Caparzo Brunello di Montalcino 2017 750ml

94 Points Wine Enthusiast | The nose brings both fruit and warmth, as aromas of strawberries, cherries and hibiscus flirt with notes of dark chocolate, orange peel and stones basking in the sun. On the palate, a wave of cranberries brings astringency that freshens a persistent streak of stoniness, before the chocolate returns for the finish. The firm, imposing tannins creep up slowly, maintaining depth without weight.

94 Points James Suckling | Lots of rich fruit here with baked blueberries, sliced oranges, spiced cherries, some toffee and lemon verbena. Full-bodied with firm, velvety tannins. Creamy and opulently spiced yet well-integrated and feels weightless. Delicious finish. Drink from 2024.

92 Points Robert Parker | Proprietor Elisabetta Gnudi Angelini's signature is featured on the front label of the Caparzo 2018 Brunello di Montalcino. This wine is steady and firm with black fruit, spice, cured tobacco and grilled herb. You get nice concentration and plush tannins in this wine. In a nod to the winemaking team, it also shows a more relatable 13.5% alcohol content. This is good choice from your local restaurant wine list.

90 Points Wine Spectator | As this red develops, aromas of black cherry, blackberry and wild thyme pick up tobacco and spice flavors. Tips to the dry side in the end, but food will take care of that. Best from 2024 through 2038.

90 Points Jeb Dunnuck | Leading with medicinal herbs, the 2018 Brunello Di Montalcino opens up to ripe cherry lozenge, menthol, and dried flowers. It is medium-bodied, with dusty tannins and notes of fresh red berries, tea leaf, and dried earth. A straightforward and clean red, it is a lot of value to drink over the next several years.

Ruby red wine color, tending toward garnet with age, this wine offers complex, penetrating aromas of wild berry fruit. On the palate, it is dry, firm, harmonious and delicate.

Great with roasts, grilled and spit-roasted meats, game, braised meats and aged cheeses. Winemaker Description.