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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 91 pts. in 24 notes) - hiding notes with no text | | | Tasted by ankitmehra on 10/4/2023 & rated 91 points: Corkaged at Estela in New York City, there was an air of relief opening up this 1998 Altesino after our previous bottle - a 1999 Il Poggione Riserva - was mildly oxidised. This wine feels like it's on its way out, but definitely has a bit of life left in it. A leathery and cedar driven nose leads into a palette that consisted of smoke, raspberries, cassis and a lot of tertiary qualities - cedar, forest floor - that you want from a mature Brunello. Drink up and enjoy now. (347 views) | | | Tasted by winesavant68 on 3/23/2019 & rated 92 points: Previous notes were spot on. Mild acidity and almost Graves nose, this was an absolute pleasure. Just starting to decline well stored bottles will last another decade at least. Firm cedar sandkewood charred soy with an almost haunting sage note on the back end. Fans of aged Brunello should seek this out....bench mark wine! (2427 views) | | | Tasted by Peech on 11/28/2018 & rated 90 points: from half bottle - a bit sharp and alcoholic, with lots of fruit, stewed nose. Definitely with some age and showing maturity, a little toasty, cedar, smoke, potpourri, and sweetness. (291 views) | | | Tasted by Keith Levenberg on 11/26/2015: Might actually be more pleasurable than the 1998 Montosoli. Fully mature with an orange-tinted bricked color and leathery scents (and this was from the *cold* cellar). But it actually picks up more freshness in the glass - still mature-tasting, of course, but not in a stale way, and it's got an interesting gravelly element. (10120 views) | | | Tasted by Chitarra on 7/23/2012: still holding out and kept for 2 more nights in the fridge with nitrogen. for fans of mature sangiovese. soya sauce, sandalwood hints. drink now (8417 views) | | | Tasted by floydtp on 12/3/2011 & rated 92 points: Tasted blind in a line-up of 5 wines in a pre-dinner tasting and also over the next 3 hours on a non-blind basis (notes are from blind tasting). Garnet color with some bricking. Nose of mostly cassis with a hint of leather. On the palate, it has red fruit, more cassis, sweet cedar and becomes fairly tannic towards the transition. Finish is sour with some dusty, smoky cedar at the very end. Drink now and over the next 2-3 years. (8131 views) | | | Tasted by ckinv368 on 12/3/2011 & rated 91 points: Tom's 34th Birthday (Home & Cafe Urbano): Blind Tasting:
Some spicy pomegranate on the nose. Leather, blood, and a bit of cedar and forest as well on the nose. Sour plum, cherry, and blood on the palate, with bacon, stewed and roasted meat, fat, and roasted vegetables as well. Like a cold, nasty, winter day's meal---a hearty stew on a nasty day. Lovely wine! (8382 views) | | | Tasted by floydtp on 11/14/2011 & rated 91 points: Tasted non blind. PnP and enjoyed at home. Energetic nose of red fruit, leather and cedar. Nice red berries, a touch of cassis and more leather. The finish is consistent with some sour red cherry notes. Medium tannins, acidity true to form. Definitely in its window and perfectly drinkable now. Drink over the next 2-3 years. (7238 views) | | | Tasted by floydtp on 7/16/2011 & rated 92 points: DAWGS July 2011 Wine Dinner (Aboca's Italian Grill- Richardson, TX): Tasted non blind at a wine dinner. Double decanted and slow-oxed for 2 hours. Rich nose of leather, dark fruit. Tons of leather on the palate with some earthiness, spice and cassis. Consistent finish that went on for 60 seconds plus. Medium tannin levels. Drink now and over the next few to several years. Seems to have plenty of life left. (3047 views) | | | Tasted by wineismylife on 7/16/2011 & rated 90 points: DAWGS August 2011 - Wines That Go With American Italian Food (Aboca's Italian, Richardson, TX): WIML90+?
Tasted non blind at a wine dinner.
Dark garnet color in the glass, clear looking throughout. Nose of barnyard, florals and black berries. Flavors of black berries, black cherries and a bit of dark plums. Bright acidity, medium to firm tannins, full bodied. Drink or hold. (5386 views) | | | Tasted by Old Course 72 on 5/2/2011 & rated 90 points: Wonderfully aged, still crisp with a bit of tannin on the start, distinct nose and luscious rich flavor. (2388 views) | | | Tasted by blaine on 9/11/2010 & rated 91 points: My last bottle, sad. Just a great bottle of wine for the year. Drinking well, in a nice window. Don't doddle, though, you might be disappointed. Nice color, a bit of aging apparent. Pretty big stench upon opening, blew off in about 15 min. Nicely balanced on the palate, dusty fruit, great finish. Love this producer. (2954 views) | | | Tasted by Pknut on 5/21/2008: With Randy. Quite good for an "off" year. Begins with a heady nose of leather, earth, mushroom and baked root vegetables, and these earthy scents are heightened by a good amount of spice. The entry is smooth, worsted in texture. Plenty of plum fruit, coffee grounds, light cedar on the palate. Not the most concentrated, and I get a sense that the wine is slipping just a bit and probably should be enjoyed sooner rather than later. B+ (3709 views) | | | Tasted by roberticomusic on 1/8/2008 & rated 88 points: I wish we could have decanted longer. Very smoth and balanced (3943 views) | | | Tasted by eyeguy on 2/24/2007 & rated 87 points: Opened as last wine at dinner party and did not get much of a chance to open up. Very earthy without much fruit and the nose almost chased you away. (4443 views) | | | Tasted by blaine on 8/21/2006 & rated 92 points: Very good. Decanted three hours, which made all the difference from the 30-45 min decant I did on this wine six months ago. Paired with tuscan grilled veal chops, which was perfect. Dark violet-purple color, med-to full bodied. Big dusty saturated nose of fruit and forest floor. Structured, but well-integrated on the palate. Smoothed-out tannins balance the fruit, with the dust sticking around. I love the earthy nature of this producer. This one is a bit rustic, I love Altesino's house style. Drinking perfect with the proper amount of time to breathe. I'm loving the 98 Brunellos more and more! (4662 views) | | | Tasted by cortoncharlie on 7/22/2006 & rated 91 points: Sweet, fresh and and suculent with ample forest and game. Still a bit tannic but softened up with about 30mins of breathing. Only criticisim is that the nose is a bit tight but maybe with a few more years in bottle it can develop more intensity. Certainly a lovely drink now but can hold and perhaps improve. This is a very decent Brunello in its price range. Will try the 1999 next. (4910 views) | | | Tasted by dfitzg2 on 10/11/2005 & rated 93 points: More than ready this was a wonderful complement to an excellent dinner at Fork in Philadelphia. A little stronger beginning than a classic Sangiovese, but opened nicely and finishes with memories that cry for more. (5354 views) | | | Tasted by Blair Curtis on 3/19/2004 & rated 89 points: This sucker is tight now. But there's a lot there. Puts a pucker on your face. There's solid acidity and lots of wood tannin. And good solid Brunello fruit, but it needs coaxing out. Don't bother with this for 8 years. You should have something pretty nice on your hands then. (5381 views) |
| Altesino Producer website
U.S. Importer (addt'l info)
Source: VinConnect http://vinconnect.com
The Altesino winery overlooks the breathtaking UNESCO-heritage landscape of south-central Tuscany in the Montalcino region not far from Siena. Its beautiful estate is crowned with the 15th century Palazzo Altesi, which is the centerpiece of its winery operations. Additional modern winemaking structures are integrated into the hillside alongside it.
Altesino’s flagship wine is its single-vineyard Brunello di Montalcino “Montosoli,” made from 100% Sangiovese grapes cultivated in its most prestigious vineyard. An ambassador for Italian wine around the world and one of Montalcino’s most sought-after wines, the “Montosoli” Brunello repeatedly earns glowing reviews from the world’s top wine publications. Robert Parker called Altesino’s Montosoli “one of the most distinct and profound wines, with delicate floral and mineral nuances that are elegantly interwoven within a thicker textural consistency.” As Altesino’s flagship wine it best exemplifies the unrivaled elegance, richness and drinkability of the estate’s style.
Altesino embodies tradition and history, and at the same time perceptive innovation. Where international renown for Brunello di Montalcino has nudged many winemakers towards conservatism, Altesino has always blazed new wine trails. Founded in 1972 by Milanese entrepreneur Giulio Consonno, in 1975 the winery was the first in Brunello to introduce the concept of single-vineyard crus with its famous Montosoli bottling. The winery was also the first to experiment with French barrique in 1979, yielding wines with more fruit and complexity – a critical turning point in Brunello’s history. And, in 1985, Altesino pioneered the concept of futures in Brunello, or the selling of wines before they are bottles or released.
When Elisabetta Gnudi Angelini bought the winery in 2002, her decision to keep the only winemaker that Altesino has ever known, Claudio Basla, was central to their ongoing success delivering consistently high quality wines in the Altesino style. To supplement the team she hired Guido Orzolesi, who works as Marketing Director alongside Claudio and Enologist Paolo Caciorgna.
In addition to the Montosoli and the regular Brunello and Brunello Riserva made from Sangiovese, the team also grows several other varieties and produces Rosso di Montalcino, Super Tuscans Palazzo Altesi and Alte d’Altesi, Rosso and Bianco I.G.T., Vin Santo d’Altesi, and a selection of grappa, brandy, and extra virgin olive oil.
Should you visit Tuscany, tours of Altesino’s vineyards and cellar — bringing you through the vine rows before you visit the winemaking and maturation cellars — can be arranged here.SangioveseSANGIOVESE: (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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