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1999 Fanti Brunello di Montalcino

Removed from a professional wine storage facility; Purchased at retail on release

2 available
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Ends Sunday, 7pm Pacific

RATINGS

98Wine Spectator

...aromas of raisin, blackberry jam, espresso and nuts. Full-bodied, with loads of powerful fruit and big, velvety tannins. Superconcentrated, layered and dense, with the structure of a great 1945 claret, such as Latour...

92The Wine Advocate

...with much black currant fruit, mocha, and vanilla on the nose, its sizeable and supple body and its lengthy, warm, and velvety finish are those of a high class wine..

92Stephen Tanzer

...Superripe aromas of cassis, blackberry and licorice. Dense, sweet and impressively concentrated; a real fruit bomb in the mouth. Primary black fruit flavors are complicated by tobacco, chocolate and exotic oak notes...

18Jancis Robinson

...Intense and dramatic nose. It's a firework! Lots of dramatic oak. In barrique from “nine months until it's perfect”, according to the winemaker. Very good for the modern style. Well balanced.

REGION

Italy, Tuscany, Brunello di Montalcino

Brunello di Montalcino is regarded as one of Italy’s best appellations. Located in south central Tuscany below Chianti, the wines of Brunello di Montalcino DOCG are made of a Sangiovese clone called “brunello,” which means “little dark one,” a reference to the brown tones in the skin of the grape. Unlike some Tuscan appellations that allow other grapes to be blended with Sangiovese, Brunello di Montalcino is entirely Sangiovese. Montalcino itself is a picturesque, hill-top town not especially well known for wine production until the mid-19th century, when a local vineyard owner isolated the brunello clone and planted it. Other growers followed suit. Nevertheless it wasn’t until 1970s that wine enthusiasts started paying attention to Brunello di Montalcino, which by then was becoming an outstanding wine. Today there are 120 estates in the DOCG, up from about 25 estates in 1975. Brunellos in general are bigger, darker, more tannic and more powerful wines than Chiantis or most other Sangioveses. By law they must be aged for four years, and two of those years must be in wooden barrels.