Altesino Brunello di Montalcino 2011 [6/cs]

altesino brunello di montalcino
Italy Tuscany
Sangiovese
Type: Red Table Wine
Vintage: 2011

This Brunello, aged up to four years in Slavonian oak, is built to last. Consider letting it rest for 20 years or more. Altesino is a pioneer in the production of Montalcino Sangiovese characterized by balance, finesse, and intensity. Grapes come from the vineyards of Altesino, Macina, Pianezzine, and Castelnuovo dell’Abate in the Val d’Arbia DOC.

 

“Complex aromas and flavors of macerated cherry, plum, eucalyptus, tobacco and mineral are the hallmarks of this sweet yet structured Brunello. Balanced and approachable now, yet this should develop well. Fine length. Best from 2018 through 2030.”

93 points, Wine Spectator, June 2016

 

“Fragrant and sleek, this opens with scents of blue flower, pressed powder, perfumed berry and chopped herb. The balanced, full-bodied palate delivers licorice, ripe black cherry, clove and tobacco while firm, velvety tannins lend structure and finesse.”

93 points, Wine Enthusiast, May 2016

 

“Altesino’s 2011 Brunello di Montalcino opens with beguiling aromatics. Sage, licorice, menthol and sweet tobacco flesh out nicely as the wine shows off its ample, broad personality. The tannins could use another year or two to soften, but all the elements are very nicely balanced throughout. This gracious, silky Brunello will drink well for the next decade-plus.” 

92 points, Antonio Galloni, vinous.com, Feb 2016

 

“The 2011 Brunello di Montalcino shows a very distinct personality that separates it from its peers. There’s a dark, mysterious and masculine side to this wine that is evident from first impact. The bouquet offers infinite layers of black fruit, plum, spice, cumin seed and crushed clove. You get a great sense of moist earth, tobacco and forest floor. Nothing is obvious. The wine keeps you guessing sip after sip. It would benefit from more years of cellar aging, but it’s really not that far off from optimal drinking.”

91 points, Robert Parker’s Wine Advocate, March 2016