Casanuova delle Cerbaie

Brunello di Montalcino Sangiovese

9.1225 ratings
9.037 pro ratings
Montalcino, Siena, Tuscany, Italy
Sangiovese
Mushrooms, Manchego & Parmesan, Beef, Venison, White Rice, Potato, Exotic Spices, Baking Spices, Pasta, Herbs, Beans & Peas, Hard Cheese, Pungent Cheese, Chicken, Salami & Prosciutto, Soft Cheese, Duck, Tomato-Based, Pork, Chili & Hot Spicy, Lamb, Turkey, Onion, Shallot, Garlic
Top Notes For
David T

Independent Sommelier/Wine Educator

9.2

The nose reveals, black & bing sour cherries, blackberries, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract and hint of plum, a fair amount of vanillin, soft limestone, whiffs of other baking spices, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals.

The body is round & full. The tannins just starting to hit a good point of softening and rounding, yet have 10 plus years ahead. The structure, tension are hitting their stride. The length and balance are just getting to near perfect form. Two years ago, this wine was not ready and is now at the place I was hoping to get. I have two bottles left and I will have another in five years. Based on that performance, another in three to five plus years more. It’s the evolution that is so much fun to follow.

Black & bing sour cherries, blackberries show more on the palate and the pork pasta bring them out more deeply, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract, cranberries and hint of plum, a fair amount of vanillin, soft limestone, nuances of volcanic minerals, soft baking spices, dark medium intensity of spice, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals. The acidy is like a fresh water river. The long finish is unbelievably elegant, well balanced with a touch more fruit than earth, polished and persists seamlessly for several minutes.

I look forward to trying this wine again as it continues to evolve and improve over the next five to ten years...should be stunning! Well made Brunello’s simply take more than ten years in bottle to even begin to amaze.

Photos of, a wide hilltop shot of Casanuova, field hand harvesting their Sangiovese, large oak fermentation cask so there is less noticeable oak influence on the wine and their sloping vines on a sunny beautiful day.

@Oenotri Napa

The nose reveals, black & bing sour cherries, blackberries, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract and hint of plum, a fair amount of vanillin, soft limestone, whiffs of other baking spices, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals.

The body is round & full. The tannins just starting to hit a good point of softening and rounding, yet have 10 plus years ahead. The structure, tension are hitting their stride. The length and balance are just getting to near perfect form. Two years ago, this wine was not ready and is now at the place I was hoping to get. I have two bottles left and I will have another in five years. Based on that performance, another in three to five plus years more. It’s the evolution that is so much fun to follow.

Black & bing sour cherries, blackberries show more on the palate and the pork pasta bring them out more deeply, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract, cranberries and hint of plum, a fair amount of vanillin, soft limestone, nuances of volcanic minerals, soft baking spices, dark medium intensity of spice, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals. The acidy is like a fresh water river. The long finish is unbelievably elegant, well balanced with a touch more fruit than earth, polished and persists seamlessly for several minutes.

I look forward to trying this wine again as it continues to evolve and improve over the next five to ten years...should be stunning! Well made Brunello’s simply take more than ten years in bottle to even begin to amaze.

Photos of, a wide hilltop shot of Casanuova, field hand harvesting their Sangiovese, large oak fermentation cask so there is less noticeable oak influence on the wine and their sloping vines on a sunny beautiful day.

@Oenotri Napa

Jan 21st, 2019
Justin Debrosky

Not bad, at the peak for his vintage, get it while it is available

Not bad, at the peak for his vintage, get it while it is available

Jul 6th, 2017
Lee Pitofsky

Rose pedals, tar, great softened velvety tannins

Rose pedals, tar, great softened velvety tannins

Feb 11th, 2017
Lee Pitofsky

Blackberry, black cherry, roses, violets, earth, mocha

Blackberry, black cherry, roses, violets, earth, mocha

Feb 5th, 2017
Jeremy Noye

CEO Morrell & Company

9.0

Have watched this for years. Now entering a good spot finally.

Have watched this for years. Now entering a good spot finally.

Sep 8th, 2016
Adam Jesberger

Classic

Classic

May 24th, 2016
Ryan Brazell

Rise Over Run

9.2

Classic example, but beginning to peak in a half bottle.

Classic example, but beginning to peak in a half bottle.

Apr 19th, 2016
David T

Independent Sommelier/Wine Educator

8.8

Dark cherries, touch of sour cherries, hint of strawberries, some tar, dark earth with irony minerals and dry saw dust shavings on the finish. This wine requires food...meat sauce. Fruits are a lot more pronounced with the meat sauce. 9.0 with the meat sauce. For me, still a little soft on body for a Burnello even after it's bottle age.

Dark cherries, touch of sour cherries, hint of strawberries, some tar, dark earth with irony minerals and dry saw dust shavings on the finish. This wine requires food...meat sauce. Fruits are a lot more pronounced with the meat sauce. 9.0 with the meat sauce. For me, still a little soft on body for a Burnello even after it's bottle age.

Jan 16th, 2016
DLynn Proctor

Penfolds Ambassador

9.3

A lot better than the ratings,
A bit 'forward' but so is a pimp

A lot better than the ratings,
A bit 'forward' but so is a pimp

Sep 17th, 2015