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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 177 notes) - hiding notes with no text | | | Tasted by Montesquieu on 2/14/2024 & rated 93 points: An excellent bottle that fully rewards its cellaring. Plenty of tar, dry cigar, and a bit of tertiary barnyard. Big and meaty. Penultimate bottle from a case. Picked on Valentine's Day in honor of our twins born in December 2006. My wife was carrying them when we vacationed in Tuscany and Amalfi, October 2006. If you own, now's a great time to enjoy. (361 views) | | | Tasted by Somm David T on 2/3/2024 & rated 93 points: Perfect pair with Christina’s Bolognese Sauce.
Italian red are so astringent w/o this kind of age. At this age, it shows its bright fruits rather than all wood plank and barrel toast young. It takes this kind of age to shine. Roughly 18 years in bottle and it is near its peak.
Bright, ripe, floral; blackberries, dark cherries, black raspberries, raspberries, touch of plum. Dry herbs-sage lead, bay leaf, moist, grey, volcanic clay, sandstone, sandalwood, light dry, tobacco notes, dry brush, dry top soil, powdery dry rocks, some cola, cocoa powder, dark spice, baking spices- clove, light nutmeg, touch of cinnamon, light vanillin, withering red roses, excellent acidity, perfect balance, tension, structure, length and a two-minute finish. (435 views) | | | Tasted by gboue on 7/14/2023 & rated 90 points: Aged well. Needed airing (605 views) | | | Tasted by Montesquieu on 5/27/2023 & rated 91 points: Good, not great, bottle from a case chosen to celebrate Primoz Roglic's victory in today's Giro d'Italia final time trial. (I'm a big fan of Primoz. 2006 is my twins' birth year.) This one had dusty notes, gravel, dirt, and lots of fully dehydrated red and black fruit. Bottles are on their gentle decline. (734 views) | | | Tasted by Montesquieu on 4/1/2023 & rated 93 points: Third time I've rated this wine and fifth time I've consumed. Tonight's bottle was terrific. Fully mature in its secondary fungal phase. This bottle certainly shows peak mushroom and intensity. My prior bottle wasn't nearly as good. If you have them, drink and enjoy the wine at its apex. For how many more years? I don't know, but would guess 2-4. My twin boys' birthyear is 2006, and I'll save some of the remaining 7 bottles for 2027+. But if I didn't have that destination in mind, I'd say drink now to enjoy this wine's peak. (783 views) | | | Tasted by Stemvers on 1/21/2023 & rated 90 points: A little past its peak. Still some fruit, but mostly spice. Brown-red on the eye. Drink now. (680 views) | | | Tasted by MinnesotaNice on 10/8/2022 & rated 90 points: PnP. Tasted with food and on its own. Got better with air as the evening progressed so probably still has some life in it. Drink now with a short decant or over the next 2-3 years. (800 views) | | | Tasted by dsimmons on 8/25/2022 & rated 92 points: Very nice with spaghetti. Good acid balance. Drink or hold. (930 views) | | | Tasted by Acohen on 8/16/2022 & rated 90 points: Dark cherry, brick and minerality (645 views) | | | Tasted by ilcalmo on 8/14/2022 flawed bottle: Corked, dagnabbit. (613 views) | | | Tasted by Montesquieu on 12/20/2021 & rated 89 points: Second bottle from the same case opened this year. Whether due to variation in bottles or my taste buds on the night, I'm rating this one an 89 vs. the prior 93. This bottle is fully mature but relatively simple and short in its complexity. Not really much secondary flavor development. It can age longer, but I don't get a glimpse of a better future in this bottle. I'm contradicting my last review, so hold that against me. Given the muted flavor profile, I say pair carefully or else be disappointed. (1078 views) | | | Tasted by BHRH on 12/10/2021 & rated 91 points: PnP, slow ox in glass 45+ minutes. Initial funk on the nose blew off after 30+ minutes to reveal complex toasty oak, cherries, plums, rose petals and leather. Rich on the palate with seemingly mature flavors of red currants, iron, licorice, smoky oak and dried cherries. Fairly elegant, long, concentrated, spicy finish with fully integrated tannins. Several very experienced blind tasters thought this was a barolo from the '80s! that's how mature this came across. If you have some in your cellar and haven't tried lately, recommend a test drive sooner than later! (846 views) | | | Tasted by devraj on 11/21/2021 & rated 93 points: Dark red garnet with bricking. Initial earth suffused nose gives way to aromas of spicecake, dark florals, dried cherries. Silky and lush on the palate with waves of sweet dark cherries and plums, leather, medium acidity, gentle tannins and a long fruit and floral finish. This is drinking well. (888 views) | | | Tasted by ChardFan on 10/27/2021 & rated 88 points: Opened 2 hrs - bricking, dark in color(not the ruby red of others) opaque Nose is good but medicinal aftertaste - some astringency. Not the leather, tobacco, black cherry of other 2006 we’ve opened (Capanna, Casanova di Neri , etc). Marginal (978 views) | | | Tasted by RGCM Gananda on 7/9/2021 & rated 93 points: Prior bottle was 15 months ago and my notes were very consistent; this wine is in a really good spot. Red cherry and floral notes on the nose with background qualities of light earth and leather. Medium bodied with rounded and expressive black cherry upfront along with some red cherry highlights. As with prior bottle, gains density through the mid-body and adds red raspberry. Backside shows tart red cherry, acidity and balanced tannins, leading to a clean, lengthy finish of earth notes, mineral qualities, leather hints and light spices. Overall, the fruit was very well defined and the wine in general was well balanced. Drinking quite well at present but has the fruit and structure to be able to maintain this level for at least another year or two. (1249 views) | | | Tasted by Montesquieu on 6/20/2021 & rated 93 points: Second bottle of a case purchased along with many other 2006 Italians for our twins' birth in 2006, popped tonight for Father's Day. Perfectly mature now - meaning, resolved tannins, smooth, still fresh primary fruit. Ruby brick color. Flavors of wild raspberry, iron, loam, pencil lead. This has many years of life left, which is good since my boys will receive whatever remains when they turn 21. Off the record, one of the two claimed to like his age-appropriate pour tonight. (1020 views) | | | Tasted by dsimmons on 6/7/2021 & rated 93 points: Second bottle of this last evening with spaghetti. Acid balance to my liking. Lots of earthy fruit flavors. Delicious. (1362 views) | | | Tasted by maxmanx on 3/26/2021: Short decant and ready to go. Surprisingly, no sediment. I'll drink up my remaining bottles this year. Was probably never the most exciting Brunello, but for $25 (in 2011), a good QPR. (1342 views) | | | Tasted by Oldmanzin on 12/6/2020 & rated 92 points: Simply delightful! Notes of red fruit, tobacco, mushrooms and warn leather are on full display here. Wonderful depth and texture. On the nose, there is a walk in the woods in the fall. Nice layers of complexity. Good juice. (1298 views) | | | Tasted by devraj on 6/28/2020 & rated 92 points: Dark red with slight bricking around the rim. Dark red fruits, loam, florals, hint of incense and leather on the nose. Medium bodied and silky palate shows sweet-tart dark red cherries, licorice, soil tones, good acidity, resolved tannins and a long floral/incense perfumed finish. (1289 views) | | | Tasted by dlowrey99 on 5/15/2020 & rated 92 points: a bit soft/muted out of the bottle, decanted in glass. med ruby with light bricking/browning to the hue. wonderful wine, give it some time to wake up. med+ bodied, coats the tongue nicely. everything in harmony, aged red fruit plus noticeable tertiary savory/roasted notes, delicate oak, with acid and tannins singing. still enough there to pair nicely with pizza/pasta dinner. drink up! (1403 views) | | | Tasted by RGCM Gananda on 4/10/2020 & rated 93 points: Prior bottle was a bit over three and half years ago and the wine has improved as I'd hoped in that time. Nose continues to show a mix of cherry, earth, leather and floral notes. Medium bodied and continues to take some time open to really show its best; nearly five hours in this case. Felt a bit deeper upfront than it has in the past - more rounded black cherry with red highlights. Mid-body shows very good depth and improved integration. Main notes with red and black cherry and red raspberry. The tart red fruit note on the back comes off as more light red cherry with good tartness. Both tannins and acidity contribute structure and contrast before the finish of minerals, earth, leather and spices. This doesn't have quite the depth or elegance of the 2006 Aleramici from last night, but that's nitpicking. Based on where the balance of structure and fruit notes land today, feels like this wine will continue to integrate and I'll save my last bottle for Q2 2021. (1509 views) | | | Tasted by Oldmanzin on 3/30/2020 & rated 92 points: At age 14, this wine is still evolving. Red fruit with tobacco and leather notes. After being open for 30 minutes, more of fruit began to move to the front. Wonderful balance here. Good depth and texture. This wine still has maybe 5-7 years of quality drinking left. Good juice. (1472 views) | | | Tasted by pinoteer on 2/26/2020 & rated 91 points: Nice mature BdM. Last bottle. Lip-smacking good either with food or by itself. (1393 views) | | | Tasted by WineAggregate on 2/16/2020 & rated 93 points: Showed better than the 2010 Barbi. Lots of drying tannins, leather, spice and leaf litter, with secondary characteristics of sweet herbs. Took a couple of hours to fully integrate. (1225 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, July/August 2011, IWC Issue #157
(La Velona Brunello di Montalcino) Subscribe to see review text. | By Antonio Galloni
Vinous, 2006 Brunello: The Emperor’s New Clothes or Historic Vintage? (May 2011)
(La Velona Brunello Di Montalcino) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (2/17/2011)
(La Velona Brunello di Montalcino Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| La Velona Producer websiteLa Velona Brunello di MontalcinoTypology of product Brunello di Montalcino D.O.C.
Area of product Located between Castelnuovo dell'Abate and Monte Amiata Scalo, it represents hotter area because of the sun rays of Montalcino's surroundings.
Vineyards Situated below Velona's Castle they were planted in 90's following recent standards to obtain great quality of grapes.
They are on clay lands and with a discrete presence of skeleton, that allows a robust vineyard and grape extract.
Vines To confirm the great tradition of Montalcino and the firm, the Sangiovese Grosso is a wine that gives a superb wine.
Yield for hectare The productive yields are never greater than 60-70 ql (i.e. 100 kilograms or a quintal) of grapes due to the nature of the lands, the stability of vineyards and the farming interventions during the growth cycle.
Grape harvest It is carried out at the end of September, when the grapes are at their best, evaluated following the phenolic maturation evolution since from the first days of the months.
Wine-making The grapes are carried to the cellar by box to kept their freshness and integrity. The wine-making process starts immediately after the grapes have been pressed. Then the process is finished by fermentation in oak vabs-barrels of 50 hl. The soaking is carried out utilizing destage (sic) and it has a duration of 3-4 weeks. Thanks to these techniques and of the fermentation of material, we can obtain an excellent and controlled extraction of components from the peels and at the same time improves stabilization and polymerization of the fragrance process with remarkable organolectic result.
Refining The wine ferments in barrels of French oak and it remains for about 1 year. The refining continues in vabs-barrels (sic vats & barrels?) for a variable period from 18 to 24 months. We can also obtain harmony and softness in the wine, with a wonderful fusion of boisè (woody notes) with intensely Sangiovese fruit flavors.
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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