This month, we present a choice of two great bottlings from one of the finest producers of Brunello.   This month's allocation is a choice between

2006 diNeri Brunello di Montalcino White Label ($55 btl, before wine club discount - arrives this Friday, April 8) or
2006 di Neri Brunello di Montalcino Tenuta Nuovo ($90/btl before wine club discount - in the shops now)

Giuacomo Neri's wines have always wowed the pundits - his 2001 di Neri Brunello Tenuta Nuova was named #1 Wine of the Year by the Wine Spectator.  This year, James Suckling (of JamesSuckling.com and former European wine writer for the Wine Spectator) gave the Tenuta Nuova 100 points and the White label 92 points!. 

I tasted through the wines with Giacomo Neri at the winery in September of last year. I can still remember not only each wine, but the glint in his eye as he poured them. 

When I tasted the Tenuta Nuova,  I remember thinking: "wow." That's it, just "wow." I looked back at my tasting notes for the wine, and they were blank. I was overwhelmed with the power, grace and depth of the wine, with a finish that went on forever. New world in style and execution, this is a tasty wine, with brooding complexity.

We have enough on hand so you can purchase multiple bottles of the Tenuta Nuova to put away, if you'd like.
Brunello Tenuta Nuova began as both a passionate and scientific project, for a wine which only Casanova di Neri can offer. It comes from a mass clone of Sangiovese Cerretalto on a piece of land south of Montalcino, where it acquires Mediterraneanscents, great finesse and tannic structure. It matures in small oak barrels for 30 months and in the bottle for 18 months. The first year of production
was 1993.

Casanova di Neri was established in 1971 when Giovanni Neri acquireda large estate within Montalcino. Since then his singular goal has been the search for land optimal for growing high quality grapes. In
1991 his son Giacomo took over direction of the estate and winemaking. His 138 acres are divided into four distinct areas: Pietradonice in Castelnuovo dell'Abate, Cetine in Sant'Angelo in Colle, Cerretalto and
Fiesole. As the grapes have improved in quality, more care and attention has been given to the winemaking process from vinification to the careful selection and use of casks of different sizes and made from different types of wood but always with the maximum respect for tradition.

White Label Brunello di Montalcino Casanova di Neri is characterized simply by its white label, to the point where it has now been renamed White Label on the American market. This Etichetta bianca (white label) was born in vineyards that look to Montalcino from the east, at an altitude which varies from 350 to 480 meters above sea level, very close to their cellar. The main characteristics of this wine are elegance, finesse and longevity. It matures in big old barrels for about 42-45 months.

Ratings & Reviews

White Label: "This Brunello offers unbeatable quality for the price. The wine opens with beautiful fullness, generosity, and round, soft contours. Aromas include exotic spice and mature cherry. That typical Sangiovese brightness livens the mouthfeel. " - 92 points Wine Enthusiast


"Beautiful blackberry and chocolate, with hints of Indian spices. Full, with polished and refined tannins and a long finish. Best after 2013" 92 points, james Suckling

Tenuta Nuova:   100 Points - James Suckling (former Senior Editor of Wine Spectator)

Giacomo Neri, the owner of Casanova di Neri, is the only producer in my tasting book to have made two perfect wines in Tuscany. First was his mind blowing 2001 Casanova di Neri Brunello di Montalcino
Cerretalto. The wine is a compelling red with powerful tannins and a sleek and racy finish. Now, there is the 2006 Casanova di Neri Tenuta Nuova. It is a perfect wine with everything in proportion from the
ripe fruit and fine tannins to the bright acidity and rich alcohol.So much ripe fruit here with currants and sultanas, yet fresh and very clean. Dark berries too. Incredible ripe Sangiovese character. Full body, with masses of fruit and chewy tan nins. Plus, there's black licorice and dried berries. Give it time to soften. What a bottle. Will it ultimately be better than 2001 Tenuta Nuova? Yes. . " - JS

97 Points & "Cellar Selection" - Wine Enthusiast

RECIPE:  Grilled Bone-in Ribeye Steak with Creamed Swiss Chard and Meyer Lemons Serves 4

With the weather finally starting to warm up, it is time to get outside and start up the grill. And what could be better to celebrate the arrival of spring (finally) than a slab of charred rib eye steak!

• 4 large bone-in ribeye steaks (about 16-18oz each)
• 4 fresh bay leaves
• ¼ bunch fresh rosemary,
• ¼ bunch fresh thyme
• Extra-virgin olive oil
• Sea salt and pepper
• 1 shallot, finely chopped
• 1 garlic clove, thinly sliced
• ½ head fennel, thinly sliced
• 1 large bunch Swiss chard
• 2 cups heavy cream
• Pinch of nutmeg
• 4 meyer lemons cut in half

Place the rib eyes in a large baking dish and add the bay leaves, herbs and ½ cup of olive oil. Cover the dish securely with plastic wrap and place in the refrigerator overnight.

Preheat a grill to high heat.

Remove the steaks from the fridge and allow to sit at room temperature while preparing the Swiss chard. Rinse the marinade herbs and bay leaf under water and place in a small saucepan with the cream. Bring to a simmer, remove from the heat and cover with a plate to infuse the aromas of the herbs and bay leaves.

Take the Swiss chard and split each leaf lengthwise so each piece has a bit of stem and a bit of leaf.  Blanch the leaves in salted boiling water until wilted and then drain and squeeze dry to remove as much moisture as possible. Roughly chop the chard and set aside. In a deep saute pan cook the shallots and garlic until tender. Add the fennel and cook until soft and lightly caramelized. Season with salt and pepper and fold in the swiss chard. Remove the herbs and bay leaves from the cream and add to the swiss chard. Cook the chard until very tender and the cream has thickened. Add the nutmeg, and check the seasoning before removing from the heat. Keep warm until needed.

Season the rib eyes with salt and pepper and cook for about 7 minutes on each side for medium rare.  Add another 2 minutes for medium. Once the steaks are done, remove from the grill and allow to rest for 5 minute.

While the steaks are resting, place the lemons cut side down on the grill and cook until lightly charred.

Serve the steaks with creamed chard and grilled lemons on the side.

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