2012 Cordella Brunello di Montalcino

SKU #1318094 95 points James Suckling

 Fascinating aromas of dried oranges, blackberries and black truffles follow through to a full body, fine and integrated tannins and a flavorful finish. Very well-crafted. Made from organic grapes. Drink or hold.  (2/2017)

Robert Parker's Wine Advocate

 Now made with organically farmed fruit, the 2012 Brunello di Montalcino offers noticeable brightness that is evident both in terms of the wine's appearance and its aromatic intensity. The bouquet puts on a solid showing with blackberry, dried cherry, cedar wood, tobacco and a touch of bitter chocolate. The wine offers an even performance in the mouth with firm but integrated tannins. (ML)  (5/2017)

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Price: $54.99

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Staff Image By: Mike Parres | K&L Staff Member | Review Date: 10/17/2017 | Send Email
Love these user friendly 2012 Brunelli, This is very concentrated and has a impressive nose for the vintage, with loads of ripe fruit, Full-bodied and very velvety, with beautiful soft tannins and great fruit, full-bodied, this wine boasts excellent length.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 8/23/2017 | Send Email
This wine comes from the northeastern quadrant of Montalcino near the town of Torrenieri, here the soils are denser and have more clay which give wines of richness and breadth. The nose of this wine is bold, lots of sweet plumy fruit with a bit of tomato leaf. On the palate the wine is rich, dense and full bodied showing wild plums and earth while accented by hints of vanilla. The finish pulls it all together and bits of wild mushroom and saddle leather emerge to couple with the deep fruit. This is a fairly new winery the vineyards were planted in 1998 and sold until Maddalena Cordella took over and released her first wine with the 2010 vintage.The wines are aged for 24 months in 25hl Slavonian oak
Drink from 2017 to 2027

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 (%): 14.5