pieve santa restituta (gaja), brunello di montalcino, rennina 2016
ROBERT PARKER'S WINE ADVOCATE
95
JAMES SUCKLING
97

2016 pieve santa restituta (gaja), brunello di montalcino, rennina

Why We're Buying

Why do people pay so much for a bottle of Gaja Rennina Brunello di Montalcino? It’s a classic Brunello. The polished tannins, the minerally complexion, the red fruit notes, it’s all here. As wine critic Monica Larner described the 2010 vintage, “Rennina is a masterpiece and, again, I just don't know how Angelo Gaja does it. He is the winemaker with the Midas touch.”

Critics Scores

ROBERT PARKER'S WINE ADVOCATE
95

Robert Parker's Wine Advocate

The Pieve Santa Restituta 2016 Brunello di Montalcino Rennina (with 15,000 bottles produced) offers intensity and beautifully concentrated fruit. The bouquet reveals layers of wild cherry, rose, blue flower and candied orange peel. However, if you are expecting a more subdued Rennina, that’s not what you get in this classic 2016 vintage. The wine is buzzing with energy and vitality, with a lifted and an especially brilliant set of aromas. You might also detect a hint of fresh peppercorn or coriander seed that gives the wine a veil of the exotic.

JAMES SUCKLING
97

James Suckling

Some much shaved black truffles to the blackberry, walnut and chocolate undertones. It’s full-bodied and layered with chewy yet soft tannins and a long, flavorful finish. Smoke, mahogany and wet-earth undertones. Needs three or four years to soften and come together. Best after 2024.

VINOUS
94

Vinous

The 2016 Brunello di Montalcino Rennina is a dark and youthfully understated beauty. A gorgeous display of tobacco and savory herbs gives way to tart cherries, currants, brown spice and earth tones, gaining further richness the longer it spends in the glass. It’s seamless, elegant and silky in feel, with layers of ripe red fruit offset by dried citrus, as notes of black tea, licorice, hints of olive and saturating minerals settle in. There’s so much going on here; yet beneath its polished elegance, a layer of fine tannins penetrates deeply, making for a dry and structured finale.