2018 Le Ragnaie Passo Del Lume Spento Brunello di Montalcino
$ 240.00 AUD
Le Ragnaie's drop dead gorgeous Sangiovese made from vineyards at the highest elevation in Brunello, at 621 meters. Coupled with the younger vines of the location (6 years old at harvest), the wine comes across as vividly fruit-forward yet with perfect balance.
Region - Tuscany
Type - Red
Year - 2018
Winery - Best of Italy
Grape - Sangiovese
Volume - Standard - 750ml
About the wine
Tasting notes
This is a very elegant and perfumed expression of Sangiovese with lifted floral aromas that recall blue flower and dried wild rose. Beyond those delicate tones, you get cherry, cassis, strawberry, cedar, stone dust, and wet earth. The symmetry here is impeccable, as is its purity of fruit, with fine-grained, dusty tannins that result in a structured finale.
Wine descriptors
Captivating and Complex, Elegant and Fine, For the Cellar, Something Special
Fruit aromas & flavour
Cherries, Dark Berries, Red Berries
Other aromas & flavour
Florals, Herbals, Minerality, Spices
Food pairings
Pork
Cheese
Pizza
Vegetables
Shellfish
Oysters
Cured Meats
Desserts
Fish
Spicy Foods
Red Meat
Pasta
BBQ
Poultry
Expert review
The Le Ragnaie 2018 Brunello di Montalcino Passo del Lume Spento (with 3,700 bottles made) is very pretty in this vintage with tart cherry and lifted aromas of cola, garden herb, blue flower and blood orange. This is usually my favorite of the three single-vineyard wines produced by this estate. I applaud the relatively contained 13.5% alcohol content that lets you enjoy more of the wine in one sitting. The tannins melt softly over the palate
Sangiovese
Sangiovese is a Tuscan red grape variety that has become the most planted and famous variety in Italy. You may know this variety by a few other names like Chianti, Brunello di Montalcino, Montefalco Rosso or Carmignano, but rest assured it's all the same grape, but it may grow in different regions. Sangiovese is made for food and shows with aromas and flavours of cherry, red berries, roasted tomato, balsamic, Italian herbs, coffee and cured meats, backed by cutting acidity and a good grip of tannins. The best examples come from Montalcino (Brunello di Montalcino) and can age decades!
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