IL Marroneto - Brunello Di Montalcino DOCG 2020
Price: $139.99
| Producer | IL Marroneto |
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| Country | Italy |
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| Region | Brunello di Montalcino |
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| Varietal | Sangiovese |
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| Vintage | 2020 |
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| Sku | 35974 |
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James Suckling: 97 Points
A restrained wine that’s complex and deep, with aromas of cherry stones, butter, fresh violets, orange peel and prunes. Firm tannins with a grainy texture, yet it has a sweet finish, super-energetic acidity and a full body. Flavors of blood oranges and violets. Perfect balance and incredible aging potential. A super classic. Drink or hold.
Vinous: 96 Points
The 2020 Brunello di Montalcino is an understated beauty, slowly emerging with a delicate blend of rose petals, fresh mint, crushed rocks and vividly ripe black cherries. It hovers across the palate, lifted and finessed yet spry, with ripe red berry fruits and hints of lavender, taking on a liquid floral concentration toward the close. Pleasantly chewy and long, the 2020 leaves the senses stained in primary concentration, with a tinge of bitter cranberry and pretty inner florals that resonate over a bed of classically dry tannins. This is a more concentrated and intense yet wonderfully balanced rendition of Il Marroneto's Brunello.
Decanter Magazine: 96 Points
Definitely among the vintage’s anomalies, Il Marroneto’s 2020 is more overtly structured than its 2019 counterpart. While the latter verges on dainty and ethereal, the 2020 is steelier in resolve and almost austere by comparison. Proprietor Alessandro Mori also felt it needed longer in wood, so this saw a total of 45 months in Slavonian oak casks. Subtle and sweet to start, it flits with strawberry and cherry blossom before taking on earthier tones. Elegantly weighted but still tight, the palate is built around pure red cherry and raspberry, embedded with nutmeg and incense. Chalky and layered, the tannins sport an assertive bite. Give it a couple of years.
Wine Advocate: 96 Points
The Il Marroneto 2020 Brunello di Montalcino is a wine of special depth and elegance. Alessandro Mori tells me that fermentation in 2020 proceeded nicely with what he describes as a "primordial stew" of grape must, resulting in high pressure "geysers" or "liquid bombs" that rip right through the cap because of pressure build-up. Someone is having tons of fun in the winery. High temperatures (between 36 to 38 degrees Celsius) serve to fix the wine's ruby color and the elegance of its perfumes, which are more floral than fruity. At the end of fermentation, he manages the skins with light wetting by hand with a tube. This vintage offers softness and a silky texture that feels glossy to the palate.
