International Wine Cellar | Rating: 89Good medium red. Enticing aromas and flavors of mocha, underbrush and dried flowers, with hints of spices and leather. Suppler, sweeter and more pliant than the classico from this producer, with harmonious acidity giving definition to the middle palate. Firm but fine-grained tannins reach the front teeth on the lingering finish.Author: Stephen TanzerIssue: July/August 2011
Wine Spectator | Rating: 93If you like the vanilla, toast and spice notes of new oak, this red is for you. Behind the wood, notes of black cherry, tar and tobacco mingle. This is dense and tannic, with a long spicy finish. Best from 2013 through 2026. 2,000 cases made.Drink Dates: 2013-2026Author: Bruce Sanderson
JamesSuckling.com | Rating: 95Loads of sweet berry and cherry on the nose with hints of flowers. Amazing nose. Full body, with super silky tannin structure and a long caressing finish. Integrated and refined. It just keeps building on the palate. Bigger and bigger, yet refined and gorgeous. Give this some bottle age to show its true quality.Author: James Suckling
Wine Advocate | Rating: 89The 2006 Brunello di Montalcino Le Lucere is heavier and more oaked than the straight Brunello. The concentration of the fruit is intense at first, but then drops off pretty quickly on the mid-palate and finish. There is just too much oak here to think the wine will ever truly come together, which is a shame, as the raw ingredients were terrific. Anticipated maturity: 2012-2020.Drink Dates: 2012- 2020Author: Antonio Galloni
Self | Rating: 88Excellent brunello. Nice, complex - even fickle aromatics and good fruit. On the lighter side body and finish. Benefitted from decanting and about 60 mins of opening.Author: DartAdam
The rolling hills of Tuscany are home to ancient vines that grew wild long before modern times. is the variety of the region's best-known wines, 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 ’s star variety and the primary grape in renowned regions of and . 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 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 , , and .
Sangiovese is also used in “Super-Tuscan” blends alongside other international varieties like and . 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 , , and , 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
- 221 bottles owned
- 30 collectors
- Average collector rating: 88
(Out of 30 collectors)