Brunello di Montalcino 2016

Biondi Santi: Brunello di Montalcino 2016


Zum Winzer

Sangiovese Grosso 100%
rot, trocken
14,0% Vol.
Trinkreife: 2026–2051
Verpackt in: 6er OHK
frische Säure
voluminös & kräftig
Lobenberg: 97–100/100
Wine Enthusiast: 98/100
Parker: 97+/100
Suckling: 97/100
Jancis Robinson: 18/20
Italien, Toscana, Montalcino
Allergene: Sulfite, Abfüllerinformation

Heiner Lobenberg über:
Brunello di Montalcino 2016


Lobenberg: Biondi Santi ist nicht nur der Erfinder sondern auch DIE Legende des Montalcino-Gebiets. Nach einem qualitativen Durchhänger im ersten Jahrzehnt des neuen Jahrtausends (Generationswechsel und zuviel Menge) erkannte man zum Glück ab 2009 wieder, wo Biondi Santi stehen sollte! Old fashioned statt die Moderne der neuen Superstars zu kopieren. Große Weine und wieder einer der Allerbesten. 97-100/100


Wine Enthusiast über: Brunello di Montalcino

-- Wine Enthusiast: Aromas of rose petal, dark spice, woodland berries and camphor form the nose on this fragrant, elegant wine. Loaded with finesse, the linear, savory palate features red cherry, orange zest, star anise and black tea alongside tightly wound, fine-grained tannins. Bright acidity keeps it impeccably balanced. It's still youthfully austere, with fantastic aging potential. 98/100


Parker über: Brunello di Montalcino

-- Parker: From a benchmark vintage, the Biondi-Santi 2016 Brunello di Montalcino reveals a gorgeous appearance with medium concentration highlighted by shiny hues of garnet and dark ruby. The first thing you notice is the compact dark fruit and rather robust textural fiber and power presented here. You almost bite into this wine, and you taste some fine grain linked to the young tannins. That, with the fresh acidity that is the hallmark signature of this estate, guarantees long cellar aging, and I would put my money on this vintage for long-long-term longevity. The fruit is compact and supple with dried cherry, blue flower, iron ore and candied orange peel. There is tobacco, balsam herb and gardening soil in a supporting role, and the wine is beautifully fleshed out but also rich in this balanced growing season. It surely needs more time to come together with pinpoint precision, but the wine's elegance is a certainty. 97+/100


Suckling über: Brunello di Montalcino

-- Suckling: Complex yet pure, subtle and refined nose that gently evolves, with mossy red cherries, dried roses, chalk, tar and dried orange peel. There is a lift of clove and eucalyptus that makes it so distinctive. A powerful, medium-to full-bodied Brunello, but seamless and bright, with a fine, transparent mid-palate and restrained, mineral austerity. Understated complexity that will need time to bloom. Hold until 2026. 97/100


Jancis Robinson über: Brunello di Montalcino

-- Jancis Robinson: Lustrous mid ruby. A balsamic nose with hidden depth. Layered like an onion and with aeration finely perfumed. Compact, almost linear and transparent red fruit on the palate with a layer of bitter-sweet powdery tannins that are a little dominant right now. Shy, long, lingering fruit finish that demands much more time in the bottle. Like a decade, and probably more. Day 2: A little monolithic and still not entirely open on the nose. Very slow for the cherry fruit to rise from the glass. Fantastic compact core of pure sour cherry and still-formidable tannins that have become more polished over the last 24 hours. Still embryonic and no signs of any oxidation. Day 3: Still not entirely open on the nose but with a brooding intensity. Less balsamic and more fruit-focused than 24 hours ago. A ripe layer of fruit that is still embryonic and with now firm but polished tannins. Layered and concentrated. Fantastic balance. 18/20

Mein Winzer

Biondi Santi

Der Erfinder des Brunello di Montalcino. Das Gegenteil eines jungen „Mainstreamers“, Biondi Santi ist DER traditionsbewusste „Oldschooler“. Das berühmte Weingut südöstlich von Montalcino kann sich auf die Fahne schreiben, mit dem Brunello nicht nur einen eigenen Weinstil erfunden zu haben, sondern...

Brunello di Montalcino 2016