Capanna Brunello di Montalcino 2013

James Suckling 95 points - Blackberry and cherry aromas with some bark and black tea character. Full body, soild and powerful with a chewy and linear tannin backbone and a fresh finish. Drink in 2022..November/2017

Wine Spectator 90 points - This is pure and vibrant, boasting cherry, plum, leather, earth and tobacco aromas and flavors. Ample tannins lean to the dry side, yet there is enough fruit for balance in the end. Best from 2020 through 2032. 3,660 cases made. -BS.June/2018

Vinous 93 points - Deep ruby-red with a pale rim. Perfumed, refined aromas and flavors of red berries, black cherry and minerals. Long and very clean, displaying repeating mineral elements on the juicy finish. I especially love this focused, smooth wine’s remarkable acid-sugar-tannin balance. No blockbuster or behemoth, but an absolutely delicious, drinkable and enjoyable Brunello. Well done..April/2018

Wine Advocate 91 points - Capanna’s wine style prizes broad aromas and an accessible, open-knit texture. The 2013 Brunello di Montalcino shows volume and generous fruit that spans between black cherry and spicy plum. Dark leather, tobacco and black licorice play strong supporting roles. The wine is layered and soft in texture, but it also shows good tannic tightness that holds the whole package firmly together..February/2018

Located north of Montalcino in Montosoli, Capanna was bought by the Cencioni family in 1957. This small estate dedicated to farming and vinifying Sangiovese Grosso is comprised of some of the best vineyards in Brunello, The vineyards are planted on a south-southeast facing slope on Galestro, a schist based soil which encourages slow and even ripening. No chemical fertilizers or herbicides are used and every effort is made to farm naturally. Capanna crafts modern wines that emphasize the fruit-forward components of the Sangiovese Grosso grape while allowing full expression of the rich terroir upon which the grapes are grown.

Picked by hand, the grapes were immediately destemmed and fermented on their skins for 20-22 days in temperature controlled Slovenian oak vats. The wine matures in large Slovenian oak uprights to allow maturation without the intrusion of wood flavors or tannins.