Brunello Di Montalcino, Valdicava, 2013 - Magnum
Brunello Di Montalcino, Valdicava, 2013 - Magnum
- 150cl
- 13.5%
- Red Still
- Sangiovese
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Optimal drinking window: Now - 2045
Valdicava is firmly in the top echelon of Montalcino growers with more 100-point (JS) scores than any other. The Abruzzese family were one of the twenty-five founder members of the Consorzio Brunello di Montalcino in 1967 and now third and fourth generations Vincenzo and his son Pierfilippo, are ensuring that the reputation of the estate remains second to none. Robert Parker said there is "... a strong argument can be made that Valdicava is among the top three or four Brunello di Montalcino producers" and there is no denying the cult status the winery enjoys today.
2013, from a cooler, damper year, flies under the radar but is a personal favourite for its finesse and aromatic complexity, and the fact it is only 13.5% ABV. With 98 points (JS), the vintage represents exceptional value in the range and large formats are drinking perfectly now, with their freshness preserved.
The 2013 is already drinking with real generosity in magnum format, the tannins softened just enough to let the fruit sing. Over the next five years, expect the primary cherry and plum to integrate further, making way for more savoury, earthy complexity — dried tobacco, forest floor, and that iron-like mineral quality that marks great Brunello. The plateau is likely somewhere between 2028 and 2038, when the wine will be at its most complete and composed. After that, the fruit will begin to recede gradually, leaving something more austere and contemplative — still pleasurable for those who enjoy that style, but the peak will have passed. Large formats buy at least an extra five years on that timeline.
What the critics say:
"A juicy, young Brunello with berry, dried mushroom and flower character. Orange peel, too. Full body, firm and velvety tannins and a flavorful finish. So complex and beautiful. It goes on for minutes. I love the balance that makes it so enjoyable to try now but it will age for decades ahead. Try to leave it until 2021."
Tasting Notes
AppearanceDeep, translucent ruby with a faint garnet edge — still youthful for a thirteen-year-old wine.
NoseDark cherry and dried plum open first, then dried mushroom and a thread of orange peel lift things somewhere more interesting. Dried violets and a faint iron-like quality underpin it all — classic Brunello, but with more delicacy than muscle.
PalateFull-bodied but not heavy, the 2013 carrying its weight with real elegance. The tannins are firm and finely grained — still present, but no longer demanding patience. There is a juicy, almost saline quality to the mid-palate that keeps everything fresh.
FinishExceptionally long, with dried spice, iron, and cherry skin lingering for minutes.
Overall impressionA Brunello defined by precision rather than power — and all the better for it.
Food Pairings
In Montalcino and the wider Sienese countryside, Brunello of this calibre is saved for the table's best moments. Bistecca alla Fiorentina — a thick-cut T-bone from Chianina cattle, charred over wood — is the canonical pairing, the wine's acidity cutting through the fat with purpose. Slow-braised wild boar with pappardelle and a soffritto darkened with red wine is another local staple that makes perfect sense here. Aged Pecorino di Pienza, produced just down the road, has an intensity that the wine can match without either overpowering the other. In the right company, this is also the wine you open with a plate of hand-sliced Cinta Senese prosciutto and nothing else.
We think this wine would go well with
Serve at 17–18°C — any warmer and you risk losing the freshness that makes this vintage special. In magnum, decanting for at least an hour is strongly recommended; two hours would not be excessive. The extra volume takes time to open, but when it does, the aromatics expand considerably. Use a large Burgundy-style bowl to give the wine space to breathe in the glass.
Valdicava's vineyards sit at altitude on the northern slopes of Montalcino, where the soils are a mix of galestro — the crumbly schist-like stone that dominates the better Brunello sites — and clay-rich Eocene sediments. The elevation brings cooler nights and longer hang time, which preserves the natural acidity that gives Brunello its backbone and its capacity to age. The 2013 vintage in particular benefited from this freshness, producing wines of notable finesse rather than the weight that warmer years deliver.
Brunello di Montalcino is one of Italy's most prestigious DOCGs, produced exclusively from Sangiovese Grosso (locally called Brunello) grown within the commune of Montalcino in southern Tuscany. The rules demand a minimum of five years ageing before release — two of which must be in wood — rising to six years for Riserva. It is a wine made for patience: broader and more powerful than its Chianti Classico neighbour to the north, and with an ageing potential that rivals Barolo. The large format adds further insurance against premature ageing.
The 2013 vintage in Tuscany arrived after a challenging growing season that kept vignerons on their toes. A cold, wet spring delayed flowering and reduced yields across the region, whilst a particularly difficult September brought persistent rain just as grapes were approaching ripeness. The weather finally cleared for a late harvest in October, allowing producers to salvage what many initially feared might be a washout vintage.
What emerged surprised everyone: wines with genuine freshness and restraint that feel almost old-fashioned in the best possible way. Sangiovese shows lovely lift and bright acidity, producing Chiantis and Brunellos that emphasise finesse over power. The international varieties fared less consistently, though careful producers managed to craft some genuinely charming wines. We find the better 2013s drinking beautifully now, offering immediate pleasure whilst the top Brunellos will reward patience until 2028. This isn't a vintage for the cellar-obsessed, but rather one that reminds us why food-friendly, medium-bodied Tuscan reds can be so utterly satisfying.
FAQs
What does this Brunello taste like?
Dark cherry, dried mushroom, orange peel and dried violets, with firm, finely grained tannins and a saline freshness on the mid-palate. The 2013 is defined by finesse rather than power — more aromatic and precise than the bigger, warmer years in the range.
When should I drink this?
It is drinking well right now, particularly in magnum where the freshness is beautifully preserved. It will continue to develop and reward patience until at least 2045, hitting its plateau of complexity somewhere around 2028 to 2038.
Is the 2013 vintage worth buying compared to more celebrated years?
Very much so. It flies under the radar, which means the price does not reflect the quality. At 98 points from James Suckling and only 13.5% ABV, it has the kind of freshness and aromatic lift that the bigger, more hyped vintages sometimes sacrifice. For drinking over the next decade or two, it may actually be the smarter buy.
Does it need decanting?
Yes, and generously. Allow at least an hour, ideally two. In magnum, the wine takes time to open up, but the reward when it does is considerable. A large Burgundy-style bowl will help the aromatics expand in the glass.
What food should I serve with this?
The classic pairing is bistecca alla Fiorentina — a thick, charred Chianina T-bone — where the wine's acidity cuts beautifully through the fat. Slow-braised wild boar with pappardelle works equally well. If you want something simpler, aged Pecorino di Pienza has the intensity to hold its own.
Why buy a magnum rather than a standard bottle?
Magnums age more slowly and evenly than 75cl bottles, which means the freshness is better preserved and the tannins integrate more gracefully over time. For a wine you plan to cellar for another decade or more, the magnum is not an indulgence — it is the better format.
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