2009 N 22nd St. Tampa, FL 33605 | 813-241-8587 | Mon – Sat 10 till 7

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Brunello CLOSEOUT- BELOW COST!

Caparzo is the second Brunello property owned by the delightful Elisabetta Gnudi Angelini. She also owns the historic Altesino estate. The last 12 months have seen a lot of activity: She bought two hectares of new Brunello vines for Altesino and four hectares for Caparzo. She farms numerous sites that cover many of the most important sub zones of the appellation.

We have in stock two great wines from Caparzo, both in wood six pack cases. Act fast, quantities are limited.

Elisabetta Gnudi Angelini

Elisabetta Gnudi Angelini

2013 Caparzo * Brunello di Montalcino Vigna la Casa
94pts RP, 93pts WS
$59.99btl or
$300.00 per six pack in OWC

The single-vineyard 2013 Brunello di Montalcino Vigna la Casa is immediately distinguished by aromas of smoke, flint and dark fruit. This wine offers more depth and complexity compared to Caparzo’s base Brunello from this same excellent vintage. Unlike the base Brunello, however, this wine will definitely require more time to open and flesh out as it continues its bottle evolution. The fruit is a little less accessible at this young stage in the wine’s lifespan. It shows lots of energy and tightness at its core that should soften and blossom over the next 5 years. It should be worth the wait.

 

2011 Caparzo * Brunello di Montalcino Riserva
95pts JS, 94pts RP
$69.99btl or
$360.00 per six pack in OWC

The 2011 Brunello di Montalcino Riserva is a dense and inky dark wine with hardly any light penetration. The bouquet is lavish and extravagant with opulent layers of black fruit, plum, dried blackberry, exotic spice, cigar box and red rose. Those savory notes of tobacco and leather are my favorite part of this wine. I love the way they wrap thickly over the palate and spread so generously on the finish. The more I study this wine, the more it reveals. The thick mouthfeel offers some chewiness and there’s a distinct layer of jammy fruit that adds some weight to the finish. This wine needs a little longer to integrate, but should last in the long run.