In the wake of the interview with Caprili winemaker Giacomo Bartolommei, I had been eager to try Caprili’s Brunello di Montalcino. It took some time to locate it, but persistence paid off and I was finally able to enjoy the 2006 this weekend.
At Giacomo’s advice, I did not decant the wine, but did open it about 30-40 minutes before dinner. The 2006 Caprili Brunello di Montalcino is a dark, bright violet; very pretty. The nose offers bountiful aromas of cherries and berries that are intermingled with new leather, and a slight dried herb essence. The flavors of the wine are precise and very well defined. Juicy red fruits dominate and there is a dusty, mineral, clay earth streak that is very appealing. It actually reminded me of Dry Creek Valley terroir. Acidity and tannins are ripe and nicely balanced and this wine has a long life ahead. In fact, it’s tasty now, but I think it was also a bit “tight”. I had to coax the aromas and the flavors in the wine will clearly become more complex as it ages. I’d suggest re-visting this in 5 years. I’m also beginning to wonder if this isn’t the start of the 2006’s clamping down in general. Regardless, a great value in Brunello and really delicious. 93 points, about $40.
|2006 Caprili Brunello di Montalcino|
With the Caprili, we had grilled NY strips, which you can see in the picture above. Simple, classic, and really brought out the fruit in the wine. We also had broccoli rabe with cannelini beans and crushed red pepper, but the tasty start of the meal was an appetizer of “Crespelle di Spinaci” – Spinach Crepes.
These were simple crepes “stuffed” with ricotta, diced spinach, salt, pepper, nutmeg and a single egg to bind it together. Folded over, then quickly browned in the broiler for color and a slight crunch for texture. Very light, yet elegant and satisfying on the palate and the perfect starter to the meal. Enjoy!
|Crespelle di Spinaci|
June 13, 2012