Diego's very proud of his 'baby Brunello' as he calls it, & rightly so having just served the wine to 35 appreciative customers attending the Cerbaiona dinner very recently. Compared to the plump, juicy, hedonistic 2006 'Diego Molinari' (his Rosso in all but name & paperwork!), the 2007 reflects the earlier-drinking charm of the vintage perfectly: so suave & trim, this lacy, licorice-tipped wine is delicately structured and expertly embroided with flecks of pure small red berried fruit, hay and spice;
it begs to be drunk now. We enjoyed it with potato, kale and pancetta soup but it would good equally well with hand-pressed ravioli. Only five hundred cases were made so don't miss out!
(David Berry Green, BBR Buyer)Cerbaiona
The 2007 Rosso di Montalcino is plump, juicy and utterly irresistible. Sweet red cherries lead to violets, spices and tobacco as this graceful, elegant, mid-weight wine opens up in the glass. A lovely vein of minerality frames the long, generous finish. This is another impeccable and classy wine from Cerbaiona. Though not inexpensive, the estate’s Rosso does offer a compelling glimpse into the genius of one of Montalcino’s most inspired producers. Occasionally the Rosso can be found at favorable pricing, and it is a must-buy. Anticipated maturity: 2010-2017.
If I had to put together a short list of the most privileged spots in Montalcino for Sangiovese, Cerbaiona would be near or at the top of that list. These white, poor soils encourage the vines to develop deep root systems and yield wines of notable structure. In top vintages the wines are nothing short of spectacular. Production remains tiny, at around 7,000 bottles for the Brunello, which I was reminded of as I negotiated the cramped cellars while tasting through a number of wines with proprietor Diego Molinari. Of the vintages in cask, so far 2006 looks to be the most promising. Readers in search of the finest artisan wines in Tuscany will find much to admire here.
(Antonio Galloni- Wine Advocate- April 2010)