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| Community Tasting Notes (average 91 pts. and median of 91 pts. in 7 notes) - hiding notes with no text | | Tasted by garlicgrapes on 2/20/2024: This is an amazing bdm. A big wine with some delicate characteristics. Massively tannic. A bit funky upon opening. Steve blind guessed it as a bordeaux. Need to grab some more for the cellar. (594 views) | | Tasted by Jochems on 10/22/2023 & rated 91 points: Bright ruby/red color. Fresh aromas of strawberry, cherry, sottobosco and a hint of flintstone and a floral note. Similar to other ‘17 I’ve had and a bit a-typical for Brunello. Full bodied with grippy, but still smooth, tannins and balanced acidity. A long and fresh finish. (830 views) | | Tasted by Benoit Hardy on 8/7/2023 & rated 92 points: Spicy nose on intense black fruit.
Mouth corseted with a solar juice that remains delicate and feminine. The wine appears on restraint with a very fine and integrated cedar, leather a nice balance with acidulous and solar structure. Spicy finish, the tannins still need to blend, beautiful vibrant length.
Very good Brunello, which still requires a little time to fully indulge. (1000 views) | | Tasted by Juicyfuit on 5/23/2023: Light barnyard smell, tannic, slight herbal taste, tart finish. Needs further aging at time of review. (781 views) | | Tasted by Joshvoulters on 11/28/2022 & rated 90 points: Maybe parsimonious with the scoring but this didn't blow me away. Confirms that the traditional producers at altitude did best in this vintage: retains some elegance and brightness, but a bit flat and characterless: the clarity and layers you'd expect from this producer aren't apparent but they may emerge with age (1520 views) | | Tasted by Ben Christiansen on 7/28/2022: Very flowery and perfumed, more depth going on compared to the Rosso, but not darker or anything. Lots of energy on the palate. Has good drive to it. (1049 views) | | Tasted by Ben Christiansen on 7/28/2022: Better than Brunello notes Scott. (1466 views) |
| By Walter Speller JancisRobinson.com (10/20/2022) (Le Potazzine Brunello di Montalcino Red) Subscribe to see review text. | By Walter Speller JancisRobinson.com (1/12/2022) (Le Potazzine Brunello di Montalcino Red) Subscribe to see review text. | By Michael Godel WineAlign (12/29/2021) (Tenuta Le Potazzine Brunello Di Montalcino Docg red) Subscribe to see review text. | By Eric Guido Vinous, Jekyll and Hyde: 2017 Brunello di Montalcino and 2016 Riservas (Dec 2021) (12/1/2021) (Le Potazzine Brunello di Montalcino Red) Subscribe to see review text. | By Michaela Morris Decanter, Brunello 2017 (11/19/2021) (Le Potazzine, Sangiovese, Brunello di Montalcino, Tuscany, Italy, Red) Subscribe to see review text. | By James Suckling JamesSuckling.com (10/17/2021) (Le Potazzine Brunello di Montalcino, Italy) Subscribe to see review text. | By Jancis Robinson, MW JancisRobinson.com (10/12/2021) (Le Potazzine Brunello di Montalcino Red) Subscribe to see review text. | NOTE: Scores and reviews are the property of JancisRobinson.com and WineAlign and Vinous and Decanter and JamesSuckling.com. (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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