2013 Il Valentiano "Campo di Marzo" Brunello di Montalcino

SKU #1376467 91 points James Suckling

 Aromas of blackberry and oyster shell follow through to a medium to full body, silky tannins and a bright finish. Not the most complex wine but delicious. Drink now.  (11/2017)

90 points Robert Parker's Wine Advocate

 The Il Valentiano 2013 Brunello di Montalcino Campo di Marzo is a densely enriched expression of Sangiovese. The bouquet opens to dark fruit, plum and dried fig. There is barbecue spice and sweet tobacco as well. Three years in oak has shaped the volume and the rich texture of the wine. The wine is a bit edgy on the palate with moments of firmness and density that are less common in this delicate and streamlined vintage. (ML)  (2/2018)

Wine Enthusiast

 This opens with delicate aromas evoking black-skinned berry, underbrush and baking spice. The straightforward palate offers Morello cherry, clove and star anise alongside taut tannins. Drink 2022–2027. (KO)  (5/2018)


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Price: $34.99

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By: Mike Parres | K&L Staff Member | Review Date: 10/18/2018 | Send Email
Here is a wine that packs a wallop and lots of bang for your buck all in one! Give this Brunello about an hour to open up and stand back, on the palate you will find strawberries and black cherries, a little bitter coco and some toasty oak & vanilla, fine tannins and a hint of Montalcino dust on the long finish.

By: John Downing | K&L Staff Member | Review Date: 10/8/2018 | Send Email
This one really surprised us at our recent staff tasting. It's not that we didn't think it would be good but it exceeded expectation. This relatively young producer has managed to deliver a rich and supple expression of Sangiovese that exudes delicious red fruit flavors with a savory quality that lingers on the finish. It drinks wonderfully now and will certainly continue to for the next few years.

Additional Information:

Varietal:

Sangiovese

- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.
Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.
Sub-Region:

Tuscany

Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.
Alcohol Content (%): 14