2018 Brunello di Montalcino
$60 (2020)
Italy
Montalcino
Tuscany
Red
Sangiovese (2020 vintage)
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2018
2024 - 2031
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2020
2026 - 2036
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2019
2026 - 2040
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The new releases from Fabian Schwarz at La Magia are really something to be excited about. I’ve always appreciated Schwarz’s style of fruit-focused and high-energy Brunellos that always maintain a classic feel. This is an idyllic estate located in a beautiful valley that opens up to the south to overlook the abbey of Sant’Antimo at 400-450 meters. The vineyards are all contiguous and surrounded by forests on all sides. La Magia also boasts bio/organic certification throughout their 15 hectares, all dedicated to Sangiovese and the production of Brunello. Schwarz has no issues experimenting with moderate levels of new oak, preferably tonneaux, and finds a happy balance that adds texture and spice, yet never in a flashy or stylized way. While the Brunello of the house is always a top performer and solid wine with the ability to age beautifully (check out the note on the 2012 in this article), the single-parcel Ciliegio really takes things to another level. This hails from the original vines planted in 1974 that thrive in sandy, rocky soils. Having just tasted the 2016 and 2019 together, I am considering adding them to my cellar.
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2017
2023 - 2027
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2016
2024 - 2034
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Fabian Schwarz, owner and winemaker of La Magia, is always looking to the future and willing to experiment, whether through vine training, cask sizes or even the use of amphorae. This estate boasts bio/organic certification throughout their fifteen hectares, all dedicated to Sangiovese and the production of Brunello. The southeast-facing vineyards overlook the abbey of Sant’Antimo at 400-450 meters, and are planted in poor stony soils with a layer of water-retaining clay found beneath. The Brunello is always a pleasure to taste from year to year, southern in character with just a touch of oak. This year was also the first time I was able to taste the single-vineyard Ciliegio, produced using the estate's oldest vines and named for the two cherry trees that mark the borders of this parcel. It’s a fruit-forward and vibrant wine, wonderfully balanced, and you’ll swear that you can smell fresh picked cherries the moment you put your nose to the glass. Unfortunately, their Riserva in 2015 is a heavily oak-influenced effort which seems to have robbed the expression of some of the freshness and energy that I’ve come to expect from La Magia.
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2015
2023 - 2031
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La Magia’s vineyards are located in the warmer southeastern part of the Montalcino denomination, and while the wines are usually on the fleshy and ripe side, they often pack-in enough harmonious acidity that provides them with lift and gracefulness. This estate’s Rosso is a declassified Brunello (La Magia owns 17.5 hectares and they are all Sangiovese vineyards registered to Brunello production) and tends to make more Rosso in those years when the weather does not allow production of a super Brunello. For this reason, there was no Rosso di Montalcino made at La Magia in the excellent 2015 vintage, while in a difficult year such as 2014 the estate made 30,000 bottles of Rosso and only 10,000 of Brunello di Montalcino. The 2015 Brunello is a ripe and fleshy crowd-pleaser, and very typical of the estate’s style.
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2015
2020 - 2030
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One of the first wineries founded in Montalcino during the late sixties, La Magia farms entirely using organic and biodynamic principles, and it managed to find wonderful balance in the sunny 2015 vintage. Their soils, sitting between 400-450 meters above sea level, are composed of sandstone, limestone and clay. This is a well-sheltered vineyard with vines exceeding forty years of age, aided by the cooling influences of the surrounding forests. The fact that they choose to age for 36 months in 500-liter French tonneaux is really about stylistic preferences. The wood may be evident, yet it’s hard to argue with the quality of their fruit and the resulting mix found in their Brunello.
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2014
2020 - 2025
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Owner Fabian Schwarz told me he was long unsure about making or not a 2014 Brunello; but as everyone visiting the winery who tasted the wine from barrel seemed to like it, he was encouraged to bottle 10,000 bottles (down from his customary 30,000 annual Brunello production). In an effort to capitalize on the vintage’s characteristics, he reduced maceration and fermentation to 30 days (down from his more usual 45 days) and also lowered fermentation temperatures, the result is a much lighter than usual wine for La Magia (that usually makes fleshy, rich Brunellos) but that is pleasant, refined and perfumed.
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2013
2025 - 2030
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2013
2023 - 2029
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2012
2024 - 2032
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The new releases from Fabian Schwarz at La Magia are really something to be excited about. I’ve always appreciated Schwarz’s style of fruit-focused and high-energy Brunellos that always maintain a classic feel. This is an idyllic estate located in a beautiful valley that opens up to the south to overlook the abbey of Sant’Antimo at 400-450 meters. The vineyards are all contiguous and surrounded by forests on all sides. La Magia also boasts bio/organic certification throughout their 15 hectares, all dedicated to Sangiovese and the production of Brunello. Schwarz has no issues experimenting with moderate levels of new oak, preferably tonneaux, and finds a happy balance that adds texture and spice, yet never in a flashy or stylized way. While the Brunello of the house is always a top performer and solid wine with the ability to age beautifully (check out the note on the 2012 in this article), the single-parcel Ciliegio really takes things to another level. This hails from the original vines planted in 1974 that thrive in sandy, rocky soils. Having just tasted the 2016 and 2019 together, I am considering adding them to my cellar.
00
2012
2022 - 2033
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2009
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2008
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2001
2021 - 2025
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Fabian Schwarz, current owner and winemaker at La Magia, represents part of the younger generation to breathe new life into the Montalcino territory. In 2001, as it remains today, the Brunello Annata and Riserva hailed from the same vineyard. It is located in the south of Montalcino, a contiguous parcel of fifteen hectares, positioned at 400-450 meters above sea level, with soils composed of sandstone, limestone and clay. This is a well-sheltered and ventilated location with vines exceeding forty years of age, aided by the cooling influences of the surrounding forests and drying winds blowing up from the sea. The vines are now farmed through organic and biodynamic principles. The Riserva is a selection of the best fruit which undergoes a long maceration of up to forty-five days, with fermentation in wood vats followed by thirty-six months in new 500-litre tonneaux. As for the Annata, maceration and fermentation is similar yet completed in stainless steel tank. The wine is also matured for thirty-six months in tonneaux, but only 30% new. I find the wines of La Magia to be focused on fruit but with a certain feminine quality and light touch of oak influence that makes them quite appealing in their youth.
00
1997
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