2000 Camigliano Brunello di Montalcino

Community Tasting Notes (4) Avg Score: 90.3 points

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  5/12/2018 - lovierlist wrote:

  Yuck
  Too old, musty

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  6/12/2012 - Bureso Likes this wine: 90 Points

  Øj Øj Øj - lige i øjet. Flot farve dejlig duft Ok, 12 års lagring har leveret en dejlig afrundet kraftfuld vin. frugt og tannin er intakt med i fin harmoni. Frugt blåbær, kirsebær, brombær og solbær afrundet med Læder, tjære, grafit og svedske.

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  5/22/2011 - Mike Kopanski wrote: 92 Points

  Ok, we opened this too soon. Bought this as a close out, and did not know what what was in the bottle, or how well it was kept. A very pleasant surprise. At 10.5 years this is still a baby. Some of the young rough edges have aged off, but the tannins still dominate the palate. We have lots of big fruit, blueberry, dark cherry, black raspberry, and black currant. There is plenty of the typical Italian acid, but the bottle age has started to soften and round it out. More than medium bodied. Leather, tar, graphite, and even plum on the finish. Not even close to ready, should have decanted as time in the glass opened up into the palate some of those delicious non fruit flavors the we caught on the finish.

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  5/15/2006 - pbjosh wrote: 90 Points

  Beautiful deep translucent garnet. This started out brutally acidic and very tart - poured off a glass and let it stand. After an hour there was little change so I splash decanted. Two hours later it was better but still awfully acidic. But with another 45 minutes or so of air this became much more approachable and paired beautifully with our linguine with mizithra and dill and some very garlicky bruschetta. In any case, a very honest wine. A balance of sexy and elegant, not terribly complex. Vibrant but not obtrusive acidity, prominent cherries and vanilla with some earth and cranberries on the nose. Same in the palate with hints of spices. A moderately long finish that becomes a touch drying and acidic. This should be better with time, if you're drinking now I really recommend a meat or a strong cheese to tame it and adequate decant (splash decant 3+ hours ahead), and then it becomes tremendously enjoyable. Should continue to improve.

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