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2015 Caparzo Brunello di MontalcinoThe first release of Caparzo's Brunello di Montalcino was 1970 when only 13 producers existed in the fledgling wine region. Of this small number, Caparzo was one of the few to possess vineyards throughout the Montalcino zone whose subregions' soils, elevations and expositions can starkly contrast from one another. What effect does this translate to the finished product? Many think it offers an exhaustive overview of Montalcino's myriad microcosms and

roasted agave and black tea

just north of Treiso

this is a benchmark Apremont with elegance and precision

the wine unfolds with layers of flavors

The wine was fermented in tonneaux and left in barrel until the April after harvest

mysterious vermouth is rich

5 miles from the Pacific

with fine and dense tannins

It deserves to be kept in the cellar for a few years and to be paired with carefully prepared tasty dishes

a sumptuous core of red fruits and kirsch unfurl from an initial nose of leather and coffee

The wine is then bottled without clarifying or filtering and only adding minimal sulphites

This whisky also has notes of rich coconut and tart cranberry