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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 92 pts. in 62 notes) - hiding notes with no text | | | Tasted by DavidWong168 on 3/8/2024 & rated 94 points: Medium ruby. Intoxicating aromas of raspberry, bergamot and a hint of marzipan. Ripe red summer berries of astonishing intensity and immediacy on the palate, showcasing strawberry, raspberry and backed by fig paste, milk chocolate and leather. Impressive length and finesse. I could drink this all day long. (248 views) | | | Tasted by davidmcgowan on 1/21/2024 & rated 93 points: Garnet red appearance with black cherry nose. In the mouth, more cherries, a touch of some red berries, a little oak and some leather. Very smooth and long finish with a touch of something cool that is almost Cabernet-like and also a little spice. We drank this with an Italian beef stew made with a basic Barbera D'Asti, lemon and thyme roast potatoes and baked beetroots; it was somewhat predictably a great match but there is undoubtedly enough to this wine to deal with heavier dishes. (478 views) | | | Tasted by thewiz on 11/11/2023 & rated 93 points: (Aired for three hours)
Brick red colour with a lovely maturing nose showing leather, morello cherries and some oakiness in a v pleasant way. Smoothing tannins on the palate focusing more on tertiary notes with mushrooms, leather and opens up with some primary notes of crushed morello cherries and finishing of with dried herbs and some white pepper. Worked very well with fillet of deer with owen baked potatoes.
(Best 2016-2026) (558 views) | | | Tasted by *Vine* on 5/23/2023: Quick note: If stored properly, give this 2-3 hours of air before serving - initially a bit too modern oaky sleek, transforms into an absolutely profound BdM with adequate aeration (1119 views) | | | Tasted by Brent25 on 2/4/2023 & rated 92 points: Clear medium garnet; clean medium plus nose of dried red cherries, cedar, balsamic and old leather; dry; high acidity; high tannins; high alcohol; medium body; pronounced flavour intensity; palate is tarter with addition of tar; long finish; drinking beautifully now but could develop for another 10 years; gorgeous Brunello - perfect for Wagyu (1323 views) | | | Tasted by WinoD on 12/25/2022 & rated 89 points: Ive been following this in one for a while now, having a btl every couple years... I feel like it's taken a step back. A bit disjointed, oak coming through... Tasted like a Rioja. Got a bit better with air but still out of balance. Take from that what you will. (1358 views) | | | Tasted by Mark van Delft on 2/12/2022 & rated 94 points: Powerful Brunello! Cedar, mature cherry, leather note, prune, plum, dark chocolate, fig, mushroom, medium to full body, velvety long finish. (2693 views) | | | Tasted by sirpat00 on 11/5/2021 & rated 92 points: Tasted blind. Sexy, sweet and fresh initially, later adding slightly cooked fruit, leather and earth and dried tomatoes. Plenty of acidity. While this felt too young at first, with aeration beef juice type of notes started to pop up. Ageability therefore a big question mark at this point hence would recommend to check in on any stored bottles. (2937 views) | | | Tasted by pavel_p on 4/22/2021 & rated 88 points: Plenty of oak on the nose and attack, very round mid palate but lacking grip and structure, pruny, feels a bit like this could oxidize in 2-3 years, fine but dusty tannins on the finish. Seems like this has been worked too hard in a difficult vintage 88 (743 views) | | | Tasted by rjfix on 4/10/2021 & rated 86 points: A refined brunello, a very good wine
It doesn’t seem to represent the Montalcino terroir like other Brunellos (2903 views) | | | Tasted by vintage uke on 2/27/2021 & rated 92 points: Drinking really well now, grainy tannins that are nicely balanced with rustic and big Sangiovese notes. Wish I had more. (2697 views) | | | Tasted by dfusina on 1/3/2021 & rated 90 points: It’s good. Needs more time. Not 94 point. (2930 views) | | | Tasted by Nati Winos on 12/25/2020: Very good! Depth, savory, leather, cocoa and strawberry? (2051 views) | | | Tasted by winedr on 11/10/2020 & rated 94 points: Fantastic and still has years to go! (2368 views) | | | Tasted by ChopperWine on 3/23/2020 & rated 92 points: Upped my score by a point from 2 years ago. I repeat pretty much what I wrote then, except to add that the wine has become a bit more refined and the fruit exhibits a tad more strongly. (2672 views) | | | Tasted by VINNICK on 11/10/2019 & rated 92 points: 3rd bottle of 4 this year. Humming. Lovely Brunello from a terrific producer. No need for aging this. It’s drinking great. (3076 views) | | | Tasted by Winedog1 on 10/1/2019 & rated 93 points: So different than most of my wines... (2904 views) | | | Tasted by VINNICK on 9/5/2019 & rated 91 points: No change from last comment. Excellent bottle and approachable now. (2897 views) | | | Tasted by StasMedvedev.lv on 8/13/2019 & rated 93 points: Brunello di Montalcino tasting (Riga, Latvia): 🏅Rating 93+/100 (4,35⭐)
Still oaky, bit the precision & quality is there on a very top level. Barrique. Concentrated. Focused. (2959 views) | | | Tasted by richshoes on 8/4/2019 & rated 96 points: So enjoyable. Loved it at the tasting way back when and still today. Great length, amazing fruit, nice and integrated, elegant, good backbone. Enjoyed it more than the ‘04 Valdicava afterwards (2357 views) | | | Tasted by VINNICK on 7/12/2019 & rated 93 points: Great Brunello. Elegance, structure, the perfect amount of fruit...exactly as it should be. The wine was drank over a 5 hour period and it definitely opened up. Great to drink now and it will definitely get better. (1872 views) | | | Tasted by PBL on 4/23/2019 & rated 94 points: Nice, rich brunello, very concentrated, well integrated, no sign of alcohol despite the 15%. Typical red cherry but less drying than expected from sangiovese, spicy and with a hint of sweetness or glycerin; tobacco present but well in the background. Still quite young. (2072 views) | | | Tasted by Kustjagr on 6/24/2018 & rated 92 points: Good, but not great, brunello from a good, but not great vintage. Characteristic brunello. Earthy flavours combined with spearmint and hints of citrus. Can't help but to think that this should have been aged for another 5 years. (3544 views) | | | Tasted by Frodo28 on 6/19/2018: medium + fine tanniner
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The wine looks ruby colored. There is no sediment in the bottle. It smells like blackberry. The body is medium/full. The wine has smooth texture. The wine finishes long. The wine has high acidity. (3224 views) | | | Tasted by richshoes on 5/13/2018 & rated 97 points: an amazing wine with right amount of delicate, exquisite structure and refined linear classic brunello flavor....great value (3659 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Pieve Santa Restituta (Gaja) Producer websitePieve Santa Restituta (Gaja) Brunello di MontalcinoThe name Pieve Santa Restituta derives from the ancient Pieve (church) situated in the middle of the estate and owned by the clergy until the early 70s. A romantic medieval Tuscan town, Montalcino is surrounded by hills and dense woods. The soil, altitude and lush topography make Montalcino the ideal home for the Sangiovese grape and the celebrated wine of the area, Brunello di Montalcino.
In 1994 the Gaja family purchased the 40 hectares of land, 27 out of which is planted with vines. The vineyards are in a particularly privileged position, facing south and south-west with an altitude ranging from 320 to 350 above sea level. The hills, of the Eocene age, overlook the sea and are characterised by a lightly windy, dry and bright microclimate.
The lime-rich, rocky subsoil of the Pieve Santa Restituta estate helps to define the balance of red fruit, minerality, and tannin in the winery’s Brunello di Montalcino.
History & more
Montalcino is a romantic, medieval town where you can enjoy beautiful views over the Tuscan hills and woods. You can also enjoy the local food and of course the famous wine, Brunello di Montalcino DOCG. Made from Sangiovese Grosso grapes.
Pieve Santa Restituta is located in the southwest subzone of the Brunello di Montalcino DOCG appellation. This winery became part of the famous ‘Angelo Gaja’ family in 1994. On his search for wines that show the best quality and are the highest expression of the land in which they are born, they bought the estate. This was the first acquisition outside of Piedmont.
A “pieve” is a parish church, Pieve Santa Restituta is named after the church that stands on the property. According to church records, wine has been produced here since the 12th century.
With respect for the estate’s heritage and an awareness of its great potential, GAJA improved the vineyards and renovated the winery.
In 2006, the Gaja family acquired an additional twenty-five acres of southward facing vineyards in the northeastern subzone of the Brunello di Montalcino appellation. GAJA also recently completed the installation of its state-of-the-art winemaking facility. The cellar lies below the ground and covers 4,000 square meters. The new cellar was incorporated in the existing cellar to impact the environment as little as possible.
The Wines
The white, rocky soils of this area are ideal for the cultivation of Sangiovese Grosso, the single grape variety used in Brunello di Montalcino DOCG.
Pieve Santa Restituta produces 3 wines, a classic, blended Brunello di Montalcino and two vineyard-designated wines, Brunello di Montalcino Sugarille and Brunello di Montalcino Rennina.
The ‘classic’ Brunello di Montalcino
With the 2005 vintage, for the first time in history, the GAJA family decided to produce a classic Brunello without single vineyard designation, blended from all 40 acres the family has planted throughout the entire region. Pieve Santa Restituta’s Brunello di Montalcino is now produced from a selection of estate-grown grapes from throughout the winery’s four non-contiguous vineyards as well as 25 acres of southwest facing vineyards in Torrenieri, in northeastern Montalcino, acquired in 2006.
Sugarille
Sugarille is considered one of the top expressions of Brunello di Montalcino. According to archives found at Pieve Santa Restituta, the Sugarille vineyard was already a vineyard mid-16th century (1541). The name Sugarille, is derived from the Latin suber, meaning cork oak, possibly because cork trees were found there.
Rennina
The designation Rennina first appears in the Middle Ages and is derived from the late-Roman name of the estate, Fundus Rescianum, meaning a state-owned farm. Since the Gaja family’s acquisition of the historic estate in 1994, three growing sites have been devoted to the cultivation of Sangiovese Grosso grapes for the production of Brunello di Montalcino: Santo Pietro (St. Peter), Castagno (Chestnut Tree), and Pian dei Cerri (Turkish Oak Flats). Here, lime-rich subsoils, southwest exposure, and ventilation arriving from the Tyrrhenian Sea to the west deliver well-balanced Brunello di Montalcino, defined by its characteristic red fruit notes, minerality, and polished tannins.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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