Brunello di Montalcino Biondi-Santi 2017

Brunello di Montalcino Biondi-Santi 2017

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£185.00
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  • Robert Parker rating 96
  • Vinous rating 93
Brunello di Montalcino Biondi-Santi 2017
4 left

HED93890

75 cl

13.5%
£185.00
Taxes included.

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The 2017 Brunello di Montalcino from Biondi-Santi is a highly regarded wine from one of the most prestigious producers in the region. The 2017 vintage was a warm one in Montalcino, but the grapes were harvested at the right time, resulting in a wine with ripe fruit flavors and balanced acidity. The wine has a deep ruby red colour, and it is characterized by aromas of red fruits, spices, and tobacco. The palate is full-bodied and structured, with firm tannins and a long finish.
93 Vinous
The 2017 Brunello di Montalcino is a model of grace and refinement, with exotic spice nuances that blow off to reveal wild strawberries, rosemary, dried flowers and worn leather. It’s unbelievably lifted and refined for the vintage, with a wave of saline-tinged red fruits that cascade across a core of zesty acidity. There’s an edginess to the tannins that shows a bit of the warm and dry conditions of the year, yet balance is expertly maintained as the 2017 leaves licorice and bitter cherry notes to fade slowly. I’m impressed, especially considering the extended barrel aging practiced at Biondi Santi. I don’t expect the 2017 to be one of the greatest renditions of the Annata from this estate over the years, but it is a highly successful wine for the vintage.Eric Guido1st December 2022

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Tradition and Innovation

One of Tuscany's most venerable estates, the Biondi Santi family have been producing wines from the Greppo vineyards since the 1800s. Still family owned and now managed by Franco Biondi Santi and his children, the winery produces three wines - a straight Brunello di Montalcino, a Riserva and Sassoalloro, IGT Toscana - both using 100% Sangiovese.

The vineyard team manage around twenty five hectares of vines and the focus is very much on traditional techniques and preserving the fresh character of the fruit. This means early harvests, long macerations and mostly stainless steel or inactive oak for ageing although the Riserva sees some more active oak initially before being racked into larger casks.

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