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Uccelliera Brunello di Montalcino 2018

Uccelliera Brunello di Montalcino 2018

HK$598
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Ripe Red Cherries, Crushed Leather, Cocoa, and Vibrant Castelnuovo dell'Abate Finesse

The 2018 Uccelliera Brunello di Montalcino is an extraordinarily balanced, fragrant, and deeply expressive Sangiovese from the prized Castelnuovo dell'Abate subzone in southern Montalcino. Benefiting from the cooler, more classical conditions of the 2018 vintage, winemaker Andrea Cortonesi has produced a wine that pairs Uccelliera's trademark warmth and richness with remarkable freshness and elegance. Soaring aromas of ripe red cherries, wild raspberries, cured leather, tobacco leaf, cocoa nibs, and savory Mediterranean herbs lead into a medium-to-full-bodied, satiny palate framed by fine-grained tannins and a long, limestone-driven finish.
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Style Profile at a Glance

Attribute Profile Scale
Body Full-Bodied, Satiny & Refined ●●●●●
Sweetness Dry ●●●●●
Tannins Silky, Fine-Grained & Polished ●●●●●
Acidity Fresh, Crisp & Mineral-Driven Drive ●●●●●
Oak Subtle & Well-Integrated (Aged in Slavonian and French oak casks) ●●●●●

Terroir, History & Acclaim

Critical Recognition:
Wine Advocate 94 pts
James Suckling 93 pts
  • 94 Points - Monica Larner (Robert Parker's Wine Advocate): The 2018 Brunello di Montalcino opens nicely in the glass, drawing upon more intensity and depth as it does. It shows firm lines and a fleshed-out mouthfeel that encourages plenty of layering and textural richness. That velvety quality is the enduring signature of this estate, one that has achieved consistent results over the years. The only outlier to this pretty portrait is a 15% alcohol content that, although well absorbed by the wine's texture, does risk becoming a distraction. Exactly 28,666 bottles were made.
  • 93 Points - JamesSuckling.com: This is creamy and open with tasty notes of sour cherries, plum stones, roasted nuts, mocha and sandalwood. Full-bodied, with fine-grained tannins providing a silky frame. Juicy finish. Drink or hold.
  • Castelnuovo dell'Abate Terroir: Located in the warm southern sector of Montalcino, Uccelliera’s steep vineyards feature sandy clay, gravel, and limestone soils. The 2018 vintage allowed for a longer growing season, resulting in heightened aromatics and bright balancing acidity.
  • Artisanal Craftsmanship by Andrea Cortonesi: Andrea Cortonesi manages his vineyards with organic practices, fermenting with native yeasts and maturing the wine in a combination of Slavonian oak casks (*botte grande*) and French oak barrels to preserve pure fruit elegance.

Highlights

  • 100% Sangiovese Grosso harvested from estate vineyards in Castelnuovo dell'Abate, Montalcino.
  • A radiant 2018 release packed with red cherries, wild raspberries, cured leather, cocoa nibs, and savory herbs.
  • Crafted by Uccelliera (Andrea Cortonesi), offering 15 to 25+ years of graceful cellaring potential.

Tasting Notes

  • Appearance: Luminous ruby-red with brilliant garnet reflections at the rim.
  • Nose: Fragrant, complex, and lifted. It opens with aromas of ripe red cherries, wild raspberries, and red plum, accompanied by cured leather, cocoa nibs, dried oregano, pipe tobacco, and crushed chalk.
  • Palate: Dry, full-bodied, and satiny. The entry brings a vibrant wave of red fruit sap that glides across a seamless mid-palate, held together by fine-grained tannins and fresh Sangiovese acidity into a long, mineral finish.

Serving Suggestion

  • Temperature: Serve slightly cool at 16–18°C in large Sangiovese/Bordeaux glasses to allow its fragrant aromatics to uncoil fully.
  • Decanting: A 45-to-60 minute decant is recommended if opening young. Cellar-worthy through 2043+.
  • Western Pairing: Florentine T-bone steak (Bistecca alla Fiorentina), slow-braised wild boar ragù, roasted rack of lamb, or aged Pecorino Toscano.
  • Asian Pairing: Peking duck, Korean braised short ribs (Galbi-jim), Taiwanese braised pork belly, or charcoal-grilled wagyu beef.

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