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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 92 pts. in 20 notes) - hiding notes with no text | | | Tasted by nickorum on 8/12/2022 flawed bottle: Tasted oxidized (558 views) | | | Tasted by boegemann on 6/6/2021 & rated 93 points: Lovely cherry pie nose for days! Flavors of cherry and wet leather with perfectly balanced acidity to pair with food. (1038 views) | | | Tasted by SteveVermeer on 8/4/2019 & rated 89 points: Needs a couple of more years (1801 views) | | | Tasted by Derek Darth Taster on 7/25/2018 & rated 92 points: Brunello Blind night at ES BK. Tasted blind over 3 hours.
Appearance is clear, pale intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of toasty wood, earth, red cherries, spices, sage and thyme. Developing.
On the palate, dry, high acidity, medium+ alcohol (14.5%), fine high tannins, full body. Medium+ flavour intensity, with flavours of sweet red cherries, sour red cherries, earth, toasty spices. Long finish.
Very good quality. Understated elegance, despite the sweetish red fruits getting dangerously close to being confected. Didn't really improve with air, so improvement with further ageing could be a question mark. Enjoyable drink now.
Spends 38 months in large French oak barrels.
Across the road from Caprili and Soldera in the unofficial subzone of Tavernelle. (2283 views) | | | Tasted by RGCM Gananda on 7/21/2017 & rated 93 points: My first bottle in almost two years and this time, fully recalled the outstanding experience I had with my first bottle way back in 2013. Accessible upon opening, but got better and better over the course of four total hours. Bright red cherry, leather and forest floor notes on the nose. Close to full bodied (14.5% ABV) with bright red cherry notes upfront, mixing and deepening with some black cherry qualities, plum and nicely contrasting acidity. Finishes with integrated spices, mineral notes and just enough tannin to provide structure and length. The mid-body of this wine is silky and elegant with a good mix of fruit, balanced with acidity and structural qualities. Integration has improved markedly from my prior bottle. Unfortunate that I caught my second bottle in closed phase, but this one makes up for it. Based on where the fruit and structural notes are, I suspect it's within a year or so of peak but should be able to maintain this level for a way beyond that. I will certainly be looking for some more. (3251 views) | | | Tasted by BSZach1 on 4/24/2016 & rated 90 points: Need about 20 minutes to open up and then was quite awesome. (3820 views) | | | Tasted by LEEJV123 on 10/5/2015 & rated 92 points: Full, round, big (3603 views) | | | Tasted by RGCM Gananda on 8/8/2015 & rated 93 points: This wine was much tighter than I anticipated. Between medium and full bodied, but took over two hours in a decanter to open up and four hours total to show its best. Once open, it became a very smooth, very pretty redfruit dominant brunello with flavors of mixed red cherry, some plum in the background providing smoothness and tea, floral, leather and cedar notes on the finish. The wine wasn't overly tannic, in fact it was quite well integrated, it was just really tight. This wine still has some time to go before it reaches peak and based on how it showed at the four hour mark, should be worth the weight. (3104 views) | | | Tasted by Rezy13 on 9/9/2013: More cedar, leather, red fruit; earlier drinking; good. (5536 views) | | | Tasted by natecg on 3/10/2012 & rated 93 points: Big, rich, silky, with great fruit, and firm acid; very good. ... After a couple of hours the nose really opened up, with lots of fresh mint and cotton candy. (4366 views) |
| By Antonio Galloni
Vinous, 2006 Brunello: The Emperor’s New Clothes or Historic Vintage? (May 2011)
(Podere Brizio Brunello Di Montalcino) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (2/17/2011)
(Brizio Brunello di Montalcino Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Podere Brizio Producer websiteSangioveseSANGIOVESE: (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.Italy 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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