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  • 2004 Casanova di Neri Brunello di Montalcino Tenuta Nuova

2004 Casanova di Neri Brunello di Montalcino Tenuta Nuova

  • 93 WA
  • 96 WS
  • 89 IWC
  • Variety

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SKU: 73505-2004-750

This item is available by the case only


This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 89

    ($82) Dark, bright red. Musky aromas of currant, smoke and nutty oak. Suaver in texture than the normale, but much tighter today, even youthfully clenched, with the wine's primary fruit in the deep background. Very tough going at present: shows lots of material, structure and tannic backbone but little charm. This was superb in 2001, so I'm tempted to give it the benefit of the doubt-not to mention extended cellar time.
    Author: Stephen Tanzer
    Issue: July/August 2009
  • Wine Spectator | Rating: 96

    Offers crushed berries, with flowers and sandalwood. The nose is reserved, but interesting. Full-bodied, with silky tannins and a long, long finish. Very tight and stylish. Racy and powerful. Needs time.
    Author: James Suckling
  • Wine Advocate | Rating: 93

    The 2004 Brunello di Montalcino Tenuta Nuova reminds me of the 2001 vintage in that the wine appears to be at the beginning of its evolution. It feels like it still needs a few more years in the bottle. The wine's appearance is beautiful. It showcases a dark garnet color that captures and absorbs the ambient light. The bouquet is redolent of dark fruit nuances with extra layers of spice, smoke, licorice and sweet tobacco. The mouthfeel is a bit tricky in this vintage in that you still get some tannic astringency that bites back at the end.
    Author: Monica Larner
  • Self | Rating: 94

    Drink Dates: 2011-2020
    Author: M Rapp
  • Self | Rating: 93

    Decanted for about 6 hours before serving. Very sensitive to foods and does not play well with everything. For example, it was not particularly pleasing with the Pistachios I ate while initially drinking this wine. A noticeable sour finish. When we moved on to the Spaghetti, however, it was a wonderful bottle of wine full of bright fruit and refined tannins with a slight pucker at the during the finish. A really excellent bottle of wine.
    Author: Todd7
  • Self | Rating:

    Exceptional with smoked tenderloin
    Author: C6
  • Self | Rating: 88

    I don't get it.....this wine has been reviewed so astoundingly and I opened it, decanted for...ever and it stayed a briny $40 dollar bottle of what should be called Rosso....frankly the Valdicava Rosso from this year beats the pants off this |brunello|.
    Author: storms38
The Casanova di Neri farm began in 1971 when Giovanni Neri bought a large estate within the territory of Montalcino. Over the years their continuing goal has been the search for and purchasing of land which they believe to be optimal for growing high quality grapes. The result is that today they have about 36 hectares of vineyards divided between four quite distinct areas: il Pietradonice in Castelnuovo dell'Abate, le Cetine in Sant'Angelo in Colle, il Cerretalto and il Fiesole near the farmhouse of the same name facing Montalcino.

Recent accolades include a perfect WS 100-point score for the 2001 Brunello di Montalcino Cerretalto and WS Wine of the Year honors for the 2001 Brunello di Montalcino Tenuta Nuova.

The rolling hills of Tuscany are home to ancient vines that grew wild long before modern times. Sangiovese is the variety of the region's best-known wines, Brunello di Montalcino and Chianti. In recent years, “Super Tuscans"—blends including non-native Bordeaux varieties—have gained in popularity and acclaim. The region's Mediterranean climate, with its warmer average temperatures, provides ideal conditions for the development of rich, structured, and age-worthy wines. 

Sangiovese is Tuscany’s star variety and the primary grape in Italy’s renowned regions of Chianti and Brunello di Montalcino. It is high in both tannin and acid, producing well-balanced wines with medium body and aromas of red cherry, strawberry, fig, plum, and dried herbs. Sangiovese is late-ripening, and therefore requires the warm climate of Tuscany to grow. Wines from Sangiovese are typically aged for a period of time in oak to soften the tannins and add flavors of spice. With bottle age, the best wines develop meaty and gamey aromas. For the best expression of this variety look to producers Biondi-Santi, Valdicava, and Soldera.

Sangiovese is also used in “Super-Tuscan” blends alongside other international varieties like Cabernet Sauvignon and Merlot. These styles originated from experimental winemakers wishing to produce wines that did not fall under local requirements, and have since risen to global prominence. The best of these pioneering estates include Ornellaia, Gaja, and Sassicaia, and are recognized today as some of Italy’s finest wine producers.

Sangiovese pairs best with local Tuscan cuisine, particularly herb- and tomato-forward dishes including pizza and pasta marinara, as well as rich, roasted meat, cured sausage, and hard cheese.

Collector Data For This Wine

  • 1191 bottles owned
  • 210 collectors
  • Average collector rating: 92
    (Out of 210 collectors)