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Cerbaia Brunello di Montalcino 2016 (750ML)
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Critic Scores, Reviews & Descriptions
95 JS / 93+ WA / 93 JD / 92 VM / 92 KO
Extremely aromatic with plums, black cherries, flowers and some orange peel. Hints of cedar and sandalwood. Full-bodied with firm, silky tannins that are polished and very pretty. This is really well crafted and poised. Refined finish. Drink after 2024.-James Suckling
The 2016 Brunello di Montalcino is a dark and rich expression with a generous delivery of dark fruit—prune, plum and black cherry. The vines are planted in galestro soils with clay and shale in a 3.5-hectare plot, resulting in a 14,000-bottle production. Winemaking is simple, with fermentation in steel and aging in botte grande for three years. There is some extra density or heaviness to the fruit that feels reinforced by the oak notes and ultimately by the wine's tannins. This wine will be released in April 2021, and that sounds about right because it needs more time.-Monica Larner, The Wine Advocate
The 2016 Cerbaia is lifted with notes of raspberry, sour cherry, thyme, and dusty earth. The palate is brisk with fresh red fruits and tea leaf, while structured with lingering tannin and driving acidity. It needs time to loosen its grip and will be welcome over several years to come. It was aged for three years in large Slavonian oak and is sourced from Cerbaia’s largest vineyard, planted in 1989. Drink 2025-2036.-Audrey Frick, JebDunnuck
Red licorice, dried roses, a dusting of cedar and black cherry form up to create the deeply alluring bouquet of the 2016 Cerbaia Brunello di Montalcino. It’s silky in texture with a sweet-and-sour expression of red berry fruits and minerals, all guided by zesty acids, as grippy tannins form toward the close. Hints of mocha, brown spice and purple inner florals linger over a coating of youthful structure.-Eric Guido, Vinous Media
Red-skinned berry, forest floor and leather aromas lead the way. The juicy, vibrant palate offers red cherry, pomegranate and tobacco alongside firm, polished tannins and bright acidity. Drink 2023–2032.-Kerin O'Keefe