San Polino Brunello di Montalcino 2017 750ml - Station Plaza Wine
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San Polino Brunello di Montalcino 2017 750ml
SKU: 11558

San Polino Brunello di Montalcino 2017

  • we97
  • wa93
  • v92

Save $36.12 (41%)

Available for:
Category Red Wine
Origin Italy, Tuscany, Brunello di Montalcino
Brand San Polino
Alcohol/vol 14.5%
Our Brunello di Montalcino comes from a lush loamy field on the northern slopes of Montalcino. Full-bodied and structured, it has been described in glowing terms as being fruity, opulent, corpulent, luxurious and delicious.
Wine Enthusiast
  • we97

Made with organically grown Sangiovese and fermented with wild yeasts, this fragrant, earthy red has intense aromas of rose petal, forest floor, new leather, woodland berry and balsamic whiffs of camphor. Full bodied and savory, the palate doles out juicy Marasca cherry, blood orange, licorice and tobacco alongside bright acidity and a backbone of noble tannins. It's still youthfully austere, with great aging potential. Drink 2026-2046.

Kerin O'Keefe, May 1, 2021
Wine Advocate
  • wa93

The 2016 Brunello di Montalcino (made with organic fruit) opens to dark fruit, cherry and dried plum. Those fruit tones are ripe with extra sweetness, but they are neatly framed by tar, smoke and exotic spice that recalls mesquite or cedar wood. The dark ripe intensity of the fruit it tightly interwoven within those oak-driven flavors and the wine's full-bodied fiber. This 10,000-bottle release has come along nicely over the years, showing a steady upward climb in quality and distinction.

Monica Larner, November 30, 2020
  • v92

The 2016 Brunello di Montalcino shows a mix of woodland berries and herbs before adding further depths of flowery undergrowth and smoky nuance. It's silky-smooth, complemented by polished red/black fruits, while savory spices and notes of sour citrus slowly penetrate. Hints of licorice and mint linger, along with a coating of fine tannins on the long and lightly structured finish. The 2016 San Polino should shine bright with only a few years of cellaring.

Eric Guido, November 2020

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