2006 | Gianni Brunelli | Brunello Di Montalcino Riserva

Red Wine: 2006 | Gianni Brunelli | Brunello di Montalcino Riserva

Austere and ethereal with leather and black cherry notes, intense and enveloping. Remarkable structure with well defined tannins, good acidity, marked personality. 

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Producer: Gianni Brunelli

Ratings: WA | 94  VN | 94

Vintage: 2006

Size: 750ml

ABV: 14.5%

Varietal: Sangiovese

Country/Region: Italy, Tuscany

Detailed Description

Austere and ethereal with leather and black cherry notes, intense and enveloping. Remarkable structure with well defined tannins, good acidity, marked personality. Pairs well with elaborate red meat dishes, game, seasoned cheese.

Reviews:

• Wine Advocate: The 2006 Brunello di Montalcino Riserva is a beautiful wine. Powerful, taut and austere, the 2006 shows all of the qualities that make traditional Brunello compelling. Black cherries, incense, tobacco and grilled herbs wrap around the intense finish. Judging by the huge tannins, the 2006 is going to require patience, but it is very pretty, even today. Anticipated maturity: 2016-2026.

• Vinous: Good dark, bright red. Subtly complex and inviting aromas and flavors of redcurrant, minerals and underbrush. Juicy, suave and penetrating, with harmonious acidity energizing the middle palate. Silky, deep and seamless Brunello. Finishes youthfully firm and persistent, with very smooth tannins.

Producer Information

Gianni Brunelli is a small wine producer in the Tuscan hillside region of Montalcino, producing the eponymous Brunello di Montalcino and Rosso di Montalcino wines from the ubiquitous Sangiovese grape. The Gianni Brunelli estate was was founded in 1987 when Brunelli himself purchased Le Chiuse di Sotto, a small estate in the northeast of the DOCG zone that had once belonged to his father. Today, the estate makes two Brunello di Montalcino wines, a Rosso di Montalcino, and a Toscana IGT wine called Amor Constante. Farming has been organic since the beginning, and all work throughout the growing season is carried out by hand. A green harvest is performed in July to leave seven or eight bunches on each vine, lowering the yield and ultimately giving a more intese, concentrated wine.