Biondi Santi Brunello di Montalcino 1969 Riserva
SKU:
SGD 950.00
SGD 950.00
per item
Vintage: 1969
Region: Montalcino, Italy
Producer: Biondi Santi
Varietal:100% Sangiovese
Appellation: Brunello di Montalcino
Alcohol Content: 12.5%
Drinking Window: 1980-2035
Scores (if you care about): 93/100 Antonio Galloni/Vinous
17.5/20 Walter Speller/JancisRobinson.com
"Biondi-Santi is the royal family of Montalcino. The Biondi-Santis have been cultivating grapes and making wine here since at least the mid-1800’s. In the late 1800s, Ferruccio Biondi-Santi, the son of Clemente Santi and Jacopo Biondi, isolated a clone of Sangiovese, known today as Sangiovese Grosso, and began vinifying it on its own, without white grapes, as was then the custom. In doing so, Ferruccio Biondi-Santi invented the wine known today as Brunello di Montalcino. Thus begins the modern-day history of Montalcino’s most famous wine."
"...Biondi-Santi’s Brunello won awards, was served at important state events and had gained international recognition well before most of the Montalcino estates we know today even existed. For most of the last several decades, Il Greppo was managed by, Ferruccio’s grandson, Franco Biondi-Santi. It’s still hard to believe that Franco Biondi-Santi, the patriarch of Montalcino, passed away in early 2013. The Biondi-Santi Brunellos are known for their sense of classic austerity, and, above all else, their ability to age. Indeed, even at 30, 40 and 50 years of age, the wines retain searing acidity and considerable tannin. talian wines in general are meant for the dinner table, and that is certainly the case here. The flagship Riserva is sourced from the estate’s oldest vines, which sit at 500 meters above sea level on soils that consist mostly of galestro, a mix of rocks and sand that is characteristic of certain spots in Tuscany. The Riserva is fermented in wood uprights and aged in neutral oak casks. During the era in which these wines were made, the malolactic fermentations were spontaneous and mostly occurred in the spring following the harvest. Stylistically, these fine, mature Riservas show the wilder, more powerful side of Sangiovese."
Above are excerpts from a brilliant write up by Antonio Galloni from his tasting of the epic vintages. Here's the link to the full article. (May require a Vinous subscription)
Tasting Notes & Reviews:
"Biondi-Santi’s 1969 Brunello di Montalcino Riserva has aged gracefully. Dried flowers, mint, licorice, molasses, anise, brown spices, iron, game and tobacco grace the palate in a delicate, feminine Brunello that impresses for its overall balance and harmony. All the elements come together beautifully in the glass. The 1969 is now fully mature, although it has more than enough texture and Sangiovese acidity to hold on for another 5-10 years, perhaps a bit longer. The 1969 will always be more of a delicate Brunello with haunting, nuanced Sangiovese overtones and tons of personality. Reconditioned July 14, 2005." 93/100 Antonio Galloni/Vinous, Mar 2015
"Mature and just mid ruby with broad, bricky rim. Almost powerful nose of mulch yet still very reluctant to open up further, but with brooding sweetness. Iron and orange and really full on the nose without showing all of its depth yet, but not that much touched by oxidation! Mouthwatering acidity on the attack melting into the still-quite-closed fruit. Fine grip of powdery tannins. Still backward! Beautiful, elegant, medium palate weight and with just a little muscle of the tannins on the finish. Captivating." 17.5/20 Walter Speller, JancisRobinson.com, Apr 2015
"...Biondi-Santi’s Brunello won awards, was served at important state events and had gained international recognition well before most of the Montalcino estates we know today even existed. For most of the last several decades, Il Greppo was managed by, Ferruccio’s grandson, Franco Biondi-Santi. It’s still hard to believe that Franco Biondi-Santi, the patriarch of Montalcino, passed away in early 2013. The Biondi-Santi Brunellos are known for their sense of classic austerity, and, above all else, their ability to age. Indeed, even at 30, 40 and 50 years of age, the wines retain searing acidity and considerable tannin. talian wines in general are meant for the dinner table, and that is certainly the case here. The flagship Riserva is sourced from the estate’s oldest vines, which sit at 500 meters above sea level on soils that consist mostly of galestro, a mix of rocks and sand that is characteristic of certain spots in Tuscany. The Riserva is fermented in wood uprights and aged in neutral oak casks. During the era in which these wines were made, the malolactic fermentations were spontaneous and mostly occurred in the spring following the harvest. Stylistically, these fine, mature Riservas show the wilder, more powerful side of Sangiovese."
Above are excerpts from a brilliant write up by Antonio Galloni from his tasting of the epic vintages. Here's the link to the full article. (May require a Vinous subscription)
Tasting Notes & Reviews:
"Biondi-Santi’s 1969 Brunello di Montalcino Riserva has aged gracefully. Dried flowers, mint, licorice, molasses, anise, brown spices, iron, game and tobacco grace the palate in a delicate, feminine Brunello that impresses for its overall balance and harmony. All the elements come together beautifully in the glass. The 1969 is now fully mature, although it has more than enough texture and Sangiovese acidity to hold on for another 5-10 years, perhaps a bit longer. The 1969 will always be more of a delicate Brunello with haunting, nuanced Sangiovese overtones and tons of personality. Reconditioned July 14, 2005." 93/100 Antonio Galloni/Vinous, Mar 2015
"Mature and just mid ruby with broad, bricky rim. Almost powerful nose of mulch yet still very reluctant to open up further, but with brooding sweetness. Iron and orange and really full on the nose without showing all of its depth yet, but not that much touched by oxidation! Mouthwatering acidity on the attack melting into the still-quite-closed fruit. Fine grip of powdery tannins. Still backward! Beautiful, elegant, medium palate weight and with just a little muscle of the tannins on the finish. Captivating." 17.5/20 Walter Speller, JancisRobinson.com, Apr 2015