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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.2 pts. and median of 94 pts. in 13 notes) - hiding notes with no text | | | Tasted by RAB007 on 4/7/2024: lost bottle (1394 views) | | | Tasted by WineSauvy on 11/11/2023 & rated 93 points: Dark inky ruby in the glass. Let it decant 3 hours before enjoying. Violet, red cherry new leather and espresso on the nose. Buckets of acidity to taste with strong tanning, cherry and fresh strawberry with syruoy finish. Great complexity and luscious fresh fruit with lot of age ahead (2282 views) | | | Tasted by Cake & Fine Wine on 4/20/2023 & rated 96 points: I think this a 100pt-er first for me. Decanted for 5 hrs as recommended below. Such a beautiful wine. Nothing really to add existing comments. The 2016 vintage was heralded as one of the greats but less readily open as the 2015, so on that basis I can’t wait to see where this goes! This definitely has the bones of something amazing. (3596 views) | | | Tasted by goldenplover on 4/11/2023 & rated 94 points: Outstanding. It took a particularly long time to open up, as others have noted. In its sixth hour it really came to life. Have patience. I'm going to leave the other 5 for a few years. 94++ (3342 views) | | | Tasted by jon.siracusa on 3/26/2023 & rated 95 points: Do not taste this prior to the 6th hour of decanting
Then, you will experience an other-worldly Sangiovese.
So much complexity and mystery that eludes narrow description.
Lives up to the hype and reputation.. (3374 views) | | | Tasted by Thek on 1/27/2023 & rated 96 points: Decanted 4 hrs, and it continued evolving throughout the night beyond that.
The nose begins with a soft powdery texture of white and pink roses, then moss, followed by tree bark and sawdust and a touch of heat. The palate has more fruit, in the red to black cherry range, complemented by forest floor, mossy earth, saline, a hint of five spice, and wood bark on the finish. This is a beautiful wine with a harmonic presence that I will not soon forget.
The texture suggests this is ready to drink now, with fine, soft chalky tannins that are not overbearing and medium-light acidity. (3552 views) | | | Tasted by chablis28 on 9/23/2022 & rated 95 points: First of 6. Opened & slow-oxed 3-1/2hrs b4 dinner in Riedel Burgs & btl. A beautiful world class BdM only in need of more time for the tannins & the glories of its future aged self. Outside of some fairly acceptable tannins this has remarkable balance w/ exceptional sangiovese / Montalcino character & purity. Impressive for its intensity and length. Deliciously vivid fresh red fruit amplified by mineral, earth, licorice & underbrush. The fruit here is a notch up in purity from many producers. Nothing but pleasure and upside for at least a couple more decades. 14% alc went unnoticed. BdM still remains one of today's best values in food friendly red wine delivering a high level of varietal character & a terroir driven experience in the hands of classic producers like Gianni Brunelli. BTW, the youthful vintage driven tannins all but disappear w/ your first bite of pizza or pasta. Delited to have 5 more. (4154 views) | | | Tasted by RichardP on 6/25/2021 & rated 93 points: Drunk young for the sake of science, this showed classic Sangiovese cherry and earth on the nose. On the palate, cherry, red berries, and notes of orange peel, anise, and earth, with moderate tannins on the medium to long finish. Although this is beautiful wine, at $100+ it's only a fair to average value at this point in its evolution. It should improve over several years. (5615 views) | | | Tasted by gpatlanta on 5/21/2021 & rated 93 points: Very clean and delicious. My wine store recommended this wine for a special ocassion and it was definitely well enjoyed. (4555 views) | | | Tasted by Jason Wu on 5/6/2021 & rated 94 points: Appearance: medium ruby.
Nose: medium plus intensity; aromas of exotic spices, cloves, nutmeg, roses. It’s developing.
Palate: dry, high acidity, high tannins, high alcohol, full body, medium plus flavour intensity, medium plus finish.
Very good wine. Surely will age well.
I prefer this wine over Talenti Brunello 16. Especially on the palate, Gianni Brunelli is more elegant and has some finesse. It’s a intense wine for sure but there’s more nuance in it. Lovely savoury notes lingers through till the end with the flavoursome tannins. (4633 views) |
| By Michaela Morris
Decanter, Brunello 2016 (3/22/2021)
(Gianni Brunelli, Brunello di Montalcino, Tuscany, Italy, Red) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (3/8/2021)
(Gianni Brunelli, Le Chiuse di Sotto Brunello di Montalcino Red) Subscribe to see review text. | By Audrey Frick
JebDunnuck.com, Montalcino: The 2016 Brunello & 2015 Riservas (3/4/2021)
(Le Chiuse Di Sotto - Gianni Brunelli Brunello Di Montalcino ) Login and sign up and see review text. | By Eric Guido
Vinous, 2016 Brunello di Montalcino: Radiance Personified (Nov 2020) (11/1/2020)
(Le Chiuse di Sotto - Gianni Brunelli Brunello di Montalcino Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (10/27/2020)
(Gianni Brunelli Brunello di Montalcino, Red, Italy) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (10/7/2020)
(Gianni Brunelli Brunello di Montalcino Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JancisRobinson.com and JebDunnuck.com and Vinous and JamesSuckling.com. (manage subscription channels) |
| Gianni Brunelli Producer WebsiteSangioveseSANGIOVESE: (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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