Influential Winemaker Roberto Cipresso teams up with Natalie Oliveros at La Fiorita to produce 2006 Brunello di Montalcino Reserva by Philip S. Kampe

* A black box arrived in a black bag. The box was opened and the contents from Tuscany appeared*

A package was left for me with the doorman at my building. The doorman said a petite woman dropped it off for you.  He said, ‘there is a note attached.’

Dear Philip,

Enjoy the bottle of La Fiorita 2006 Brunello di Montalcino Reserva!
It’s a special year for me and I hope you like it.
I can’t wait to hear your honest thoughts.

Best,

Natalie Oliveros

The package was brought upstairs to my office, opened and photographed, as you can witness. The packaging was so elaborate, yet personal. The book was of wine photography, the wine glasses were made especially for Brunello and the opener was very special. A lot of effort went into the presentation of the 2006 La Fiorita Brunello di Montalcino Reserva.

Rather then open the bottle immediately,I thought it would be best to age the wine a little longer. And that is what I did.

Natalie Oliveros is wine driven.

In 2011, Natalie partnered with Roberto Cipresso, a legendary influential winemaker and consultant. The two have made considerable upgrades at La Fiorita since joining forces. The planting of newly acquired plots and an expansion of production were the priorities, coupled with a new cellar that housed state of the art equipment.

The vineyard is relatively new by any standard, 1992.

The first vintage netted 1000 bottles. Since the early days, the vintages have grown steadily. The 2006 Brunello di Montalcino Reserva vintage amounted to 10,000 bottles.
Before bottling, the wine spent twenty-four (24) months in either French or Slovonian oak, eight (8) months in stainless steel and then thirty (30) months in the bottle. The non-reserve follows the same aging process except it is aged six months less in the bottle. Total production of Brunello is 25,000 bottles.

Roberto Cipresso was the head winemaker for esteemed Achaval Ferrer (Argentina) and several of Italy’s classic vineyards, Ciacci Piccolomini, Casa Basse and Poggio Antico. Mr. Cipresso started with a little over an acre at La Fiorita. Since the partnership of Natalie Oliveros, La Fiorita has grown leaps and bounds. Sangiovese is the main grape on the property. Sangiovese is the main grape grown on the property.

The vineyard is now divided into two parts, the first part is the nine acre Poggio plot that faces the south-east, with elevation of 700 feet. The second plot (7 acres) is called Pian Bossolino and faces towards the east.

Mr. Cipresso pulls out all of the stops with his wines, as you can see via his aging process. I decanted the 2006 Reserva for four (long) hours. The thought of the wine was my focus during that period of time. As the time approached, I poured a glass of the 2006 La Fiorita Brunello di Montalcino Reserva. My intention is to keep three glasses in the decanter and try this wine, again, on day two, three and four. At close to $90 a bottle, my hope was that I made the right decision.

Wine Impressions:
Day 1
Elegant, creamy, glycerol with hidden minerality. Aromas of dark fruit like plums, blackcurrants and sour cherry abound. The wine needs more time to breath.

Day 2

A bouquet of violets and mocha with a powerful intensity fill the air. The tannins have settled somewhat and are quite hidden. A glycerol coating of my mouth is hidden under the lush ripe cherry flavors that linger on my palate for several minutes.

Day 3
The legs on the glass show what sustaining power this wine has. The aromas are subtle, but dominate. Lavender prevails, followed by smoked chorizo. My palate is immersed with a silky, flavorful and concentrated black raspberry flavor. The wine is bold and ageless.
Day 4

The wine has held up to the elements on day four. Aromas of strawberries and hazelnuts abound. My palate detects leather, vanilla and smoke nuances as key elements in this rich, complex, balanced wine.

Conclusion
Decanting for several days or aging this wine is suggested. The 2006 La Fiorita Brunello do Maontalcino is a classic wine that is well made and has lasting power due to the ability of master winemaker, Roberto Cipresso. Add Natalie Oliveros’s sincere love for wine and success at any price policy to the scenario and you have a vineyard whose better days lie ahead.

The 2006 Reserva wine received 95 points from Wine Spectator.
My belief, a near 100 point wine will emerge for La Fiorita in the next couple of years.

Philip S. Kampe
philip.kampe@thewinehub.com

La Fiorita, a 'Gem' of a Brunello is on my Mind by Philip S. Kampe

At times I come out of my cave, singing.
You know what I mean--the music in your mind.
Well, I woke up this morning singing 'La Fiorita', over and over again. Somehow those words, La Fiorita, are musical to me.
I still can't get it out of my head.
La Fiorita, if you are unaware, is my favorite Brunello that was the brainchild of the legendary Roberto Cipresso, Italy's foremost winemaker.
Mr. Cipresso is a close friend of my best friend from Umbria.
As explained to me, the La Fiorita project is fairly new--1993--to be exact. The first vintage was 1000 bottles. Since Natalie Oliveros has joined the project, now, a partner with Roberto Cipresso, production and up to date facilities have helped increase the newest vintage to 25,000 bottles.
Yes, we all love Brunello--but, my love for La Fiorita is like the love I have for my wife, Maria.
It is never ending.
When I sing the words 'La Fiorita', I picture the vines smiling. The vines smile because the terroir they live in creates their personalities--their expression of how a world-class Brunello should taste.
Life as a Sangiovese grape that is destined to be put in a bottle of 'La Fiorita' must be wonderful. The end result, as achieved in the 2007 Brunello di Montalcino DOC.
The clay soil, twelve months in French oak and another twelve in Slovonian oak plus eight months in steel and another twenty-four months in the bottle create a wine that is round, juicy and well-balanced, a wine that combines red berry fruit with tobacco, leather and rosemary. Add an unusually pleasant, long finish and you have a memorable Brunello di Montalcino.
I can hear those words in my head, over and over, 'La Fiorita'.
Can you sing along with me?
My praise for the 2006 Brunello di Montalcino Reserva DOCG, a wine so well made, it feels handcrafted and so very special. Only 10,000 bottles were produced, using a similar process as the 2007,twenty-four months in oak, eight months in steel and thirty in the bottle.
Can you sing along with me? L A AA   FIORITA!!

Philip S. Kampe