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|Drinking Windows and Values|
|Drinking window: Drink between 2013 and 2017 (based on 6 user opinions)|
|Community Tasting History|
Community Tasting Notes (average 37 notes) - and median of 88 pts. in hiding notes with no text
| ||Tasted by slippytoad on 3/22/2015 & rated 89 points: Slightly improved over the last time and actually showing some brunello goodness. Quite flat though without much nose or finish. (366 views)|
| ||Tasted by klezman on 1/17/2015: Doing very well. A little tight on opening but with 30-45 min of in-bottle air it developed a nice complexity and went well with food. (889 views)|
| ||Tasted by Anonymous on 1/2/2015: This bottle seemed more closed than last. Modest nose. Fairly tannic, even 8 hours after opening, but does fine with food. (873 views)|
| ||Tasted by Anonymous on 12/14/2014: Floral cherry nose. Flavors of dried cherry, earth and an interesting apple note on the finish. High acid, chalky tannins. Somewhat simple, but good for the price. (937 views)|
| ||Tasted by SCosgrove on 4/14/2014 & rated 89 points: Opened as night went on, biting before food, great with pasta and meatballs, acidity was less intense, became smooth at the second hour and second plate. (1978 views)|
| ||Tasted by WDSteers on 1/8/2014 & rated 88 points: Young , closed but potential.|
Ox blood, cherry and hint of violets.
Used Corvin so will sequentially taste (2104 views)
| ||Tasted by jsheaff on 5/25/2013 & rated 89 points: Smooth and flavorful (2950 views)|
| ||Tasted by klezman on 3/1/2013: Seriously overdelivered for the price. Delicious. Earthy, cherry, bottle notes, and the great acidity I'd expect from a Brunello. (3490 views)|
| ||Tasted by drcork on 7/4/2012 & rated 90 points: Aging well. Tannins have mellowed in the year since I opened the last on. Hints of chocolate, tobacco, coffee. Quite nice. (4116 views)|
| ||Tasted by Arch57 on 6/16/2012 & rated 83 points: Thin, weak and un-impressive. I have had better $15 Chiantis. (3430 views)|
| ||Tasted by Anonymous on 4/25/2012 & rated 88 points: I enjoyed this (especially for the price). Definitely not a particularly powerful or full brunello, but it had a very pleasant balance and nice flavors. The tannins could probably use at least another year or two to soften, but they are not overwhelming at this point, either. 88-89. (3193 views)|
| ||Tasted by BrunelloBob on 3/1/2012 & rated 88 points: Through the vinituri and decanted. Followed over 6 hours, best after two, goes a bit to water after 5.|
I get some smoke early and some olive tappenade late. In between there's sour cherry and burnt cherry under a good bit of tannin. The flavors are good, not great, and there's some complexity here if you look for it. No complaints about the price, not one to load up on, but I'd like to try it in a couple of years, and/or from a better vintage. (2571 views)
| ||Tasted by midtownmac on 10/22/2011: time time and more time this needs. after hours it slowly came around but no need to re-visit my other bottles for a couple of years. (3569 views)|
| ||Tasted by WDSteers on 7/27/2011 & rated 88 points: light color and taste. Cherry but not much of a finish. (4017 views)|
| ||Tasted by Arch57 on 7/3/2011 & rated 87 points: We were up at the lake and needed an Italian wine to match a pasta dinner but only had this young Brunello available so decided to decant and serve this with dinner. It had the classic nose of sour cherries and a nice acidity that matched well with the food but after dinner the tannins still dominated and agree with other tasters that this should be laid down for a few more years. (4238 views)|
| ||Tasted by Scottymatt on 7/2/2011 & rated 86 points: Needs 4 years, gave it 3 hrs decant to no avail... Way too tight with tannins and fruit. It has potential though (4184 views)|
| ||Tasted by slippytoad on 5/1/2011 & rated 86 points: Very closed, not much happening in the glass even after 3 hours. Last glass gave a hint of life. Needs time? (4582 views)|
| ||Tasted by drcork on 2/25/2011 & rated 89 points: This one could go a few years. It was quite stiff/tannic on opening - even with the vinturi. Next day it was much improved. Still a lot of tannin, but also some rich and deep fruit that sneaks through to make it a 89. In a few years could be quite higher. (5097 views)|
| ||Tasted by Rob MacKay on 1/21/2011 & rated 88 points: Pop and pour without decanting and consumed over the course of about 2-3 hours. Paired with a hearty Italian sausage lasagna. The wine shows some nice floral and dried raspberry notes on the nose with a touch of a burnt wood scent. Softer and lighter weight then I was expecting on the palate with pretty good balance. There's a nice bit of fruit in there and it does improve with air so I would suggest a few hours in the decanter or perhaps give this one a few more years in the cellar. (5441 views)|
| ||Tasted by pinotron on 12/27/2010 & rated 85 points: Disappointed; Uninteresting; needs years in the cellar (5527 views)|
| ||Tasted by WDSteers on 10/13/2010 & rated 89 points: closed. decent structure and hint of fruit now. needs a few years. (5783 views)|
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|By Ian D'Agata|
Vinous, July 2010
(Scopone Brunello di Montalcino) Subscribe to see review text.
|By Antonio Galloni|
Vinous, New Releases from Montalcino (Apr 2010)
(Scopone Brunello Di Montalcino) Subscribe to see review text.
Fattoria Scopone Producer website
A Great Little Story
The story of Scopone begins in the nineteenth century when the farm was the residence of several families of farmers who worked the lands of the Property.
During World War II, Scopone became a refuge for evacuated people and even today the elders of the village of Montalcino fondly remember the place that hosted them in one of the darkest moments of the History of our Country. After the war, there have been several owners until 1992, when the Genazzani family, looking for a house in the countryside, acquired the farmhouse and grounds (40 hectares).
In 1993 the legendary Settimio Dinetti, who was born and raised among the vineyards of Montalcino, and caretaker of the Property, made with hands (and feet!) some young wine from the only one old vineyard that Scopone had at the time, and offered a 50 liter demijohn to the Genazzani family. That simple wine was so good that during a dinner with a group of friends, the 50 liters disappeared in a flash. Thus was born the idea of transforming Scopone in a winery.
The Genazzani spouses rearranged the old vineyard and in 1997 the first vintage took place: a great success! The oenologist Giacomo Tachis, longtime friend of the Genazzani family, saw great potential in that simple wine and following his advice, Scopone was born. In the years new vineyards and a winery have been built in order to follow the whole process of winemaking and aging closely. Today, still, the winery is run with passion and love by the family, first and foremost by Theresia, assisted by her husband Andrea and their children Vanni, David, Nurit and Sarah.
The name “Scopone” is the original name of the Property, which was so named by locals because of the thick “Scopi” bushes that inhabit its 20 hectares of forest, which were used to produce brooms, “scope” in Italian.
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.
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 WineDoctor
Tuscany Tuscany (ItalianMade.com) | Tuscany
Montalcino Montalcino website
Brunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website)