Ripe, sweet cherry and raspberry fruit are accented by floral, mineral and wild herbs in this alluring red. A backbone of dense, dusty tannins provides support, and the ripe fruit returns on the savory finish. Excellent length. Best from 2023 through 2043. 15,000 cases made, 8,500 cases imported.
Plum, ripe-berry and floral aromas with hints of sandalwood and fresh mushrooms. It’s full-bodied with firm, ripe tannins and a fresh, crushed-stone finish. A little timid now. Give it another two or three years. Try after 2023.
Prior to acquiring the Altesino estate, Elisabetta Gnudi Angelini purchased Caparzo in 1998. The property includes 28 hectares designated for Brunello and this estate bottling amalgamates vineyards from four distinct areas with different exposures and soils. The 2016 is charming with a delicate lightness and lively brightness. Violet, rosemary and liquorice aromas lead to cool mint and brambly notes on the palate. Easy flowing and seamless with smooth tannins and a dusty cherry finish.
The 2016 Brunello di Montalcino shows mineral-laced black cherries with earth tones and hints of tanned leather. It's soft in texture with a polished display of ripe berries and savory spice, as zesty acids create a juicy expression while slow-mounting tannins collect upon the senses. This turns dry and structured toward the finale, yet with the balance for a long and steady evolution in the cellar. This is really very nice.
Man, we are happy today – 2016s of course, from Brunello (and frankly many other regions across Europe) is a new classic for all time, so to have some cases at this price make an old wine-slinger VERY joyous. Read about the interesting history of Caparzo below – it’s located just a stone’s throw further down the road from another fave that we import directly, Celestino Pecci (here, if you’d like to check it out) with their fantastic location on the slopes across from the village of Montalcino.
Warm, dark, ripe black cherry, raspberry, and candied cranberries, which mingle with new leather, dusty red earth and mineral, fresh rose petals, and resinous herbs. Beautifully focused and detailed on the palate, it exudes notes of balsamic, licorice, and sweet pipe tobacco, before the voluminous mid-palate makes its way to a focused, clean, and long finish built on super-fine tannins. It’s pure Brunello class. So good and heart-warming and the ESSENCE of what we love about this business - sunshine, everything Italian, pasta, sangiovese...you know what we mean.
PAIRING IDEAS: Pasta, of course! We’d go with a simple (yet incredibly complex) cacio e pepe, a dish we can’t get enough of. Here’s a recipe – it’s mega-important to have plenty of pasta water handy to silken the sauce!
MUSIC SUGGESTIONS: Sometimes, repetition is a good thing. Moody frontman enigma Morrissey does it better than most, especially in “Everyday is Like Sunday”.
About the Producer
The origins of the place name Caparzo are still unknown. According to some people, the name is derived, as shown by ancient maps, from Caparzo; according to others, the term should derive from the Latin word Caput Arsum, indicating "a place touched by sun.” The history of Caparzo dates back to the end of the 1960s at the dawning of Brunello di Montalcino, when a group of friends, fond of Tuscany and of wine, purchased an old ruin with vineyards at Montalcino. The farm estate was renovated, modernized, and new vineyards were planted. In a short time, Caparzo made itself known in the Brunello market. In 1998, 30 years after the first rows of vines were planted, the farm estate came to a turning point when Elisabetta Gnudi Angelini purchased Caparzo. With the help of her son, Igino, and daughter, Alessandra, she immediately carried out her objective: combining tradition with innovation to create a high-quality wine that is the expression of an excellent territory.
