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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 92 pts. in 22 notes) - hiding notes with no text | | | Tasted by oldwines on 5/17/2024 & rated 91 points: Decanted and tasted over several hours and with grilled steaks. Medium to dark garnet color with little bricking. Tobacco, cedar and nondescript dark berry notes on the nose. Palate shows pretty fully integrated tannin and moderate acidity. Not tired. Very modern/international in style vlack cherry and boysenberry like fruit blended into oaky and toasty notes. Pretty earthy but somewhat muddled and lacking precision and delineation. Moderately long finish. Fine with the beef. (121 views) | | | Tasted by urban_dk on 6/12/2023 & rated 94 points: Don’t know what I was thinking by opening this so early. Still showing primary flavors and aromas galore. Will wait at least another decade before opening my last bottle. (544 views) | | | Tasted by Ridgerunner on 4/14/2023 & rated 94 points: delicious Brunello with lots of life left. Not sure it will improve though. (455 views) | | | Tasted by jlhkiss on 10/27/2020 & rated 92 points: Consistent with previous notes. Needs 2-3 hours in the decanter to shine. The nose is lovely after some air. Some visible bricking but this still has enormous stuffing, so drink 2020-2030. Technical score: 92. Enjoyment score: 92. (1095 views) | | | Tasted by up4wine on 3/12/2020 & rated 90 points: First night, a little disappointing due to some harshness and awkward integration. Second night, everything got much better and the fruit came to the party. (1161 views) | | | Tasted by up4wine on 1/24/2019 flawed bottle: This bottle was ever so slightly corked, so I will not give it a score. Nevertheless, I will say that the underlying fruit and composition that I could sense would not put this Brunello in the same class as the '06 Sesta di Sopra I had during the same week. (1652 views) | | | Tasted by jlhkiss on 9/26/2018 & rated 92 points: Consistent with previous notes. Complex floral nose - lavender, cherry blossoms, dried leather, pipe tobacco, and candied red fruit. The palate is full, compact, and potent, delivering a hint of blackberries and mocha followed by dried cherries, tobacco leaf, mushrooms, and baking spices. Drink 2018-2024. Technical score: 92. Enjoyment score: 91. (1613 views) | | | Tasted by americanstorm on 11/23/2017 & rated 93 points: Nose of cherry and spice, great flavor, smooth tannins, easy drinking, good finish. My worn. In a good place right now but with lots of life left. (2117 views) | | | Tasted by jlhkiss on 12/9/2016 & rated 92 points: Quick notes from memory, we paired with pizza. Potent nose of dark cherries and herbs. Very rich, well-balanced, with a creamy texture and good frame. Lots of sweet red and savory dark fruit. Firm finish. Probably best after 2018+. (2499 views) | | | Tasted by Oskiwawa on 12/13/2015 & rated 92 points: Opened and let breathe in the bottle for 5 hours followed by a 30 minutes in the decanter. Enjoyed over dinner with braised veal and ricotta polpettone in tomato sauce. Fantastic combination. This bottle was just beginning to enter it's drinking window and benefitted from the long decant. Good level of acidity and tannins have not completely integrated. Has the bones to cellar very well for 15+ years. Palate is classic BdM. Rich cherry, earth and floral herbs. No harm at all in drinking one now with a long decant. This has all the attributes to be an exceptional wine in 10 years. (3201 views) | | | Tasted by Iceman611 on 10/22/2014: Intense but tough even on the third night. I would wait a few years. (3843 views) | | | Tasted by VinoPKM on 5/1/2014 & rated 90 points: No real formal notes and a taste BdM- this was baby killing and too soon to drink. This needs multiple hours of air. (4378 views) | | | Tasted by Vinophiliac559 on 4/14/2014 & rated 88 points: Noticable heat, high alcohol, blows off after some time breathing. A little earthy, has brunello chatacter but isn't as intnse as some ive had in the same price range. Overall good, and great with food. (2032 views) | | | Tasted by peternelson on 9/19/2013 & rated 92 points: Dark faded garnet; concentrated dark cherry puree w/plum sauce, leather; med. + fuller body, dark cherry pie, cocoa; high acidity in a rich, herbal stew. rich, big slightly grainy tannins; strength and power in this one. Should age wonderfully. Tasted with Emilia Nardi. 45 yo vines, 12 mo French oak, then 18 in large slavonian botte. (2999 views) | | | Tasted by rocknroller on 10/25/2012 & rated 92 points: Kobrand Italian Tasting Highlights + Dinner at Murray's (I Nonni, St. Paul, MN): A significant improvement from the regular bottling, This has more depth and character. Strong floral perfume with riper cherry and red currants, more earth, spice, licorice. the palate has medium body with moderately firm tannins, consistent with nose, nice finsih. Still needs time or significant air. (3884 views) | | | Tasted by rikipedia on 9/12/2012 & rated 88 points: Fairly deep garnet to orange-y rim. Shy at first, but opened up to show a complex nose with fruit intensity: strawberry, tar, redcurrant and marmite. Youthful. The palate is full-bodied wine with dense yet fine texture, plenty of extract and becomes thicker on the finish to end on firmer, chalky tannins.
There is n agreeable weight in the mid-palate showing roasted meat and game but the wine does build and feels a little extracted. It also lacks a little flare but still enjoyable - almost correct without personality (326 views) | | | Tasted by oenophilip on 6/8/2012 & rated 89 points: Nose was sleeping, but the palate suggests structure with bold, sticky tannins. (3880 views) | | | Tasted by Eric Guido on 9/14/2011 & rated 94 points: The nose showed deep, dark red fruits and plum with florist shop and a hint of older wood. On the palate, I found rich cherry fruit and spice that was immediately shut out by big tannins that continued to tighten into the finish. This is a bottle for the long haul that would be well served by spending a decade in the cellar. (3905 views) | | | Tasted by Lee Fining on 8/21/2011 & rated 90 points: Bright ruby red. Meaty, dark cherry nose combined with elements of cigar, leather and creamy butter. The acids and tannins need time to harmonize. Brief hints of dark cherry and berry fruit lead me to believe that this will become a very good wine over time. (3012 views) | | | Tasted by Barbara B on 9/29/2008: I Cinquant'anni del Brunello delle Tenute Silvio Nardi (Hotel Cavalieri Hilton, Rome): Anteprima. Ruby. On nose, sweet/delicate fruits, some balsamic notes. On palate, good earth and savory minerality; lowish acidity, but nicely and firmly tannic. Soft finish, missing mid-palate. Hard to predict its future. No rating. (3394 views) |
| NOTE: Scores and reviews are the property of View From the Cellar and The World of Fine Wine and Vinous and JancisRobinson.com. (manage subscription channels) |
| Tenute Silvio Nardi 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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