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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.2 pts. and median of 93 pts. in 53 notes) - hiding notes with no text | | | Tasted by Dibbs on 10/7/2023 flawed bottle: Very slightly oxidized. Cerbaiona is really a crapshoot. Was a disappointment but not a undrinkable wine. (823 views) | | | Tasted by melvinyeowq on 10/6/2023 flawed bottle: Birthday dinner with good wine friends: Perfect appearance on the cork without seepage but unfortunately it was still flawed. Drinkable but obvious signs of oxidation and plummy notes. I was really willing this to show well as Cerbaionas can be magical, but unfortunately my hit rate hasn’t been great. (920 views) | | | Tasted by canan on 6/16/2023 & rated 99 points: Brunello 2004 Horisontal (My House): Airy and juicy cherry fruit with a weightless feel despite being very intense and so much flavor.
It is difficult to imagine how a wine can be so intense while still maintaining this level of elegance and refinement.
This is a benchmark wine that could easily get the perfect score on any given day. Absolutely stunning! (848 views) | | | Tasted by acyso on 5/20/2023 & rated 95 points: Sangiovese study, Volume II (Chicago, IL): I am pretty sure this was the bottle that started my Cerbaiona obsession. It was my favourite in the flight, with a dark-fruited, perfumed nose showing just a slight bit of volatility and an intense smoky quality as well. On the palate, this is more resolved than the 2006 (which I also very much liked), so I found it more enjoyable to drink right now. (1919 views) | | | Tasted by fcxj on 1/16/2023 & rated 90 points: Classic pizza wine. (1334 views) | | | Tasted by Nanda on 4/23/2022: 10/09/04/99. There was definitely notions of the 2010 here with a more seamless and ready presentation. I don't think it will reach the heights of 2010 but damn good. (1730 views) | | | Tasted by acyso on 4/23/2022 & rated 93 points: Sangiovese study (Chicago, IL): This was the first bottle of Brunello I had, many years ago, that made me sit up and take notice of sangiovese. From what I remember, this wine has matured in a good way, showing a slight bit of smokiness, as well as more leathery characteristics. The fruit is a typical Cerbaiona mix of more black than red, and with pleasant sweetness. The best of the flight for drinking now, even if this doesn't seem to have the same complexity and intensity as the 2010. (2323 views) | | | Tasted by Willi Vinotti on 1/17/2021 & rated 95 points: An absolutely stunning wine. Maybe the most structured and lighfooted brunello? With an aromatic intensity, yet with a balance and coolness which is not typical for most of heat driven counterparts in the region. Spices, basil, forest floor. Fantastic freshness and menthol, brilliant length on peaches and peppers. A true testament of Diego Molinari, who left quiet some benchmarks with his liquid legacy. (2572 views) | | | Tasted by Tgroenne on 12/12/2020 & rated 95 points: Fantastic ...High, High expectations was met!
Full body, fruity & velvet...close to the top... (2052 views) | | | Tasted by cardsandwine on 9/16/2020: 5 years since last bottle, and it was well worth it 4 hour slo-o and the wine responded with elegance, finesse, complexity and a 30+ second finish. A Brunello with soul. (2121 views) | | | Tasted by jimcopland on 5/17/2020 & rated 94 points: Fantastic Brunello, lovely red berry and cherry palate. Great with bistec florentina. (2023 views) | | | Tasted by dougsmith on 12/9/2019 & rated 93 points: Deep ruby color. Nose of tobacco leaf, sweet red cherry, and spice box. Medium bodied on the palate with great presence and length. (2390 views) | | | Tasted by CarpeDiem! on 6/21/2019 & rated 92 points: In a sea of mediocre Brunellos on the market this one sticks out, although it is still too young to tell its full story. Delicate, typical sangiovese nose, with cherry, herbal notes, rosemary and tomato blossoms. Medium to full bodied, well structured and expressive, with lavish cherry and cassis, garrigue, menthol and liquorice, this Sangiovese has the right DNA to mature to something great. Leave your bottles alone for at least 5 years. (2174 views) | | | Tasted by canan on 4/12/2019 & rated 96 points: Misc Wines - By Kasper (@MichaelsPlace): Fresh and juicy cherry fruit but also a high level of tannins. Starting to show some age with dirt and manure but still a young wine with a lovely floral nose.
Great wine. (1215 views) | | | Tasted by jkoenen on 4/4/2019 & rated 94 points: Arghhh... so disappointing...!
Maybe pop 'n pour wasn't a good idea?
91/100
Although significantly better on day two...., still not up to my high expectations.
Up a few notches.
94/100 (2227 views) | | | Tasted by UFGators on 1/22/2019: This bottle was amazing. An easy 95-96. Was excellent with a short decant. Mature and ready to go. (2307 views) | | | Tasted by UFGators on 11/20/2018: Another great showing. 94-95. (2214 views) | | | Tasted by UFGators on 11/2/2018 & rated 95 points: A delicious brunello in its early drinking window. Definitely seems a bit closed down and had to be coaxed back awake in a decanter for 2 hours. The wine seemed to build more and more weight suggesting further cellar time is needed. Beautiful aromas of dark cherries and silky tannins. I will wait a couple years to open another. (1989 views) | | | Tasted by dream on 5/28/2018: This bottle showed a bit of brett which threw me but the wine underneath is clearly superb with a great black cherry flavor and lots of complex notes of forest floor and minerals. Has a crunch to it that I love but don’t often find in Brunellos. Judgement deferred to the next bottle... (2356 views) | | | Tasted by NostraBacchus on 10/17/2017 & rated 97 points: First slightly reticent but already beautiful nose. Opens up significantly over the course of the evening. Super aromatic with notes of plum, dark red berries, menthol, sweet tobacco, anise, baking spices, some leather, flowery notes too and mint. It's medium-full bodied, at the same time powerful and full of finesse, with medium-high tannin that is impeccable quality and silky as well as with medium-high acidity providing freshness. Excellent length. An incredibly beautiful Brunello that combines power with elegance, complexity and finesse. Stunning! (3600 views) | | | Tasted by psmith on 6/16/2017 & rated 93 points: Dark, earthy dark fruit notes. Good polish and depth to the palate, and while larger-scaled, does it through a pure fruit density rather than any sort of gimmick. Very tannic. Nice young wine. (2941 views) | | | Tasted by acyso on 6/16/2017 & rated 93 points: Dinner at Pizzeria Bebu (Chicago, IL): This is a simply outstanding bottle of red wine. The nose is full and rich, with the dried herbs and earthy components that you want from sangiovese, but the fruit here is still fresh and sweet. The tannins are still a serious presence, and I suspect this has the stuffing to live on for a long while. In the meantime, this is absolutely delicious for its freshness and complexity. (3403 views) | | | Tasted by ILarsen on 6/12/2017 & rated 94 points: A top Brunello - already in the nose you get the intensity. The nose gives you cherries, raspberries and maybe some blackberries. The palette is a lot of big fruit - the wine is showing its intensity and complexity - tannins are medium and everything is well integrated. The wine is very elegant and are by no means fully developed. I am a big fan. (2668 views) | | | Tasted by ILarsen on 5/31/2017 & rated 93 points: A top wine - with a longlasting aftertaste. The nose is soft and super elegant. You get a lot of fruit - most pronounced is rasberries and cherries. Everything is perfect integrated. I am a big fan - and I am convienced that this wine will improve further. (2402 views) | | | Tasted by Mascarello59 on 5/1/2017 & rated 93 points: Mature bricky color. Surprisingly evolved with fig and prune sweetness on the nose. Deep dense nose in the positive sense. Fruit is there and it's well balanced by the acidity. Tannin is still very present but seems ripe and in no way obtrusive. The finish is powerful and balanced with a slightly warm impression and a tannic bite. As I don't know the storage history of this bottle (bought at an auction 2 years ago) it's hard to tell how representative it should be if stored cool and well. If this is a "normal" every evolution, I would drink now or keep for no more than 4-5 years at the most. (2218 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Looking Back at the 2005 & 2004 Brunellos (Oct 2016) (10/1/2016)
(Cerbaiona Brunello Di Montalcino) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2009, IWC Issue #145
(Cerbaiona Brunello di Montalcino) Subscribe to see review text. | By Antonio Galloni
Vinous, 2004 Brunello di Montalcino: A Vintage Full of Surprises (Jun 2009)
(Cerbaiona Brunello Di Montalcino) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Cerbaiona (Molinari) 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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