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2016 La Colombina Brunello di Montalcino

Removed from a professional wine storage facility

Ends Sunday, 7pm Pacific


93The Wine Advocate

...opens to a dark and sultry appearance, followed by aromas of blackberry, plum and dark cherry... Spice, tar and campfire ash come up on the finish.

93Vinous / IWC

...mix of black cherry and crushed plums complemented by notes of cinnamon, clove and violet florals...silky yet savory, with a dense core of tart blackberry neatly wrapped in a web of salty minerals and fine tannins...maintains freshness and energy throughout...sense of umami that starts on the palate and lingers throughout the long finish.

92Wine Spectator

...beam of cherry and raspberry fruit shaded by iron, sanguine and wild herb notes. The tannins are firm, while the finish echoes sweet, ripe fruit.

92James Suckling

...pretty, opulent and fruity red, though in a delicate way, with fine, fresh tannins...medium-bodied with freshness and finesse.

15Jancis Robinson

Deep nose with hints of gingerbread. Sweet palate with fruit-cake notes and lots of contrasting acidity.


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.