Capanna Brunello di Montalcino 2016

In stock
Capanna Brunello di Montalcino 2016

Winemaker Notes

Sangiovese from Montalcino, Tuscany, Italy. Capanna Brunello di Montalcino is a deep ruby red color with garnet hues. The bouquet is ethereal, with notes of red fruit and vanilla. The harmonious palate shows excellent tannicity and structure, with a very persistent finish. Made with 100% Sangiovese.



 Critical Acclaim

Jeb Dunnuck 96: The 2016 Brunello spent 36 months in classic Slavonian oak. The lifted aromatics upon opening quickly blow off and give way to more subtle floral tones, of fresh raspberry, dried herbs, and dusty earth. The palate is crisp and linear, with fine but angular tannins, refreshing citrus-like acidity, and a long finish. 2016 is layered and complex within its transparency. There is a lot to love with this wine for those who enjoy traditional Sangiovese with brightness and lift. Check-in now and over the next 20 years.

James Suckling 95: Gorgeous aromas of black cherry, cedar, leather, and dried flowers follow through to a full body with firm, creamy tannins that are long and caressing. Tight and focused. Pretty clarity to this. Give this three or four years to open. Try after 2023.

Robert Parker's Wine Advocate 94: I tasted the Capanna 2016 Brunello di Montalcino side by side with the estate's 2015 Riserva and found that these two wines illustrate the vintage differences with clarity. This wine, the so-called "classic Brunello" from the slightly cooler vintage, is immediately more direct and expressive in terms of its bouquet. Aromas of cherry, earthy spice, and rosemary essence are lifted and buoyant. However, the mouthfeel is surely more compact and tannic compared to the softer 2015 Riserva. What this wine lacks in texture, it delivers in terms of length and finish.

Wine Enthusiast 93: Aromas of wild berry, violet, and forest floor take center stage along with whiffs of new leather and menthol. The full-bodied palate offers dried cherry, orange zest, licorice, and tobacco alongside firm tannins and fresh acidity. Best between 2024 and 2031.

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