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: 2007 Tenuta Friggiali Brunello di Montalcino

2007 Tenuta Friggiali Brunello di Montalcino

SKU #1132125 91 points James Suckling

A wine with dried fruits and chocolate and hints of wood. Full body, with chewy tannins and a long finish. Slightly monolithic now but structured. Needs time in bottle to build complexity. Better in 2014. (2/2013)

91 points Wine Enthusiast

Bright delivery with aromas of cola, root beer, humus, crème de cassis, forest berry and wild raspberry. It shows finely textured tannins with a bitter almond or bitter chocolate aftertaste. Brambly, sharp, acidic and well defined. (5/2012)

90 points Stephen Tanzer's International Wine Cellar

Bright red. Sweet red fruits, mint and spices on the fresh nose. Then less fleshy than the nose would suggest, showing crisp red berry and orange peel flavors. Lingers nicely on the long, bright finish, with lively acidity and youthfully chewy tannins framing and extending the flavors. The Peluso Centolani family owns two major wine estates in Montalcino: Tenuta Pietranera and Tenuta Friggiali. (7/2013)

Decanter

Herbaceous and floral nose with pure berry fruit. Austere tannins provide a dry and precise palate. The finish is long and concentrated. Great potential (Richard Baudains); A light, fresh nose bursting with cherry fruit. The elegant palate is medium bodied with firm tannins and a dry finish (Rosemary George MW); Delicate aromas of savoury dried peaches are warm and inviting. A well-structured palate offers firm but not overwhelming tannins. Suggest all the typical elements of a Brunello di Montalcino (Jane Hunt MW). Drink 2014-2021. (18.5 points) (10/2012)

Robert Parker's Wine Advocate

The 2007 Brunello di Montalcino Tenuta Friggiali caresses the palate with sweet red cherries, camphor, exotic spices, licorice and mint. It shows lovely aromatic complexity and softness in an approachable style best suited for drinking over the next few years. This is a terrific showing for the Friggiali. The 2007 spent 35 months in French oak. Anticipated maturity: 2012-2017. (AG) (4/2012)

K&L Notes

It’s not unusual for producers at Montalcino to own plots in different parts of the DOCG zone, but the tendency is to blend wines from different vineyards rather than highlight single terroir features with separate bottlings. The Peluso-Centolani family is an exception to this rule, having always bottled its wines from the Pietranera estate at Castenuovo dell’Abate separately to those from Friggiali, which is located on the slopes immediately south of Montalcino. Pietranera ages in French oak and has the structure, depth and intensity of Castelnuovo. Friggiali has the aroma and the racy elegance of Montalcino and the touch of tradition given by the use of medium-size Slavonian oak barrels. Riccardo Cotarella is the consultant winemaker, and it shows.

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2007 Tenuta Friggiali Brunello di Montalcino

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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.

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