Il Marroneto Brunello di Montalcino DOCG 2016 Red Wine

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Il Marroneto Brunello di Montalcino DOCG 2016

Tuscany, Italy

98 pts. Wine Enthusiast:

"Perfumed, focused and loaded with energy, this radiant red boasts enticing scents of iris, rose, crushed mint and wild berry. Boasting ethereal elegance as well as intensity and flavor, the chiseled palate has great fruit purity, delivering juicy red cherry, spiced cranberry, star anise and white pepper. Noble tannins and bright acidity provide balance and an ageworthy framework. Drink 2024–2046."

96 pts. Robert Parker's Wine Advocate:

"Out of the gate, the Il Marroneto 2016 Brunello di Montalcino shows exciting purity and red fruit intensity. Compared to the Madonna delle Grazie, this wine has an ever-more lifted quality to the bouquet, whereas the Madonna has a firmer underlying texture that bodes well for longer aging. The character here is fresh, lively, youthful and vibrant. In fact, I would recommend drinking this wine while all those elements are still intact. The bouquet is crazy fun to describe: I get whiffs of black cherry, macchia mediterranea (which is not too different from what we call chaparral in California), peppercorn, dried cranberry and even a whiff of something that reminded me of the delicious rosemary herb mix you stuff inside roast porchetta. The base of the wine is light, almost weightless, but its structure and firmness do eventually catch up on the long finish."

96 pts. Jeb Dunnuck:

"The 2016 Brunello di Montalcino is highly aromatic with tart cherry fruit, medicinal herbs, dried roses and cedar. The palate is ripe upfront with sweet raspberry, fresh blood orange, and saline minerality with energetic acidity, and fine-grained tannins. The 2016 is vibrant and transparent with classic elegance. Hold for 3-5 years and drink 2025-2036.

95 pts. Vinous:

"Il Marroneto's 2016 Brunello di Montalcino is a delicate and heavenly, perfumed beauty. Roses mix with lilac and violets before giving way to a dusting of sweet spice, nuances of plum and white strawberries. It’s wonderfully pure, seeming almost weightless at times yet with gorgeous inner sweetness and a complex display of bright red fruits laced with minerals, hints of licorice and building florality. The long and classically structured finish guarantees that no matter how enjoyable this may be today, it will only get better."

FROM THE WINERY

Il Marroneto was founded in 1974 by Giuseppe Mori. Son Alessandro Mori joined the estate immediately, creating the first vintage in 1980. The estate is located in the higher elevations of the cooler northern zone of Montalcino, and is one of the older estates in the appellation.

Traditional in style and adhering to a philosophy of minimal intervention in the vineyard and cellar, Il Marroneto foregoes conventional methods. Focusing on the health of the vine through spacing and nutrient-rich topsoil, Mori eschews the use of chemicals, allows only native ferments and ages in large oak cask.

Alessandro Mori’s Brunellos are some of the most long-lived in Montalcino. Il Marroneto is an old tower dating back to the 13th century where the nuns (that lived in the Madonna delle Grazie convent) kept the chestnuts used to make flour for bread. The estate’s 5.8 hectares have been planted in stages: The first 10% in the 1975, an additional 10% in the 1977, and the rest in the winter between 1982-1983.

Elevation of the vineyard sits at 400 meters above sea level, and soils are an intricate mix of mostly sand, large stones of limestone, and galestro. This first vintage of Il Marroneto was bottled in 1980. The vines are an average age of 35 years with ample vine spacing of 3400 per hectare. A nine-day native ferment in 50% stainless and 50% wood occurs with occasional punchdowns. The wine is bottled unfined and unfiltered after ageing 39 months in 2600-liter French cask, and further refining for six months in bottle.

TASTING NOTES

The northern zone of Montalcino is characterized by higher elevations, steep slopes, and cooler temperatures. These conditions are ideal for creating Brunellos of significant ageing potential, showing complexity, increased aromatics, classic tannic structure and nervy acidity. The precision of Sangiovese is transparently conveyed when using the most natural and minimal of winemaking techniques.

FOOD PAIRING

Sangiovese’s high natural acidity and complex tannic structure make it an admirable ally to a range of hearty meat or game dishes. Go the traditional route with braised short ribs or Osso Bucco, but don’t be hesitant. Brunello benefits from a straightforward pairing, no artifice – as the Tuscans prefer. Bean and kale soup, papparedelle, or an aged pecorino, are resoundingly local choices.

Vineyard name: Il Marroneto
Vineyard size: 14
Soil composition: Sand and Stony
Elevation: 1,300 feet
Vines/acre: 1,380
Exposure: Northern
Year vineyard planted: 1975
Harvest time: First ten days of October
First vintage of this wine: 1976
Bottles produced of this wine: 11,000
Varietal composition: 100% Sangiovese Grosso
Fermentation container: Stainless steel tanks
Length of alcoholic fermentation: 9 days
Fermentation temperature: 89 °F
Maceration technique: Punchdown
Type of aging container: Barrels
Size of aging container: 2600 liters
Age of aging container: 1976 - 2009
Type of oak: French
Length of aging before bottling: 39 months
Length of bottle aging: 6 months

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