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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 92 pts. in 29 notes) - hiding notes with no text | | | Tasted by Rickets on 3/19/2024 & rated 92 points: Purchased at the winery in 2012. Slow ox for 90 min and consumed over 4hrs. Nose of balsamic, stewed plum, cherry and red liquorice. Lots of secondary and some tertiary notes on the palate - leather, spices, raisin, ripe red plum. Medium tannin, medium acidity. Unlike other notes i wouldn’t say this is overly advanced compared to other 2007 brunello. Just reflects a hot vintage that probably isn’t built for the long haul. For me this is probably at peak and I would drink any remaining bottles over the next 5 years. (159 views) | | | Tasted by Paul D on 3/17/2024 flawed bottle: 2/6, excellent cork. Medium garnet/mahogany, pale rim. Coffee, oxidative notes, brown nuts. Stripped, a touch drying. Oxidised, (152 views) | | | Tasted by Darbus123 on 12/30/2023 & rated 90 points: Mature, almost totally brown. Nose is intense - balsamic vinegar, spices, herbs. This bottle was very advanced and almost over the hill. Quite interesting although my wife was not a fan! (260 views) | | | Tasted by df1988 on 11/4/2023 & rated 93 points: Still going strong. Double decanted. Tannins are nice and soft quite a bit of fruit still remains along with the leather that you’d expect. Delicious. (312 views) | | | Tasted by RED AND BLACK on 1/14/2023 & rated 89 points: OK brunello. Disappointed as it showed much older than its age. Very smooth edges now, and on trajectory to end of its road. A little hot on aftertaste. This needs drinking soon (571 views) | | | Tasted by Valaprop on 10/9/2021 & rated 91 points: This was very good, mature, well balanced and complex. It just was missing the "wow" of the '07 La Serena BdM that preceded it. (1096 views) | | | Tasted by Paul D on 7/2/2021 & rated 93 points: 1/6, good cork.
Medium/deep garnet core, pale garnet rim. Aromatic, quite developed, spice, leather, touch of fig, some underlying bright red fruit. Touch of liquorice. Medium/full bodied, elegant with gently spicy red fruit, touch of soil and leather, firm but fine tannins, fresh acidity, very good length finish. This is lovely - classic Brunello - drinking well, no hurry. (1091 views) | | | Tasted by Dj6544 on 1/16/2021 & rated 93 points: Paired beautifully with fennel seasoned pork chop, this has raspberry, red cherries and menthol on the nose, with a really smooth palate. Melted tannin, meaty, aniseed notes and lively acidity along with mature notes. This is probably at its peak though I regret having no more of this powerful, age-worthy and rewarding brunello. Unfortunately, it’s price has caught up with its quality. (808 views) | | | Tasted by whitmanlholt on 9/7/2019 & rated 92 points: Popped and poured. This is a ruby-red wine, with some slight oranging at the rim and mild sediment at the very end of the bottle. On the nose, I get cherry, scrub, and pine notes. The mouth brings a cherry-sauce flavor but does so with good balance and in a way that is fresh and open. This continues on the finish, which is fresh, with a slight iron aspect, which makes one want to go back for more. Overall, this is really enjoyable. I suspect it would be even better with food, but it was a pleasant experience on the solo tip (in contrast to many Brunellos and even more Italian wines in general). 92 points. (1265 views) | | | Tasted by Dj6544 on 12/29/2018 & rated 93 points: Fully mature, this has developed a lot in the last year or so, with leather, broken down leaves and meaty notes. Still fresh however, and has good acidity and complex femininity. That said, I wouldn’t leave these an awful lot longer. This is ready to drink now. 93 (661 views) | | | Tasted by Marc on 6/3/2018 & rated 90 points: Wine Dinner in Ngaio (Trelissick Crescent, Ngaio, Wellington, New Zealand): Old school Brunello, with savage levels of tannin (that do match really well with food!). Beautiful pure cherry and earthy aromas. Great focus to the rustic palate. I really like this wine, as it does feel more old-fashioned. I imagine this will age really well, with the tannins transforming with time. (1558 views) | | | Tasted by Gandrews on 7/23/2017 & rated 91 points: Lots of earthy tones that come out during the initial taste. Love the musty flavors combined with leather and dust. Will keep cellar stocked with more. (1713 views) | | | Tasted by Dj6544 on 1/24/2016 & rated 92 points: Potent meat aromas on opening. Rich plum and almond on the palate. It appears a little brutish when first opened but this showed a lot better than when I had it about a year ago - a lot more complexity. Overnight this doesn't fall apart at all and demonstrates why it is worth keeping (or certainly opening well in advance) as the flavour mellows to a more traditional and wonderfully complex Sangiovese. 92 (2759 views) | | | Tasted by WoodieBayArea on 12/25/2015 & rated 91 points: opened this for my son and his friend Gabe... just tried it briefly on the pop n pour and it was surprisingly nice, very smooth (2560 views) | | | Tasted by Dj6544 on 8/25/2014 & rated 90 points: A meaty nose blowing off to reveal more delicate floral notes in contrast with its darker palate of rich fruit, liquorice and chocolate. Quite similar to poggione although quite a bit more expensive. 90 (3396 views) | | | Tasted by Frank&Steph on 8/11/2014 & rated 78 points: bouchonné:( (3000 views) | | | Tasted by K88888C on 4/20/2014 & rated 92 points: Beautiful accompanent to Easter brunch.
Decanted at 10 am . Drank at 1 pm.
Long finish, floral scents.
Will be even better over the next 5 years. (2731 views) | | | Tasted by skurtz on 3/16/2014 & rated 92 points: PNP at Coquette in New Orleans, pungent earthy, like a freshly dug garden bed. Medium body, dry, cherry acid and a medium finish. This was by far my favorite wine of the evening. (1990 views) | | | Tasted by Frank&Steph on 4/8/2013 & rated 92 points: un très bon, voire excellent brunello di montalcino Le potazzine 2007. deux de 6 essayé comme d'habitude en jeunesse pour Stéphanie. Excellent, très fins, élégants, subtil, mais avec une puissance retenue sur la finale. très bien, bien bon et on en redemande. bu sur 4-5 heures, le vin s'améliore en bouteille de façon extraordinaire. il prend de l'ampleur pour dévoilé une bouche complète en saveur de cerise, floral, épice et silex ou graphite. un des brunello assez fin et rafiné dégusté dernièrement. (2303 views) | | | Tasted by yofog on 2/21/2013 & rated 90 points: Airy, ethereal, red-fruited wine. Pleasant, but I wasn't really impressed. Might have been drowned out by the bigger wines there. (1445 views) | | | Tasted by KeithAkers on 2/20/2013 & rated 92 points: Some Marc de Grazia Barolos and Brunellos: Nose: There is a pretty and perfumed quality on the nose with savory and feminine tones of red berries, florals, spice tones, roasted herbs, and red cherries.
Taste: Medium bodied with medium/high acidity and some chewy tannins. There is a nice plush and savory quality to the feel and tones of red berries, spices, roasted herbs, and red cherries.
Overall: While this needs time to fully show itself, this is a very pretty wine right now. There is very good balance and a real feminine quality on both the nose and palate. (1952 views) | | | Tasted by Frank&Steph on 12/26/2012 & rated 91 points: Ce soir, avec pa^tes au prochuitto, un très bon, voire excellent brunello di montalcino Le potazzine 2006. un de 6 essayé comme d'habitude en jeunesse. Excellent, très fins, élégants, subtil, mais avec une puissance retenue sur la finale. très bien, bien bon et on en redemande. bu sur 6-7 heures, le vin s'améliore en bouteille de façon extraordinaire. il prend de l'ampleur pour dévoilé une bouche complète en saveur de cerise, floral, épice et silex ou graphite. un des brunello assez fin et rafiné dégusté dernièrement. (1240 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Ian D'Agata
Vinous, Le Potazzine Brunello di Montalcino 2001 – 2013 (Oct 2018) (10/1/2018)
(Le Potazzine Brunello Di Montalcino Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2012, IWC Issue #163
(Le Potazzine (Gorelli) Brunello di Montalcino) Subscribe to see review text. | i-WineReview.com, Report 31: Brunello di Montalcino (6/12/2012)
(Le Potazzini Brunello di Montalcino Tuscany) Subscribe to see review text. | i-WineReview.com, Report 31: Brunello di Montalcino (6/12/2012)
(Tenuta Le Potazzine Brunello di Montalcino Tuscany) Subscribe to see review text. | By Antonio Galloni
Vinous, Brunello di Montalcino 2007: A Worthy Successor to 2006 (Apr 2012)
(Le Potazzine Brunello Di Montalcino) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (2/24/2012)
(Le Potazzine Gorelli Brunello di Montalcino Red) Subscribe to see review text. | By Panel Tasting
Decanter
(Le Potazzine, Brunello di Montalcino, Tuscany, Italy, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and i-WineReview.com and JancisRobinson.com and Decanter. (manage subscription channels) |
| Tenuta le Potazzine 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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