2013 | Renieri | Brunello Di Montalcino

Profound and intense ruby color. A great and complex nose. Flavors of red fruits and spices (graphite, vanilla, tobacco). In the mouth, the entrance is powerful but balanced by silky tannins.

Reviews:

• Wine Advocate: The 2013 Brunello di Montalcino reveals dark color intensity with bold aromas of black cherry and plum that taste grounded and integrated within the thick texture of the wine. That core of dark fruit is surrounded by spicy trimmings of pipe tobacco. This is a centered and balanced effort that delivers the power and the firm structure of the vintage. The wine should drink well over the next ten years. Some 35,000 bottles were made.

• James Suckling: Spectacular aromas of dark fruits such as cherries with undertones of peaches and orange peel and some floral character, too. Full body, layered and rich. Lightly chewy tannins. Incredibly long and flavorful. Makes you want to drink it now but it will age beautifully.

Producer Information

Renieri (often known as Renieri di Montalcino) is a wine estate in the Brunello di Montalcino region of Tuscany, known for its flagship Sangiovese-based wines. It is one of a number of wine estates in the Bacci Wines group along with Morellino di Scansano winery Terre di Talamo, and the Chianti producers Tenuta di Renieri and Castello di Bossi. The wider Renieri estate covers 128 hectares (316 acres) in southern quarter of the Brunello appellation, of which only 30 hectares (74 acres) is under vine. The vineyards range in elevation between 1150 and 1375 feet above sea level on slopes looking towards Monte Amiata (the largest of a lava dome complex of hills in the region and the second-highest volcano in Italy). The 30 hectares of vineyard are dominated by the local workhorse, Sangiovese. This is the predominant variety in the Brunello di Montalcino and Rosso di Montalcino wines. However, Renieri also produces some labels from international varieties as well and Cabernet Sauvginon, Cabernet Franc, Syrah and Petit Verdot are used in several IGT Toscana-designated red blends. The vineyards are planted on volcanic soils with limestone subsoil and high schist content. The different wines are generally made with similar techniques although they are fermented in plot-designated batches. Temperature-controlled fermentation takes place in stainless steel tanks using natural yeasts. This is followed by three to four weeks of maceration and malolactic fermentation in barrel. The Brunello wine then sees extra oak, spending roughly two years in small French barriques and a finishing period in much larger traditional Italian botti (large format oak vats, traditionally made with Slavonian oak).

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