Casanuova delle Cerbaie
Brunello di Montalcino Sangiovese
Montalcino, Siena, Tuscany, Italy
Nose has ripe plum, cedar shavings, dried blackberry, over-ripe black cherry, crushed black currant, menthol syrup and dried violets.
Palate has dried black currant, moist soil, cedar shavings, moist cigar, ripe blackberry, dried black cherry, rose hip tea with light tannins.
A beautiful cork, almost no soak; pulled clean with a standard screw. This is really in the zone tonight after a 6H decant. Drink 2022-2028 from proper storage.
Paired to Allen Bros USDA Prime Hanger with Dijon/Rosemary/Garlic/Lemon Zest marinade. Grilled to great 130° centers, 10m rise/rest to absolute perfection.
(I was honestly fighting with two cats to eat dinner tonight.)
Nose has ripe plum, cedar shavings, dried blackberry, over-ripe black cherry, crushed black currant, menthol syrup and dried violets.
Palate has dried black currant, moist soil, cedar shavings, moist cigar, ripe blackberry, dried black cherry, rose hip tea with light tannins.
A beautiful cork, almost no soak; pulled clean with a standard screw. This is really in the zone tonight after a 6H decant. Drink 2022-2028 from proper storage.
Paired to Allen Bros USDA Prime Hanger with Dijon/Rosemary/Garlic/Lemon Zest marinade. Grilled to great 130° centers, 10m rise/rest to absolute perfection.
(I was honestly fighting with two cats to eat dinner tonight.)
Classic structure from the North of Montalcino.
Classic structure from the North of Montalcino.
Jul 27th, 2021
Floral, sour cherry, roasted herbs, still a sense of freshness on the palate. Black cherry prominent on the finish. Drinking beautifully now, but could last a while still
Floral, sour cherry, roasted herbs, still a sense of freshness on the palate. Black cherry prominent on the finish. Drinking beautifully now, but could last a while still
1 person found it helpfulMar 28th, 2021Marielle had this 4 years ago
Marielle had this 4 years ago
1 person found it helpfulSep 13th, 2020
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
Cristiano had this 6 years ago
Cristiano had this 6 years ago
1 person found it helpfulNov 27th, 2018Not 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