DUE IN: SUMMER 2017
"The Conti Costanti 2012 Brunello di Montalcino is a sure bet even if you are a Sangiovese novice. This is a richly extracted and beautifully layered red wine that imparts generous fruit tones supported by ample spice and tobacco. The effect is supple and round, especially with regards to the bouquet. I am perhaps a little more hesitant when it comes to the mouthfeel. I tend to notice the overripe fruit here and there is a sour cherry flavor that reinforces this impression. The wine is soft and supple in texture, so basically it offers a mixed bag of mostly positive vinous sensations that make it attractive for near-term consumption.
Like many of its neighbors, Conti Costanti will not release a 2014 Brunello di Montalcino. The cold and soggy growing conditions were particularly damaging to vineyards to the east of Montalcino where this estate has vineyards. Fruit that would have gone to the Brunello will be redirected to the 2014 Rosso di Montalcino instead. This wine is aged longer in oak to step up its performance and place it, stylistically speaking, somewhere between a Rosso and a Brunello." (WA)
"Vivid dark red. Ripe aromas of red cherry, blood orange and stone fruit. Smooth, dense and juicy, with flavors similar to the aromas but complicated by notes of fresh herbs, sweet spices and hints of flint. Long and suave, with noble but youthfully chewy tannins providing support. Knockout classic Brunello, in fact, one of the year’s best." (VM)
"Immensely inviting, this opens with fragrant pipe tobacco, crushed berry, new leather and pressed violet aromas. On the palate, firm, refined tannins underpin juicy black cherry, raspberry and cinnamon flavors, while orange zest accents and an energizing mineral note lift the finish. It's beautifully balanced with bright acidity and will reward a bit of cellaring. Drink 2020–2032." (WE)
100% Sangiovese from vineyards at 1,315-1,480 feet a.s.l. The soil is classic Tuscan galestro - shale marls from the Cretaceous Era, formed by a mixture of sand and calcareous rock, with very little clay. The vines are six to 25 years old. Fermentation takes place on the skins in temperature-controlled, stainless steel tanks, lasting approximately two weeks. The wine sojourns 36 months in wood: 18 months in Slavonian oak barrels (from 30 hl) and 18 months in French tonneaux (3.5 to 6 hl). Once bottled, the wine rests at least 12 months before it is released. Brilliant ruby in color, the intense, ripe aromas of berry fruit prelude a lush and full-bodied palate, gorgeous tannins and nice structure, good longevity.