with a light touch. Rich, lightly saline redcurrant and raspberry flavors are nicely framed by harmonious acidity and sweet tannins. A lovely, firm example of 2007 Brunello, finishing with good energy and grip.  (7/ 2012)

91 points Wine Enthusiast

 A dark, masculine, brooding Brunello with savory aromas of leather and cured meat behind ripe fruit and blackberry. Itís tight and clean with a streamlined mouthfeel that gives evidence to the wineís firm tannic structure. Executed in a traditional style and shows possibility for long cellar aging.  (2/ 2012)

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By: Mike Parres |  K&L Staff Member  |  Review Date: 3/22/2013  | Send Email
I gave this Brunello, 2 stars, beautifully layered, expressive wine bursting with sweet ripe strawberries, black cherries intermingled with subtle earth and toasted oak notes, minerals and a hint of bitter chocolate on the on the finish, round and ripe tannins and a long aftertaste.

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.