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  • 96+ ZRZachys
  • 98 WEWine Enthusiast
  • 95 DDecanter

Brunello di Montalcino Biondi Santi 2013 (750ML)

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96+ Points, The Zachys Buying Team: "Only a small percentage of Biondi Santi wines arrive to the United States directly from the Montalcino cellars. The Riserva is crafted from older vines between 25 and 80 years of age, while the Annata is derived from vines between the ages of ten and 15 years. Grapes for both wines are sourced primarily from the Greppo plot, which consists of stony galestro soil intermixed with tufaceous clay. However, it is the altitude-ranging from 400 to 500 meters-that accounts for Biondi-Santi's trademark aromatics and acidity. The wines continue undergo fermentation in traditional Slavonian oak for 18 days, followed by aging in large oak casks of 800 to 7,000 liters for a period of two to three years. This will eventually change to micro vinification with smaller botte. Another change is the later release of the Brunello di Montalcino Annata. Brunello is usually released five years after the harvest. Tenuta Biondi Santi will now wait six years instead - the equivalent of many neighboring Riserva."

Wine Enthusiast

98 Points, Kerin O'Keefe, Wine Enthusiast: "Fragrant and loaded with finesse, this stunning red still shows the estate's hallmark of elegance and structure, opening with enticing scents of rose, iris, wild red berry and a whiff of new leather. The vibrant palate is dazzling and almost ethereal, delivering flavors of succulent red cherry, pomegranate, star anise and a hint of forest floor. Taut, polished tannins and bright acidity provide impeccable balance. Drink 2021-2033."


95 Points, Michaela Morris, Decanter Magazine: "Due to the late start and generally cool conditions in 2013, harvest began at the end of September at Biondi-Santi, just slightly later than the average. The wine has been held back over a year longer than the denomination regulations and released in March 2019. Still embryonic and reserved, dark floral scents of violet and lilac gradually emerge before notes of sage and thyme take over. The tangy acidity of the vintage comes through brilliantly, amplifying layers of fine, chalky tannins. For now, nuances of rosehip, mint and wild red currants are deeply buried, hinted at only on the finish. It's difficult to forget that this was the year that we lost the legendary Franco Biondi-Santi."