2015 | Cava d'Onice | Brunello di Montalcino Colombaio

Bright oranges, earth, heather, violets, bracken, tar and sandalwood make for a very compelling nose. Full-bodied and compressed on the palate with grainy, grippy tannins and loads of zesty, enticing red fruit. Medium-long on the finish.

Reviews:

• Wine Spectator: This hits all the right notes, from the cherry, black currant, mineral and tobacco flavors to the lively structure and polished tannins. A woodsy mushroom element adds interest as this builds to a lingering aftertaste. Best from 2023 through 2042.

• Decanter: Colombaio is the Nannetti's family's first vineyard site, purchased in the 1980s. Just half a hectare, this northeast-facing vineyard reaches 430 metres of altitude. It sees a short passage in barriques before ageing in small Slavonian and French oak casks. Cedar and forest floor make way for heady cherry and strawberry, with an appealing note of bitter orange peel coming out on the palate. Very concentrated with upfront, grippy tannins, this needs a couple of years to settle down.

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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