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| Community Tasting Notes (average 91 pts. and median of 92 pts. in 6 notes) - hiding notes with no text | | | Tasted by Paul S on 3/24/2021 & rated 93 points: 1988 and 1990 Brunello di Montalcino night (Lafiandra, Singapore): I really enjoyed this. It had a lovely nose, with pretty drifts of spice and dried flowers, red cherries and wild strawberries, with a little kiss of earthiness at the edges. The palate was stunningly youthful, with a spine of bright acidity and fine-boned tannins stretched through lovely, juicy flavours of sweet red cherries and darker berries, a little meat and earth, and then a lovely blush of smoky spice blooming away into a nice finish. Very good indeed, and drinking nicely now. There was a tremendous amount of almost tomato-like acidity on this, which kept it so very alive, and lent it a chameleon-like ability to go with a lot of the Northern Italian dishes we had on the night. (983 views) | | | Tasted by dagij on 1/2/2021 & rated 88 points: Opening a 30 years old wine is always connected to a feeling of awe and anxiety. Is it good? Has it survived? In this case: no problem. IN fact; the wine seems a bit too young! The color is classic Brunello with a dark core and brownish tones towards the rim. The nose is quite muted, even after 24 hours in a carafe. Dark cherries and chocolate is complemented by tones of menthol and an pronounced streak of camphor. Full bodied, very fine tannins for a Brunello, perfect acidity, nice cherry fruit with those camphor tones, everything nicely balanced by high acidity. Lacks a bit sweetness, leaving a somewhat tart aftertaste. An extremely well made wine, bit in a stellar vintage like '90 I would expect more sweet fruit and tobacco tones in a Brunello of this age. This is just a bit too "clinical" although it has kept extremely well. (963 views) | | | Tasted by DoubleD1969 on 7/7/2020: Recent auction purchase, single bottle. I visited the winery several years ago and was interested in how this wine was holding up. Pop and poured. Wine had gone up the cork about 3/4 of the way, but the cork was in great shape and was surprisingly easy to pull.
Beautiful garnet color. Complex nose of rose petals, dried strawberries, and new leather. Wine glides across the palate with fresh red fruit and some savory and iron notes. 13.5% ABV. Delicious old Brunello. Made cacio e pepe but a nice porterhouse would have been a lot better. (906 views) | | | Tasted by Rani on 2/6/2013 & rated 92 points: Classically made Brunello. Violets, smoke and dark plums on the nose. Very elegant, nice acidity, very fine tannins and sweet, dry fruit. Medium length. (4096 views) | | | Tasted by AMRS on 2/6/2013 & rated 94 points: Had it with Rani in Toscana- but I enjoyed it more than he did. The nose is very elegant, red fruit, Bourgogne style. The mouth is even better, red and some black fruit, med body, good balance, old school Brunello, wit ha nice finish the offers some liquor. At its peak, will last 5-10 more years if you insist. A good reason to collect wine. (4027 views) | | | Tasted by canan on 4/27/2012 & rated 88 points: Brunello 1990 Horisontal Tasting (@ Canan): Singular and alcohol heavy on the nose with just a little cherries.
Comfortable fresh cherries on the palate with well-integrated tannins. Good acidity but not impressive.
Pleasant but still a bit dull. (4438 views) |
| Tenuta Col d'Orcia 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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