2012 Castello di Romitorio Brunello di Montalcino (Previously $50)

SKU #1295194 94 points James Suckling

 Here is a full-bodied Brunello with lots of dried fruit, orange peel and hints of spice. Full and velvety. Rich and opulent finish. Yet always in form. Drink in 2020.  (12/2016)

93 points Robert Parker's Wine Advocate

 Castello Romitorio delivers yet another excellent set of wines from Montalcino. The 2012 Brunello di Montalcino is hearty and dark with enough grit and concentration to pair with classic Tuscan cuisine including steak, game meat or smoked cheese. The mouthfeel is textured and rich. Vibrant fruit and dark tones of black currant, plum, spice and pipe tobacco characterize the bouquet. This is a contemporary Brunello that also flaunts its Tuscan roots and it authentic personality. It delivers on all of the promises you'd expect from a complete and classic Brunello. (ML)  (2/2017)

91 points Vinous

 Medium-dark red. The enticing nose of violets and red berries is complicated by hints of minerals. Then bright, juicy and firm, with noteworthy acidity providing clarity and cut to the fresh red berry and sour red cherry flavors. Long and vibrant on the finish. (ID)  (3/2017)

90 points Decanter

 Rich, weighty nose with notes of dark plum, cherry and rose-petal. Firm, chewy and robust with lingering smoky, bitter cherry flavours, yet with an overall feeling of elegance. Drinking Window 2020-2028.  (8/2017)

90 points Wine Enthusiast

 Aromas of toasted oak, espresso, underbrush and a balsamic note take shape in the glass. The fresh firm palate shows dried sour cherry, cranberry, roasted coffee bean and a hint of star anise set against close-grained tannins that grip the finish. (KO)  (5/2017)

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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 8/22/2017 | Send Email
Wild cherry, plum, dried flowers, bits of spice highlight the nose that is forward, direct and persistent. On the palate a textural richness is the first thing you notice, bold, supple yet firm, the tannins are very fine grain and disappear into the background. The wine still has good acidity and freshness with a bit of lift in the finish, while the flavors show more of a savory fruitiness highlighted with bits of citrus and leather. I’ve been tasting Castello di Romitorio’s wines for decades, and for the first time I was really surprised, their wines used to show lots of wood and that usually is a bit off putting for me, but this vintage was a revelation.
Drink from 2017 to 2027

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.