2015 | Renieri | Brunello Di Montalcino

A concentrated red, with intense flavors of black cherry, plum, violet, stony mineral and wild herbs.

Reviews:

• Wine Advocate: The Renieri 2015 Brunello di Montalcino takes a slightly different read of the vintage, with drier and more austere fruit flavors. I get some tannic astringency as well on the finish with a point of bitterness. Compared to many of its peers that produced soft and richly opulent wines in the warm 2015 vintage, Renieri's expression is a bit more angular and edgy. You get dark fruit tones with sour cherry and spice on the close. One thing it does share in common is that balsamic aromatic intensity that you encounter so readily in Brunello from the classic 2015 vintage.

• James Suckling: Earthy aromas of bark, sand, truffles, graphite, rust, terracotta and sandalwood rise up from the deep with Burgundian poise; fruitier orange zest and preserved lemons glimmer in their wake, while riper incense and tar lurk in this dense forest of aromas. Physics itself gives way as the line between reduction and oxidation is blurred. There’s such richness to the center palate, but the fruit there is vivacious and elegant, swaddled in robust but generous tannins that breach the outermost reaches of the mouth. The finish is hauntingly long, the after effects of the acidity unworldly. This is certainly in a quiet, reserved stage of evolution, and will need time to fully mature in bottle.

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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