2012 Baccinetti "La Saporoia" Brunello di Montalcino

SKU #1339280 92 points James Suckling

 A fresh and silky-textured Brunello with light cedar, berry and chocolate character. Medium body, firm and silky tannins and a hazelnut aftertaste.  (12/2016)

Wine Enthusiast

 Underbrush, oak and crushed mint aromas lead the nose. The palate is firm, evoking macerated cherry, star anise and vanilla flavors enveloped in dusty tannins that leave a grainy finish. (KO)  (4/2017)

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Price: $29.99

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Staff Image By: Steve Bearden | K&L Staff Member | Review Date: 3/28/2018 | Send Email
Here is an easy to drink Brunello at a great price and perfect for tonight. This is plush and rounded with gentle depth to the flavors and aromas of ripe cherry fruit, wild flowers, damp soil and tar. The mineral laced finish is long, fruity and flavorful.

Staff Image By: Jeffrey Jones | K&L Staff Member | Review Date: 2/5/2018 | Send Email
This is a wonderful Brunello that is drinking well now. It has nice bright red fruit flavors that are balanced out with mineral notes. It is dry with a nice balance to it. I tasted it with a number of other wines and the Baccinetti La Saporoia stood out in the crowd. Best with hearty foods.

Staff Image By: Alex Schroeder | K&L Staff Member | Review Date: 1/31/2018 | Send Email
If you are looking for a great Brunello to start drinking while you continue to age those ‘10s, the 2012 Saporoia is showing really nicely. Flavors of ripe cola berry and plums, hints of violets, mint and black tea, with delicious savory umami and herbal notes. I love the richness and drinkability afforded by the riper style of Baccinetti and it should age quite nicely over the next few years.

Staff Image By: John Downing | K&L Staff Member | Review Date: 1/22/2018 | Send Email
Since so many of our customers are regularly in search of value-priced Brunellos (and we are as well!) we wanted to make mention of Baccinetti's outstanding 2012. Since tasting it over a year ago, this wine is really showing beautifully. It opens with attractive scents of forest berries, dried florals and spice and offers captivating flavors of black cherries and red fruit with ripe tannins and mild acidity that bring it all together. It's a tremendous value Brunello that we highly recommend.

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 1/11/2018 | Send Email
This Brunello is coming from the user friendly vintage of 2012 this "puppy" is good to go or I should say drink. This is full-bodied wine with silky and soft caressing tannins and intense fruit (black cherries and plum) with hint of mineral flavors and was very well-crafted. I would give this a couple hours of decanting and serve with a winter’s hearty stew.

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.