For over 300 years the Bindi family has been part of the Montalcino countryside. Over the years the land they have owned may have shrunk as the family grew, but they always made sure that the best parcel remained.
Under father Mirco, the estate was renovated; a small part of it being turned into an agriturismo . While feeling it right to produce some wine for these customers, it also offered Mirco a relaxing break from the busy Sienna hospital where he worked as an Oncologist.
About three years ago, Mirco’s son Giacomo, became interested in the running of the estate and as Mirco was spending more time in Thailand, ( falling in love with the country while volunteering during the aftermath of their Tsunami), Giacomo’s interest turned into a full time job. Since then, we believe the wines have only got better.
Situated on some of the highest vineyards in Montalcino, (around 600 metres), the estate has been registered as Organic since the eighties. The altitude is beneficial in many ways and with the open wind coming in from the sea, disease is naturally kept low. Also, with the changes in weather around the world, many winemakers are finding it hard to deal with the growing alcohol and concentration in their wines whereas Giacomo, being situated in what would be considered a cooler climate, is able to offer a more classic take on [his]? Sangiovese.
With wines offering pure fresh crisp fruit, as in the exclusive Brunato, to the more complex leather and spice of the Brunello, these are wines of great interest and we are proud to be able to share this tiny, two Hectare estate with our UK customers.
Giacomos entry level wine is anything but basic. With a blend of 90% Sangiovese and 10% Cabernet Sauvignon this wine is fermented in stainless steel and then, post fermentation and malo, left outside during the cooler months to naturally settle the deposits in the wine before it is bottled. Initially fresh and crisp (cherry/cassis) it has a surprisingly long finish. Enjoyed with grilled meat – it is delicious!
Rosso di Montalcino 2008
100% Sangiovese aged for 18 months in a mixture of French and Transylvanian 500 liter barrels. Again, left to naturally deposit it’s sediment over the cooler months, this is a far more complex wine showing leather and plum. Medium full in style, with a rounded mouth we feel this is a developed Rosso with all the charm of a more elegant Sangiovese.
Brunello di Montalcino 2005
It seems that Italy has some great vintages sandwiched between good vintages. 1996 1998 and 2005, all appear to have been ignored, so for the keen eye, these vintages hold some superb surprises. Much more accessible in their youth, they offer great drinking pleasure while we wait for their bigger brothers to mature.
Brunello di Montalcino 2005 is a prime example. Aged for 4 years in the same mix of oak as the Rosso, here is another wine which has been naturally filtered and then aged for a year in bottle before release. When young the oak vanillans showed to the fore, but now with time these have integrated and a greater herbacousness is shown. Reminiscent of the forest floor, with again, a touch of cherry and leather, this wine is well worth the wait.