Biondi Santi Tenuta Greppo Brunello di Montalcino 2008

Biondi Santi, a name synonymous with Brunello di Montalcino, has shaped the history of this celebrated wine region since the late 1800s. The estate is known for producing long-lived, traditionally styled Brunellos, with the 2008 vintage exemplifying their dedication to excellence. 2008 was considered a cooler, more classic vintage, allowing Biondi Santi to craft a wine of elegance, subtle power, and remarkable aging potential. Even at over a decade old, the 2008 retains freshness, complexity, and refinement, reflecting the estate’s commitment to producing wines with incredible longevity.

The Tenuta Greppo estate is located in the cooler, high-altitude part of Montalcino, which helps the wine retain vibrant acidity even in warmer vintages. The vineyards are exclusively planted with Sangiovese Grosso, and their traditional winemaking approach—long fermentations and aging in large Slavonian oak casks—gives the wine its signature tannic structure and restrained elegance.

Appearance: Ruby with garnet reflections at the edges, indicative of graceful aging.

Aroma: Expressive nose of red cherry, wild strawberry, and dried rose petals, with underlying notes of leather, tobacco, and earthy truffle. There’s a delicate spiciness and hints of forest floor and balsamic herbs that continue to evolve in the glass.

Taste: Medium-bodied and elegant, the palate offers bright red fruits like cherry and cranberry, balanced by savoury herbal notes, dried flowers, and a touch of cedar. The wine has a lovely, vibrant acidity that lifts the fruit while the fine tannins provide structure without being overpowering.

Finish: Long and refined, with lingering notes of sour cherry, dried herbs, and a hint of minerality. The finish is persistent yet delicate, with a balance of acidity and gentle tannins that promises further aging potential.

Pairings: Pulled duck tortellini in French onion broth, where the rich, gamey flavours of the duck and the savoury onion broth will harmonize with the wine’s bright acidity and earthy undertones, while its tannins will cleanse the palate.

400g 9+MB grilled wagyu rump cap with whipped buffalo feta and gremolata. The wine’s fine structure and red fruit will complement the beef’s intense richness, while the acidity and herbal notes in both the dish and the wine will tie the pairing together beautifully.