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1990 Tenuta Greppo (Biondi-Santi) Brunello di Montalcino Riserva |
| Vintage | 1990 |  | |
| Type | Red | ||
| Producer | Tenuta Greppo (Biondi-Santi) (web) | ||
| Variety | Sangiovese | ||
| Designation | Riserva | ||
| Vineyard | n/a | ||
| Country | Italy | ||
| Region | Tuscany | ||
| SubRegion | Montalcino | ||
| Appellation | Brunello di Montalcino |
| Community Tasting History |
Community Tasting Notes (average 94.7 pts. and median of 96 pts. in 5 notes) | |
| Tasted by GlennK on 10/29/2009 & rated 96 points: Really nice on the nose with sweet berries and some stone/mineral type notes. Stunning on the palate with dark cherry and plum flavors carrying through to a very long finish. Really impressed with how much fruit was going here and how pure the flavors were. This got better and better during lunch and can see this improving with another 5 plus years on it. (357 views) | |
| Tasted by slave2thevine on 6/7/2009 flawed bottle: Dinner at Fiddler's Green (Southwest Harbor, Maine): Brought to a gathering planned specifically around this bottle... everyone was crushed when we got to this and found it to be corked. (767 views) | |
| Tasted by Keith Levenberg on 2/16/2009 & rated 100 points: Rumors of the decline of Biondi-Santi are greatly exaggerated. This is probably the best Tuscan wine I've ever had. I was a little afraid to open it since 15 years in the bottle is just a speck in the lifespan these wines are designed to have, but it showed gloriously with nearly all of its structure buried under the abundant material. Biondi-Santi's official serving instructions to open 8 hours in advance and pour out a small taste were right on the money as the wine continued to build in intensity with air and the last sip about ten hours after uncorking was the most compelling, leaving me spelunking the dregs of the sediment for one last taste. The impression it gave on the initial sip was "the Lopez de Heredia of Tuscany" in its lean, suave, developed wininess, but as it breathed and kept gaining richness and detail it turned into something else entirely. Eventually the intensity of the fruit could fairly be called inky, but not at all fat or sweet -- in fact it doesn't taste like fruit at all so much as vinified molten shrapnel. The intensity is practically piercing but I've never had a wine so dense that managed to be simultaneously slender in its shape. The magic of old vines. I was hoping to come away from this impressed but finding only a marginal difference between the Riserva and the regular, cheaper Annata bottling made from younger 10-25 year-old vines. I'm sorry to say the old-vine Riserva is a different beast altogether and fully justifies the magnitude of the price differential and maybe even its eyepopping absolute price. (1498 views) | |
| Tasted by Jossik on 11/23/2008 & rated 88 points: Inizialmente un po' puzzettoso di uovo e caffè, un po' in là, formaggioso. Poi quando si pulisce diventa molto buono ed austero. (129 views) | |
| Tasted by Otto Nieminen on 5/27/2008: The nose at first reminded me of Cantillon's Kriek: funky, bright and cherried with some shite; it became sweetly fruity over time and developed scents of apricot. A little bit sweet, but tangy, very structured, lively and red toned palate. Very bright and transparent. Fantastic stuff. (1037 views) |
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| Producer website
About red wine SANGIOVESE: (Pronounced "sahn-joh-veh-zeh"). 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. Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor Tuscany (ItalianMade.com) | Tuscany http://www.montalcino.net/ Consorzio del Vino Brunello di Montalcino (Official DOCG website) |
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