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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.3 pts. and median of 93 pts. in 30 notes) - hiding notes with no text | | | Tasted by mimik on 5/12/2024 & rated 93 points: Too young from magnum. Try again in 5 years. (106 views) | | | Tasted by Yagil on 5/8/2024 & rated 93 points: Brunello di Montalcino tasting (at my home): lowered should 2-3 hours prior to tasting
very impressing high quality mature, though still quite young.
very-good to excellent, though still not outstanding.
can drink now - or age few years more. (135 views) | | | Tasted by Francophile1 on 3/3/2024 & rated 95 points: Wow! After a 90 minute decant this is an absolute knockout. Similar to my prior tasting notes. The fruit concentration in this wine is clearly Riserva and it has incredible structure on the backend. While this is still just an infant in its evolution, it is hard to resist now. I’m going to try to keep my hands off my remaining bottles for a few more years to watch it evolve. (505 views) | | | Tasted by ghost77 on 12/26/2023 & rated 94 points: Juicy and extremely food friendly brunello. Integration is just starting and should be at peak in about 5 years. Still a stellar example. Started of with juicy cherries and raspberries with roses and lavender. Evolved through a more gamey, earthy and even truffle/mushroom mix. Wow. (620 views) | | | Tasted by AaronMaxwell on 11/9/2023 & rated 93 points: A bit of a young fruit bomb of a Brunello. Cinnamon, sweet vanilla, leather, and oak on the nose. The body is summer fruit punch at first, and then quickly morphs into a dark purple, robust licorice / leather mix. It’s a youthful, vibrant wine. Super food friendly. Doesn’t have the velvet nature of a Bordeaux. (987 views) | | | Tasted by aultrawines on 10/31/2023 & rated 92 points: From magnum format, I think it needs much more time or has entered a hibernation phase. Slightly muted at first and different and much more closed than a 750ml bottle I had in Tuscany this past summer. I will repurchase and hold on for 5-10 years, or look for smaller format. (809 views) | | | Tasted by Francophile1 on 9/23/2023 & rated 93 points: This needed more time in the decanter. Initially upon opening, it was restrained and holding back. After an hour, it started to open up but still muted. It really started to express itself when paired with food. I might hold my remaining bottles for a few more years as it has the stuffing to age gracefully. (1047 views) | | | Tasted by StormyWeather on 8/19/2023 & rated 96 points: Delicious wine. Complex bouquet and palate. So enjoyable. (941 views) | | | Tasted by Francophile1 on 6/30/2023 & rated 95 points: Just as great as it was last month in Montalcino. One of my favorite wines now from Montalcino only behind Soldera, Poggio do Sotto, and tied with Biondi Santi. (1005 views) | | | Tasted by Francophile1 on 6/8/2023 & rated 95 points: This wine knocks it out of the park and is so far the best bottle of wine I've had during our trip to Tuscany. Wow! Powerful and packed full of vibrant energy. This is a tightly wound ball of deliciousness that I could just smell for hours. My only regret would have been to decant this for at least an hour. This is a great bottle of wine. (920 views) | | | Tasted by Yagil on 5/24/2023 & rated 93 points: Brunello di Montalcino tasting (at my home): very good to excellent (931 views) | | | Tasted by Stanrocks on 10/15/2021 & rated 95 points: Fantastic wine,
Opened 12 AM, for the evening, poured just a bit to have some aeration...
Intense ruby color, and intense nose of licorice, herbs, menthol, prunes, a hot sensation but with some lightness as well, refreshingly complex...
Palate is insanely complex, with high alcohol and tannins, nut never to be overwhelming nor dominating the aromatics and balance of fruity acidity. It is incredibly opened, young and balanced.
Tremendous Wine again ... long life ahead still (846 views) | | | Tasted by zackmayo on 6/27/2021 & rated 90 points: Needs a couple more years. Still closed after three hour decant. (2468 views) | | | Tasted by Perthor01 on 6/13/2020 & rated 96 points: fabulous brunello - decanted and aired for 2 hours; in particular the acidity was amazing, but posesses all the qualities of a great brunello. drink now or wait (3210 views) | | | Tasted by Argrath on 5/5/2020 & rated 93 points: Developed, almost mature nose. Very good depth. Dried cherry, plum, black tea, violet and burnt rubber minerality. Complex and balanced.
Balanced, developed, fullish palate. Lacks a bit intensity. Ripe and mature tannins. Good length. Lacks some fruit and slightly dryish finish. Cherry, flowers, black tea and chocolate.
Very classic Brunello in a harmonious style. (2518 views) | | | Tasted by 55degrees on 5/31/2019 & rated 90 points: old school style brunello
opened up after an hour or so
will taste again with real notes
SPQR dinner (4050 views) | | | Tasted by pernod on 3/1/2019 & rated 90 points: Ruby red, slight bricking, slow thin drops. Blackberry, wine gums, turpentine, vanilla, oak, red fruit nose. Black cherry, pencil shavings, oak, vanilla taste. Nice ripe fruit, plenty of tannins, decent bite, though balanced at this stage. Worked great with ragu and tagliatelle. (3821 views) | | | Tasted by Xavier Auerbach on 11/15/2018 & rated 93 points: VinoLaprisco Col d’Orcia Tasting (Hanos Eindhoven, NL): Deep and rich nose, spices and a hint of earth, tobacco; quite a structured and tannic palate, transparent but with the fruit to back it up, lots of acidity, needs more time to integrate but the balance is excellent (in spite of 15% ABV); complete finish with a touch of wood, good length. (3199 views) | | | Tasted by Ben Christiansen on 9/25/2018: Single vineyard. 100 cases of 3 bottle cases. Well that is a monster. (2846 views) | | | Tasted by Eric Guido on 6/29/2018 & rated 95 points: The nose was forceful and intense with masses of crushed cherry with exotic spices, dusty black earth, smoke, leather, and muddled sweet herbs. On the palate, I found soft textures with a mix of acid and tannin that created a truly balanced expression, as pure strawberry, sour cherry, leather and spice washed across the senses leaving sweet inner floral tones in their wake. The finish was long, structured yet lingering on dried fruits, spice and hints of cedar. This is a wonderfully classic wine that is already worth checking in on yet has decades of evolution ahead of it in our cellars. (3623 views) | | | Tasted by AAF2012 on 6/9/2018 & rated 93 points: Decanted for ~2.5 hours prior to having first sips, and more like 3.5 hours before truly "drinking" it. Still was not enough. Color was deep to medium red with some brick color on the edge.
I smelled it upon opening, and from the 90 minute mark onwards. Evolving nose and I strongly suspect this would get a lot better with a.) more air or b.) more time in the bottle. Tight, big dark red fruit flavors at first whiff. Over time tar, leather and plum developed. I also got a strong BBQ char-grilled meat smell somewhere around the 2 hour mark.
Even after 3 hours the tannins were big bordering on overpowering. Drank with a pork sausage / mushroom / tomato base spaghetti and the tannins matched with the pork well. However I'm not sure if the tannins softened on their own or the pork did the trick because we were eating and drinking slowly. By 3.5 hours in the tannins weren't an issue anymore. Was left with red cherry, leather, perhaps some plum, very well-structured and balanced wine once the tannins were softened.
A lot going on here, delicious as it was but I couldn't help but think I either popped it too early or should've let it decant overnight. Regret is simply because the wine was made well and I think I had it early....but still wonderful. (1833 views) | | | Tasted by dream on 5/23/2018 & rated 91 points: Really smoky, dark cherry nose. A bit roasted on the palate but in a good, dark forest kind of way. Good acidity with a smooth mouthfeel and it builds to a finish that shows lots of smoky black cherry along with hints of herbs and minerals. This is balanced and tangy and if it develops some more complexity with age, it will be something special. 91+ (1751 views) | | | Tasted by Eric Guido on 2/5/2018 & rated 96 points: Here I found an intense yet measured display of dark red fruits encased in an array of dusty sweet spice, minerals and wild herbs. On the palate, silky textures were quickly firmed up by fine tannin, with notes of plum, strawberry, minerals, leather and spice all cascading across the senses. The finish was long, tense, and structured, showing a persistence of dried red fruits and saturating spice that wouldn’t give in to the wine’s hulking structure. It’s gorgeous. (2629 views) | | | Tasted by mikemboutiquewines on 12/22/2017 & rated 95 points: Really awesome stuff! Crowd favorite of the night. Plenty of life left in it. (1752 views) | | | Tasted by Bernt Olav on 9/16/2017 & rated 88 points: Dyp rød farge. Ung vin som har alt for mye alkohol(15 %) etter min smak, det gir utslag i at vinen har en ubalansert sødme. Dette synes jeg har vært tilfelle i standard Brunelloen deres også de siste årgangene. Synd for dette kunne vært en meget god vin. Drakk Poggio al Vento 2008 årgangen forleden og den var betraktelig bedre balansert og mye bedre i min bok, selv om dette er en svakere årgang. Min erfaring er at viner der produsenten har enn hang til høy alkohol og/eller overekstrasjon er bedre i svakere årganger. Blir antagelig bedre med lagring, men dette er ikke noe for meg. (1781 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Eric Guido
Vinous, Looking Back to Look Forward: Back Vintage Brunello (Jan 2022) (1/1/2022)
(Col d'Orcia Brunello di Montalcino Riserva Poggio al Vento Red) Subscribe to see review text. | By Aldo Fiordelli
Decanter, Col d'Orcia, Poggio al Vento vertical (5/25/2021)
(Col d'Orcia, Poggio al Vento, Riserva, Sangiovese, Brunello di Montalcino, Tuscany, Italy, Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (6/29/2017)
(Col d'Orcia Brunello di Montalcino Poggio al Vento, Red, Italy) Subscribe to see review text. | By Michael Godel
WineAlign (6/13/2017)
(Col D'orcia Brunello Di Montalcino Riserva Poggio Al Vento red) Subscribe to see review text. | By Ian D'Agata
Vinous, Brunello di Montalcino: The 2012 Brunellos & 2011 Riservas (Mar 2017) (3/1/2017)
(Col D'orcia Brunello Di Montalcino Riserva Poggio Al Vento) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (1/23/2017)
(Col d'Orcia, Poggio al Vento Riserva Brunello di Montalcino Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Decanter and JamesSuckling.com and WineAlign and JancisRobinson.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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