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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 90 pts. in 5 notes) - hiding notes with no text | | | Tasted by wineismylife on 4/29/2022 & rated 92 points: WIML92
Garnet color in the glass, clear looking throughout. Nose of earth, black pepper, black cherries and rose petals. Flavors of red raspberries, red cherries and plums. Medium to bright acidity, medium to firm tannin, medium to full bodied. Drink or hold. (502 views) | | | Tasted by Tim Heaton on 2/17/2018: Benvenuto Brunello 2018, Montalcino centro; 2/16/2018-2/19/2018 (Montalcino): (Benvenuto Brunello, 2018, Montalcino) I wasn't sure there was going to be a Riserva in 2011, so this came as something of a surprise today. Yet here it is, so here's what my note says: Dark brick red color, clear. Ripe perfumes of red/blue fruits, warm, deep and resinous on the palate. BIG tannins. Needs 2-3 years to fully integrate; at least. OK, good>very good, not great. Of course that last part may well change as this wine continues to evolve in bottle. I'll reserve any judgment for at least a few years; it's just too precocious now. 14,5% abv. is already fully resolved.
https://italianwine.blog/2018/02/21/benvenuto-brunello-2018-montalcino-centro-part-ii/ (3711 views) |
| Lisini Producer website
U.S. Importer (Addt'l Info)SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytMontalcino Montalcino websiteBrunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website) |
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