2008 La Velona Brunello di Montalcino

SKU #1143532 92 points James Suckling

 romas of blueberries, cherries and lightly smoked meat follow through to a full body, with chewy tannins and a long finish. This needs a little more time to come together. Better in 2015.  (2/ 2013)

90 points Robert Parker's Wine Advocate

 La Velona’s 2008 Brunello di Montalcino is frank, bold and direct. A solid, broad-shouldered wine, the 2008 impresses for its density and persistence. Still quite primary, the 2008 needs another few years in bottle to show the full range of its aromas and flavors, but all the elements are nicely balanced at this stage. Savory herbs, tobacco and dried cherries add complexity to the firm, structured finish. This is a solid showing from La Velona. Anticipated maturity: 2013-2018. (AG)  (6/ 2013)

90 points Wine Enthusiast

 Among the most attractive qualities of this Brunello are the drying mineral tones of brimstone and crushed granite that frame softer tones of cherry fruit and plum cake. There’s a savory touch of black pepper and spice and the wine shows bright freshness as well.  (5/ 2013)

Stephen Tanzer's International Wine Cellar

 Bright, full red. Sexy aromas of red cherry, sweet spices and flowers. Primary and nicely perfumed in the mouth, with a grapey quality to the pure red cherry and raspberry fruit flavors. Finishes pure and long, with fine-grained tannins. One of the best wines I have had from La Velona in some time.  (7/ 2013)

Wine Spectator

 Firm and lean, featuring a sweet cherry core surrounded by leather and tobacco flavors. An underbrush note graces the finish, with rugged tannins. Best from 2016 through 2030. 2,000 cases made. –BS  (1/ 2013)

K&L Notes

94 points Tim Atkins, MW: "This family-owned, Castelnuovo dell'Abate estate's wine was a revelation to me at this year's Benvenuto Brunello. This is quite pale, but it certainly doesn't lack concentration. It's a serious, spicy wine, with a touch of oak from partial ageing in French oak tonneaux, cherrystone and raspberry fruit and well-judged acidity and tannin. Not to be confused with nearby Castello di Velona. Drink: 2015-22."

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Price: $31.99

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By: Christie Cartwright |  K&L Staff Member  |  Review Date: 6/24/2014  | Send Email
An absolute steal when it comes to 08 Brunello. A fuller bodied fleshy style for sure, with well integrated tannins to help the fruit stay fresh and lively. I love this wine because you can pop it open and drink it without waiting 10 years for it to age. Also super food friendly and drinks far above its price!

By: Mike Parres |  K&L Staff Member  |  Review Date: 2/21/2014  | Send Email
I gave this two stars: A beautifully layered, expressive wine bursting with sweet, ripe strawberries and black cherries intermingled with subtle earth and toasted oak notes, minerals and a hint of dark chocolate on the finish; round and ripe tannins and a long aftertaste. Decant for about an hour.

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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.