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Antonio Galloni, May 2016,
The 2009 Brunello di Montalcino is one of the most immediate and one-dimensional wines in this tasting. There is good depth and intensity in the glass, but much less of the layered quality and nuance of the very best years. Still, the 2009 remains young, with little in the way of aromatic development. All things considered, the 2009 is an excellent wine for satisfying the Salvioni urge while some of the more important surrounding vintages continue to develop in the cellar. Drink 2018-2026
Ian D'Agata, July 2014,
Good full red. Complex, scented nose offers pure aromas of redcurrant, truffle, mint, flint and violet. Juicy, silky and sweet, with highly nuanced flavors of aromatic herbs and flowers nicely complementing the crisp, bright red berry flavors. Not hugely dense but wonderfully expressive today, even if its firm tannic spine calls for patience. This is one of the top five wines of the vintage; in fact, I think it's much better, sweeter and more layered than Salvioni's 2008 Brunello.
Although Giulio Salvioni's family has grown grapes since the early 1900s (which they then sold onto larger producers), it was not until 1985 that he began crushing his family's precious grapes from their tiny 3-hectare plot.His cellars are divided into 2 sections - the charming ageing cellar, which is tucked inside a discrete old building off the main piazza in the centre of Montalcino (if you blink, you'll miss it), and the working chai, which is situated next to the vineyards allowing the grapes to be pressed immediately upon picking.He produces only 2 wines, Brunello and Rosso. The Rosso is not made every vintage, but only whenone of his three medium-sized bottis (yes, that is all!) is not quite the concentration that it should be for his Brunello. His style is traditional and markedly masculine with wines that are able to age for many, many years. Out of our three Brunello producers, he might be considered the most Médoc-like in comparison. Only about 800 cases are produced.
Located southwest of Chianti, Montalcino came into its own in the late 1880s when local producer,Biondi-Santi, discovered a Sangiovese clone in his vineyard that was darker in colour than the rest. Its colour, however, was not its only attribute. It produced a wine with notable body, structure and length. He named it ‘brunello' meaning little dark one. This grape's genetic properties along with Montalcino's relatively temperate climate combine to create a wine stylistically different to that of more northerly Chianti. They are usually released approximately 5 years after the vintage following 2 to 4 years ageing in wood. The denomination of Riserva indicates a wine usually produced with more concentrated grapes than the traditional cuvéeand requires a minimum of one additional year of ageing.Today, Montalcino has become one of the most sought after appellations in the Tuscan region.