Biondi-Santi - Brunello di Montalcino 2008


Absolute top Brunello di Montalcino uit een waanzinnig goed oogstjaar. Zeer grote wijn!

95 points Wine Enthusiast

  *Cellar Selection* From the grandson of the inventor of Brunello, this iconic bottling opens with a classic bouquet of rose, violet, berry and spice. The vibrant palate delivers bright wild cherry, white pepper and energizing mineral notes along with impeccable balance and finesse. It's very elegant, with firm but supple tannins and still-nervous acidity. Give it time to unwind and develop complexity. (KO)   (5/2014)

94 points Stephen Tanzer's International Wine Cellar

  Good full ruby-red with a garnet rim. Brooding nose opens slowly with aeration to offer delicate hints of lively red cherry, underbrush and flint. Rich, dense and suave, with outstandingly precise red berry and mineral flavors complicated by delicate notes of licorice, chestnut and underbrush. Finishes extremely long and pure, with a seamless quality to the classic sangiovese flavors. A knockout: this is Brunello 101 for anyone wishing to understand--or to make--a great sangiovese wine. Brunello doesn't get much better than this in 2008. Another very fine addition to the legacy of Franco Biondi-Santi, who passed away this year. (ID)   (7/2013)

92 points Robert Parker's Wine Advocate

  The 2008 Brunello di Montalcino Annata is quite pretty in this vintage. It displays a classic profile of underbrush, tobacco, smoke, licorice and black cherries. The tannins are firm but nicely balanced. I expect the 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. (AG)   (6/2013)

92 points Wine Spectator

  A vivid red, courtesy of its high acidity, driving cherry and raspberry flavors to the long finish. Spice, briar and earth notes are complementary, and the conclusion mouthwatering. (BS)   (6/2013)

91 points James Suckling

  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.  (5/2013)

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