Tenuta Silvio Nardi Brunello di Montalcino Sangiovese Tuscany 2009
Tenuta Silvio Nardi Brunello di Montalcino 2009 is 100% Sangiovese Grosso aged for 12 months in oak. This Tuscan red offers aromas of wild cherry fruit, leather and spice on the nose. On the palate, fruit-forward flavors with medium-bodied, ripe tannins and velvet texture. Pairs well with grilled meats and hearty pasta dishes.
Forward, warm and toasty, spiced cherry leads the way on the nose. Like a roasted cherry cobbler, with aromatic herbs, dried flowers, and forest floor. Very nice complexity. The palate has firm, fresh, black cherry,with solid tannins, some espresso notes (which also develop later on the nose) and a long clean finish. Quite a nice ride. A blend of grapes sourced from twenty different vineyards, with an average vine age of 20 years. 12 months in barrique (new & used) followed by 18 months in botti. 150,000 bottles produced. Yummy and serious at the same time. 91Pts
External Reviews for Tenuta Silvio Nardi Brunello di Montalcino Sangiovese Tuscany
TASTING NOTES: This deep, ruby-red wine has intense, complex aromas of red fruits and spices, with toasty oak notes. The wine shows a silky texture, great finesse and profound flavors, framed by noble, velvety tannins. Though impressive now, this wine will benefit from aging. HARVEST NOTES: 2009 began with a cool, rainy spring, which allowed the soil to store water. A hot spell in early June caused vegetative growth and set back aroma development and phenolic maturation of skins and seeds. Favorable weather allowed the fruit to stay on the vine until mid-October, however, which remedied this delayed ripening and yielded good fruit. REGION: Italy / Tuscany / Montalcino Tenute Silvio Nardi’s classic Brunello is a blend of the finest grapes from the Manachiara and Casale del Bosco estates. Silvio Nardi follows the strict DOCG laws required of a classified Brunello di Montalcino. Yield is limited; only the top 70% of the grapes is used to make the wine. The fruit is carefully handpicked and sorted. Fermentation and maceration takes at least 24 days (varies with parcel) at controlled temperature of less than 30°C. Aged for 12 months in new and used French oak barriques (Allier) before 18 months in large Slavonian oak barrels. Bottle aged at least 12 months before release. FOOD PAIRING: Pair with thick porterhouse steak or rich fish such as sturgeon or grouper. - Winery PH: 3.51 ACIDITY: 5.70 g/l ABV: 14.50%