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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 12 notes) - hiding notes with no text | | | Tasted by br_winelover on 7/1/2021 & rated 92 points: 92pts. This is a rare wine which actually closed with air - it was better when I opened the bottle. So be prepared to decant it much more than I did (4 hours), or even better, hold it for 3+ years.
But this wine doesn't really scream Brunello to me - it seems to lack a bit a sense of place. And its tannins are not fully integrated yet. But it is very nice on the palate in particular, with notes of cherries, brandy, some frutti di bosco, and raspberry. Cheap for a Brunello though - here the old maxim applies, that you get what you are paying for. (1174 views) | | | Tasted by vlzat on 6/5/2021 & rated 94 points: Medium to full body, bright ruby color. Impressive balsamic aroma of red fruits, flowers, tobacco, and spicy oak. Classical Sangiovese palate of cherry and raspberry following by lingering, rounding finish. Excellent structured, complex and balanced, vital acidity and muscular but already integrated tannins. Great wine. Food friendly, well paring with lamb cutlets. Serve 16ºC - 20ºC. Open half hour ahead. Drink now and next six years. (1428 views) | | | Tasted by dead puddle on 2/21/2020 & rated 92 points: At la Luge restaurant, in Valtournenche. Light hue. Forst nose weird and a doudt of cork. Quickly after decantation, super structure with bloody orange underforest, spices dried roses, roots, no oak felling exept underforest. High acidity and good bitterness, ending mineraly. No seduction here but power of sangiovese. At his best for few years more. (2144 views) | | | Tasted by Kris G on 8/20/2018 & rated 91 points: Nice and typical young Brunello with a nice acidity and a fair amount of wood, something to put away in your cellar (2676 views) | | | Tasted by rossi.wine on 6/2/2018 & rated 93 points: I bit rounder and richer on the nose that their "standard" 2012 Brunello tasted alongside. Very fresh on the palate, pure fruit, spicy with ripe tannins and impressive length. Excellent. 92-93+ (2864 views) | | | Tasted by Tim Heaton on 1/29/2018: Benvenuto Brunello NYC (Gotham Hall): Benvenuto Brunello NYC. In contrast to the more mass (220K bottles) produced normale, the Nastagio has a total production circa 10K bottles. The fermentation is in 100hl stainless tanks; after, it's moved to tonneau of different ages (mostly used), then it's refined in larger casks for a period of two years. Modest>good complexity, avg purity and length, with a good chance for some nice upside from here. Even if the tannins are fairly resolved, there's still a precociousness to the wine that suggests a few years of bottle rest will help this along greatly. 14,5% abv., thru 2029. Red-fruited, avg>avg+ acidity and overall structure. recommended
https://www.ItalianWine.blog (3694 views) |
| By Eric Guido
Vinous, The Pendulum Swings: 2012 Brunello di Montalcino (Jan 2023) (1/1/2023)
(Col D'Orcia Brunello di Montalcino Nastagio Red) Subscribe to see review text. | By Ian D'Agata
Vinous, Brunello di Montalcino: Sleek '13s, Surprising '12 Riservas (Apr 2018) (4/18/2018)
(Col D’orcia Brunello Di Montalcino Nastagio Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (1/15/2018)
(Col d'Orcia Brunello di Montalcino Nastagio Riserva, Red, Italy) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com. (manage subscription channels) |
| 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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