My previous bottle had an off-putting green pepper or earthy-herbal note that dominated the wine. I was sincerely hoping that the issue was confined to that single bottle, but after opening this bottle, I can see that is not the case. This wine suffers from the same malady. And Antonio Galloni noted the same issue in his TN from 2013. So although the underlying structure of the wine seems fine, even nice...it is all for naught, since the green herbal tones completely cover up any pleasant qualities of the underlying wine. Not unpalatable, but certainly off-putting.
Altesino Winemaker Dinner (La Pizza Fresca Ristorante): A deeply perfumed an rich nose -- abundantly obvious next to the '12 Rosso. Rich, supple and expansive mouth feel. Darker and somewhat masculine wine, it can be enjoyed now. Hint of nutmeg, wood, cat fur aromatics. Some tannins are present, but seemingly better integrated with wood than in a number of older wines tasted tonight.
clean bright crimson-ruby in bright light; thick viscous glycerin legs; blackberries, sweet flowers, and whiff of orange on nose; stiff chalky-fine tannins, crisp acids, and the thick body noted above keep the wine dancing while clinging on the palate.
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(Altesino Brunello di Montalcino) Medium dark red violet color; reduction, dried red berry, menthol, cranberry nose; tight, reduction, dried red berry, menthol, cranberry palate; needs 3-4 years; medium-plus finish