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2011 Cerbaiona - Brunello di Montalcino

ITALY / TUSCANY /
  • 96 WA
  • Variety
    Sangiovese
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See other vintages 2006 | 2007 |
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SKU: 89448-2011-750-3A
  • Wine Advocate | Rating: 96

    Cerbaionas 2011 Brunello di Montalcino is one of the protagonists of the vintage. There is no denying the sheer beauty and focus of this wine. It makes a fabulous first impact with super sharp tones of wild berry, cola, balsam herb, flint and crushed oyster shell. Those drying mineral notes leave a lasting impression. In the mouth, this wine is super elegant, tight and delicately nuanced. Unfortunately, I have not had the best track record with aged Brunello from Cerbaiona (ten years or more) personally, but I am hopeful that a wine of this caliber and depth will restore my faith. No matter what the aging trajectory ultimately demonstrates, this wine certainly does taste fantastic at this young stage.
    Author: Monica Larner
  • Vinous | Rating: 91

    The 2011 Brunello di Montalcino is a surprisingly delicate wine by Cerbaiona standards. Lifted and aromatically expressive, the 2011 will drink well early. Crushed flowers, sweet red berries, cherry and mint are some of the signatures. The 2011 offers lovely freshness for the year, but less depth and quite a bit less of the visceral thrill of the best years.
    Author: Antonio Galloni
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  • 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

    • 18 bottles owned
    • 7 collectors