Stored at 55 degrees, humidity controlled, since release. Threw a huge amount of sediment upon decanting. Dense brackish color. After half an hour, was quite impressive. Fruit still holding up well, but probably should be drunk fairly soon. Big, brawny, rich, but balanced, brunello. Would go with a steak -- a brunello in cabernet clothing. 24 hours later (gassed overnight). Really impressive. Silky, smooth, rich, dense, and gorgeous. I cannot think of a 20+ year old brunello I have had that is better.
Baltimorean and one dcwino in NYC – Part 1 Italian at Maialino (NYC Maialino): Expressive nose, cherry, strawberry, tar, earth, mushroom and a hint of petrol. The fruit is mostly red but a hint of black as well. Candied clean fruit is delicious. With an hour of air, the nose displays balsamico, rose and roasted nuts. A medium body wine with bright acidity and tar. My initial rating was 92 but with time the nose got more interesting.
Dark, inky, purple almost black in color. I let it breathe for 3hours and its youth is still evident but even more intense super-ripe, super concentrated black fruits with an undertone of smoke and meat.
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