Castiglion del Bosco Brunello di Montalcino
The Wine Advocate
June 29, 2018, Monica Larner
“Here's a Brunello that will surely see a solid ten-year evolution. The 2013 Brunello di Montalcino offers excellent balance and carefully delivered power. Both characteristics help to fuel the wine's smooth momentum over the palate. Dark fruit, plum and dried blackberry appear on the bouquet. Those fruity tones are followed by spice, leather and grilled herb. Some 90,000 bottles were produced.”
June 15, 2018, Bruce Sanderson
“Shows intense, ripe cherry flavors, bordering on jammy, yet stays fresh, courtesy of the bright acidity and dense tannins. Young yet well-proportioned, with a lingering aftertaste of earth, graphite and tobacco. Best from 2022 through 2036. 7,500 cases made.”
April 3, 2018, Ian d’Agata
“Luminous medium-dark red. The captivating nose combines sour red cherry, violet, coconut, tobacco, minerals and a hint of white pepper. Densely packed and youthful but very fresh and lively; this already boasts a silky texture and considerable early appeal owing to its noteworthy sweetness of fruit. Subtle notes of red berries, herbs, graphite and flowers carry through into the rising, very long, vibrant finish. A knockout Brunello that further confirms winemaker Cecilia Leoneschi’s talent at making exceptionally good, very classic Brunellos. I can think of very few wines in all of Italy that have improved more than Castiglion del Bosco’s over the last decade. Well done.”
February 5, 2018, Michaela Morris
“Massimo Ferragamo purchased this vast, isolated property in the far northwestern sector of Montalcino in 2003. Since 2010 the winery has scaled back on barriques, now using a portion of large format barrels. It is exuberantly expressive, with cherry, strawberry, forest herbs and violets bursting from the glass. Fine, powdery tannins frame a core of red fruit before dissolving pleasantly to leave a lingering finish. Immediately drinkable.”
November 27, 2017, James Suckling
“The rose petal and cherry character really come through. Full body, layered and spicy. Orange peel. Flavorful finish. Shows structure and intensity. I love the texture.”
Castiglion del Bosco is one of the most prominent producers in Montalcino, both for the history of the estate and for its size, with 2,500 acres unchanged in the last 400 years. In 1967, when the Consorzio del Brunello di Montalcino was born, Castiglion del Bosco was one of its seven founding members. This extraordinary property whose origin dates back to the 12th century was acquired by Massimo Ferragamo in 2004, who in turn totally restored the property to its original glory.
As Castiglion del Bosco‘s most representative wine, Brunello di Montalcino is an example of the Sangiovese grape‘s perfect symbiosis with the terroir of Montalcino.
Brunello di Montalcino Castiglion del Bosco comes from a careful selection of grapes from vineyards located in the Capanna area of the estate. The Capanna vineyards lie at an altitude of 350 meters above sea level facing south. The soil is characterized by the presence of clay shale and gravel-pebble, a terroir which is ideally suited to the production of Sangiovese. The influences of the sea are felt in this area with hot, dry summers and constant winds that remove moisture. The richness of the ”galestro“ stone in the soil gives the wine its unique aroma, complexity and structure.
The vineyard is at an elevation of 350-450 meters with a density of 4,500-5,600 vines per hectare. The entire vinification process is carried out in Castiglion del Bosco’s cellar, completely gravity-fed. The grapes are quality-selected in the vineyards first, then the clusters travel to sorting tables where trained eyes make a further selection of the finest fruit. Fermentation starts with natural yeasts only, once completed, the wines are transferred to French oak in a spacious, climate-controlled cellar that is partially underground. The stainless wine vats are filled by gravity alone, without resorting to mechanical pumps. Alcoholic fermentation lasts for 18 days at a constant temperature of 82.4°F. After malolactic fermentation, the Brunello di Montalcino is transferred to French oak barriques (20% new oak barrels, 80% first and second passage barriques). Wood aging lasted for 36 months. The full maturation of this complex wine requires a further, long bottle aging (24 months) before release on the market.
Complexity, superb structure, and an inviting, mouthfilling palate are the hallmarks of this sangiovese. A garnet-flecked ruby red, it releases generous, emphatic fragrances classic to sangiovese, developing a nearly endless progression notable for its beautiful balance.
The grapes are hand harvested and transported to the winery in small 20kg crates. Careful hand selection of the cluster and grapes is carried out before pressing.
Excellent with stews, roasted meats and cheese.
Varietals: 100% Sangiovese
Suggested Retail Price: $49.99