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SKU 915244
$53.82/bottle
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The nose is a rainy day in the garden, as notes of soil, leather and tobacco mingle with undertones of cherry, bitter orange and herbs, with pepper streaking through it all. The cherries and earth both continue on the energetic, slightly medicinal palate, before a dramatic finish of acid circling the endless battle between fruit and earthiness.
The name of this grape, meaning 'blood of Jove' conjures up evocative images of long dead civilizations, and gives the Sangiovese varietal a sense of the holy, the sacred, the special. Indeed, this particular type of Italian grape has been cultivated and processed for thousands of years, and is said to be the original favorite grape varietal of the Romans, and the Etruscans before them. Throughout history, vintners have continued to plant this varietal, and they continue to produce wonderful wines to this day. The long bunches of very dark, round fruit are treasured by fine wineries in Italy and a few other places around the world, and when young, these grapes are lively – full of strawberry flavors and a little spiciness. However, it is when they are aged in oak that they take on some truly special flavors and aromas, as seen in some of the finest wines of the Old World.
Country
Italy
There are few countries in the world with a viticultural history as long or as illustrious as that claimed by Italy. Grapes were first being grown and cultivated on Italian soil several thousand years ago by the Greeks and the Pheonicians, who named Italy 'Oenotria' – the land of wines – so impressed were they with the climate and the suitability of the soil for wine production. Of course, it was the rise of the Roman Empire which had the most lasting influence on wine production in Italy, and their influence can still be felt today, as much of the riches of the empire came about through their enthusiasm for producing wines and exporting it to neighbouring countries. Since those times, a vast amount of Italian land has remained primarily for vine cultivation, and thousands of wineries can be found throughout the entire length and breadth of this beautiful country, drenched in Mediterranean sunshine and benefiting from the excellent fertile soils found there. Italy remains very much a 'land of wines', and one could not imagine this country, its landscape and culture, without it.
Region
Tuscany
The central Italian region of Tuscany is widely understood to be one of the world's most famous and highly regarded wine regions. The beautiful rolling hillsides and medieval towns and castles which are a key feature of the area are also home to many of Europe's finest wineries, and extremely high quality vineyards growing the distinctive Sangiovese and Vernaccia grape varietals which are the flavorful backbone of Tuscany's wonderful red and white wines. For almost three thousand years, this region has been recognized as an ideal home for wine production on a large scale, and the ancient Etruscans, Greeks and Romans all noticed that fine grape varietals flourished on the unique soils and under the hot sunshine which typifies the area. Today, Tuscany is home to a wide range of wines, from the traditional to the complex, but all dedicated to excellent flavors and aromas, and maintaining the region's international reputation.
Appellation
Brunello Di Montalcino
Brunello di Montalcino, an esteemed wine appellation in Tuscany, Italy, has been crafting exceptional red wines since its establishment in 1966. Focused exclusively on the Sangiovese grape, specifically the local Brunello clone, this region's unique terroir of warm, dry climate and well-drained soils imparts richness and complexity to the wines. The hallmark of Brunello is its extended aging, requiring a minimum of four years, with at least two spent in oak barrels. This meticulous process results in bold, full-bodied wines with robust tannins, vibrant acidity, and a remarkable aging potential. Flavors of ripe red berries and dark cherries, coupled with notes of leather, tobacco, and spices, define the nuanced profile of Brunello di Montalcino wines. Exploring these wines offers enthusiasts a captivating journey into the world of Italian winemaking, showcasing the harmonious blend of tradition, terroir, and meticulous craftsmanship.
WE96pts
Wine Enthusiast
The nose is a rainy day in the garden, as notes of soil, leather and tobacco mingle with undertones of cherry, bitter orange and herbs, with pepper streaking through it all. The cherries and earth both continue on the energetic, slightly medicinal palate, before a dramatic finish of acid circling the endless battle between fruit and earthiness.
VM94pts
Vinous Media
The 2018 Brunello di Montalcino takes its time opening in the glass, as a charming mix of crushed violets, dusty lavender and black currants form its understated bouquet. It's soft-textured and round on the palate, with potent red fruits and cooling mineral tones that give way to a slight herbal-peppery tinge toward the close. This finishes grippy and savory in style, yet with residual acids that help to maintain fantastic balance, as blue- and purple-tinged inner florals slowly fade. The 2018 is an understated beauty, yet it will require patience to come fully into focus.
JS93pts
James Suckling
Savory and juicy with aromas of dried herbs, currants, cherries, olives and bark. It’s medium-bodied with fine-grained tannins and a bright, succulent finish. Drink or hold.
JD93pts
Jeb Dunnuck
Medicinal herbs speak to the cooler, more transparent nature of the 2018 vintage, and the 2018 Brunello Di Montalcino is expressive of this with its notes of fresh pine, leather, red cherry, and cedar. It is medium to full-bodied but has a more taut expression, with a mineral edge and gripping tannins, as well as brushy herbs and dried black raspberry. Drink this elegant yet structured wine from Voliero 2024-2034.
WA92pts
Wine Advocate
The Voliero 2018 Brunello di Montalcino reveals a pleasant, albeit simple presentation of cherry, dried raspberry, grilled herb and crushed stone. There are background hints of licorice, rusty metal and tarry smoke that add a veiling of complexity and depth. However, the wine remains accessible overall, and it's probably best to drink it over the next five years or so, while that primary fruit is still fresh. Production is 7,600 bottles and 133 magnums.
Winery Notes
• 100% Sangiovese from 15-25 year old vines grown in clay soils.
• Cold maceration with the skins at 10-12 degrees Celsius (the number of days depends on the characteristics of the grapes).
• Fermentation in steel with temperature control for 20/25 days.
• Maturation in large Slavonian and French oak casks (20-50 Hl) for 30 months.
