Brunello di Montalcino Docg 2016 - Az. Agr. Le Gode
James Suckling 96/100
A fascinating red with dried berries, cherries, smoked meat and dried flowers that follow through to a full body with a dense, layered fruit structure with ripe yet firm tannins. The wood comes through now, but it’s luscious and plush for the vintage. One of best ever from here. Try after 2024.
Wein.plus excellent 91/100
Quite deep, dried-vegetable to herbal, noticeably fleshy aroma of ripe black and red berries with cedary nuances, a little black olives, pomegranate, oregano and a hint of pepper. Very ripe, juicy, partly preserved, warm fruit, some cocoa spicy wood aromas, ethereal and clearly spicy notes, persistent and quite powerful on the palate, goes a bit jammy with air, good depth, quite complex, plenty of alcohol, very good, firm, juicy and spicy finish.
Vinous 92/100
The 2016 Brunello di Montalcino is spicy and slightly exotic, showing dusty black cherries with cinnamon and clove, giving way to hints of incense. The depths of textural fruit here make for a highly pleasurable sip, balanced by vibrant acids with sweet herbal tones building toward the close. Although structured and slowly giving way to a dry and clenching finale, this somehow maintains a juicy persona right up until the very end where hints of licorice and cedar resonate. Although this needs a short stay in the cellar to show its best, it will be a great wine to enjoy while waiting for Vigna Montosoli to fully mature. Drinking Window: 2024-2032
De Brunello begint met zijn typische klassieke neus, die in het begin een fijn kruidenaroma heeft. Daarna opent de wijn en stromen de aroma's van kleine rode vruchten, bosvruchten, zoethout en vanilletonen tegemoet. In de mond, milde tannines, zeer evenwichtig, fluweelzacht, rijke textuur en perfect geïntegreerd. Serveren bij rood en gebraden vlees, wild en oude kazen.
| Jaartal |
2016 |
| Regio |
Montalcino, Siena |
| Producent |
Az. Agr. Le Gode di Claudio Ripaccioli |
| Druif |
Sangiovese Grosso 100% |
| Systeem |
Cordon |
| Wijnstijl |
Intens, vol, krachtig, droog |
| Appellatie |
Brunello di Montalcino Docg |
| Origine |
Wijnstokken aangeplant op 250 meter boven zeeniveau |
| |
Micro-klimaat : droog en geventileerd |
| Bodem |
Het terrein is een mengeling van leisteen en zandsteen, rijk aan schalie (kleimineralen) |
| Aanplanting |
4000 wijnstokken/ha |
| |
|
| Vinificatie |
Traditioneel systeem, lichte persing, fermentatie in RVS bij gecontroleerde temperatuur van 28-30°C. Maceratie 18/20 dagen. De wijn veroudert de verplichte 4 jaar, waarvan 24 maanden in Sloveense eiken vaten met een capaciteit van 20/25 hl. Na deze periode een verfijning in de fles voor 6/8 maanden en na 5 jaar wordt deze wijn op de markt gebracht. |
| |
|
| Productie |
15000 flessen |
| Alcohol |
15.00% |
| Serveertemperatuur |
18°C |
| Inhoud |
750 ml |
| Beoordeling |
| |
|
| Wein Plus |
91/100 |
| Vinous |
92/100 |
| James Suckling |
96/100 |
|
Decanter.com
Brunello di Montalcino 2016: Vintage report
After recently tasting almost 100 Brunello di Montalcino 2016 samples, Michaela Morris says it is a five-star vintage of modern classics with wines showing extraordinary depth, detail and balance.
Vintage rating: 5/5
Warm but not excessive, with sufficient well timed precipitation and significant diurnal temperature differences. The 2016 vintage offers structured, ageworthy wines with profound depth, soaring acidity and plenty of drinking pleasure.
With this latest release of Brunello, it is finally Montalcino’s moment to bask in the glories of Tuscany’s 2016 vintage. ‘If we could control the weather by thermostat, 2016 is exactly how we would set it,’ declares Francesco Ripaccioli at Canalicchio di Sopra.
The 2016 vintage came together with the ideal combination of rain, sun and temperatures. Winter was sufficiently cold for vines to recuperate, then a rainy spring encouraged healthy growth and bolstered water reserves. The summer was dry and warm, without significant heat spikes. ‘It wasn’t too hot; it wasn’t too dry – it was just right,’ says Riccardo Campinoti at Le Ragnaie.
