On this 6ha vineyard, 15 year-old cordon spur-trained Sangiovese Grosso vines are planted at a density of 4,500 plants/ha. The grapes are harvested by hand in the last week of September, are then crushed and transferred to tank by gravity. The Brunello endures 18 days maceration / fermentation period (29C) with natural yeasts and frequent punch-down of the cap during the first week to promote extraction. The wine is then racked 2/3 times until March, when it is transferred to oak. The aging process takes 3 years in 20HL Allier and Slavonian botte followed by 2 years in bottle. 14,000 bottles produced.
Le Chiuse Brunello is a clear wine, bright garnet red in colour. It has an intense persistent fragrance, pure and full-bodied. Various fragrances can be recognize, from forest fruits to light vanilla. To the taste the wine is smooth and elegant, dry with an excellent persistent of aroma. It ages well, improving with time. It should be served at a temperature of 18-20°C, the bottle having been left in a warm place for at least 24 hours and uncorked several hours before serving. Every vintage has its own determining characteristics and features. In the best vintages, 20% of the production is seat to age in our cellars for a further year thereby becoming "Reserve"." --Simonetta Valiani
Le Chiuse delivers an impeccable wine that beautifully captures the classic side of this elegant vintage. The 2013 Brunello di Montalcino opens to a gorgeous garnet color that is both luminous and sultry. The bouquet takes a minute or two to reach cruising altitude. Once it does, it reveals wild cherry, rose hip, blanched almond and sassy licorice or spice. It is aged in large oak casks for 38 months, and the fruit is farmed organically. This is an absolute breakout vintage for Le Chiuse, and the wine already shows the textural richness for prolonged aging. Bravo!
Score: 92 PointsJamesSuckling.com Author: James Suckling
The fresh berry and hints of rose petal come through on the nose. Full body and chewy tannins but plenty of dried fruits and bright acidity. Drink now.
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