Brunello di Montalcino DOCG 2019

Wine Description for Brunello di Montalcino DOCG 2019 from Le Chiuse

Character

The 2019 vintage is regarded in Montalcino as a century vintage, and Le Chiuse makes the most of it down to the last drop: 99 points from Decanter (Michaela Morris, November 2023) ranks among the highest scores any Brunello vintage has ever received. Morris writes: „Like a well written story, Le Chiuse’s 2019 has an enticing beginning, significant and juicy middle, and stimulating end.“ Add to that 97 points from James Suckling, 98 points from Jeb Dunnuck, 96 points from Vinous, 96 points from Wine Advocate – the median stands at 97. Monica Larner does caution, however: the wine is still a child, tightly wound, and needs at least another year in the cellar before it opens its window.

Terroir & Origin

The grapes come from the north-eastern flank of the Montosoli hill in the Località Valdicava, from seven hectares of pure Sangiovese on two elevation levels – a lower terrace at around 300 metres, an upper one at just under 500 metres. The soils: galestro slate, calcareous marl, clay and a core of volcanic tuff. 2019 delivered in Montalcino a long, moderate growing season with cool nights right through to harvest – precisely the conditions under which the north-facing parcels reach their full potential. 50 hectolitres per hectare, certified organic since 2005.

Grape Variety & Vinification

100 per cent Sangiovese Grosso from mass selection of the historic BS 11 clone, which Simonetta Valiani’s great-grandfather Ferruccio Biondi Santi once selected himself on these slopes. Spontaneous fermentation with indigenous yeasts at around 29 degrees, followed by 36 months exclusively in large Slavonian oak casks (30 hl). No barrique, no tonneau. The cellar is gravity-fed. On the palate: fine tannin structure and the precise fruit that Eric Guido describes as „youthfully coiled and understated“.

Food Pairing Suggestions

Drink now only after two hours of decanting – and then with dishes that match its youthful vibrancy: venison saddle with juniper jus, ossobuco alla milanese with saffron risotto and gremolata, pigeon on lentils with truffle. For those with patience, lay the wine down until 2028 and open it then with a beef fillet Rossini or with aged Pecorino di Pienza al pepe. Serving temperature 17–18 degrees.