Brunello di Montalcino le Lucere 2018 San Filippo

€ 82,50 (ohne MwSt.)
98,18 (inkl. MwSt.)

Brunello di Montalcino le Lucere 2018 <span>(Magnum)</span> <a href='/wein/italien/toskana/san-filippo/'>San Filippo</a>

ohne MwSt. € 174,00
inkl. MwSt. € 207,06
Volume Magnum
buy with
(max. 59)
Klassifiziering Cru Classe
Typ Rotwein
Marke San Filippo
Jahrgang 2018
Land Italien
Region Toskana
Traube Sangiovese,
Inhalt 0,75
Zustand Perfekt
Label Perfekt
Trinkbar 2024-2040
Vorrat 59
Zustand In 1er OHK
Label Perfekt

Professionelle Bewertungen

Robert Parker (94)

This is a medium to full-bodied Sangiovese with dark and savory tones that are folded into dark fruit and plum. The San Filippo 2018 Brunello di Montalcino le Lucére shows ample aromas of tart cherry and dried raspberry that give the wine a bright first impression. In little time, a second wave of toasted aromas and spice are added to the presentation. The finish is smooth, lean and polished. This is a release of 15,000 bottles.

James Suckling (95)

Complex and open already, with aromas of slate, dried rosemary, grilled sage, lemon peel, sour cherries and cardamom. Supple and full-bodied with sleek and fine tannins. I like the olive-stone and herbal undertones. Firmer, mineral finish.

Winespectator (94)

A supple, delicate version, this red evokes cherry, licorice, white pepper, earth and rose hip flavors. Intense and balanced, with a gossamer texture, building to a chalky sensation on the finish.

BOW (8.50)

Decanter (96)

Planted in 1997, La Lucère is encircled by forest on three sides. The breezy, east-facing site is relatively cool and always the estate’s last to be harvested. Aged in lightly toasted barriques and tonneaux, 20% new, the 2018 is the most elegantly sculpted and effortlessly balanced wine I have tasted from the estate. It opens with attractive scents of cinnamon, violet and rosemary, and boasts impressive concentration of woodland berry flavours but isn’t heavy. Integrated acidity provides proper support, and the tannins are long and fine, giving texture and shape. The best is still yet to come.


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