2007 La Lecciaia "Manapetra" Brunello di Montalcino Riserva

SKU #1141616 93 points Wine Enthusiast

 You’ll love the dark intensity and generous aromatic offerings of this savory riserva Brunello. Dark cherry, blackberry, spice, leather, tobacco and cigar box all meld into one and drive the wine’s momentum. The mouthfeel is tight and compact with a long, polished close.  (5/ 2013)

90 points James Suckling

 Aromas of flowers and dried fruits follow through to a full body, with ripe fruit and a citrus lemon undertone. Drink or hold.  (2/ 2013)

90 points Robert Parker's Wine Advocate

 The 2007 Brunello di Montalcino Vigna Manapetra is made in a lighter, more ethereal style than the regular bottling. Floral notes lead to expressive fruit in this medium-bodied, classy Brunello. Firm tannins give the wine its length and sense of proportion. Anticipated maturity: 2014-2022.  (4/ 2012)

90 points Stephen Tanzer's International Wine Cellar

 Dark ruby-red. Pure, enticing aromas of red cherry, minerals and flowers. Clean and fresh on the palate, with crisp red- and blackcurrant flavors that linger nicely through a bright, mineral-tinged finish. Displays good lift and perfume, not to mention a firm tannic spine. Though it offers early appeal, I'd hold this for four or five years before pulling the cork.  (8/ 2013)

90 points Wine Spectator

 This is fresh, featuring cherry, licorice, leather and balsamic aromas and flavors. In a lighter style, this remains elegant, with a fine coating of dusty tannins. Best from 2013 through 2022.  (10/ 2012)

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By: Angie An |  K&L Staff Member  |  Review Date: 2/4/2014  | Send Email
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WARNING: This is not a Brunello di Montalcino for the weak hearted!! Firm, structured, big and rustic; this wine has personality + strength and is not afraid to show it! If I may be abstract and describe this wine as a famous person, this wine would be Chuck Norris. When you are ready to take on this delicious challenge, be sure to decant it properly for at least 45 minutes, and I highly recommend a grilled juicy rib eye steak to pair with it. The wine also has great cellaring potential and can easily go for another 5+ years, would be fun to have an additional bottle in the cellar to see how it develops! psst: lastly... the price of this riserva has recently been reduced to match their regular Brunello... really can't get any better than this in my world!

Additional Information:



- 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.


- 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.


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.
Alcohol Content (%): 13.5