97 points Decanter
"Powerful, creamy, succulent with oak in proportion to the ripe red fruits. Palate is plush and juicy with plenty of tannin."
96 points Wine Enthusiast
"Inviting aromas of ripe wild berry, baking spice and Mediterranean herb are front and center along with a whiff of blue flower. Full bodied and vibrant, the savory palate features ripe Marasca cherry, star anise and nutmeg framed in noble tannins. Bright acidity provides freshness and balance. Give this time to fully develop and you'll be rewarded." *Cellar Selection*
94 points Wine Spectator
"A touch of new oak adds an element of sweetness and spice to this cherry-, plum- and mineral-flavored red, which is lithe, with well-integrated, underlying tannins and a lingering finish."
"Lustrous mid ruby. Pure deep sweet, youthful cherry nose with a hint of black tea leaves and a suggestion of oak. Succulent cherry fruit palate that closes up swiftly. Tangy finish with gorgeous coating tannins. Super-elegant palate weight at 14.5% alcohol, yet plenty of concentration. Needs more time, though. 18/20 points. (WS)"
Vinous Reverie Notes
“Lisini is one of Montalcino’s historic, reference-point estates.” ~ Antonio Galloni, Vinous
“Boutique winery Lisini makes quintessential Brunellos that perfectly demonstrate their exclusively Sangiovese origins. Given the cult status and high demand of Lisini Brunellos, these bottlings easily put to rest the idea that what people really want is a little Merlot blended into their Brunellos. Rather than overoak, overextract, or overripen, the firm prefers to craft its classic offerings with the denominations tried and true winemaking methods.’’ ~ Kerin O’Keefe, Wine Enthusiast
One of the most classico of classic Brunello: Lisini was one of the original founders of the Consorzio of Brunello in the 1967 back before Brunello was BRUNELLO and Montalcino was MONTALCINO! 100% Sangiovese from the estate’s massal selection. Vineyards range in elevation from 300 to 350 meters above sea level. Vinification is traditional, in glass-lined cement tanks with skin contact for 20-26 days. The wine is then transferred to 20-52 hectoliter casks for 42 months, followed by 6 to 8 months of bottle age prior to release. 3,000 cases are produced on average each year.