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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 91 pts. in 43 notes) - hiding notes with no text | | | Tasted by viking92067 on 2/27/2021 & rated 92 points: Acquired new. I think that the review by pavel_p nailed it. Still quite enjoyable but time to drink up. Old Mature Brunello's are so nice and this one qualifies. (1797 views) | | | Tasted by maranoli on 2/19/2021 & rated 93 points: From Jero, decanted 2 hours
Deep cherry colour with a pinkish tinge
Strong sweet red fruits
With 7 hours lamb
Wonderful mature BDM (1800 views) | | | Tasted by JJKinch on 8/22/2020 & rated 91 points: Dark fruit (cherry, slight blueberry. raspberry), earth, tobacco, leather, good acidity. Bright. Lingering finish. Really enjoyable. (1782 views) | | | Tasted by j45 on 10/13/2019: Still tannic and enjoyable, but showing a soy/tamari inflection, which leads me to believe that it's time to drink up. (2271 views) | | | Tasted by Collector1855 on 4/20/2019 & rated 90 points: A dense and dark Brunello, brooding, dark fruit, torrefaction, earthy, especially for the fact that is is 20 years old. No signs of oxidation though, stays youthful. (2858 views) | | | Tasted by pavel_p on 1/11/2019 & rated 92 points: First bottle from an OWC. Pnp. Fairly dark garnet with a translucent rim, not showing its age. Wood spices, red and dark fruit, good freshness. On the palate this is still fairly rich, oak is integrated, again good acidity providing a nice lift. Fine to medium tannins. Short to medium finish.
Am not a big fan of mature Brunello as they often pick up oxidative notes and lose the freshness but this more modern style Brunello is still showing very well, and will certainly stay at this level for another 5 years.
A nice exception to my personal rule of thumb to finish even great Brunello vintages around the 15 year mark (with 04 for my taste currently in the sweet spot, some 01 already on the way down, while the better 06 are still too tannic and closed). (1640 views) | | | Tasted by Easter Everywhere on 8/8/2018: very good. (1500 views) | | | Tasted by Nikiel on 12/23/2017 & rated 93 points: perfect condition, silky, smooth, great with Trajarin Uni & Crab pasta (1630 views) | | | Tasted by acidqueen on 3/10/2017 & rated 93 points: Excellent recommendation from the sommelier at Guido restaurant in Siena. Great color still - no bricking at all - and with a bit of decanting this really shone. Leather, blackberry and cloves. Good aged sweetness, with fine acidity that went well with food. This is wonderful now but I can see it staying at this plateau for a few years to come. Wish I had some in the home cellar. Well priced too. (1939 views) | | | Tasted by JJKinch on 12/27/2016 & rated 91 points: Dark fruit (cherry, blueberry), lighter spice than previous sagrantino (slight spice, slight leather), good acidity. Lingering finish. Some tannins. Could use more time. (1642 views) | | | Tasted by Chris K. on 5/4/2016 & rated 91 points: Decanted for several hours. Initial strong cigar notes dissipated with decanting. Fruit body is still strong, but acid is fading, so drink immediately. Beautiful rust color. (2576 views) | | | Tasted by Jochems on 7/22/2015 & rated 94 points: Silky smooth and mouth coating. And it is developing the sweetness that I expect from aged Brunello. Otherwise very much the same as the previous encounter.
A great wine! (2860 views) | | | Tasted by PFra on 12/6/2013 & rated 82 points: Hugely disappointing. Tart, greenish, lacking fruit. Drying out. Drink up if you can. (3196 views) | | | Tasted by bon vivant on 12/6/2013: Agree with Pfra, although i would rate it slightly higher. It appears to me that this ended up with too much wood treatment for the amount of fruit this may have had which has now been absorbed. Was helped by the hearty dish of braised short ribs but feel short when compared to others this evening. (3879 views) | | | Tasted by Jochems on 8/12/2013 & rated 93 points: I had this wine alongside the '99 Ciacci riserva. This bottle was open for 16 hours and was realy singing!
A medium ruby color with just a hint of bricking at the rim. Fresh aromas of blackcurrant, dark cherry and some raspberry and sweet tobacco evolving with floral hints and dried herbs. Full bodied with silky tannins, a great fruit/acidity balance. The finish keeps on lingering and remains fresh troughout.
More ready than I expected, perhaps helped by the 16 hours of slow-oxing. But still lots of structure left to develop further. It didn't show the sweetness of fruit yet that I would expect with an aged Brunello of a great vintage like this. But nevertheless I would say: drink now - 2020 (3671 views) | | | Tasted by AMRS on 4/27/2013 & rated 90 points: Blind tasted (and defeated by) alongside a Montosoli 1999 from Altesino. Although this one was uncorcked 3 hours ago it still needs more time I guess. Red shiney color, no typical brown yet. The nose is holding back a little, some red fruit notes. Mid bodied and well balanced with red plum, mushrooms. Full bodied and developing in the glass, but the Altesino is just so much better now. Drink 2015+, myscore 90 now. (3180 views) | | | Tasted by Rani on 4/27/2013 & rated 88 points: Tasted blind. Ripe fruit compote on the nose. Metallic overtones on the palate, but with toasted oak. In a weird place right now, not sure it would recover (or an off bottle?) (3003 views) | | | Tasted by Dulcimara on 11/20/2012 & rated 92 points: Great bottle that went nicely with the dry aged Bistecca and prorcini risotto. (2735 views) | | | Tasted by Buick455 on 9/30/2012 & rated 92 points: Very good brunello. Red opaque color with orange/brick edge. Pleasent nose of cherries. Palate is cherries, spice, grippy and good acidity. Very nice. (2459 views) | | | Tasted by saturnaisland on 8/12/2012 & rated 89 points: Medium bodied. Dark cherry with hints of olive, tobacco and dried fruit. Slightly restrained and austere. Good acidity. Good with food. (2501 views) | | | Tasted by Dvorak on 4/28/2012 & rated 92 points: - Crimsom color with slow forming legs and aromas of blackberry. It's balanced with a medium body. Smooth texture with a medium finish - A perfect bottle, opened up to an aroma of dark cherries after an hour. The palate was good, the nose was good but not excellent. (2651 views) | | | Tasted by JesperR on 12/18/2011 & rated 95 points: Bought in Montalcino september 2011. Judging from other notes this was clearly a well kept bottle in near perfect shape. 1 hr decant. Incredibly intense and poised core of scented red fruits. Lovely, complex nose of tobacco, forestfloor, cherry-licquor, gunsmoke, cedar, and leathersaddle. Long and lasting finish. Really quite breathtaking. (3381 views) | | | Tasted by Tom_B on 2/9/2011 & rated 87 points: Had this wine with a nice, rustic Italian dinner. While the wine should a rustic edge itself, it paled in comparison to the last time I had this wine. Ruby red in color with a brickish edge to it, this wine was definitely showing tertiary notes of dried black fruits, cedar and a leather note. I couldn't tell if it had a high SO2 edge to it, as I got whiffs of burnt match, which I wasn't expecting. On the palate, the wine was medium bodied, and much more pleasant. Flavors of black fruits, with cleansing acidity kept the wine from being heavy, making a good match for a savory meal. A little past its prime compared to a version tasted two years ago. (3116 views) | | | Tasted by TomStephenson on 5/23/2009: Sangiovese in a pure form. No new oak, clean and fresh flavors. Everyone at the table agreed that the wine is good, not great. The wine is close to peak but some subtle tannins remain -- drink now-2012 (MAX). (4083 views) | | | Tasted by 5laton on 6/14/2008: Tighter nose than the Terralsole, with some candied cherry and darker fruits, Tastes of sweetly ripe fruit, strawbery/licorice Twizzler; didn't find a lot of additional interest or development beyond fruit here. (4154 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, 2001 Brunello Vintage (Aug 2006)
(Caparzo Brunello Di Montalcino La Casa) Subscribe to see review text. | By Stephen Tanzer
Vinous, September/October 2004, IWC Issue #116
(Tenuta Caparzo Brunello di Montalcino La Casa) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Tenuta Caparzo Producer website
U.S. Importer: Good source of addt'l infoSangioveseSANGIOVESE: (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.[16]
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.Vigna La Casa In Motalcino area. On weinlagen-infoItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytMontalcino Montalcino websiteBrunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website) |
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