2008 La Fortuna Brunello di Montalcino

SKU #1134266 93 points Wine Spectator

 Tobacco and spice aromas give way to sweet, juicy cherry, raspberry and mineral in this elegant, well-defined red. The tannins are solid yet balanced, and the finish just keeps coming with sweet fruit and spice notes. Best from 2016 through 2032. –BS  (6/ 2013)

91 points Robert Parker's Wine Advocate

 La Fortuna's 2008 Brunello di Montalcino is bold, juicy and expressive. Dark red cherries, flowers spices and herbs all come together nicely. There is plenty of early and medium-term appeal in this harmonious, beautifully balanced Brunello. Simply put, all the elements are in place. Anticipated maturity: 2015-2020.  (6/ 2013)

91 points Stephen Tanzer's International Wine Cellar

 Deep red. Penetrating aromas of red cherry, blackcurrant, minerals and herbs. Then very bright and fresh in the mouth, with sweet spices complicating bright red cherry, strawberry syrup and mineral flavors. Finishes very long, supple and pure, with a saline savory quality. Very good stuff here. 91(+?) points  (8/ 2013)

91 points Wine Enthusiast

 This is a muscular wine with sweet-blackberry fruit upfront, followed by clove, cinnamon, toasted nut, tobacco and leather. The texture is layered and rich with loads of chocolate and ripe fruit that renders a soft, ripe touch to the finish. — M.L.  (5/ 2013)

90 points James Suckling

 A wine with lots of caramel, cream and plum character. Full and soft with silky tannins and a fruity, vanilla bean character. Drink or hold.  (2/ 2013)

16 points Decanter

 Deep ruby with broad orange-tinged rim. Balsamic nose with a hint of tar and sweet dried fruit. Richly fruity without going over the top, and matched by good acidity. It is let down a little by the drying tannin on the finish. (WS)  (2/ 2013)

Antonio Galloni

 La Fortuna's 2008 Brunello di Montalcino is bold, juicy and expressive. Dark red cherries, flowers spices and herbs all come together nicely. There is plenty of early and medium-term appeal in this harmonious, beautifully balanced Brunello. Simply put, all the elements are in place.

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By: Angie An |  K&L Staff Member  |  Review Date: 1/6/2014  | Send Email
As someone who loves to entertain, I'm always in search for great wines that would please various palates and pair well with food. This wine had me at the first sip! Full bodied, rich dark fruits, LONG finish and well balance; On the second sip you find the secondary layer of leather, spice, and earthy minerality. A wine with plenty fruit for the California wine drinkers to love, and lots of other fun flavors for the wine geeks to discover! Cheers!

By: Greg St. Clair |  K&L Staff Member  |  Review Date: 12/30/2013  | Send Email
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The first thing you notice is the bright plum aromatics that fill your glass and give you an immediate sense of focus and length. The nose is complex, chocolaty, wild cherry flavors peek across your palate. In the mouth the wine is fresh, vibrant rich enough to give you the sense of weight without being fleshy and comes together for a long, poised finish. Decant for a couple of hours and the wine will unwind, relax and offer a superb drink now but will improve and continue to evolve for another 4-5 years and then age gracefully for another 4-5 years.
Drink from 2014 to 2020

By: Melissa Smith |  K&L Staff Member  |  Review Date: 10/2/2013  | Send Email
A great wine. Ripe fruit marries dried fruit while integrating baking spices, leather, and pencil lead.

By: David Driscoll |  K&L Staff Member  |  Review Date: 10/2/2013  | Send Email
If you need a Brunello to drink now rather than a few years down the road, this is the one to open. The lush fruit hits right on the entry as the tannins and woodier notes play right into the mid-palate before finishing long and earthy. Decanting helps as well. Fire up a pork chop and go to town!

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.