2016 | Cava d'Onice | Brunello di Montalcino Sensis

A very pretty Brunello 2016 with lovely perfumes, dark fruit, flowers and sandalwood. It’s full-bodied with firm, caressing tannins that are tannic and intense. Yet, they are polished and very refined.

Reviews:

• Wine Enthusiast: Aromas of mocha, baked plum and tilled soil take shape in the glass. The taut palate shows blackberry jam, clove and licorice while close-grained tannins leave an assertive finish. Drink 2023–2028.

• James Suckling: A very pretty Brunello 2016 with lovely perfumes, dark fruit, flowers and sandalwood. It’s full-bodied with firm, caressing tannins that are tannic and intense. Yet, they are polished and very refined. Needs four to five years to come together

Producer Information

Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello. The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale. Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

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