2016 | Le Ragnaie | Brunello di Montalcino Fornace

Dark red with a pale rim. Aromas of raspberry, violet, iris, licorice and sweet spices are accented by white pepper. Ripe but vibrant, this highly concentrated, seamless wine boasts nicely integrated acidity and light peppery and strong floral qualities giving lift to the explosive midpalate. Finishes with sweet, building tannins and superb fruity persistence complicated by notes of tar and licorice.

Reviews:

• Jeb Dunnuck: Fornace is located in Castelnuovo dell'Abate in the southeast at lower elevations than the rest of the single vineyards of the Le Ragnaie estate. The 2016 Fornace Brunello is perfumed with perfectly ripe cherry, dried roses, sweet herbs, and licorice. The aromatics move seamlessly to the palate and unfold with kirsch, blood orange, and stony earth. Upfront, there is juicy ripe cherry fruit, blood orange, and salty earth. Ordinarily I would gravitate toward the more tension-driven wines, but this was what I felt to be the most pleasurable and joyful wine on this tasting, so much so that I would keep going back to wanting more. There is a seamless integration through the whole experience, and I do feel there will be longevity despite its immediate gratification.

• Wine Spectator: Though muscular in style and rippled with firm, dusty tannin's, this Brunello has the requisite ripe cherry and plum flavors to match, showing fine purity and finesse. Earth, Tuscan scrub and sanguine accents chime in on the long finish.

Producer Information

La Ragnaie is an Italian wine producer based in Montalcino, Tuscany. The estate is dedicated solely to the cultivation of Sangiovese grapes across three unique terroirs to produce a range of Brunello di Montalcino wines. The 28 hectare (69 acre) La Ragnaie vineyard is home to the estate's winery and comprises four distinct parcels: Vigna del Lago, Vigna Fonte, Vigna Cappuccini and Vigna Vecchia. This southwest-facing site enjoys some of the highest altitudes in Montalcino, with the vines planted between 1740 and 1970 feet (530 to 600 meters) above sea level. In the winery, cement vats are utilized for the maceration and fermentation process of which can take up to 40 days to complete. Slovenian and Allier oak barrels are sourced for barrel-aging. La Ragnaie also produce a small selection of Toscana Rosso IGT and Rosso di Montalcino wines.

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