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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 92 pts. in 25 notes) - hiding notes with no text | | | Tasted by Jimswinecellar on 3/9/2022 & rated 94 points: Mature wine, well-balanced with several more years life. Everything that you expect from a well made Brunello. (631 views) | | | Tasted by Earl T on 9/19/2020 & rated 92 points: this wine has aged to perfection. I am so impressed with its power and elegance with wonderful fruit notes after all this time. Having with a pork loin...so good. (1127 views) | | | Tasted by gavidearl on 2/17/2019 & rated 92 points: Two bottles last night with 5 friends at an Italian restaurant. Opened both at beginning of meal. Initial bottle started out on the leaner side, with mineral and a touch menthol. The cherry fruit was tight and secondary. We should have had wine decanted. As the initial glass was exposed to air, it gradually opened and the cherry emerged and brightened. The added time for the second bottle and a bone-in porkchop brought out the best in the wine. This wine should hold for a year or so more, but is now at or maybe slightly beyond its peak. One bottle remains; will drink this year. (1432 views) | | | Tasted by gordoyflaca on 6/11/2018 & rated 93 points: Still has years to go. Big tannins, acidic earthy dark cherry pine (1792 views) | | | Tasted by SteveN100 on 12/26/2016 & rated 93 points: Drinking very well at the moment. Not sure if the 1.5l format helped at all, but color was bright purple with no visible brick edges. Nose was of dark cherry, and acidity and tannins were soft with no discernible tartness. Very smooth enjoyable drinking at Christmas dinner. (2958 views) | | | Tasted by garrigue65 on 5/27/2016 & rated 93 points: Still drinking quite well. Requires a brief decant of at least forty minutes. Notes of muted dark cherry and chocolate with alluvial and tobacco accents. This wine is quite mature and should be explored over several hours as the initial character changes. (Much like some people LOL). Sadly, this is my last bottle. (2743 views) | | | Tasted by Tudz Drkl on 10/3/2015 & rated 92 points: Delicious wine all around. We decanted an hour before drinking. The color was garnet with a little brick around the edges. The nose was an enticing combo of menthol, pine, dark cherries, dust, spice and peaty soil. On the palate, the profile was lengthy with rising and dark earthy fruit running aside a humming acidity. The tannins were still fairly aggressive and provided a solid and balanced structure. (2864 views) | | | Tasted by Giggs on 6/28/2015 & rated 93 points: Decanted 4 hours. A complex wine. Peat, anise, sweet hard candy of dry black plum and blackberry, vanilla, dry saddle leather, fine-grained tannins, but not much strength on the finish. Despite that last fact, this is really good—an authentic Sangiovese, traditional, medium-bodied Brunello with a nice, smooth mouthfeel. Almost to peak maturity. Drink now-2019. (2756 views) | | | Tasted by garrigue65 on 6/18/2015 & rated 94 points: A venerable bottle requiring at least one hour decant. Dark fruit and alluvial notes yielding to a more tobacco leather and mocha/ coffee finish. A great bottle shared with good friends. (2326 views) | | | Tasted by mdobro on 4/24/2015 flawed bottle: corked, so pity ? (1710 views) | | | Tasted by garrigue65 on 3/7/2015 & rated 92 points: Absolutely compelling wine drinking well now. Chocolate and cherry on the palate with well managed tannins and alcohol. (1348 views) | | | Tasted by shellylowen on 9/19/2014 & rated 93 points: - It's balanced with a medium/full body. Satin-Like texture with a long finish. (1390 views) | | | Tasted by iamandyc on 9/2/2013: NR. Didn't do this bottle justice. Opened first night PnP and it didn't have enough time to breathe. It was tannic and earthy - not enjoyable. Next day it seemed to come together but didn't have a chance to do much more than taste. By third day it fell apart. (2430 views) | | | Tasted by Champagneinhand on 11/20/2012: This seemed very young, and needed loads of air, and just started to be getting up to speed after five hours. This had dark fruit, leather, spices and was very structured and elegant as well as having the fruit base of the more Southern BdM. Good finish and meaty tannins that fully engaged the mouth. Drying fruit on the finish. The acidity keep the tannin in check, but this hasn't really hit its peak drinking window. I would hold this an other '01 Riservas for a few years. Excellent. (3564 views) | | | Tasted by Wink on 3/18/2012 & rated 93 points: Served to Mark and Linda with marinated flank steak, corn relish, salad, and fresh sourdough bread. Clear dark garnet. Nose of minerals, red and dark fruit, and a little earth. Full palate of dark fruit flavors with cherry/strawberry notes. The fruit was ripe, but stopped short of tasting sweet at all. Very minerally. Some mocha. Unobtrusive oak. Lovely, focused, food-friendly acidity. Excellent length. Sweet tannins. Wish I had more bottles. (3520 views) | | | Tasted by garrigue65 on 11/13/2011 & rated 92 points: fruit on nose with some vanilla overtones, after about 30 minutes in glass, really opened up. still a bit young with strong tannic finish (3647 views) | | | Tasted by tooch on 3/5/2011 & rated 90 points: Northern NJ/NY Offline (Cafe Monet - Millburn, NJ): Had a nice nose of brown sugar, red cherries, roasted herbs and florals. Palate was still wound tightly and needs time to really show more. Had some nice light florals and milk chocolate tones...but still young. Finish was tannic, but for me, it was an enjoyable level. Very nice! (4314 views) | | | Tasted by Dimitris on 12/6/2010 & rated 92 points: Still too young. Well rounded but tannic (3472 views) | | | Tasted by Papies on 10/9/2010 & rated 89 points: Young but not austere. Nose is still closed even after 1 hour. Strong on the palate, yet round with no harsh notes. Enjoyable but no magic unfortunately (2580 views) | | | Tasted by Myownscale on 11/8/2007 & rated 70 points: Nose:
Some dark fruit, a little liquorice, fennel?, raisins
Palate:
Spicy, tannic, very little vanilla, toasted fennel, sourness on finish (120 views) |
| By Eric Guido
Vinous, In the Sweet Spot: 2001 Brunello di Montalcino (Mar 2021) (3/1/2021)
(Capanna Brunello di Montalcino Riserva Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Brunello di Montalcino: The 2001 Riservas (Oct 2007)
(Capanna Brunello Di Montalcino Riserva) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/7/2007)
(Capanna, Riserva Brunello di Montalcino Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Capanna Producer website
U.S. Importer (addt'l info)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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