2006 Gianni Brunelli "Martoccia" Brunello di Montalcino

SKU #1151767 94 points James Suckling

 A soft and fruity red, chocolate and berries aromas and flavors that build on the palate. Full with soft tannins and a long finish. Aftertaste shows plums, toffee and cedar. Citrus too. Turns tannic. Give it three to four years of bottle age.  (1/2011)

93 points Robert Parker's Wine Advocate

 The 2006 Brunello di Montalcino is a gorgeous wine graced with red berries, spices, sweet tobacco, cedar and leather. In 2006, the estate’s Brunello has an extra degree of inner sweetness and perfume that make it particularly compelling. Today the fruit is quite primary, yet the tannins are so silky and polished the wine is delicious even at this early stage. This is a fabulous effort from Brunelli. Anticipated maturity: 2014-2026. (AG)  (5/2011)

92 points Stephen Tanzer's International Wine Cellar

 Medium red. Vibrant red berries, tobacco and dried flowers on the nose. Sweet red berry and floral flavors are complemented by a whiff of meat. Strong acidity gives the wine a light touch and extends the fruit through a long, succulent, rather delicate finish. The floral character carries through from beginning to end. Not at all a fat style. (ST)  (8/2011)

92 points Wine Enthusiast

 This is a garnet-ruby-colored Brunello with remarkable freshness and pristine berry aromas. Le Chiuse di Sotto would pair beautifully with roasted rabbit or white meat thanks to the polished, elegant feel it imparts on the close.  (4/2011)

92 points Wine Spectator

 Round and supple, exhibiting pure cherry, blackberry, tobacco and spice aromas and flavors. There's a hint of licorice as this stays balanced and focused through the lingering aftertaste. Best from 2012 through 2024. (BS)  (7/2011)

90 points Wine & Spirits

 A juicy wine with the plush thickness of tannins that accompanies riper, modern styles of Brunello, this emphasizes oak in the finish. There’s an intriguing earthy cut underneath that may come forward with age. For a steak.  (4/2012)

Jancis Robinson

 Medium deep ruby with broader rim just beginning to show orange highlights. Very stubborn and closed, hinting at sweet fruit. Balsamic, fine, almost understated. Elegant, almost gentle sweet fruit and slow to emerge. Fine, grainy tannin. Fine aromatic finish underlaid by powerful tannin. Very young. 18/20 points. (WS)  (2/2011)

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Price: $59.99
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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.
Alcohol Content (%): 14