2018 Brunello di Montalcino, Máté, Tuscany, Italy

2018 Brunello di Montalcino, Máté, Tuscany, Italy

Product: 20181166237
Prices start from £244.00 per case Buying options
2018 Brunello di Montalcino, Máté, Tuscany, Italy

Buying options

Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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6 x 75cl bottle
BBX marketplace BBX 1 case £244.00
BBX marketplace BBX 1 case £245.00
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One of the triumphs of the vintage, the colour is dazzling, clear and red cherry-like. On the nose, both red and black cherries roll with redcurrants and white peppercorns through fields of wild herbs and roses. On the palate, details of cherry, dried violets and zesty blood orange weave with a soft, lingering presence. This is elegant rather than dense, yet there is an earthy richness on the palate – but this wine is not heavy. Instead, it has an agile mineral poise from the terroir, rounded by two years in 500-litre tonneau, and one year in traditional botti grandi to harmonize and render a delightful supple frame to the savoury-sweet tannins.

Drink 2023 - 2038

Berry Bros. & Rudd

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Critics reviews

Eric Guido, Vinous92/100

Minty herbs accentuate a smoky mix of crushed strawberry and cherry as the 2018 Brunello di Montalcino blossoms in the glass. It splashes across the palate with ripe wild berry fruits and hints of tropical citrus motivated by vibrant acidity. The 2018 tapers off with an exotic flourish of spices and florals, as subtle tannins frame this Brunello quite well. While lightly structured, this highly expressive interpretation of the vintage is already quite tempting, yet still in need of a few years of cellaring.

Drink 2025 - 2032

Eric Guido, Vinous.com (October 2022)

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Jancis Robinson MW17++/20

Deep ruby with orange tinges. Brooding and conveying a sense of richness, but otherwise still closed on the nose. Just a suggestion of Moroccan leather. Sappy, lively and tangy fruit on the palate with an undertow of oak. Long, mouth-filling, juicy and hedonistic. Can be approached now.

Drink 2023 - 2030

Walter Speller, JancisRobinson.com (November 2022)

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Wine Advocate93/100

The certified organic Máté 2018 Brunello di Montalcino reveals dark layers of black cherry and plum with soft spice, leather and tilled earth. The wine also shows a delicate side with lavender and Mediterranean herb. It feels tart and fresh on the palate, and it offers an accessible, medium-weight texture. There is a hint of cooling mint on the close. Albeit informal, this is a fun and lively Brunello with exactly 12,965 bottles released.

The branding on these bottles appears to be transitioning to "Famiglia Máté." The family has 20 hectares of olives and forests and 6.5 hectares of vines at 320 to 420 meters in elevation. They are working a new vineyard site called Mezzaluna, which is planted to alberello vines. This new parcel is different in terms of altitude and soils, so it should be interesting to see what they decide to do with Mezzaluna. One possibility, I assume, is the production of a vineyard-designate wine in the future.

Drink 2024 - 2036

Monica Larner, Wine Advocate (March 2023)

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James Suckling93/100

Walnuts, sweet berries, lemons, lavender and chocolate on the nose. Medium- to full-bodied with firm tannins. Fragrant floral and spice notes on a firm finish. A little tight for now. From organically grown grapes.

Better from 2024

James Suckling, JamesSuckling.com (December 2022)

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About this WINE

 Máté Winery

Máté Winery

The family-owned and organically farmed Máté estate is in the south-west of Montalcino, in the commune of Santa Restituta. This highly desirable area is well known for producing terroir-driven wines of distinct expression. Their next-door neighbours are none other than Angelo Gaja and Gianfranco Soldera – two titans of the industry, whose wines typically command prices that soar into the hundreds of pounds per bottle.

Situated at 320-420 metres’ altitude, the 6.5 hectares of vines here are surrounded by forest, Etruscan ruins and scrubland thick with wildflowers and herbs. The soil is composed of marl, tuffo limestone and calcareous sandstone filled with marine fossils. This gives unique character and mineral poise to the wines. The calibre of the terroir is only matched by the expertise behind the wines: working with owners Candace and Ferenc Máté is chief winemaker Carlo Ferrini – a man responsible for many of Italy’s most iconic bottles, including many of Montalcino’s 100-point wines. The vineyards were planted by Gaja’s legendary agronomist Fabrizio Moltard.

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Brunello di Montalcino

Brunello di Montalcino

Along with Chianti, Brunello di Montalcino is Tuscany's most famous DOCG and the region's boldest expression of Sangiovese. Located 30 miles south of Siena with the hilltop town of Montalcino as its epicentre, its 2,000 hectares of vines are naturally delimited by the Orcia, Asso and Ombrone valleys. Brunello is the local name for the Sangiovese Grosso clone from which Brunello di Montalcino should be made in purezza (ie 100 percent).

The Brunello di Montalcino DOCG has a whale-like shape: at its head, at 661 metres above sea level on ancient, stony galestro soils facing east and southeast lies the town of Montalcino, where the DOC was founded. As you follow the spine south towards the tail, the vineyards lose altitude – those around Colle Sant'Angelo are at 250 metres – while the soils become richer with iron and clay. Further east, in the shadow of the 1,734 metre Mont'Amiata lies the village of Castelnuovo dell'Abate where the vineyards are strewn with a rich mix of galestro, granitic, volcanic, clay and schist soil types.

While Brunello di Montalcino's climate is mildly Mediterranean, thanks to the sea being a mere 20 miles away, the elevation of the vineyards provides an important diurnal temperature variation (ie hot days and cool nights). This benefits the grapes by maintaining acidity levels and extending their ripening time. The howling tramontana wind can also play an important role in drying and concentrating the fruit.

Historically, the zone is one of Tuscany's youngest. First praised in 1550 by Leandro Alberti for the quality of its wines, it was Tenuta Il Greppo who bottled the inaugural Brunello di Montalcino in 1888. By 1929, the region had 925 hectares of vines and 1,243 hectares of mixed crops, while in 1932 it was decreed that only those wines made and bottled within the commune could be labelled as Brunello di Montalcino. Since then, the number of producers has risen from 11 in 1960 to 230 in 2006, while over the same period the vineyards have expanded from 1,000 hectares to 12,000. The region earned its DOC in 1966, and was upgraded to DOCG in 1980.

Brunello di Montalcino cannot be released for sale until five years after the harvest, or six years in the case of Brunello di Montalcino Riserva. During this time the wines should be aged for at least two years in oak, followed by at least four months in bottle (six months for Riservas); maximum yields are 55 hl/ha. 

Rosso di Montalcino is declassified Brunello di Montalcino, released for sale 18 months after the harvest.

Recommended producers: Costanti, Fuligni, Lisini, San Giuseppe, Soldera, Cerbaiona

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A black grape widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino.

It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.

It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.

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