Tenute Silvio Nardi Brunello di Montalcino 2007
A very structured 2007 Brunello, with ripe and firm tannins and beautiful fresh fruit. Full body, chewy and intense, with a long finish. This is the best from here in years. Wonderful depth of fruit. Try in 2016.
Black licorice, cola and cherry liqueur open the nose and segue to black currant and crème de cassis aromas, then forest floor, bramble and Spanish cedar. This wine is linear, crisp and tight on the palate, with firm tannins. Give the wine five more years to soften.
Tenute Silvio NardiView all wine
Emilia Nardi knows she can depend on Casale's special and distinctive territory to produce a contemporary and elegant Brunello. She has invested single-mindedly in the vineyards in this harmonious natural setting... View More
One of the most difficult yet rewarding grapes to grow...
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.