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 Vintage2004 Label 1 of 21 
TypeRed
ProducerIl Poggione (Proprietá Franceschi) (web)
VarietySangiovese
DesignationRiserva
VineyardVigna Paganelli
CountryItaly
RegionTuscany
SubRegionMontalcino
AppellationBrunello di Montalcino
UPC Code(s)086891029252

Drinking Windows and Values
Drinking window: Drink between 2016 and 2029 (based on 30 user opinions)
Wine Market Journal quarterly auction price: See Il Poggione Brunello di Montalcino Riserva on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 73 notes) - hiding notes with no text

 Tasted by jeffyboy on 5/16/2015 & rated 92 points: dark ruby colour. nose: full of cherries; rather sweet with some delicate tobacco notes; robust but elegant. taste: very balanced and deep, full bodied. some dark fruits and a lot of sweet notes. Generally quite soft on the palate and ready to drink now. French oak gives this one roundness and bit diffitent style. (1247 views)
 Tasted by Paul Lin on 4/10/2015 & rated 90 points: Lunch at Il Barone in Newport Beach. Displays refined notes of red currants, red plums, crushed granite, and fennel. Savory on the palate. Good tension and acidity. Would benefit from an hour decant. (1620 views)
 Tasted by D. Fulton on 3/16/2015 & rated 90 points: Four years is a long time for any wine to spend in any type of wooden barrel, and I'm afraid it was far too long for this wine. When ageing is conducted in oak vessels of 30 - 60 HL in size, the surface area to volume ratio is so reduced that theoretically, it shouldn't make much difference if the botti are made from French oak or the traditional Slavonian oak. This wine, however, argues that origin of the oak does matter, because this wine smells and tastes exactly like a newish Allier oak barrel and not a thing like Brunello. In fact, the oaky character of this wine, complete with pervasive notes of vanilla extract, overwhelms what good character there is in this wine. Although Il Poggione does age its Brunello and Brunello Riserva in large, 30-60 HL French oak botti, one does not expect this type of pervasive French oak character from an Il Poggione wine. You can tell this would have been a tasty wine. There's plenty there, but it's unfortunately marred by the oak treatment. A rather baffling experience. It will be interested to see how subsequent bottles compare to this one. (1535 views)
 Tasted by tom.hull33 on 3/13/2015 & rated 92 points: Excellent wine, in it's drinking window now! (1782 views)
 Tasted by Rezy13 on 2/28/2015: Open That Bottle Night 2015 (Duluth, GA): This was very similar to the normale BdM from the same vintage tasted the night before except the palate was a bit richer, the nutty character was very strong, I love the producer but the wine was hurt by all of the more sweetly fruited New World wines surrounding it. (2014 views)
 Tasted by Anonymous on 12/7/2014 & rated 96 points: 2019 to 2039 (2181 views)
 Tasted by John & Jane on 7/9/2014 & rated 93 points: We aerated before we poured and had it paired with Pesto Shrimp Pasta. This was an excellent pairing as the wine worked. Had some dark cherry, red fruit and cigar box flavors. (3277 views)
 Tasted by Snoman on 4/19/2014 & rated 93 points: At age 10, still drinking like a youngster. Would love to try this again at age 20. Deep purple, nearly opaque in color with extraordinary aromatics of black fruit, a touch of petrol and some interesting hints of herbs, which carry to palate with subtle wild cherry, loamy earth and soft tannins. Should evolve into a true reference for Brunello, and wish we had a couple more bottles to enjoy the transformation. Raves at the table from all. (3485 views)
 Tasted by robertdtwo on 4/4/2014 & rated 94 points: Two hour Vinturi decant, rebottle for transit, 1 hour slow-ox...this may as well be the barometer for what a classic BdM should be. Tart cherry, flinty mineral, mild forest floor with a slightly smoky finish. Beautiful! I thought I overbought, but now will need to begin to parcel these out over time so I get to see the evolution into its second decade and beyond. This is beginning to brick and show its age. (3300 views)
 Tasted by capacious on 1/11/2014 & rated 92 points: PNP due to very late decision on restaurant choice. Took 45 Minutes come around, but that didn't slow the pace of consumption. Paired nicely with cannelloni, eggplant and mozzarella. Tannins still slightly firm, but not a concern. Poggione always a good Brunello, think in recalling others back to 1988 this is one of the better. (4169 views)
 Tasted by WojoWineCave on 12/29/2013 & rated 94 points: Wine dinner with the Johnson's (Our lake house): Amazing complexity. Top wine for the guys tonight. Not as well liked by the ladies. Very dry, peppered with a strong nose. Still young. Will be better in 10 years. Decanted for 8 hours and still needed more. One for the cellar. (3465 views)
 Tasted by robertdtwo on 11/16/2013 & rated 92 points: Restaurant PnP; 30 minute slow-ox. Wonderful, as always, but tart cherry seems to be dominating the mild sous-bois that had started to evolve. Beautiful flinty-mineral palate and classic BdM profile. (2858 views)
 Tasted by miadelt on 10/1/2013 & rated 88 points: The sweetness of this wine was distracting. I hope this gets better. (3091 views)
 Tasted by Loren Sonkin on 7/15/2013 & rated 93 points: Sunday at Ken's; 7/14/2013-7/15/2013: Still quite young, but very nice. A nose of cherries, sandalwood, vanilla and tea. On the palate, this is juicy and full bodied. Still young and robust but starting to layer. Lots of cherries, some dried tea. Great acidity. Long finish. Wonderful wine. (4236 views)
 Tasted by miadelt on 7/13/2013 & rated 90 points: Very good but I wish it had more body on the palate. (3117 views)
 Tasted by Rezy13 on 3/26/2013 & rated 91 points: Garnet all the way to the rim; served slightly warm; nose is dusty, sandy, round profile, dried red fruit, cedar, cherry, orangey acid on the finish, pronounced tannin. This has put on lots of weight and tannins are fighting for center stage compared to a bottle I had 2 years ago. Very good, but a little one dimensional and tannic at this point in its evolution. Give it a couple more years or decant for a while. (4057 views)
 Tasted by robertdtwo on 3/22/2013 & rated 93 points: Classic BdM...a cherry bomb that explodes with fantastic Italian mineral and earth. I've always considered 'sous-bois' to be more of a bordeaux descriptor, but there is a lovely forest floor presence beginning to evolve here. I shipped myself a mixed case for vacation on the Big Island, and am glad to be wining on home turf while I'm away from my cellar. (3353 views)
 Tasted by N.Bonaparte on 3/3/2013 & rated 93 points: 2 hour decant (I would give it 4 hours for remaining bottles) medium bodied, spicy and tannic, moderate value. Has backbone for another 20 years. Decent value (3832 views)
 Tasted by CamWheeler on 2/8/2013 & rated 91 points: Very earthy with some raspberry and rhubarb. Still highly tannic but there is excellent length and potential once it calms down. (3346 views)
 Tasted by miadelt on 1/6/2013 & rated 90 points: Solid Brunello. This bottle had a sweet finish, while I prefer a more dry rustic wine. I again wish this wine had more body to it. (3569 views)
 Tasted by lash6389 on 12/27/2012 & rated 94 points: Deep rich red color. Velvety texture. Delicious, peppery after taste. Loved it. (2868 views)
 Tasted by BuffaloBill25 on 12/1/2012 & rated 92 points: Wrote a note via CellarVu but it crashed so ill rewrite at the risk of duplication. Huge cherry nose and flavor, very obvious and distinct, like a red starburst. Some complexity but will probably add more with time. Some tannin, but hard not to drink now. Think this could be special down the road. Great. 92+ (3068 views)
 Tasted by miadelt on 11/8/2012 & rated 90 points: Solid Brunello. Dry. Complex. I wish it had a little more heft, which it may gain in a few years. (3176 views)
 Tasted by psmith on 9/25/2012 & rated 93 points: High toned red cherry and dusty early notes. Full structurally, with an alcoholic warmth to the palate, and good detail. Needs time, but manages to combine typicity with interesting. Very nice. (3948 views)
 Tasted by robertdtwo on 5/5/2012 & rated 92 points: Fantastic, as always, but tart cherry dominating right now. (4424 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Ian D'Agata
Vinous, July 2010
(Il Poggione Brunello di Montalcino Riserva) Subscribe to see review text.
By Antonio Galloni
Vinous, New Releases from Montalcino (Apr 2010)
(Il Poggione Brunello Di Montalcino Riserva Vigna Paganelli) Subscribe to see review text.
By Walter Speller
JancisRobinson.com (2/19/2010)
(Il Poggione, Riserva Brunello di Montalcino Red) Subscribe to see review text.
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Il Poggione (Proprietá Franceschi)

Producer website

Sangiovese

SANGIOVESE: (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 WineDoctor

Tuscany

Tuscany (ItalianMade.com) | Tuscany

Montalcino

Montalcino website

Brunello di Montalcino

Consorzio del Vino Brunello di Montalcino (Official DOCG website)

 
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