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Saturday, September 30, 2017 - 2012 Brunellos (Vintage Wines Ltd., San Diego, CA): “One of the few estates in Montalcino that has vyds in the various geographic areas of the DOCG: the N, SW, S, & E parts.” Typically, “Harvested manually; During the 1st 2 days of the fermentation, special attention is paid to the seeds, which are eliminated if they are not ripe enough. This operation is made possible by the cutting edge technology of our fermentation tanks. The primary fermentation takes 7 days, @ controlled temps of 82-86°F, & it’s followed by delestages & pump overs. Because of the superb quality of the skins, the wine is kept in contact with them for a further 10-15 days. Malolactic fermentation is immediately after racking, spontaneous, & @ a controlled temp of 68-75°F. The wine is aged in wood @ least 2 yrs, ff’d by a min of 4 mos bottle aging;”

N: Toast, spice, earth below?

P: Med, poss MF, body; Almost swtish frt quickly met by an astringent pucker which somewhat works itself out by the LONG, slightly spicy, bitterSWT choc (?) finish. NEEDS into '20, I'd say, then drinking at least a yr or 2 past its 10th. A potential steal IF this evolves as though it looks like it might. 94 pts Luca Gardini, 92 WS, 92 & 91 winealign.com , 91+ WA, 91 ea Suckling, Vinous (D'Agata), & WE @ $45, and 15.5/20 Jancis Robinson (Speller). [As of late Feb '20, wine-searcher still shows several sources from $35-$41].

Note: 1st tasted on 7/1/17

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