2013 Caprili Brunello di Montalcino

SKU #1352870 94 points James Suckling

 Wet earth, mushrooms, leaves and dark fruits. Some ash. Full-bodied, layered and juicy. Extremely long and flavorful. Love the intensity and beauty. Drink now or hold.  (1/2018)

93 points Vinous

 Bright red with a pale rim. Blackberry, earthy spices, mint, minerals, game and violet on the very deep but still youthfully reticent nose. Dense, energetic, large-scale and brooding on the palate, offering floral flavors of red and dark berries and underbrush. Finishes extremely long, scented and subtle, featuring very suave tannins. Cellar this beauty for at least another five years, as it will likely blossom into something special; the plus sign on my score indicates that I would not be surprised to find myself scoring this 95 or 96 in the years ahead. (ID) 93+  (4/2018)

93 points Wine Enthusiast

 Aromas suggesting scorched earth, underbrush, new leather and balsamic notes pave the way. The tightly knit, polished palate delivers succulent Marasca cherry, cranberry, licorice and a blast of orange zest alongside firm refined tannins. Fresh acidity ensures balance. Drink 2023–2033. (KO)  (5/2018)

92 points Robert Parker's Wine Advocate

 The Caprili 2013 Brunello di Montalcino is a pretty and complete wine that offers loads of dark fruit intensity with dried cherry and black plum. There are soft tones at the back with light shadings of spice and cured tobacco. This wine rolls over the palate with smooth intensity and a velvety touch. (ML)  (6/2018)

92 points Wine Spectator

 Enticing notes of bright cherry, strawberry, leather and savory mark this rich, dense red. Nicely balanced, lingering with underbrush and mineral accents. Best from 2021 through 2034. 3,000 cases made. (BS)  (6/2018)

91 points Decanter

 Caprili, which lies south of the town at over 300 metres, has been a steady performer for decades. It remains resolutely traditional, fermenting with natural yeasts and ageing the wines for three years in large casks. The nose is perfumed, with cherry and marzipan aromas, and a light waxy tone. Concentrated but juicy, it's supple and fleshy but has a good burst of acidity to give some pungency and drive, although the finish does lack a little persistence. Drinking Window 2019 - 2032 (SB)  (11/2017)

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Price: $54.99

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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 6/3/2018 | Send Email
The nose of this wine is full of a wild, gamey intrigue, whispers of garrigue, leather and spice flow from the glass. On the palate it’s broad, rich and supple while still retaining a taut freshness, a savory expression of Sangiovese with soy, umami and Tuscan dust. The wine finishes a bit more delicately than the richness of the palate would predict but it’s long, complex and decidedly focused. I really like this wine.
Drink from 2018 to 2033

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.
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