Ratings:
91
Wine Spectator
"A round, fruity version, boasting cherry, strawberry, eucalyptus and spice flavors on a silky frame. This is harmonious and vibrant, with a long aftertaste of tobacco and black tea. Drink now through 2023. 1,000 cases imported. -BS" (12/13)
91 Wine Enthusiast
"This unique Brunello shows aromas of ginger snap, cinnamon, cherry cola and wild forest berry. The aromas are delivered in a delicate manner, with tiny footprints, that add to the overall complexity and elegance of the experience. Violets, wet earth and button mushroom appear on the close. -M.L." (05/13)
90 James Suckling - Jamessuckling.com
"Fresh vibrant fruity nose with strawberries and cherries. Delicate floral nose and crushed chalky notes. Same beautiful intense fruit on the palate with nice purity and focus. Tannins turn slightly bitter in the finish. Elegant Brunello. Drink now." (02/13)
Product Description:
"Just mid ruby with orange tinges. Brooding and somewhat stalky nose. Elegant palate weight and sweet, succulent fruit. Lots of grainy tannin. Wait. Drink 2015 to 2020. (WS)" (01/13) 16 out of 20 points, Jancis Robinson's Purple Pages
WINE:
"Brunello di Montalcino, youngest of Italy's prestigious red wines, having been invented as a wine in its own right by Ferruccio Biondi-Santi, the first to bottle it and give it a distinctive name, in 1888. Conventional descriptions of the birth of the wine stress Biondi-Santi's successful isolation of a superior clone of sangiovese, the Sangiovese Grosso or brunello, but enthusiastic descriptions of the wines of Montalcino by Cosimo Ridolfi (1831), and the fact that a wine of Clemente Santi, described as a 'select red wine (brunello)', had been a prize-winning entry in the agricultural fair of Montepulciano in 1865, indicate that genetically superior material was available in the zone at an earlier date. (And some records show the wines of Montalcino referred to as Brunello as early as the 14th century; see Toscana, history.)" -Jancis Robinson, Oxford Companion to Wine
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