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2007 Valdicava Brunello di Montalcino

Removed from a temperature and humidity controlled wine storage unit

Ends Sunday, 7pm Pacific

RATINGS

98James Suckling

What beautiful clear fruit here, with plums and spices and hints of flowers. Class. Full- bodied and luscious, this Brunello fills your mouth, with polished velvety tannins and gorgeous fruit. So wonderful and gorgeous. Irresistible.

95The Wine Advocate

Dark red cherries, plums, spices, leather and tobacco wrap around the palate as this dense, powerful wine starts to open up...polish and sophistication...Finessed, suave tannins reinforce an impression of elegance.

91Wine Spectator

A big, muscular style, yet with sweet fruit to balance the dense tannins. Black cherry, plum, tobacco and soy flavors mingle, and this has some elevated alcohol on the finish.

90+ Stephen Tanzer

Superconcentrated, dense and powerful, with a penetrating character and excellent energy to the youthfully medicinal flavors of dark berries, black cherry, spices and menthol.

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.