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2017 San Giorgio Brunello di Montalcino Ugolforte

Removed from a professional wine storage facility; Purchased direct from a distributor; Consignor is original owner

6 available
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Ends Sunday, 7pm Pacific

RATINGS

93James Suckling

Lots of ripe plum and fresh flowers on the nose follow through to a full body with layers of fruit and polished yet chewy tannins. Sort of dusty texture. Flavorful and delicious. Transparent.

92The Wine Advocate

...delivers broad aromas of plummy dark fruit, spice and crushed roses. The wine is mid-weight in texture, but there is a good amount of power packed within...

90Wine Enthusiast

This opens with aromas recalling dark spice, leather, forest floor and a whiff of coconut. The taut, linear palate starts off with dried cherry, licorice and coffee bean before close-grained tannins jump to the forefront and leave an abrupt, rather astringent finish.

16+ Jancis Robinson

Ripe cherry fruit with a tiny hint of vanilla. Generous and juicy and with no apparent oak on the palate. Long and lush and with a soft, tannic bite. Great balance.

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.