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 Vintage1997 Label 1 of 101 
TypeRed
ProducerAltesino (web)
VarietySangiovese
Designationn/a
VineyardMontosoli
CountryItaly
RegionTuscany
SubRegionMontalcino
AppellationBrunello di Montalcino
UPC Code(s)8016763151035

Drinking Windows and Values
Drinking window: Drink between 2009 and 2021 (based on 25 user opinions)
Wine Market Journal quarterly auction price: See Altesino Brunello di Montalcino Montosoli on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 92.3 pts. and median of 93 pts. in 96 notes) - hiding notes with no text

 Tasted by Louvin on 1/25/2016 & rated 93 points: decanted at restaurant, and drunk over next two hours. I'd say this is at a perfect place in terms of drinkability, resolved tannins, very nice depth of dark fruit, good splce elements. Didn't have enough time to show more complexity, next one will need more air. (464 views)
 Tasted by topaz on 10/20/2015 & rated 75 points: Wine in cellar since 2002 @ 55* total brick color, thin and medicinal taste. Not enjoyable. Dumped. 1 left in Cellar will dump also. Many of 1997 highly touted Brunello Wines were disappointing. (1630 views)
 Tasted by Anonymous on 8/23/2015 & rated 93 points: 8/15 Concentrated black fruit with balanced resolved tannins. 93 pts. (1845 views)
 Tasted by MS92 on 8/19/2015 & rated 96 points: Decanted for 2+ hours. Still a big, earthy, delicious wine. (1476 views)
 Tasted by Ibetian on 7/12/2015 & rated 95 points: My last bottle, a double mag, and by far the best of several bottles in 750 and 1500 formats. I noticed a lot of bottle variation on this wine over multiple years, but this was singing. Cork was perfect. Opened and let sit about 4 hours before dinner. Very fine, complex nose of red and black fruit, with some secondary chacteristics like mushrooms and just a little leather. Palate was very smooth, with red plums and a wonderful lingering finish. We served this at a dinner for 12 at our house, and it was very well received. Bought on release and stored in my cellar.

Tempts me to buy the 2010 Altesino Montesoli! (1986 views)
 Tasted by swapdoc on 3/2/2015: Altesino Winemaker Dinner (La Pizza Fresca Ristorante): A velvet texture and a rich, pungent dark fruit core, earth, mulberry, hint of bacon, all wrapped in the end in a coat of bell pepper tannins. The nose is complex, showing plummy blue fruit, underbrush, meaty aromatics. The fruit is ripe and fat. Give a few more years for the tannins to better integrate, and this wine will truly sing. (3001 views)
 Tasted by cephomer on 1/31/2015 & rated 92 points: Blanco brought to my house for dinner. Medium garnet color. I didn't notice any particular signs of age. Nose of red fruit, some leather and earth. Still some fruit here--cherries & strawberries--but overwhelming notes of earth, and other tertiary elements. Some acidity, tannins mostly resolved. An elegant, earthy wine that showed very nicely. Quite enjoyable (2288 views)
 Tasted by Lorien on 1/11/2015 & rated 94 points: developing nicely. close to prime.. super close. a solid prime. (3706 views)
 Tasted by SineQuaNon on 11/13/2014 & rated 92 points: Somewhat perplexing wine here. A better wine than the 1997 Biondi Santi next to it, but showing a character in all sorts of directions. We are in Tuscany based on Sangiovese Grosso, but the nose displays graphite and pencil shavings as was it from Bordeaux and the taste shows almost Chateauneuf like density with Kirsch, lavender and raspberry liqueur. Don't know what to think really. Not an easy wine to guess blind. Glad I didn't have to:-) (2680 views)
 Tasted by DougLee on 8/19/2014 & rated 92 points: Popped and poured during an impromptu get together with Lyn, Collin, and our good friend Pace, who bequeathed to us some delightful bottles of Chianti Classico and Toscana IGT. Garnet hue. Potent nose of leather and spicy red fruit, along with earth and forest floor. Ripe red strawberry and dried cherry fruit on the palate, undergirded with earthy tones and darker plum notes. Tannins firm but well-managed, balancing still-fresh acidity. Very long finish of dusty red cherry, soil, fennel, and a bit of coffee. Last bottle, enjoyed by all. (3136 views)
 Tasted by DougLee on 8/9/2014 & rated 91 points: Medium garnet color. Nose of dried cherry, fennel, strawberry blossom, earth, leather. Sweet but dusty red cherry fruit on the palate laced with earth, red plum, leather, and spicy notes. Still acidic on the tongue with softened tannins and linear structure. Slowly echoing finish of strawberry, a bit of tar, and dried herbs. Elegant wine evolving rather quickly. (2379 views)
 Tasted by Rani on 7/26/2014 & rated 90 points: Tasted blind. Notes of cigar box, figs and prunes, overtones of old leather. Lots of acidity but starting to lose its grip. (2315 views)
 Tasted by emtame on 4/20/2014 flawed bottle: Cork was wet to the top on two sides, with sticky residue under the capsule. Smelled and tasted stewed. I suspect heat damage in shipping, as this was purchased 12+ from Premier Cru. Major bummer. (3178 views)
 Tasted by europat55 on 4/4/2014 & rated 92 points: Platinum Tasting - 1997 Brunellos and Super Tuscans (Tasted Blind) (Andre and Sabine's House, Mountain View, CA): Fabulous, dense nose (A-/A). Green, vegetal palate, feels young (B++/A-). Feels like this needs another 5+ years.
My #5, Group's #7 (71 pts). Tasted blind. (2892 views)
 Tasted by DougLee on 3/30/2014 & rated 92 points: Decanted for about ninety minutes. Dark garnet hue. Nose of dried cherry, dark plum, earth, a bit of moca. Autumnal flavors of dusty red plum, tart red cherry, soy, and leather on the palate with smoothed off tannins and modest acidity. Long, persistent finish of red fruit, earthiness, and spice. Lovely showing, if a bit evolved. (2325 views)
 Tasted by DougLee on 1/12/2014 & rated 89 points: Coarse on the palate. Never quite got going. (3201 views)
 Tasted by wine strategies on 12/21/2013: Absolutely outstanding bottle. Opened a 6am, then aerated to decanter at 11a for 5 hours before being returned to bottle, served non-blind. This brings the funk, the earth, the terroir and if you're not prepared for it (or willing to let it open up for many hours beforehand), you may pan the wine entirely, and/or miss the fireworks - which, by the way, come at about the 12hr open mark. Commendable typicity, balance and structure, this leans traditional, offers remarkable acidity and well above-average purity of fruit. Outstanding now, and will easily improve for another decade before any tertiary development begins to take hold. This can go the distance. highly recommended, thru 2033

(by the way, the current CT drinking window of 2011-2015, uh, no, not hardly). (3388 views)
 Tasted by calodo2011 on 12/10/2013 & rated 75 points: Unfortunately, gone. Perfect provenance, but it was far too advanced. Disappointing. (2504 views)
 Tasted by meow02 on 10/26/2013 & rated 93 points: Only the slightest signs of age. Drinking well now but this one still has some time. Decanted for 2 hours. Tight when first uncorked. Has opened beautifully over 4+ hours. Tar, licorice, leather, hint of rose petals. Great bottle; if you have one keep it for another year or two. (2857 views)
 Tasted by WineBec on 5/9/2013 & rated 94 points: Leather, tobacco, cherries, acidity, concentrated...everything I love about Italy and Montalcino and Brunello. (4324 views)
 Tasted by Didman on 4/30/2013 & rated 91 points: This bottle starting to show some age. Still lovely, but starting to slide downhill. (3517 views)
 Tasted by Wino from Michigan on 4/12/2013 & rated 94 points: Amazing -- usually Brunello is earthy and intense but this one / now -- not only can you taste the soil in the wine but the tannins have mellowed and a nice balance of dried fruit and soil come through on every taste which lingers on the palate for minutes! (3423 views)
 Tasted by moxielady on 3/18/2013 & rated 92 points: Earthy, mineral, dark red fruit (3583 views)
 Tasted by jreis on 1/19/2013: Still a baby. Rugged tannins,strong earth and big bold coffee flavored fruit on the nose. quite drying tannins on the palate. Even with a few hours in the decanter, barely budged. Enough elegance around the edges, I think it is going to be good, but so young it is hard to judge. (3539 views)
 Tasted by lepetitchateau on 12/11/2012 & rated 91 points: This bottle was markedly more interesting, as it showed more mid-palate density and Brunello flavor. (3257 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By John Gilman
View From the Cellar, May/Jun 2011, Issue #33, Brunello di Montalcino- Where Has the Magic Gone?
(Brunello di Montalcino “Montosoli”- Altesino) Login and sign up and see review text.
By Jancis Robinson, MW
JancisRobinson.com (5/12/2003)
(Altesino, Montosoli Brunello di Montalcino Red) Subscribe to see review text.
By Edward Beltrami
Vinous, July/August 2002, IWC Issue #103
(Altesino Brunello di Montalcino Montosoli) Subscribe to see review text.
NOTE: Scores and reviews are the property of View From the Cellar and JancisRobinson.com and Vinous. (manage subscription channels)

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

Altesino

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.

Montosoli

On weinlagen.info

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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