2015 | Cava d'Onice | Brunello di Montalcino Sensis

This is a beautiful Brunello with tulips, rose petals, freshly squeezed oranges, terracotta and lemon peel. Sleek and tightly wound on the medium-to full-bodied palate, the driven red fruit doing the work, and the bright complexion of acidity shining through. Structured and intricately detailed.

Reviews:

• Wine Advocate: The Cava d'Onice 2015 Brunello di Montalcino Sensis is a dark and fleshed-out steak wine that shows a dense core of fruit framed by those standard Sangiovese-driven aromas of tilled earth, leather and tobacco. I feel like the bouquet is not fully focused, as those aromas sort of fall into place in random order. But if you like powerful, full-throttle Brunello, this is your wine.

• James Suckling: This is a beautiful Brunello with tulips, rose petals, freshly squeezed oranges, terracotta and lemon peel. Sleek and tightly wound on the medium-to full-bodied palate, the driven red fruit doing the work, and the bright complexion of acidity shining through. Structured and intricately detailed.

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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