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2019 Caparzo Brunello di Montalcino

2019 Caparzo Brunello di Montalcino

95 JS


From the critics:

95 JS

94 RP

93 KO

Featured Review
Pretty pure fruit to this with black cherry, black berry and light chocolate aromas. The palate is full and focused with very polished tannins and a long, long finish. Best after 2027. James Suckling

James Suckling | 95 JS

Critic Reviews

Pretty pure fruit to this with black cherry, black berry and light chocolate aromas. The palate is full and focused with very polished tannins and a long, long finish. Best after 2027.

James Suckling | 95 JS
The Caparzo 2019 Brunello di Montalcino offers lively aromas of cherry cola, forest berry and dried cranberry that really pop on the bouquet. The dimension and latitude of the wine is impressive, especially in terms of mouthfeel, and with this bottle you’re set for near and medium-term drinking. However, what works best in my opinion is the wine’s balanced and much-needed freshness. You get great quality over an ambitious release of 160,000 bottles.

Robert Parker Wine Advocate | 94 RP
The 2019 Brunello di Montalcino opens slowly in the glass, yet it is worth the wait as a dusty blend of dried flowers, cedar shavings, wild strawberries, and spice emerges over time. It’s silky and enveloping with fresh acidity and pretty wild berry fruits that gain in sweetness as they travel across the palate. It finishes long and staining yet still lively and spry, leaving a coating of fine tannins and licorice hints that resonate under an air of violet inner florals. The 2019 is a lovely interpretation of northern Montalcino fruit.

Vinous Media | 93 VM
Delicate aromas suggesting graphite, crushed mint and iris take shape on the 2019 Brunello from Caparzo. Smooth and sleek, the linear palate features juicy Morello cherry, raspberry, star anise and the same graphite nose as the nose. Polished tannins offer lithe support. It’s already surprisingly accessible but will also offer another decade of pleasure. Drink 2027–2034. Abv: 14.5%

Kerin O’Keefe | 93 KO

Wine Details for 2019 Caparzo Brunello di Montalcino

Type of Wine Italy Red
Varietal Sangiovese : When it comes to Tuscan wine, Sangiovese is king. This mighty grape variety resides not only in Tuscany, but throughout Italy. The varietal is responsible for some of the greatest wines in the country, including Chianti, Brunello di Montalcino, Rosso di Montalcino, Vino Nobile di Montepulciano and the infamous “Super Tuscans.” Sangiovese is extremely capable of adapting to the various climates and terroirs of Italy but is quite at home in Tuscany, where it is believed to have been birthed.

Like most ancient grape varieties, there are many speculations about Sangiovese’s true time and place of origin. Some theories claim the Sangiovese grape dates back to the Etruscan era and cultivated mostly in Tuscany. Another theory is that it was cultivated by the ancient Romans. Sangiovese is believed to have been first documented in 1590 by agronomist, Gian Vettorio Soderini who talked about ‘Sanghiogeto” in an essay. There is no definitive evidence that ‘Sanghiogeto’ is the Sangiovese grape that is beloved and famous today; however, it is still considered by many to be the first appearance of the grape in written fashion. It wouldn’t be until the 18th century that Sangiovese would become well-known and started being planted all over the region. It was mentioned in l’Oenologia Toscana, written by Cosimo Villafranchi in 1773, in which he discussed the winemaking process of Chianti and the use of Sangiovese.

Today, Sangiovese accounts for 10% of all winemaking grapes planted in Italy. This statistic may not seem significant but taken into consideration there are 350 authorized grape varieties across 20 wine regions, it is quite remarkable. Due to its versatility, Sangiovese is one of the most diverse grape varieties used in winemaking. However, the grape can be temperamental and sensitive to the environment in which it is planted. It is very much similar to the Pinot Noir in this fashion. Wines made with Sangiovese grapes can turn out tasting extremely different, based on climate, terroir and process. While the varietal can successfully grow most places, it tends to grow best in hot, dry climates with terroir composed mostly of shallow, limestone soils. Famously native to Tuscany but Sangiovese also grows in many other winemaking locations in Italy, such as Umbria in Central Italy, Campania in the South and Romagna where the grape is known as Sangiovese di Romagna.

There are approximately 71,000 hectares of Sangiovese covering the earth’s surface, 62,725 of which reside in Italy (mostly Tuscany). Outside Italy, Sangiovese has grown quite popular in many winegrowing regions around the world, including the French Island of Corsica, where it ranks 2nd among all Sangiovese growing localities. It was introduced to Argentina in the late 19th century by Italian immigrants and remains successful in the region of Mendoza. Although Sangiovese was brought to America in the 1880’s, it was unpopular until the 1980’s when “Super Tuscans” caused a re-emergence of the grape in Napa Valley and Sonoma Coast. Sangiovese has also gained popularity in Barossa Valley in Southern Australia.

The thin skinned, medium sized, blue-black berries of Sangiovese produce medium to full bodied, dry and highly acidic wines with fruity and savory flavors of plum, cherry, licorice, leather, tobacco and dust. Sangiovese may be synonymous with Brunello, and vice-versa, but the world of Sangiovese is far more intricate than a single wine, a single village, hillside town or designated area of control. It is the exclusive varietal and shining star in Brunello di Montalcino and provides the backbone for Chianti and many of the great Italian wines, and has gained an outstanding reputation as one of the world’s great grape varietals.

Country Italy : Italy is renowned as one of the world’s greatest gastronomic havens; from certified Prosciutto di Parma to the sea-side seafood eateries on the island of Sicily. However, this epicurean experience could not possibly be as hedonistic without the ethereal combination of the country’s plethora of fine wines. It seems unfair that a nation should be able to boast, both, some of the world’s greatest cuisine as well as its greatest wines. Italian wine is one of the most sought after in the world, and has become the second most produced in the world, behind only France.

Stretching an impressive 736 miles from northern Italy to the peninsula’s southern tip, the country’s geography generates an enormous array of topography, climate and soil structure. This is an extremely important quality of its winegrowing and making industry which lays claim to nearly 550 different grape varietals, which all desire their own necessities, in terms of terroir and climate.

The still red wines of Italy truly characterize the nation’s vast and expansive terroir; Nebbiolo dominates Piedmont, where Barolo and Barbaresco reign king and queen of the region’s production. Hailing from Brunello di Montalcino in Tuscany, the rockstar Sangiovese grape has become synonymous with greatness. Vin Santo sweet wines have taken on a mighty feat of competing with the glorious wines of Sauternes, and of course, Prosecco. Prosecco, located in Trieste (northeast Italy) and its creation of luxuriously effervescent styles of wine has become Italy’s answer to Champagne. The Glera grape variety, which has become synonymous with the name Prosecco, is the main ingredient and is beloved in the appellation where the village of Prosecco’s name has become world renowned.

The blurred boundary between Italy and the countries of Slovenia and Austria, where German influence still resonates through Friuli wines. The prevalence of Riesling and other such grape varietals is high in this region and have become extremely popular on today’s market.

With nearly 702,000 hectares of grapevines covering the massive and diverse landscape, Italy’s annual average of 48.3 million hectoliters of wine production is second only to France in terms of volume and Spain in terms of hectares of vines. The country is vast and overwhelming when it comes to the culinary arts, but perhaps even this is overshadowed by its production of some of the world’s most sought after wines, whether the omnipresent Chianti to the highly collectible and sought after Amarone della Valpolicalla.

Region Tuscany : Italian culture worships the concept of a shared meal, and their wines scream for a chance to be uncorked with your friends and family. The region's Mediterranean climate and hilly landscape combine to create a beautiful viticultural environment, where every chosen grape is brought to its full potential and transmuted into drinks worthy of gods. The vineyards are planted along the higher reaches of the hill slopes, creating a gorgeous view of the Italian landscape.

Once your lips kiss the wine, you're sent spiraling down a veritable whirlpool of pure flavor, touching upon notes of sensuous cherry, nuts, floral hints and undertones of honey and minerals. The wines can be as sweet as a fresh summer romance, and carry an air of dignity and elegance about them that can stimulate your intellect for months as you contemplate the seemingly infinite intricacies and details in the texture. Tuscany is an important part of Italian viticulture, and sampling their wines is the closest you can get to visiting this heavenly region and experiencing the culture.
Subregion Brunello di Montalcino


Producer Caparzo : Nearly fifty years have passed since the first plantings of Sangiovese vines on the Tenuta Caparzo, and nearly twenty-five since the current owner, Elisabetta Gnudi Angelini acquired the property. Caparzo was one of the original estates founded at the dawning of Brunello di Montalcino. Since its acquisition in 1998, the winery has ascended the upper echelon, becoming one of the most popular and respected producers in Tuscany.

The origins of Caparzo and the surrounding lands are still unknown; some believe that the name is derived from Ca’ Pazzo as depicted on ancient maps of the region, while others insist the term should derive from the Latin, Caput Arsum, indicating "a place touched by sun”. The distant past may be obscure, but the present quality is clearly obvious, and the future looks even brighter. When Elisabetta Gnudi Angelini purchased the property, she immediately carried out her objective: combining tradition with innovation to create a high-quality wine that is an expression of its excellent territory.

With incredible foresight and an aptitude for understanding the influences of terroir on the characteristics of the wines, Caparzo became one of the first estates to produce site-specific, single-vineyard bottlings. From this concept, the estate began making Brunello di Montalcino Vigna “La Casa” and Rosso di Montalcino “La Caduta”. At the time, single-vineyard vinification was an unfamiliar practice in Montalcino, but with much risk and undeterred determination comes great reward. These wines became the foundation of what is known today as a globally recognized brand.

“My land, my seasons and my efforts are found in my wine. This is a feeling that repays all the work and all the efforts made for creating that bottle” exclaims Elisabetta Gnudi Angelini.  It is her constant commitment that fills her with pride. “Following the vines every day, seeing them grow, sprout and finally harvesting the fruit. You are aware of having worked hard, without neglecting any detail, but at the end, the land will be the one to decide.” Montalcino possesses and impressive landscape of rolling hills that flee everywhere and without visible interruptions, shaped by the streams and gullies that forge their way through the breathtaking scenery. The region is marked by the dark contrast of the forests and the vibrant greens of the sprawling vineyards.

The vineyards of Caparzo are located within the best DOCGs (Denomination of Controlled Origin Guaranteed) including La Casa, La Caduta Il Cassero and San Piero Caselle, which reside on hilly heights ranging from 220 to 300 meters above sea level. The terroir is comprised of sandy-clayey composition, sandy-clayey marl and Arenaceous shale, which are perfectly attuned to the varietals grown here. The vineyards benefit from a warm and temperate climate and are defended by the Amiata Mountains in the south.
Spanning 90-hectares, the Caparzo vineyards are planted to Sangiovese, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Traminer and Moscato Bianco. These fantastic varietals are used to produce the estate’s impressive portfolio: Brunello di Montalcino, Rosso di Montalcino Brunello di Montalcino Riserva, the highly esteemed Brunello “Vigna la Casa” DOCG, single-vineyard Rosso di Montalcino “La Caduta” and Ca del Pazzo, made with a blend of Cabernet Sauvignon and Sangiovese. Ca del Pazzo was first produced in 1982, making it one of the first “Super Tuscans”. The estate also produces the whites of Le Grance, which is a blend of Chardonnay, Sauvignon Blanc and Traminer, as well as their Chardonnay IGT Toscana (wine produced in a broad geographical location or do not adhere to DOC or DOCG regulations). All of their labels combined, Caparzo produces approximately 455,000 bottles each year.

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