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2001 Mocali Brunello di Montalcino Riserva

Removed from a subterranean, temperature and humidity controlled residential cellar

Ends Sunday, 7pm Pacific


94Wine Spectator

Fabulous aromas of crushed blackberries and cherries, with hints of licorice. Full-bodied, very silky and refined, with a long, long finish.

92The Wine Advocate

Is big, richly-textured wine loaded with black cherry fruit framed by firm yet well-integrated tannins. It offers outstanding persistence and a long, clean finish.

92Wine Enthusiast

Toasted notes from wood aging are abundantly lavished over well-defined aromas of black cherry, root beer and sizzling smoked bacon to achieve an impressive Brunello with an emphasis on dark extraction and fruity intensity.

15.5Jancis Robinson


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.