The designation Rennina (rehn-NEE-nah) first appears in the High Middle Ages and is derived from the late-Roman name of the estate, Fundus Rescianum, denoting a state-owned farm. Since the Gaja family’s acquisition of the historic estate in 1994, three growing sites have been devoted to the cultivation of Sangiovese Grosso grapes for the production of Brunello di Montalcino: Santo Pietro (St. Peter), Castagno (Chestnut Tree), and Pian dei Cerri (Turkish Oak Flats). Here, lime-rich subsoils, southwest exposure, and ventilation arriving from the Tyrrhenian sea to the west deliver well-balanced Brunello di Montalcino, defined by its characteristic red fruit notes, minerality, and polished tannin.
Wine Advocate 95 - The 2013 Brunello di Montalcino Rennina is a dark, plush and succulent red wine with seamless overall integration. Angelo Gaja makes his wines with broad brush strokes that form shapes of perfect harmony and grandeur. He seems less interested in the minutiae, much in the same way an impressionist painter creates a portrait without consideration for the gritty details of reality. Continuing with my art metaphor, I'll venture to say that this is a big-picture wine that embraces bold fruit, oak spice, acidity and tannin in one overwhelming and warm embrace. I usually score the Sugarille a point or two higher, but this year the Rennina won my heart.
Wine Enthusiast 94 - This perfumed Brunello offers enticing scents of pressed violet, rose, talcum powder, wild berry, eucalyptus and a whiff of exotic spice. On the structured palate, firm fine-grained tannins provide support for dried black cherry, licorice, vanilla and a hint of espresso. Drink from 2023 through 2033.
James Suckling 94 - Aromas of orange peel, dark fruit and bark. Dried mushroom, too. Full body and extremely polished and velvety tannins that are plush but compacted. Delicious finish. Drink in 2021.
Wine Spectator 93 - This is fragrant, offering cherry, leather, floral and spice notes. On the palate, this remains fresh, with persistent flavors and fine harmony. Dusty tannins pull everything together on the finish. There’s plenty of energy here. Best from 2021 through 2035.
Jeb Dunnuck 93 - The 2013 Rennina comes three separate vineyards (ferment and macerate separately for around three weeks) and is brought up in a mix of barrel and concrete tanks. It's a ripe, sexy Brunello that doesn't pull any punches with its kirsch, dried earth, spice-box, and licorice aromas and flavors. Ripe, medium to full-bodied, and downright flambouyant, it still has good acidity, a balanced, layered textured, ripe tannins, and a great finish. It's not for those loving cool-climate aromas and flavors but delivers serious amounts of pleasure. Drink it anytime over the coming 10-15 years.