2011 | Renieri | Brunello Di Montalcino

Red Wine: 2011 | Renieri | Brunello Di Montalcino

The aromas carry over to the evolved, one-dimensional palate along with raspberry jam and chewy tannins.

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Producer: Renieri

Ratings: WA | 93 JS | 94

Vintage: 2011

Size: 750ml

ABV: 14.5%

Varietal: Sangiovese

Country/Region: Italy, Brunello di Montalcino

The aromas carry over to the evolved, one-dimensional palate along with raspberry jam and chewy tannins.

Reviews:

• Wine Advocate: Renieri always delivers thickly extracted wines that boast their own distinctive style. The 2011 Brunello di Montalcino is no exception. This is a beautiful effort. Dark cherry, plum and blackberry find excellent integration with dark spice, smoke, licorice and Spanish cedar. The bouquet is articulate and complex with thick layers that peel back one at a time. This Brunello shows a tight and structured mouthfeel with fresh acidity and a long-lasting, silky texture.

• James Suckling: A ripe, rich red with dried-berry, blackberry and chocolate aromas and flavors. Full body, round tannins and a savory finish. Excellent line of fresh acidity.

Producer Information

Renieri (often known as Renieri di Montalcino) is a wine estate in the Brunello di Montalcino region of Tuscany, known for its flagship Sangiovese-based wines. It is one of a number of wine estates in the Bacci Wines group along with Morellino di Scansano winery Terre di Talamo, and the Chianti producers Tenuta di Renieri and Castello di Bossi. The wider Renieri estate covers 128 hectares (316 acres) in southern quarter of the Brunello appellation, of which only 30 hectares (74 acres) is under vine. The vineyards range in elevation between 1150 and 1375 feet above sea level on slopes looking towards Monte Amiata (the largest of a lava dome complex of hills in the region and the second-highest volcano in Italy). The 30 hectares of vineyard are dominated by the local workhorse, Sangiovese. This is the predominant variety in the Brunello di Montalcino and Rosso di Montalcino wines. However, Renieri also produces some labels from international varieties as well and Cabernet Sauvginon, Cabernet Franc, Syrah and Petit Verdot are used in several IGT Toscana-designated red blends. The vineyards are planted on volcanic soils with limestone subsoil and high schist content. The different wines are generally made with similar techniques although they are fermented in plot-designated batches. Temperature-controlled fermentation takes place in stainless steel tanks using natural yeasts. This is followed by three to four weeks of maceration and malolactic fermentation in barrel. The Brunello wine then sees extra oak, spending roughly two years in small French barriques and a finishing period in much larger traditional Italian botti (large format oak vats, traditionally made with Slavonian oak).