2001 Castelgiocondo Brunello di Montalcino

SKU #1026374 96 points James Suckling

 Decadent and wild on the nose. Evolves from dried flowers to pure raspberries and blueberries. This is full-bodied, chewy, dense, with soft tannins caressing the palate. This is amazing wine, but it could still use some time. Pull the cork after 2012.  (5/2012)

94 points Wine Spectator

 *Top 100 Wines of 2006* Aromas of currant, berry and light vanilla. Full-bodied and structured. Fine tannins but not giving much now. This is big and powerful. Needs lots of time. Best after 2010. (JS)  (4/2006)

Stephen Tanzer's International Wine Cellar

 Red-ruby. Brooding aromas of black cherry, dark chocolate, mocha and sweet underbrush; in a rather modern style. Ripe and fine-grained in the mouth, with firm acids giving shape to the chunky dark fruit flavors. Not at all overly sweet. Finishes with very good breadth, substantial tongue-dusting tannins and late mineral and leather notes. Still a bit ungiving, but this needs time. (ST)  (8/2006)

Wine Enthusiast

 Vibrant black cherry is backed by chocolate, spice, cedar, herbal notes and vanilla. Dry and extracted in the mouth with pine and sour cherry flavors and solid tannins.  (4/2006)

K&L Notes

Four Stars! Thick, dense, rich, and polished this wine is really well balanced and really has some character. (I wonder why the high quality polishing in this wine is a plus and in the Casanova di Neri it is a negative for me?) A flowing richness eases across your palate, every grain of tannin in line, chocolate-covered plums dot your experience with an inherent sweetness that makes this wine irresistible. Graceful like an Olympic diver, you see and feel the strength but it seems so extraordinarily effortless it seems childlike. The wine finishes very well, long and elegant with spicy plum hints as it closes. Drink now with decanting over the next 10-25 years. (Greg St. Clair, K&L Italian wine buyer)

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Price: $79.99
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- 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.


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.