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2012 San Filippo Brunello di Montalcino Le Lucere

Not Currently In Auction

Latest Sale Price

June 18, 2023 - $61

Estimate

RATINGS

98James Suckling

This is an incredible 2012 with fantastic depth, richness, focus and tension. Full body, polished and velvety tannins and a long and flavorful finish. Goes on for minutes. Better in 2020 but a joy to taste now. One of the wines of the vintage.

95Wine Spectator

A dense, backward red, with plenty of cherry, plum, spice and eucalyptus flavors. A broad swath of tannins and juicy acidity carry the long finish, but patience is required for all the facets to emerge.

94The Wine Advocate

Plush and rich in all the right places. It opens to a generous bouquet with tones of dark fruit and spice that contrast each other nicely...The mouthfeel is compact and firm. It wine shows good persistence in terms of finish.

91+ Vinous / IWC

Very dark on the nose and palate, with blueberry, blackcurrant and flnty notes dominating...red fruit nuances finally become more apparent but still remain mostly camouflaged by notes of darker fruit.

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.