2009 Il Valentiano "Campo di Marzo" Brunello di Montalcino

SKU #1161597 91 points Wine Enthusiast

 Focused and balanced, it opens with a fragrance recalling ripe berries, wet soil, red rose, blue flower and baking spices. The spicy palate delivers wild cherry, cinnamon-spice, white pepper, hot red pepper and a mineral note alongside brooding tannins and just enough fresh acidity. Drink 2016–2021. — K.O  (5/ 2014)

90 points James Suckling

 Very pretty, savory Brunello with plums, and hints of jam and balsamic character. Full body with a velvety texture and a long finish. Drink or hold.  (2/ 2014)

Stephen Tanzer's International Wine Cellar

 Bright, deep red. Enticing aromas of raspberry and fresh flowers are lifted by a steely mineral note. Fresh, vibrant and nicely delineated, showing sneaky concentration and energy. Has the backbone for a graceful evolution in bottle but this wine is hard to resist now.  (8/ 2014)

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Price: $29.99

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Product Reviews:

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By: Shaun Green |  K&L Staff Member  |  Review Date: 10/2/2014  | Send Email
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Here again Tuscany shows us they can still produce truly fantastic wines at great values. Here's a beautiful and elegantly composed Brunello with lovely red fruits, silky rose petals, interwoven minerals and fine spices with an absolutely lovely texture hung on fine polished tannins, all in perfect harmony. Greg's imagery of a gemstone is perfect and polished rubies is one of the first images I had upon trying this wine too.
Top Value! Drink from 2014 to 2020

By: Jim Chanteloup |  K&L Staff Member  |  Review Date: 10/1/2014  | Send Email
So often when tasting Brunello I'll find myself loving the wine, but also wondering when would I drink this to appreciate all that it has to offer. Well, this is your chance to enjoy a fine Brunello NOW. Sure, you can hang on to it, but it already shows multiple dimensions with tart dried cherry, cedar, a hint of tobacco, earth, spice and a whiff of tar. On the palate there is a supple fine tannin structure with balanced acidity supporting a long finish. I wish I had this last night with my grilled pork tenderloin. Okay Greg sue me...I had the '12 Baricci Rosso di Montalcino instead!

By: Sarah Covey |  K&L Staff Member  |  Review Date: 10/1/2014  | Send Email
Just when you thought that we had found all of the amazing, tiny producers in Montalcino to bring you incredible Brunello, Greg St. Clair has scored another coup with the Il Valentiano wines. Valentina and Fabbiolo blended their names together to create the name- and we are proud to say that the lovely estate near Caprili is quite the find. This 2009 is showing beautifully right now, but would easily quite happily slumber in your cellar for a while, too. Open it now and decant it, and it will delight you with notes of red cherry, cassis, spice, stewed cherries and earthiness. Medium plus acidity and medium tannin, this elegant, classy Brunello will not disappoint you!

By: Greg St. Clair |  K&L Staff Member  |  Review Date: 8/31/2014  | Send Email
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This was a wine that has character and an immediate palate presence. There is a certain weight and density that signals “serious” to me, and this wine had it. The 2009 vintage was a four-star year in Montalcino, but the wines have been pooh-poohed by the critics looking for more blockbuster wines that can age for two decades or more. Well, I don’t think all wines need to age that long; I’m more of a realist. Hell, I’d like to drink some before I turn 80! So knowing I was tasting a 2009, I was still impressed by the serious nature of the wine. Its flavors were real, faceted and intense. Unlike a wine that is like a pearl, smooth and lustrous, faceted wines remind me of why I love cut stones—diamonds, emeralds—because to me those wines have so many more expressions to show you. The Brunello had that verve I look for; it also had a classic Sangiovese earth, spice and just a bit of cocoa powder.
Drink from 2012 to 2019

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.
Alcohol Content (%): 14