San Polino Brunello di Montalcino Helichrysum 2016 《風土系列 - ZTF165》

🌟意大利Brunello di Montalcino DOCG

🌟意大利有機認證ICEA

🌟36個月Slavonian大桶加6個月法國桶陳熟

🌟2016產區年份達96分

🏅 James Suckling 98 pts

🏅 Wine Enthusiast 96 pts 

🏅 Wine Advocate 94 pts

🏅 Jancis Robinson 18.5

🏅 Vivino 4.3

在蒙塔奇諾，熠熠生輝的BDM名家絕非少數，而San Polino卻是特別的一家。莊主Katia和Luigi 夫婦兩人在1990年買下這裡5公頃的荒地前，曾多年在巴西亞馬遜叢林裡為繪製森林生物多樣性地圖專案工作，對於生物間的相互聯繫有自己獨到的解讀。

精研30年生物動力法的莊主KatiaNussbaum，夫妻二人決心在這裡釀造一款前所未有的有機Brunello di Montalcino。一種純粹形式的有機農業，在葡萄園裡使用微生物代替硫和銅，釀酒時只使用原生酵母，這些觀念和做法，對於當地其他的酒莊來說則是聞所未聞的，也招來不少側目和非議。

經過30多年的摸索與探究，他們不僅成為蒙塔奇諾第一家獲得有機認證的酒莊，也是生物動力的先驅者。他們對於現代生物動力法的重塑和認知得到了Jancis Robinson的高度讚賞，並在自己的網站上特意刊登了Katia的文章。並且2010年的旗艦款蠟菊（Helichrysum）在獲得James Suckling滿分之後，年年都是一瓶難求。

🏅 James Suckling 98 pts

Wow. This is really complex on the nose withblack cherries, mushrooms, dried flowers and cedar. Some crushed stone and dryearth or tile. This is full-bodied and very layered with wonderful depth offruit and creamy tannins. It’s focused and serene.Try in 2024 and onwards.

🏅 Wine Enthusiast 96 pts 

Aromas of berry, new leather, rose andlicorice waft out of the glass on this firmly structured wine. On the assertivepalate, drying, close-grained tannins weave through dried cherry, star anise,toasted nut and roasted coffee bean. Made with organically farmed grapes, italso undergoes spontaneous fermentation with wild yeasts. It's still young andbracing so give it time to fully develop. Drink 2026–2036.

🏅 Wine Advocate 93 pts

Made with certified organic fruit, the 2016 Brunello di Montalcino Helichrysum opens to full-bodied richness and concentration. It reveals a dark and velvety side to Sangiovese, and it shows the latitude of the grape, thanks to its fresh acidity and tannic structure. This special selection (with 6,000 bottles made) will benefit from more years in the cellar, but among these new Brunello releases from 2016, this wine should also perform nicely in a near or medium-term drinking scenario, maybe at your favorite Italian restaurant with ravioli in wild boar sauce.