Lazzeretti Brunello di Montalcino 2013 Wine Review
Lazzeretti Brunello di Montalcino 2013
Tuscany D.O.C.G., Italy
Community Reviews: 4
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Bottle size: 750 ml
Natalie's Score: 94/100
A deep, dark and rich Brunello Di Montalcino from the Tuscany wine region. Elegant with forest floor, dried florals and dried fruit aromas on the nose. Dark cherry, plum, earthy mushroom and dried tobacco flavours on the palate. Tannins are firm and there is good acidity for grilled red meats or robust stews. Can easily cellar for two to three more years. Enjoy through to 2030.
Brunello di Montalcino food pairings: roast venison steak, rabbit tenderloin en croute, roast partridge.
Glorious Game Wine
This Lazzeretti Brunello di Montalcino 2013 was reviewed on February 6, 2020 by Natalie MacLean
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Reviews and Ratings
|Rebecca Meir-Liebman - Sommelier rated this wine as 92/100 with the following review:|
This is a stunning Brunello beginning with rose, truffles, dark cherries and tobacco on the nose, followed with earthy and leathery notes as well as red cherries and white pepper on the palate. A silky texture but with evident tannins, this wine has great structure and delivers everything you’d expect from a good Brunello - full and robust with excellent fruit! As a bonus, it's packaged with a very modern label. A great wine for the price point - worth every penny!
|Linda Mertes WSET 2 rated this wine as 88/100 with the following review:|
A full-bodied Sangiovese grape that presents medium ruby in the glass with cherry and plum aromas. Spicy on the palate with high tannins and liquorice on the finish.
This wine should be decanted or aged long term. Serve with tomato based pasta dishes.
|Lazzeretti 2013 is a fragrant, full-bodied and rich Brunello Di Montalcino with black cherry and blue floral aromas on the nose with lush and intense dried cherry, plum, savoury spice and fresh wild mushrooms flavours on the palate and good acidity for rich, meaty dishes. Tannins are firm. So decant an hour or two prior to pouring with a big, juicy, well-marbled beef steak. Or, hold in cellar for another year or two to help tame the tannins. - Community Wine Reviews|
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