San Filippo Brunello di Montalcino 2012

95+ points Ian D'Agata (Vinous): "[$70 list] Good bright red. Vibrant high strung, perfumed Brunello with crisp aromas of red berries, minerals and rose lifted by an intriguing note of white pepper. Then more juicy pure red berry flavours in the mouth offering sneaky concentration and insidious sweetness, not to mention mouth-cleansing minerality. This marvellously precise and well balanced Brunello is rather light on its feet, finishing very long and crisp and with a gentle texture. I love this wine’s purity; this is one of my early candidates for wine of the vintage. Drink: 2022-2037. (Mar 2017)"

95 points Wine Spectator: "[$70 list] An elegant, silky style, featuring wild sage, thyme, leather, cherry and iron aromas and flavors. Reveals a floral hint as this persists on the long finish. Best from 2019 through 2033. 700 cases made. (6/15/17)"

93 points James Suckling: "A layered and beautiful red with plum, chocolate and hazelnut character. Medium to full body, silky tannins and fresh and intense finish. Solid wine for the vintage. Drink or hold. (11/30/16)"

92 points Monica Larner (Wine Advocate): "[$70 list] San Filippo's 2012 Brunello di Montalcino shows a dark garnet and slightly evolved appearance with amber highlights at the rim. Aromas of dark cherry, prune and dried plum lift from the bouquet revealing a juicy core of dark fruit. In the mouth, the wine shows succulence and softness. These characteristics are in line with the hot vintage that produced dark and plump fruit with immediate appeal. What makes this wine interesting are the extra layers of savory spice it provides on the finish. The results are sophisticated and noble, with cigar ash, mahogany and cedar wood. Drink: 2018-2028. (Feb 2017)"

92 points Falstaff Guide: "Intense garnet red, shimmering. Compact nose with notes of cherry jam, some dark roses, tobacco in the background. Full-bodied and supple on the palate, opens up with fine-meshed tannins, juicy and gripping, with a beautiful melting finish. (3/17/17)"