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2007 Tenuta Caparzo Brunello di Montalcino Riserva

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

3 available
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Ends Sunday, 7pm Pacific

RATINGS

96Wine Spectator

There's a delicacy to this version, showing a latent structure and a distinctive spiciness surrounding the core flavors of cherry, raspberry, licorice and mineral. Harmonious and persistent, featuring a long finish.

92The Wine Advocate

A big, broad-shouldered wine,... endowed with superb richness and depth. Sweet black cherries, tobacco, smoke, scorched earth and tar all explode from the glass.

92James Suckling

Very pretty pure fruit with cherries and plums on the nose. Full body, with sweet and ripe fruit. Medium full tannins and a fresh finish. Very silky.

92Wine Enthusiast

Caparzo’s riserva is beautifully balanced and layered with chocolate, cherry, leather, blackberry and lingering spice notes. The wine shows freshness and elegance on the finish thanks to the silky nature of the mouthfeel.

2 BicchieriGambero Rosso

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.