2008 Casanova di Neri "Tenuta Nuova" Brunello di Montalcino

SKU #1125990 94 points James Suckling

 This is very floral with blackberries on the nose. It's full-bodied, with velvety tannins and a ripe fruit, caramel and berry aftertaste. Delicious for the vintage. One of the wines of the vintage. Better in 2015.  (2/2013)

94 points Wine Spectator

 The sawdust and graphite aromas turn to cherry and raspberry flavors in this vibrant, complex red. A beam of sweet fruit imparts energy and resonance, carrying this to a long, expansive aftertaste. The finish shows potential. Best from 2016 through 2035.  (5/2013)

93 points Wine Enthusiast

 Brunello Tenuta Nuova opens with inky dark consistency and immediate aromas of old spice, leather, toasted oak and dried fruit that pop right out of the glass. Dark licorice and espresso add to the overall complexity. There’s a touch of sweet spice on the close with ripe, chewy tannins.  (5/2013)

92 points Robert Parker's Wine Advocate

 The estate’s 2008 Brunello di Montalcino Tenuta Nuova is bold, frank and direct. Mocha, plums, black cherries, savory herbs and flowers are some of the notes that take shape in the glass. Overall, the 2008 is a fairly mid-weight Tenuta Nuova, with less structure than the 2006 or 2007, but with plenty of early appeal. The dense, layered finish is highly appealing. Anticipated maturity: 2013-2020. (AG)  (6/2013)

91 points Wine & Spirits

 The Neri family planted Pietradonice on the site of an onyx quarry in the southeast part of the zone using a selection of sangiovese grosso from their Cerretalto vineyard; they used the same selection to plant Le Centine, also in the south of the zone. Those vineyards, now coming into maturity, produced a brooding, intense Brunello, its flavors as dark as black plums, black mushrooms and tar. The tannins feel like they were carved from stone, wholesome and firm. Built to cellar for five years or more.  (4/2014)

90 points Stephen Tanzer's International Wine Cellar

 Bright, full ruby-red. Red cherry, red licorice and pungent herbs on the nose. Supple, sweet and silky on entry, with reticent but pure red berry and flint flavors complicated by fresh herbs, flowers and a wild element of underbrush; firmed by solid acidity. Finishes with substantial building tannins and serious structure. Very suave and classically dry, but I would have liked a little more fruit for a higher score. The bottle's label carries a 30th vendemmia designation.  (8/2013)

Jancis Robinson

 Deep ruby with orange rim. Sweet and a little jammy. Undertones of oak and tea leaves. Lots of concentrated sweet ripe fruit, but acidity pulls it together. Hedonistic and quite immediate. Big tannin on the finish.  (2/2013)

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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 9/23/2015 | Send Email
I recently had dinner with Giacomo Neri, the owner of Casanova di Neri, at the home of a mutual friend. We drank this 2008, and let me tell you it was fabulous! When the 2008 vintage was first released it was a bit tight but now it has evolved into a really spectacular wine. It's developed into a real complex wine, richly textured, balanced and can still age for another decade plus! The nose is full of spice, leather, dried meats and gradually becomes full of plum. On the palate the Tenuta Nuova's inherent richness shines through, layered luxuriousness with backbone, spice and really focused fruit. The finish is long, palate coating and seems to go on and on. Bistecca anyone? This should be on your menu now, just a delicious wine. Drink 2015-2023

Additional Information:



- 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.