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Buy Renieri Brunello di Montalcino 750ml for less at Wine Chateau SKU: 1820483
Renieri Brunello di Montalcino
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Renieri Brunello di Montalcino 2008
BOTTLE SIZE: 750ml
92 Point Wine Spectator: Offering loads of sweet cherry and licorice flavors, this shows a saline, savory element, with flesh and embedded tannins. Turns drier and even more savory on the finish, exuding tobacco and spice notes. Almost racy. A deep, intense ruby red introduces an impressively complex, multi-layered nose characterized by dark red berry fruit, vanilla, and abundant notes of pungent pencil lead and tobacco leaf. The wine shows considerable power on the palate, held nicely in check by supple tannins. The finish is notable not only for its elegant balance but for its length as well, lingering on the taster’s palate for many minutes.
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88 RP
Rating: 88 Points
RP Robert Parker, Jun 12, 2013

Ivanhoe39 Image
Ivanhoe39 - Joined 11/25/2011

Was bit skeptical at $24.97 for a Brunello. However, was really surprised. Is pleasantly very good and goes well with just about everything.

2/5/2014 at 6:31 PM ThumbsUp ImageThumbsUp Down
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William Image
William - Joined 10/16/2009

The wine is delicious but I can't say that I am to pleased to have spent $30/bottle two weeks ago only to receive an offer from you this morning posting it for $25/bottle.

William Hatcher

11/29/2013 at 6:11 PM ThumbsUp ImageThumbsUp Down
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Notes on the Renieri Brunello di Montalcino 750ML 2008

Technical Notes The modern winemaking cellar in Montalcino, covering some 1,000 square metres, is built almost entirely underground. The harvested grapes are conveyed by gravity from the roof, beginning the itinerary that will bring the berries inside the cellar and into new stainless steel tanks for the initial fermentation at 29°-31°C. A controlled temperature is absolutely essential for the protection of the yeasts present on the grape skins at the time of harvest. The tanks are equipped with automatic pumpover systems that can be programmed in cycles that will ensure maximum extraction of compounds from the skins. Maceration on the skins is one of the most critical steps in the winemaking process, since the compounds that will later determine the aromas and flavours are extracted during this process. Macerations at Renieri average 3 to 4 weeks. All wines undergo malolactic fermentation in oak barrels, where the still-dirty wine drops its sediment and begins the long maturation process.

Additional Notes The Renieri tenuta, or winery estate, comprises 128 hectares in the southern quadrant of Montalcino, on slopes that face Monte Amiata. Thirty hectares of vineyards are planted at an elevation of 350-420 metres, their exposures forming an arc from southeast to southwest. Following the grubbing-up of the old vineyards, new vines were planted in 1998, at a density of 6,000 vines per hectare. The yield at just one kg. per vine, the equivalent of one bottle of wine, entails the least stress per plant and ensures perfectly ripened fruit, and thus optimal quality. The principal grape variety at Renieri is obviously Sangiovese. A lengthy process of vinification and maturation transforms this raw material into the classic Brunello di Montalcino. But varieties that are more international and less common in this area, such as Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, and Petit Verdot, have also found their perfect habitat at Renieri. Blends of these varieties make up two different IGT wines whose highly-respected quality prove that Sangiovese is not the only grape that flourishes in the Montalcino zone. In addition to these IGT wines, an important niche is reserved for Rosso di Montalcino, a wine distinguished from Brunello, its elder brother, by its hallmark early approachability, the result of a less complex ageing process. The local soils are largely volcanic, with strata of schistous limestone and rock. Classic to the area are soils made up of the reddish terra rossa, clays, and calcareous tufa.

Availability
1 bottle
Ships Immediately - 11 On Hand 
Case of 12
will ship between September 22 and September 23