Castiglion del Bosco Brunello di Montalcino
January 11, 2019, James Suckling
“The oak is very assertive here and wrestles savory cedar, meat and spices into red plums. The palate has a juicy, tangy red fruit core and good upfront appeal. Drink this in the next six years.”
Castiglion del Bosco is one of the most prominent producers in Montalcino, both for the history of the estate and for its size, with 5,000 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 25 founding members. This extraordinary property whose origin dates back to the 12th century was acquired by Massimo Ferragamo in 2003, 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). Aged for 24 months in french oak barrels and 24 months in bottle before being released in the fifth year after the harvest.
The 2014 Brunello is a thrilling wine, fearless of expressing the finesse and elegance of a rainy but healthy vintage. Soil drainage, altitude, and ventilation of the Capanna vineyards reward this Brunello witha complete taste profile and a full, savory finish.
2014 was characterized by a rainy but mild winter. Spring was cool with a few temperature leaps, which lead to a great vegetative growth. The strong presence of water in the soil enabled a good ripening of the bunches and allowed a great flowering. In the vineyard, close attention was paid to the grapes and vines, adjusting the foliage as needed so that the humidity was controlled and the berries remained healthy.
Harvest was carried out during the first two weeks of October, grapes were hand harvested and transported to the winery in small aerated 15kg crates. The first selection of grapes is carried out in the vineyard, and then a second one by hand on the sorting table. Fermentation took place at a controlled temperature (28°C) for 18 days. The aging process in French oak casks and barriques ranging between 30 and 50hl lasts 24 months. Further bottle refinement before release to market.
Excellent with stews, roasted meats and cheese.
Varietals: 100% Sangiovese
Suggested Retail Price: $49.99