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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 9 notes) - hiding notes with no text | | | Tasted by melvinyeowq on 8/12/2023 & rated 92 points: Gathering at Paul's: Incredibly fresh for its age, I guessed to be a mid-2000s Nebbiolo. Attractive red cherry fruit, high acidity and tannins but well-resolved. (840 views) | | | Tasted by megropolis on 12/14/2022: drinkable but as whole purchase, past prime. (617 views) | | | Tasted by Paul S on 3/24/2021 & rated 93 points: 1988 and 1990 Brunello di Montalcino night (Lafiandra, Singapore): Lovely. What a beautiful nose this had, with lovely notes of dried plums and wild berries, dried flowers and spice, and just a little dusting of dried earth at the edges. A lovely perfumed bouquet. The palate was great too - fine-boned, velvety tannins; soft but juicy acidity, all wrapped around a plump core of dark cherries and plums, some earth, a touch of mineral, these seasoned with a good bit of cigarette smoky and fragrant spice as the wine faded into a charming finish. Lovely. It lacked some of the weight of say the 1990s, but this had such a noble charm to it, with a lovely shape and definition to boot. (1109 views) | | | Tasted by BrunelloBob on 2/22/2018 & rated 91 points: Auction purchase. Excellent, tight cork. Rustic elegance. Fully mature. Black olive, cherry, oiled leather, bramble, eath. So much better with food (arugula, fresh Asiago, herbed olive oil, cherry tomato bruscetta). On it's own. I'd have preferred it a few years younger. (2178 views) | | | Tasted by shurpa14 on 9/6/2017: Past it's prime. Garnet all the way. Nose was earthy and had some fruit. It had a bit of oxidation. The cork was in very good shape too. The wine was tart and still very acidic. Tannins were soft. Overall it was just okay. But still cool to drink an older 5 star vintage. (2167 views) | | | Tasted by Old Vino on 8/2/2015 & rated 89 points: This bottle did not do it for us. Joy factor was not there and fell below expectations. Tight, fading fruits; etoh and oak noticeable. (3422 views) | | | Tasted by swapdoc on 1/27/2015: EWS: A Study of Sangiovese with Ian D'Agata: Baked pastry aroma. Darker, less sour than '82. Tangy, mostly showing prunes, leather, earth, hint of lavender. Very good. (3564 views) | | | Tasted by vindictive on 1/30/2010: Bottle, fill and cork a ll excellent. This wine is still quite young requiring a long time in the decanter. Muted and dull initially, this tightly wound wine slowly revealed depth and complexity. High acidity and pure Sangiovese nose, it needs about 4 hours to soften and start to show itself. Very good with Mousakka. I am going to hold my remaining bottles for many years - should be ready in 15 to 20 .... (5533 views) | | | Tasted by Lorien on 4/3/2005 & rated 95 points: Strong and appealing aromas of raisins, spices, and a touch of chocolate. Big and mouth filing, and somewhat surprising, as it feels a lot younger in a way that it really is. Slick balance and structure, with a perfect level of oak that is just there in the background.. hiding. Very tasty array of flavors, that kick in after a few seconds revealing masses of fruitiness and some pepper and a little rhubarb. . Big hefty finish with a very smooth and great “winey” aftertaste. Lovely in many ways, and the tastiest BdM I have ever had. Will cellar nicely probably till its 20th birthday. (9271 views) |
| By Aldo Fiordelli
Decanter, Il Poggione Vertical (3/13/2019)
(Il Poggione, Brunello di Montalcino, Tuscany, Italy, Red) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (12/30/2013)
(Il Poggione Brunello di Montalcino Red) Subscribe to see review text. | By Ian D'Agata
Vinous, May 2011
(Il Poggione Brunello di Montalcino) Subscribe to see review text. | By Antonio Galloni
Vinous, Il Poggione: Brunello di Montalcino 1967-2001 (Apr 2008)
(Il Poggione Brunello Di Montalcino) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JancisRobinson.com and Vinous. (manage subscription channels) |
| Il Poggione (Proprietá Franceschi) Producer website
U.S. Importer (Addt'l Info)
Lavinio Franceschi, land owner from Florence, decided to visit the area after hearing the stories from a shepherd, who brought his herds around Montalcino during the winter. He fell so much in love with the landscape and the people who lived in that area that he decided to buy land and establish a farm.
Generation after generation, many resources were spent on research for quality, clonal selections, winemaking and aging techniques, and also by building a modern winery for the standards at that time.
Il Poggione was one of the first wineries to market the Brunello di Montalcino wine as early as the 1900’s, and one of the founding members of the Brunello di Montalcino Consortium.
After more than a Century, Lavinio Franceschi’s work is still a fundamental point of reference for his successors, Leopoldo and Livia, who continue to develop the business with that same dedication and unrelenting passion, combining the ancient skills of winemaking crafts and tradition with the latest, most innovative techniques.
Tenuta Il Poggione covers an area of 530 hectares (1300 acres), of which 140 hectares (336 acres) are planted with vines and 50 hectares (120 acres) with olive trees; the rest are dedicated to grain fields, forest and livestock.
The estate’s guiding principle is to pay great care to the vines, because the secret of producing great red wines lies in the high-quality vineyard work.
In the light of a sustainable agriculture, the winery has always planted different crops along the vineyards and limited the use of chemicals.
Most recently, it has installed solar panels on the roof of its cellar,
with the purpose to reduce the carbon footprint of its wines.
The vineyard work is mainly manual, for the harvest and for the other jobs.
Thanks to the practice of the green harvest, the monitoring of the vineyards’ health conditions and the soil’s nutritional needs, it is possible to obtain an excellent wine even in more difficult vintages.
Il Poggione
Tenuta Il Poggione is in Sant'Angelo in Colle, approximately 10km south of Montalcino. Thanks to its dominating position, the vineyards - including Vigna Paganelli planted in 1964 - benefit from the proximity of Mount Amiata and the Tyrrhenian Sea.
The vineyards are at an altitude between 150 and 450 metres (490 – 1475 feet) above sea level.This large gap, together with the age of the vineyards, promotes easier harvest and allows the production of structured wines with long aging potential, regardless of the weather conditions.
Located in Sant' Angelo in Colle in the commune of Montalcino, Tenuta Il Poggione was established at the end of the 19th century by Lavinio Franceschi and is still owned today by the 5th generation of its founder, siblings Leopoldo and Livia Franceschi.
Tenuta Il Poggione is one of the original three producers of Brunello di Montalcino. The estate covers a surface area of 1,482 acres, of which 309 acres are planted to vine, 173 acres with olive groves and the rest are arable and woodland used for grazing and raising cattle and pigs to promote biodiversity and a natural approach to farming. Many of the vines are grown at more than 1,315 feet above sea level and are among the oldest in the appellation. The estate is also blessed by its proximity to the Tyrrhenian Sea (about 30 minutes distance by car) to the west and the Orcia River Valley and Mt. Amiata in the south.SangioveseSANGIOVESE: (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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