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- Altesino Brunello di Montalcino 2012, Tuscany, Italy
Altesino Brunello di Montalcino 2012, Tuscany, Italy
SKU:
SGD 136.00
SGD 136.00
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Vintage: 2012
Region: Montalcino, Italy
Varietal: 100% Sangiovese
Appellation: Brunello di Montalcino
Drinking Window: 2018-2035
Alcohol Content: 14% Vol
Scores (if you care about): 96/100 Wine Spectator
93/100 James Suckling
93/100 Robertparker.com
Tasting Notes and Reviews
2012 Vintage
"Cherry, leather and iron notes mark this suave, elegant red. A bit reticent now, but the fruit is fresh and long on the finish. The dense tannins leave a mouthcoating impression, but this opens up beautifully over a few hours. Best from 2021 through 2035. 10,000 cases made, 3,400 cases imported." 96/100, Bruce Sanderson, Wine Spectator
"Altesino is now celebrating the release of its 40th harvest. In fact, the 2012 Brunello di Montalcino is inscribed with the words "our 40th Harvest" in gold letters on its front label. This is a truly delicious wine that exceeds my expectations. I love the way it takes full command of the slightly bolder and more opulent dark fruit aromas produced in this hot vintage. Black cherry, plum and crème de cassis converge on the bouquet. Grilled herb, forest floor, licorice and exotic spice play supporting roles. The finish offers moderate acidity on the Sangiovese scale. This means the wine is mush fresher and more tonic than most Tuscan reds. The finish is long and silky." 93/100, Monica Larner, Robert Parker, Mar'2017
"A juicy Brunello with plum and dark-chocolate character, yet this always remains subtle and fresh. Medium to full body, firm and silky tannins and a fresh finish. Drink or hold." 93/100, James Suckling, Nov'2016
2010 Vintage
"Wonderful decadent aromas of musk, orange peel and plum follow through to a full body, with soft tannins and a long and rich finish. Salty and savory. Layers of gorgeous fruit. Drink or hold" 95/100 James Suckling, Nov 2014
"Altesino's 2010 Brunello di Montalcino stands proud among its peers. No other wine I tasted among the new releases in Montalcino achieves this unique level of aromatic finesse and distinction. The bouquet is almost purely floral in character with a strong emphasis on pressed rose petal, dried violets and potpourri. The fruit tones are less emphatic and include bright cherry and red currant. In the mouth, the wine's compressed texture is accented by fennel seed and licorice. the 2009 vintage had more power and heat, but this version shows elegant restraint." Monica Larner, Robertparker.com 93+ Feb 2015
"Expressive aromas of eucalyptus, juniper and wild rosemary give way to sweet berry flavors, though the juniper, rosemary and emerging mint accents linger. This is like a walk in the woods, with a fresh, elegant frame. Best from 2017 through 2030." 93/100 Wine Spectator, June 2015
Altesino's 2010 Brunello di Montalcino is fresh, lively and very nicely balanced throughout. Sweet red berries, mint, sage and cinnamon lift from the glass. The 2010 is effortless and totally delicious today, although the flavors are quite fruit-driven. Readers who are looking for more complexity will want to age the 2010 for at least a few years, but it is already quite appealing, even at this early stage.” 92pts, Antonio Galloni/Vinous, Feb 2015
Wine & Estate
An exceptional example of the cultural landscape which in 2004 was declared by Unesco a World Heritage Site, Montalcino is among the oldest of the Italian wine growing regions. Among the few wine varieties to be produced using 100% varietal of a single grape, Brunello di Montalcino went through a period of intense transformation in the late 1970s and 80s.
Altesino was among the first to introduce the concept of cru in the region when it first introduced its flagship Brunello di Montalcino from Montosoli in 1975 and is among the few producers who remain true to the tradition of ageing the wines in the large Slavonian botti for its Brunello di Montalcino. When current Altesino owner Elisabetta Gnudi Angelini acquired the estate in 2002, she was committed to maintaining its identity as a traditional producer, restricting her changes to the replanting of the vineyards and establishment of a new cellar. The latter features the estate’s first stainless steel tanks, which made their debut in the 2007 vintage. Prior to this time, Altesino conducted fermentation in fiberglass, a medium that required the winemaker to rigorously finesse an approximate constant temperature through grueling physical machinations. (Angelini also owns the Caparzo estate and properties in both Maremma and Chianti Classico.)
2012 Vintage
"Cherry, leather and iron notes mark this suave, elegant red. A bit reticent now, but the fruit is fresh and long on the finish. The dense tannins leave a mouthcoating impression, but this opens up beautifully over a few hours. Best from 2021 through 2035. 10,000 cases made, 3,400 cases imported." 96/100, Bruce Sanderson, Wine Spectator
"Altesino is now celebrating the release of its 40th harvest. In fact, the 2012 Brunello di Montalcino is inscribed with the words "our 40th Harvest" in gold letters on its front label. This is a truly delicious wine that exceeds my expectations. I love the way it takes full command of the slightly bolder and more opulent dark fruit aromas produced in this hot vintage. Black cherry, plum and crème de cassis converge on the bouquet. Grilled herb, forest floor, licorice and exotic spice play supporting roles. The finish offers moderate acidity on the Sangiovese scale. This means the wine is mush fresher and more tonic than most Tuscan reds. The finish is long and silky." 93/100, Monica Larner, Robert Parker, Mar'2017
"A juicy Brunello with plum and dark-chocolate character, yet this always remains subtle and fresh. Medium to full body, firm and silky tannins and a fresh finish. Drink or hold." 93/100, James Suckling, Nov'2016
2010 Vintage
"Wonderful decadent aromas of musk, orange peel and plum follow through to a full body, with soft tannins and a long and rich finish. Salty and savory. Layers of gorgeous fruit. Drink or hold" 95/100 James Suckling, Nov 2014
"Altesino's 2010 Brunello di Montalcino stands proud among its peers. No other wine I tasted among the new releases in Montalcino achieves this unique level of aromatic finesse and distinction. The bouquet is almost purely floral in character with a strong emphasis on pressed rose petal, dried violets and potpourri. The fruit tones are less emphatic and include bright cherry and red currant. In the mouth, the wine's compressed texture is accented by fennel seed and licorice. the 2009 vintage had more power and heat, but this version shows elegant restraint." Monica Larner, Robertparker.com 93+ Feb 2015
"Expressive aromas of eucalyptus, juniper and wild rosemary give way to sweet berry flavors, though the juniper, rosemary and emerging mint accents linger. This is like a walk in the woods, with a fresh, elegant frame. Best from 2017 through 2030." 93/100 Wine Spectator, June 2015
Altesino's 2010 Brunello di Montalcino is fresh, lively and very nicely balanced throughout. Sweet red berries, mint, sage and cinnamon lift from the glass. The 2010 is effortless and totally delicious today, although the flavors are quite fruit-driven. Readers who are looking for more complexity will want to age the 2010 for at least a few years, but it is already quite appealing, even at this early stage.” 92pts, Antonio Galloni/Vinous, Feb 2015
Wine & Estate
An exceptional example of the cultural landscape which in 2004 was declared by Unesco a World Heritage Site, Montalcino is among the oldest of the Italian wine growing regions. Among the few wine varieties to be produced using 100% varietal of a single grape, Brunello di Montalcino went through a period of intense transformation in the late 1970s and 80s.
Altesino was among the first to introduce the concept of cru in the region when it first introduced its flagship Brunello di Montalcino from Montosoli in 1975 and is among the few producers who remain true to the tradition of ageing the wines in the large Slavonian botti for its Brunello di Montalcino. When current Altesino owner Elisabetta Gnudi Angelini acquired the estate in 2002, she was committed to maintaining its identity as a traditional producer, restricting her changes to the replanting of the vineyards and establishment of a new cellar. The latter features the estate’s first stainless steel tanks, which made their debut in the 2007 vintage. Prior to this time, Altesino conducted fermentation in fiberglass, a medium that required the winemaker to rigorously finesse an approximate constant temperature through grueling physical machinations. (Angelini also owns the Caparzo estate and properties in both Maremma and Chianti Classico.)