2015 Talenti Brunello di Montalcino DOCG 750 ml

We first tried the “refined and elegant” 2015 Talenti Brunello di Montalcino in the company of owner and winemaker Riccardo Talenti, at Tuscany’s legendary Benvenuto Brunello tasting. From the moment the finely delineated black cherry, rose petal, and earthy tobacco notes hit our palates, we were sold. 

So were the critics. Both James Suckling and Wine Enthusiast awarded 96-point ratings, with Suckling writing, “There’s freshness galore here in the form of orange zest and citrus peel. But this Brunello isn’t short on power either.” Wine Spectator and Decanter continued the high-scoring parade with dual 95-point ratings and huge praise. As Decanter noted, “This is a delectable panoramic of 2015... Absolutely moreish, and for value for money, this is a must-buy.

The 2015 Talenti Brunello di Montalcino stands at the forefront of a legendary winemaking legacy beginning 70 years ago with founder Pierluigi “Piero” Talenti. He’s counted among “the most famous figures in the world of Montalcino oenology,” by Robert Parker, and Vinous called him “one of the leading winemakers in Italy of his age.”

While working as an enologist at neighboring producer Il Poggio, Piero found an estate after his own heart: some 98 acres just south of Montalcino in the valley of the Orcia river, a remote, rolling place wooded with holm oaks and orchards. Before planting his vineyards, Piero spent substantial time researching the most suitable Sangiovese clones. The vineyards, planted in clay and marly soils with abundant rocks at 660-1,320 feet, benefit from a valley location that provides just the right amount of cooling. All told, the vines enjoy a microclimate most winemakers can only dream of.

In the widely lauded hot and dry 2015 growing season, Piero’s grandson Riccardo, Talenti’s current winemaker, coaxed fantastic concentration and a stunning aromatic bouquet from estate-grown Sangiovese that still maintained a bright streak of acidity. Careful aging took place in casks made from Slavonian and French oak, imparting just enough influence to structure the wine while still allowing the Sangiovese to shine. After 30 months resting in the estate’s cool cellars, today’s 96-point beauty emerged.