The Sanlorenzo Brunello di Montalcino 2018 is an exquisite expression of Sangiovese from the heart of Montalcino, Tuscany. Sanlorenzo, a boutique winery known for its dedication to quality, crafts this Brunello to reflect both the elegance and power of the region’s iconic grape. The 2018 vintage, characterised by balance and freshness, offers a slightly more approachable version of Brunello di Montalcino, but still with depth and structure for further aging.

Appearance: Deep ruby red with garnet reflections, showing signs of its early evolution. The colour is rich yet transparent, with a vibrant core that fades gently to a slightly lighter rim. The wine moves gracefully in the glass, displaying slow, well-formed tears that hint at its concentration and ageing potential.

Aroma: The nose is complex and refined, with ripe red cherries, raspberries, and black plums at the forefront. There are floral notes of dried roses and violets, accompanied by earthy undertones of forest floor, leather, and tobacco. Hints of sweet spices, including cinnamon and clove, as well as a subtle touch of vanilla, add layers of depth.

Taste: On the palate, this Brunello is medium to full-bodied, with polished tannins and vibrant acidity. Flavours of ripe cherry, red berries, and plum are balanced by savoury notes of leather, herbs, and a touch of liquorice. The oak aging is well-integrated, offering hints of vanilla, spice, and a gentle toastiness without overshadowing the fruit. The bright acidity ensures freshness, making the wine approachable now, while the structure suggests further aging potential.

Finish: Long and persistent, with lingering notes of red berries, leather, and a delicate mineral edge. As the finish unfolds, hints of dried herbs, tobacco, and a touch of dark chocolate emerge, leaving an impression of both elegance and depth. The tannins continue to soften, promising further refinement with ageing.

Food pairing: This Brunello pairs beautifully with rich, flavourful dishes such as roast lamb, braised beef, or game. It also complements pasta with wild boar ragu, truffle-based dishes, and aged cheeses like Pecorino Toscano and Parmigiano-Reggiano.