Tenuta Greppo Biondi Santi Brunello di Montalcino 2008, Montalcino, Italy
SKU:
SGD220.00
SGD190.00
SGD190.00
per item
Vintage: 2008
Varietal: 100% Sangiovese
Appellation: Brunello di Montalcino
Drinking Window: 2016-2036
Alcohol content: 14% vol
Scores (if you care about): Wine Enthusiast: 95/100
Robertparker.com 92/100
Wine Spectator: 92/100; James Suckling 91/100
Antonio Galloni/Vinous: 92/100; JancisRobinson.com 17/20
Varietal: 100% Sangiovese
Appellation: Brunello di Montalcino
Drinking Window: 2016-2036
Alcohol content: 14% vol
Scores (if you care about): Wine Enthusiast: 95/100
Robertparker.com 92/100
Wine Spectator: 92/100; James Suckling 91/100
Antonio Galloni/Vinous: 92/100; JancisRobinson.com 17/20
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Biondi-Santi is the royal family of Montalcino. The Biondi-Santis have been cultivating grapes and making wine here since at least the mid-1800s. 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.
Tasting Notes:
“Aromas of dried strawberries and sliced lemon peel. Full body, with firm tannins and a silky textured finish. Tight and chewy. Strong acidity. Needs four or five years to soften but clearly outstanding.”
91/100, James Suckling, May 2013
"Aromas of dried strawberries and sliced lemon peel. Full body, with firm tannins and a silky textured finish. Tight and chewy. Strong acidity. Needs four or five years to soften but clearly outstanding."
17/20 Walter Speller/JancisRobinson.com
"A vivid red, courtesy of its high acidity, driving cherry and raspberry flavours to the long finish. Spice, briar and earth notes are complementary, and the conclusion mouthwatering. Best from 2016 through 2030. 4,720 cases made."
92/100 Wine Spectator
"The 2008 Brunello di Montalcino Annata is quite pretty in this vintage. It displays a classic profile of underbrush, tobacco, smoke, liquorice and black cherries. The tannins are firm but nicely balanced. I expect 2008 will drink well with minimum cellaring. It is one of the more open Brunellos I can remember tasting here. Still, there is plenty of Biondi Santi kick in the wine's acidity and tannin profile."
92/100, Antonio Galloni/Vinous Media
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.
Tasting Notes:
“Aromas of dried strawberries and sliced lemon peel. Full body, with firm tannins and a silky textured finish. Tight and chewy. Strong acidity. Needs four or five years to soften but clearly outstanding.”
91/100, James Suckling, May 2013
"Aromas of dried strawberries and sliced lemon peel. Full body, with firm tannins and a silky textured finish. Tight and chewy. Strong acidity. Needs four or five years to soften but clearly outstanding."
17/20 Walter Speller/JancisRobinson.com
"A vivid red, courtesy of its high acidity, driving cherry and raspberry flavours to the long finish. Spice, briar and earth notes are complementary, and the conclusion mouthwatering. Best from 2016 through 2030. 4,720 cases made."
92/100 Wine Spectator
"The 2008 Brunello di Montalcino Annata is quite pretty in this vintage. It displays a classic profile of underbrush, tobacco, smoke, liquorice and black cherries. The tannins are firm but nicely balanced. I expect 2008 will drink well with minimum cellaring. It is one of the more open Brunellos I can remember tasting here. Still, there is plenty of Biondi Santi kick in the wine's acidity and tannin profile."
92/100, Antonio Galloni/Vinous Media