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2012 Lambardi Brunello di Montalcino

Removed from a professional wine storage facility

Ends Sunday, 7pm Pacific

RATINGS

93James Suckling

Aromas of ripe berries and leather with hints of spices and orange peel. Full body, chewy and velvety tannins and a long and flavorful finish...

93Wine Enthusiast

Enticing pressed rose, iris, woodland berry, Mediterranean brush and game aromas... The palate is savory, doling out ripe wild cherry, black raspberry, grilled herb, white pepper flavors with a hint of sea salt. Firm but refined tannins and tangy acidity provide polished support.

90The Wine Advocate

... The bouquet shows dark berry, balsam herb, crushed granite and cured tobacco leaf...exhibits ripe notes of dried raspberry and plum. It delivers a great sense of togetherness, despite a playful touch of Tuscan country rusticity.

15Jancis Robinson

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.