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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.2 pts. and median of 93 pts. in 10 notes) - hiding notes with no text | | | Tasted by Aravind Asok on 3/2/2024: Pop and pour. Cork fell apart, but btl was in pristine condition. On the nose: tertiary dried raspberry, charcoal, soft red earth. Just stunning. On the palate: dried red fruit, charred meat, soft wild strawberry. No rush to drink if this btl was representative. (238 views) | | | Tasted by acyso on 9/5/2023 & rated 93 points: Tuesday (Chicago, IL): I didn't really know what to expect from 1991 Brunello, but I also don't think I expected to find a wine that was as fruit forward as this was (though it's not like I even know what the weather was like in Tuscany that year). Anyway, I didn't expect a wine with this much fruit -- there was a modestly candied note to the fruit here, and that said, I'm not getting as much herbs and red fruit as I would have expected for sangiovese. Still an impressive wine nonetheless, especially for an obscure vintage. (1112 views) | | | Tasted by Nanda on 9/5/2023 & rated 93 points: Slow-ox for ~4 hours and could have used more. Lovely nose of smoke, spice and red cherry. Palate has loads of power and dense fruit that is quite complex. In a peak window with long life ahead. (615 views) | | | Tasted by jviz on 5/19/2023 & rated 93 points: This bottle showed nicely and preyed on my bias against older Sangiovese. This is clearly made in a style for long aging, although it was probably best out of the gates with about 15 minutes of air and fell apart with 1/3 the bottle left a couple hours later. Lovely tertiary notes with leather, some shoe polish and light VA, structurally resolved with black cherry and a little balsamic flavors lingering nicely. A serious and ageworthy wine that felt to me like it is on the end of a long plateau (728 views) | | | Tasted by Balmenach on 12/10/2018 & rated 96 points: Had a good bottle and it was a really delicate and old school style. Leather and ripe fruits will keep this wine for next 3 years easily alive. Nothing for brunello. Beginners :) (2247 views) | | | Tasted by olobekk@fiska.no on 9/26/2017: Drakk hjemme sammen med Roar (2586 views) | | | Tasted by sandwich on 3/5/2016: Wine is done. Maybe this was good in its prime, but this went right down the drain. Burnt caramel, volatile acidity, and oxidized mud. Tastes like a 50 year old wine left out in the sun for 49 years. (3296 views) | | | Tasted by Blaireaux on 3/5/2016 & rated 92 points: I feared for this having read previous two notes. Actually it was lovely, very light in colour and lovely balance of acidity surprisingly sweet attack on well defined fruit. Fine layers of tertiary notes but not the forest floor variety just confit fruit but light. Certainly no fatigue on the palate after several glasses. Just classic old style brunello built on fruit and acidic balance. (3180 views) | | | Tasted by sandwich on 3/27/2015: Vinegar. Not sure if the wine is done or if it was stored improperly. (3800 views) | | | Tasted by blash on 3/4/2013: I tried this wine a couple of years ago while visiting Verona. At that time the wine seemed past its prime. Received this bottle as a gift and found it to be worse than the first one. Bottle may have been bad, or this one is really past it's drinking years. (4023 views) | | | Tasted by tjones53 on 7/22/2009 & rated 90 points: After letting a breathe, it really opened up. Silky smooth texture. Delicious. (4651 views) | | | Tasted by dream on 7/13/2007 & rated 95 points: Fine, old ruby color. Beautiful nose of funky, sweet earth and black truffles. Quite high in acid at first but as this wine mellowed with air and decanting, the acidity integrated and the wine took on a gorgeous texture like that of an old Bordeaux. Not a lush style at all but rather elegant and earthy with a fantastic lightness of texture that surprised everyone at the table. Wonderful earthy, mushroom flavors with old dark berries and a hint of eucalyptus and spice. Just a phenomenal drinking experience and I hated it when the last sip disappeared. What a lesson in classic-styled, old world wines from unheralded vintages. Drunk at Tocqueville in NYC with the most incredible Pekin duck. (4209 views) |
| Tenuta Greppo (Biondi-Santi) 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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