Tenuta Caparzo

Brunello di Montalcino Sangiovese

9.070 ratings
9.16 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
Riccardo L.

Tastes like the Toronto Raptors are in the finals.

Tastes like the Toronto Raptors are in the finals.

May 26th, 2019
Sipping Fine Wine

The name of the estate comes from "Ca' Pazzo", shown on ancient maps. The estate covers an area of 190 hectares, 54 which are vineyards, 4 are olive groves, 87 which are wooded and 45 are to be planted with new vines. Vivid deep Ruby with a berry fruit bouquet and hints of smoke, aged for 2 years on oak. On the palate cherry & strawberry flavors, with leather, cacao and tar notes. Softening nicely, has lively acidity and approachable tannins, lingering ending with tobacco oak finish. Tasting Sample.

The name of the estate comes from "Ca' Pazzo", shown on ancient maps. The estate covers an area of 190 hectares, 54 which are vineyards, 4 are olive groves, 87 which are wooded and 45 are to be planted with new vines. Vivid deep Ruby with a berry fruit bouquet and hints of smoke, aged for 2 years on oak. On the palate cherry & strawberry flavors, with leather, cacao and tar notes. Softening nicely, has lively acidity and approachable tannins, lingering ending with tobacco oak finish. Tasting Sample.

Nov 2nd, 2018
Joe Spagnola

Medium to full bodied. Brandied black cherry, black truffle, faint of raspberry, rosemary, mint and pipe tobacco. Although I have a lot of descriptors here, the wine lacks finesse and integration of fruit and tannin, resulting in an awkwardness and in any quite as balanced as you would assume. Tannins are still abrasive and may need a few years to soften & integrate. A very dry food wine that needs food with salt and fat to counteract the tannin. Heavy roasts and red meat work well.

Medium to full bodied. Brandied black cherry, black truffle, faint of raspberry, rosemary, mint and pipe tobacco. Although I have a lot of descriptors here, the wine lacks finesse and integration of fruit and tannin, resulting in an awkwardness and in any quite as balanced as you would assume. Tannins are still abrasive and may need a few years to soften & integrate. A very dry food wine that needs food with salt and fat to counteract the tannin. Heavy roasts and red meat work well.

1 person found it helpfulJun 22nd, 2019
Shengli Hu

Mint, tomato skin, yogurt, sour cream, rosemary, and thyme. A touch of Brett. Elevated acid, tannin, and abv.

Mint, tomato skin, yogurt, sour cream, rosemary, and thyme. A touch of Brett. Elevated acid, tannin, and abv.

1 person found it helpfulNov 23rd, 2018
David Kline

Mocha, violets, baked plum, cherry juice, orange. Bright cherry on the palate, from ripe to tart, with ginger snap and espresso notes that sharpen to dried cherry and cranberries. #Carparzo #brunello #Tuscany #montalchino #italianwine #sangiovese

Mocha, violets, baked plum, cherry juice, orange. Bright cherry on the palate, from ripe to tart, with ginger snap and espresso notes that sharpen to dried cherry and cranberries. #Carparzo #brunello #Tuscany #montalchino #italianwine #sangiovese

1 person found it helpfulOct 29th, 2018
Jay Kline

Popped and poured. Day 1, this was okay. Day 4, this was okay. While this is clearly a traditional, well-made wine, I’m just not terribly impressed by this particular bottle’s showing. Cherries, strawberries, Earl Grey tea and dried herbs...all of which I love!!...but this never really generated any “oompf”. To be honest, this came across more like a really good RdM in terms of quality. I have another bottle that I will hold and see if it delivers more down the road. Maybe I’m missing something 🤷‍♂️? Don’t get me wrong, this is a good wine and better with food but it just doesn’t stir my soul right now and it doesn’t live up to the hype it’s been getting.

Popped and poured. Day 1, this was okay. Day 4, this was okay. While this is clearly a traditional, well-made wine, I’m just not terribly impressed by this particular bottle’s showing. Cherries, strawberries, Earl Grey tea and dried herbs...all of which I love!!...but this never really generated any “oompf”. To be honest, this came across more like a really good RdM in terms of quality. I have another bottle that I will hold and see if it delivers more down the road. Maybe I’m missing something 🤷‍♂️? Don’t get me wrong, this is a good wine and better with food but it just doesn’t stir my soul right now and it doesn’t live up to the hype it’s been getting.

1 person found it helpfulOct 25th, 2018
Richard Rosensweig

BlackBerry, currant and plum. A hint of caramel. Very little tannin. Brunello growers from 40 years ago would not have recognized this Elizabetta Gnudi Angelli cuvée

BlackBerry, currant and plum. A hint of caramel. Very little tannin. Brunello growers from 40 years ago would not have recognized this Elizabetta Gnudi Angelli cuvée

May 23rd, 2020
Sam Friedland

Somewhat disappointing. Cherries and fruit. Very subdued.

Somewhat disappointing. Cherries and fruit. Very subdued.

Apr 12th, 2020
Andrea Acosta

So smooth!

So smooth!

Oct 28th, 2019
Megan

I’m surprised how smooth this is at such a young age. I last drink the 2006. Rose petals on the nose. Very little tannin just 30 minutes after opening. Paired with marinara penne with mushrooms and meatballs. Delightful pairing!

I’m surprised how smooth this is at such a young age. I last drink the 2006. Rose petals on the nose. Very little tannin just 30 minutes after opening. Paired with marinara penne with mushrooms and meatballs. Delightful pairing!

Oct 4th, 2019