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Tenuta Buon Tempo Brunello di Montalcino 2013  - Last Bottle

Tenuta Buon Tempo Brunello di Montalcino 2013

We cannot, CANNOT, stop drinking this Brunello. It’s becoming a problem, actually, as we all here at the office buying cases of it is deeply cutting into how much YOU can get. But...c’mon!! Tenuta Buon Tempo, one of our earliest and finest discoveries back when we started this little wine-slinging operation in 2011 --- 93 POINTS, unbelievably sexy and succulent...winemaker Alberto Machetti just CRUSHED IT in the fine 2013 vintage….completely irresistible and priced so amazingly well….PLEASE make sure you get a few!!!


We wrote a little blog post on this winery some years back , if you’d like to read it, but honestly it’s better to DRINK it to appreciate the gifts of ambrosial deliciousness Tenuta Buon Tempo gives us from their vineyards in the warm Castelnuovo dell'Abate area of Montalcino ….woo hoo! Bring it! We are talking about a concentrated, yet lithe texture and flavors of beautiful berry compote, aromatic wood and complex spices, with a clean, pure, terrifically balanced feel and a touch of that indescribable sweet, rich earth. So good, so fine...ahhh! Must buy another 6-pack ---- see ya!!


Did we mention 93 points and jaw-droppingly priced? While it lasts…! BRUNELLO!

Alberto Machetti’s Tenuta del Buon Tempo is an estate I was not previously familiar with. I discovered two beautiful, albeit different, wines from this under-the-radar reality that are definitely worth trying.” -Robert Parker

Technical Details

Country: Italy
Region: Brunello di Montalcino
Varietal: Sangiovese
Alcohol: 14%
Production: 1600

About The Producer

Tenuta Buon Tempo is located in the far southern corner of Montalcino, called Castelnuovo dell’Abate, an area with a unique vocation for winegrowing. The 26 hectare property is composed of vines, olive trees and woods and slopes down to the Orcia river on the border that marks the end of the appellation. In the early 1990’s, 12 hectares were chosen from the best area for planting vines and farmed organically since the beginning of the project, the conversion is certified from 2018 after a few years of testing and seeing a consistent improvement in the quality of the fruit and the environment of our soils and air.

These ambitious goals of proprietor Per Landin are applied with a combination of hard work in the vineyard, investing heavily in the cellar and thanks to the collaboration of a dedicated team guided by Alberto Machetti with the help expert consultants Attilio Pagli and Stefano Bartolomei.

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