2011 Capanna Brunello di Montalcino

SKU #1419288 95 points Wine Enthusiast

 Scents of wild berry, fragrant blue flower, tilled soil, new leather and a whiff of Mediterranean herb lead the nose on this fantastic wine. Rich layers of juicy black cherry, fleshy raspberry, cinnamon, licorice and mint weave throughout the palate while firm but refined tannins provide structure. Drink 2019–2029. *Top 100 Cellar Selections of 2016* (KO)  (5/2016)

94 points Vinous

 The 2011 Brunello di Montalcino is dark, pliant and beautifully expressive. Black cherry, plum, lavender and spice notes make a strong first impression. The 2011 presents a noticeably dark palette of aromas and flavors, yet the structure is very much medium in weight and overall body. Soft contours give the 2011 much of its early accessibility. This is a strong wine for the year, and a Brunello with the potential to drink well for the better part of the next decade. (AG)  (2/2016)

93 points James Suckling

 Fight and focused 2011 Brunello with polished and refined aromas and flavors of dried cherry, raspberry, orange peel and hints of sandalwood. Medium to full body, firm tannins and a clean, fresh finish.  (2/2016)

91 points Robert Parker's Wine Advocate

 Capanna has created a dark and intense wine in this warm vintage with ripe and jammy fruit overtones. I actually prefer the 2011 Brunello di Montalcino from Capanna over its predecessor in 2010. Perhaps this is because the larger shoulders and riper personality of the vintage make a better backdrop for the opulence of all those dark cherry, dried blackberry and sweet tobacco layers. This expression shows balanced proportions and density. (ML) 91+  (8/2016)

Jancis Robinson

 Tasted blind. Deep ruby. Pretty and sweet on the nose while still compact and youthful. Cherry notes. Bags of concentration supported by great acidity and ripe, crunchy tannins. Powerful, with good freshness and grip. Ageworthy. 17/20 points. (WS)  (1/2016)


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Price: $44.99

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Additional Information:

Varietal:

Sangiovese

- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.
Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.
Sub-Region:

Tuscany

Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.