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Da Vinci Brunello Montalcino 2006

Sangiovese from Tuscany, Italy
  • JS92
  • RP91
  • WE91
Ships Mon, Jul 31
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Winemaker Notes

This purple-red wine opens with intense aromas of blackberry, blackcurrant and cherries. It is rich and full-bodied on the palate, with soft flavors that echo the fruity aromas. This wine is well-balanced with a pleasing finish.

Critical Acclaim

JS 92
James Suckling

Dried flowers and dried mushrooms with hints of berries on the nose, follows through to a full body, with silky and polished tannins and a nutmeg, milk chocolate and berry aftertaste. Better after 2014.

RP 91
The Wine Advocate

The 2006 Brunello di Montalcino Cantine Leonardo is an inviting wine graced with open, radiant fruit and soft, engaging personality. Sweet spices and vanilla add complexity on the rich, creamy finish. This is an excellent choice for near-term drinking. Anticipated maturity: 2012-2020.

WE 91
Wine Enthusiast

Brunello Cantine Leonardo opens with loads of cinnamon and nutmeg with background tones of clove, earth, pressed violet and syrupy cassis. The wine closes with a long, spicy fade and a balanced touch of cleansing acidity.

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Cantine Leonardo da Vinci

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Cantine Leonardo da Vinci, , Italy
Da Vinci
Established in 1961, Cantine Leonardo da Vinci sources only the finest grapes from premium Chianti and Chianti Classico vineyards. The result is premium, concentrated fruit which is then skillfully crafted into distinctive, fruit-forward, new world style Chianti.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and crisp acidity...

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Notoriously food-friendly with soft tannins, modest alcohol, and refreshing acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.