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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 89 pts. in 34 notes) - hiding notes with no text | | | Tasted by Cavour on 11/1/2019 & rated 89 points: Vino ancora molto potente e con tannino ancora vivo.... sarebbe stato perfetto ossigenato almeno 4 ore. Ingresso ottimo sentori di more cardamomo. (1323 views) | | | Tasted by Javachip on 1/27/2018 & rated 91 points: Allowed to breathe in glass 1 hour. Clear dark garnet-blood red color. Classic bouquet of cherries, leather, sandalwood, cardamom, cloves, espresso, stony red soil. Similar on the palate, full body, nice balance, mouthwatering acidity, chalky civilized tannins. Improved with air, held up fine under vacuum stopper in refrigerator for four days. (2194 views) | | | Tasted by Space Nine on 3/5/2017 & rated 89 points: Still holding up. Color showed almost no bricking. Tannins are soft and well integrated with mature fruit. (2684 views) | | | Tasted by rfras on 12/25/2016 & rated 90 points: This is still holding up well. Certainly no point to hold if still in your cellar. (2795 views) | | | Tasted by Thirsty1 on 6/9/2015: This wine was drinking really well. Everything was there, all be it a notch below some of the great BdMs. Started off slow, brick hue and an unusually high water table. Over the course of an hour it began to sign with glove leather, cigar box and noticeable bright bing cherry. Not too acidic, mature tannin, secondary fruit - all balanced. Very nice. (4028 views) | | | Tasted by ed-d on 10/22/2014 & rated 86 points: This was all prune & leather with a sour bent. Very disappointing for a 1997. Seemed a lot older than it should have. (3948 views) | | | Tasted by bacchus on 6/10/2013 & rated 87 points: this was the second of two bottles that i shared at a CT off-line held at Sette Cucina in Bernardsville. i had previous enjoyed a bottle for easter 2011 which was primo. was looking forward to another great experience. i tried to fool the table by suggesting that this might have been from another producer. Ibetian put me in my place, stating that this was the same as the first. this bottle also seemed to be a little off. one member thought it was corked. i think i had just kept it a bit too long. hard for me to distinguish between cardboard which would indicate corked vs. dried out leather which has been described by others for this wine. still some enjoyable fruit but not what i had hoped for. this bottle had tan label. i still don't know the difference between tan and gray label. intended for different markets, or perhaps different bottling dates. (2772 views) | | | Tasted by bacchus on 6/10/2013 & rated 87 points: this was the first of two bottles that i shared at a CT off-line held at Sette Cucina in Bernardsville. i had previous enjoyed a bottle for easter 2011 which was primo. was looking forward to another great experience. bottle seemed to be a little off. one member thought it was corked. i think i had just kept it a bit too long. hard for me to distinguish between cardboard which would indicate corked vs. dried out leather which has been described by others for this wine. still some enjoyable fruit but not what i had hoped for. this bottle had gray label. (2171 views) | | | Tasted by awineo on 6/29/2012 & rated 92 points: Did back to back tastings of the 97 and 98. I expected the 97 to blow the 98 away, but both were very similar with good fruit and tannins. Last bottle. (5021 views) | | | Tasted by awineo on 10/20/2011 & rated 89 points: Another of my 1997 brunello drink em up bottles. This one did not stand up to most of the others. It is still good, but starting to loose the fruit. I have one more that I will drink ASAP. (4755 views) | | | Tasted by Redteeth on 6/23/2011: This bottle was fully given a thorough decanting before drinking. I compared a taste right out of the bottle to it post decanting and the difference was significant. We were very pleased with this wine. It was a beautiful example of an aged Brunello; one of the best 1997s I have tasted recently. (4859 views) | | | Tasted by bacchus on 4/24/2011 & rated 90 points: shared at the easter table with pat, ellen, mahesh, donna, giulio, grandma and grandpa. this was a gorgeous bottle. firing on all cylinders. fully mature. garnet color. generous nose. fruit, acid, tannin- all in balance. lingering finish. sweet dark fruit. will hold remaining bottle another year.
This bottle had label with tan background. (3819 views) | | | Tasted by Eric Guido on 2/8/2011 & rated 89 points: The Italian Wine Masters (Hilton, 1335 Avenue of the Americas, New York): The nose was floral with potpourri and dark brooding fruits. On the palate, I found sweet red berries and spicy wood tones. The finish was fresh. (6683 views) | | | Tasted by brun98 on 11/9/2008: Consumed 11/08. Needs at least 1 hour of decanting. Paired beautifully with Tuscan Chicken Porcini Stew. Fruit definitely fading but wonderful flavors. (4896 views) | | | Tasted by telkmann on 11/9/2008 & rated 90 points: decanted 1,5 hr prior
Had with osso buco
nice dark red colour, only slightly brownish, no rim
very complex fruit in the nose, quite intense
red cherry fruit and cassis somhow a little roasted
impressingly comlex and soft tannins, superb
A great tuscan red, unfortunately the last bottle. (4920 views) | | | Tasted by stoneb on 9/27/2008 & rated 89 points: Decanted for 1/2 hour then back into the bottle for consumption at a local BYO Italian. Medium ruby color. Restrained nose of dark fruit and earth. The same light fruit and earth came through on the palate along with sweet tannins and good acidity. Light-bodied overall; very good with my veal. I think this would benefit from a little more air, but I agree with others that it is getting to be time to drink this up. (4792 views) | | | Tasted by Kirk Grant on 9/8/2008: This wine has a nice burgundy/crimson color to it. The nose on this wine smells like a deep dense nose with intense red fruit with a light sweetness at the end of the sniff. There is a lovely black berry intertwined and supported by heavy yet well integrated tannins that leads into a graphite, crushed stone component. My words do not do this wine justice...it was completely enthralling and intriguing. Tasted side by side in a blind flight with a 92 Grange, 96 Lynch Bages, and 97 Martin Ray Diamond Mountain this was my second pick just ahead of the 92 Grange yet behind the 96 Lynch Bages..... (4892 views) | | | Tasted by rossnross on 2/18/2008 & rated 92 points: Well balanced wine with great hints of deep cherry and cigar tobacco. A lovely brunello that exemplifies the smooth well rounded character of more well known varietals. I agree with one members comments that fruits will fade fast since they were never very pronounced in the first place. (5035 views) | | | Tasted by Doug House on 1/2/2008: This is the last of 3 bottles purchased in 2004 and most recently tasted in 2005. In 2005, the wine had shut down with tight, almost green, oak obscuring things aromatically and in the mouth. Now, the wood has integrated and the wine shows silky smooth with good black cherry fruit, a hint of earthiness, and some high-toned floral notes. Looking back at Tanzer's note from 2002, I think he nailed this wine. Very pleasant and enjoyable, but hardly profound. Drink now or soon, as the fruit -- never all that strong to begin with -- should start fading soon. (5278 views) | | | Tasted by Redteeth on 7/21/2007: This wine was very enjoyable. We did not decant it and it was good to drink immediately and it continued to open up. It was medium to dark in color. The flavors were of dried cherries, a hint of earth and leather, and possibly some vanilla or cocoa. The tannins were balanced and it went great with food. Based on this bottle, I believe this has some life left but it is showing signs of age and it quite enjoyable now. (5446 views) | | | Tasted by Calistoga on 12/8/2006 & rated 89 points: Dark red with some orange at the rim. Muted and slightly metallic aroma. Evolved flavor of cherry and cocoa. Tannins very soft, mostly resolved. Balanced and pleasant, not a rock star but very drinkable. Med finish. (5514 views) | | | Tasted by velvetysmooth on 11/24/2006 & rated 92 points: luscious and full bodied brunello, just starting to come into its own. well balanced with round berry fruit and softened finish. paired well with our thanksgiving feast. would say this is still several years from peak but shows the best of a great vintage already. (5695 views) | | | Tasted by sailcappy on 10/2/2006 & rated 92 points: MMMMMMMMMM drank beautifully. (5980 views) | | | Tasted by ppatti on 8/10/2006: Ok- a bit light for the vintage; pleasant flavors (5864 views) | | | Tasted by quacken on 5/6/2006 & rated 91 points: Spicy, aromatic, but light. (6138 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Camigliano Producer websiteSangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytMontalcino Montalcino websiteBrunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website) |
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