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2017 Mocali Brunello di Montalcino Vigna delle Raunate

Removed from a professional wine storage facility; Purchased direct from a distributor

Removed from a professional wine storage facility; Purchased direct from a distributor

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Ends Sunday, 7pm Pacific


93Wine Spectator

Perfumed and spicy, this red features macerated cherry, plum and sandalwood aromas and flavors. Quickly firms up, with a compact finish revealing tobacco, earth and spice elements.

91Vinous / IWC

...beguiling mix of crushed black cherries and plums complemented by exotic spices, hints of sour citrus and tobacco. This is soft and pliant in feel, motivated by vibrant acidity, as a soothing wave of ripe red and black fruits coasts along the palate. While the finish is a bit shorter than expected, it’s also classically dry and fresh, leaving hints of salted black licorice to linger.

16.5Jancis Robinson

A tad herbal and reductive on the nose. Compact and well stitched together on the palate. Bags of ripe fruit, juicy acidity and long coating tannins on the finish.


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.