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 Vintage2004 Label 1 of 72 
ProducerIl Poggione (Proprietá Franceschi) (web)
VineyardVigna Paganelli
AppellationBrunello di Montalcino
UPC Code(s)086891029252, 8000160603051

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 (Vigna Paganelli) on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 80 notes) - hiding notes with no text

 Tasted by D.Callahan on 12/19/2015 & rated 87 points: Somewhat bashful nose, probably due to pop and pour. This wine could use decanting for at least an hour. Rather rustic palate but it went well with lasagna.Should improve with more time so give it 2 to 5 years and try again. (1063 views)
 Tasted by drinkinsailor on 11/27/2015 flawed bottle: corked/bad (1188 views)
 Tasted by ledwards on 10/29/2015 & rated 95 points: Developing into a 'wow' wine. Still young with oak and tannin poking out around every corner. The differentiator is a depth much richer and rounder than most. Think barolo riserva style with serious acidity. Dark ruby. Rich sour cherry with graphite and charcoal. Really promising. Will (try to) wait 3-5 years for next bottle targeting further oak integration. (1434 views)
 Tasted by ledwards on 10/29/2015 & rated 95 points: Developing into a 'wow' wine. Still young with oak and tannin poking out around every corner. The differentiator in this wine however is a depth much richer and rounder than most. Think barolo riserva style with serious acidity. Dark ruby. Rich sour cherry with graphite and charcoal. Really promising. Wiill (try to) wait 3-5 years for next bottle targeting further oak integration. (1573 views)
 Tasted by CWilliam on 10/24/2015: Decanted for 4+ hours and poured back into bottle and brought into restaurant. Dark red color with some bricking around the edges and throwing a small amount of sediment. Big nose (toned down with airtime) - bright cherry, leather, tobacco, sour cherry, dried cherry. On palate, medium body with high acidity and very long finish. Flavor profile was cherry, sour cherry with strong tannic structure.

Really enjoyed this and his improved from my last bottle tasted in 12/2010. 93+ (1418 views)
 Tasted by Bob Sacamano on 10/12/2015 & rated 93 points: Had at restaurant with 1hr decant. Still a lot of youthful vigor present. Rich red and black fruit nose, with notes of black cherry, strawberry, leather and perhaps some lavender. Heavy on the palette and a bit drying at first, it continued to open up in glass, gaining in acidity and with the tannin becoming coarser and sweeter. A spectacular wine, but I would suggest at least a 2 hour decant if you want to do it justice. Lots of scope to continue cellaring this one. (1426 views)
 Tasted by robertdtwo on 8/15/2015 & rated 93 points: Wonderful cherry bomb, touch of mineral and a faint puff of smoke on the finish. I've been wondering for years why this hits me as more like French earth than Italian earth, and the comments I've read in earlier TNs on utilizing French oak barrels is perhaps why this is so. Either way, delicious. (1754 views)
 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. (2291 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. (2582 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. (2402 views)
 Tasted by tom.hull33 on 3/13/2015 & rated 92 points: Excellent wine, in it's drinking window now! (2548 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. (2470 views)
 Tasted by Anonymous on 12/7/2014 & rated 96 points: 2019 to 2039 (2449 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. (3542 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. (3732 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. (3559 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. (4412 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. (3747 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. (3099 views)
 Tasted by miadelt on 10/1/2013 & rated 88 points: The sweetness of this wine was distracting. I hope this gets better. (3311 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. (4510 views)
 Tasted by miadelt on 7/13/2013 & rated 90 points: Very good but I wish it had more body on the palate. (3328 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. (4251 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. (3556 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 (4026 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: (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.


Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor


Tuscany (ItalianMade.com) | Tuscany


Montalcino website

Brunello di Montalcino

Consorzio del Vino Brunello di Montalcino (Official DOCG website)

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