2016 Brunello di Montalcino

The 2016 Brunello di Montalcino has aromatics of savory dried herbs, black plum, cola, and stony earth. The palate is fruit forward and full of ripe cherry, balsamic, and iron rich minerality. There are silky tannins that emerge from its fruit, along with balanced acidity. Though it is open and generous now, there is lots of life for this to unfold over time. Drink 2024-2034. Silvio Nardi was one of twelve historic founding members of the Consozio del Brunello di Montalcino in 1967. The estate consists of two properties, those of the original holdings established in 1950 of Casale del Bosco in the northwest, and Manachiara in the southeast acquired in 1962. The team is currently overseen by Silvio’s daughter, Emilia Nardi. Since the early 1990’s they have implemented extensive research into zonation of the region, clonal selections of the estate, and vineyard replanting with an emphasis on sustainability and low-impact vineyard practices. Each of their 50 parcels are fermented separately prior to blending and being aged in tonneaux and large casks, under the eye of oenologist consultant, Eric Boissenot.

The Tenute Silvio Nardi 2016 Brunello di Montalcino makes a big impact in the glass thanks to its dark color saturation and the pretty intensity of its aromas that range from dark fruit and plum to soft potting soil and grilled herb. You get beautiful balance here, even more so when you allow the bottle to breathe for a few hours. A twofold delivery of freshness and tannic backbone gives the wine the DNA required to hold 10 years or more.

The 2016 Brunello di Montalcino from Silvio Nardi is dark and earthy with a bit of a rustic edge that I find quite attractive. Floral undergrowth and rich soil tones give way to crushed black cherries with hints of brown spice. There’s a combination of ripe primary fruit and zesty acids, which creates an appealing and juicy expression, even as grippy tannins slowly mount toward the close. Remnants of licorice, mocha and tobacco linger, along with the slightest hint of heat, which doesn’t get in the way. The 2016 Tenute Silvio Nardi won’t require more than a few years of cellaring to show its best.