2006 Casanova di Neri "Tenuta Nuova" Brunello di Montalcino

SKU #1066624 100 points James Suckling

 This remains a perfect wine with such depth, intensity and incredible structure. Full body and powerful tannins. Yet, there is so much fruit and flavor. A kaleidoscope of flavors such as wet earth, blackberries, black tea, cigar box and earth. A different level. Drinkable now, but it’s one in the cellar for a long time. Why wait?  (6/2018)

97 points Wine Enthusiast

 A 'Wow!' wine on every level. This is a lovely, dark, smooth and rich expression that is packed tight with intensity and personality. The biggest, boldest wine by far from Montalcino’s 2006 vintage, this bottle will age nicely and add value to your cellar collection. *Cellar Selection*  (4/2011)

96 points Robert Parker's Wine Advocate

 The 2006 Brunello di Montalcino Tenuta Nuova soars high and far with abundant and beautifully intense aromas. The bouquet presents a very precise and focused nature with black fruit surrounded by pressed rose petal, dried violets and campfire ash. In the mouth, the wine is precise and focused. All these qualities help fuel a sense of length and balance. (ML)  (2/2018)

95 points Vinous

 The 2006 Casanova di Neri Brunello di Montalcino Tenuta Nuova, with its warm, resonant fruit, was a crowd favorite. And no wonder. It was dark, beautiful and highly suggestive of the southern reaches of Montalcino, where the climate and vegetation show distinctly Mediterranean influences. (AG)  (9/2013)

95 points Wine Spectator

 A modern version, with toast and spice notes from oak, yet also freshness and a vibrant persona. At its core is cherry, plum and licorice flavors, with a sweet ripeness that matches the refined tannins. There's a fine aftertaste of fruit and spice. Best from 2014 through 2027. *Top 100 Wines of 2011, Highly Recommended* (BS)  (10/2011)


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Price: $169.99
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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.
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