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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 27 notes) - hiding notes with no text | | | Tasted by NeuroWine on 4/5/2022 & rated 96 points: Tight on opening, needed time to settle. Decanted then tasted after an hour with Japanese beef tasting dinner. Stunning with prime, American wagyu, and A5 courses. Deep red, full hody, lingers on palate and just sings with dark fruit, earthy undertones, and savory herbal notes when paired with beef. Kept evolving and getting better with each sip. Still young, glad I have more as this can probably go a good 15 more years. (548 views) | | | Tasted by OttawaB on 12/29/2021 & rated 95 points: Got even better with more air. Fantastic.
Colour : Dullish granite with very little visible sediment.
Aromas: Dried dark berry fruit, cherries, earthy, herbal/savoury notes, vague tar aromas.
Flavours : Follow the aromas. Dark berries and drying cherries.
Mouthfeel : Drying dusty tannins on the gums. Medium bodied, smooth, round, well balanced. Rich feel with the weightiness.
Finish : Long length to the finish. Overall just so nice to drink. (605 views) | | | Tasted by dfusina on 6/15/2018 & rated 92 points: Full and earthy. (1620 views) | | | Tasted by btbad on 9/1/2016 & rated 92 points: It's been a while and the return to this wine was worth the wait. Beautiful ruby red color in the glass. A bit of leather still on the nose but the fruit is showing through. Tannins are calmer but still fairly strong. A pleasant drinking experience. (3087 views) | | | Tasted by wabi47 on 10/16/2015 & rated 90 points: At Cotogna with comfort food; ABV14.5; tart cherry and savory earth; lean to start then opens up over the night; more old style with good typicity. (3334 views) | | | Tasted by wabi47 on 4/2/2014 & rated 89 points: At trattoria Corso with D/L; P/P which was a mistake; started out a bit lean and tart; opened up over an hour to reveal nice cherry, red currant and some earth; still not much tertiary stuff going on. (4448 views) | | | Tasted by wabi47 on 10/12/2012 & rated 91 points: medium bodied and bright, with good fruit density; black raspberry, red currant, rhubarb, clean earth with good structure and fine acidity on the medium plus finish; still lively and young on day 2; not much secondary stuff at this juncture but great fun to drink. (6102 views) | | | Tasted by ecola on 5/23/2012 & rated 90 points: Very dark fruit. Very young at this stage. May need another 3-4 years. Strong gripping tannins. (5645 views) | | | Tasted by Lee Fining on 8/21/2011 & rated 89 points: Medium to dark red. Light floral nose. Tannins are mellowing and the acid is under control. Flavor of leather combined with tannins are hiding the fruit for now. Give this wine some time on the shelf. (5515 views) | | | Tasted by ELH on 7/7/2011 & rated 94 points: Fabulous Brunello. Bottle opened an hour beforehand but not decanted. Rich and luxurious, heavier than I expected for a Sangiovese. Earthy, fruity, complex, powerful, lovely tannins. Drinking well now. It's hard to see how it can get much better with more bottle time. (5208 views) | | | Tasted by AntonioCarlosBR on 4/3/2011 & rated 92 points: Yes, this Brunello is already ready for drinking , fantastic ! (4394 views) | | | Tasted by vinopa on 2/3/2011 & rated 93 points: Medium ruby red in color..Drank over 2 days..Nose: FLoral, fresh red fruit, earth, minerals and a hint of tobacco..Palate: Tart red cherries and red plum, earth, leather, minerals...The tart sour red fruit really stood out on day 2. Extreamly well balanced with good scidity and tannin..Drinking pretty well now but will only get better with time...These 04 brunellos especially the higher end ones are outstanding!!!! Cheers!! (3540 views) | | | Tasted by Barbara B on 9/29/2008 & rated 94 points: I Cinquant'anni del Brunello delle Tenute Silvio Nardi (Hotel Cavalieri Hilton, Rome): Anteprima. Ruby. On nose, fruit, roses, violets, sweet spices, toasted/roasted nuts and kernels. On palate, earthy, minerally, sapid; acidic, nicely tannic. More austere than the 2003 (making it more Brunello-like on the palate). Long and complex. (4356 views) | | | Tasted by Mlermontov on 11/18/2007 & rated 93 points: Brunello Bash with Carlo (the Manor): YUM, what a difference a vintage makes. ok on day 1 this was all kirsh and ripe cherry. but on Day 2 - classical sour cherry notes, lovely elegant body with floral element, loong finish. just excellent. perhaps the '01 just needs a lot more time? (4962 views) | | | Tasted by Bob Fyke on 11/17/2007 & rated 92 points: Brunello evening at The Count's on the occasion of Carlo's visit (Rego Park, Queens, NY): Barrel sample, from bottle. Very much an individual wine, but hard to pick out just why that is so. Something in the earth aromas seem unique. Not like any others, but very nice sangiovese grosso characteristics. Warm earth, shale, baked cherry and leather. Big tannins. A solid structure. (4552 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (5/31/2014)
(Silvio Nardi, Vigneto Manachiara Brunello di Montalcino Red) Subscribe to see review text. | The World of Fine Wine, March 2010, Issue #27
(Tenute Silvio Nardi Vigneto Manachiara Brunello di Montalcino) Login and sign up and see review text. | By Antonio Galloni
Vinous, 2004 Brunello di Montalcino: A Vintage Full of Surprises (Jun 2009)
(Tenute Silvio Nardi Brunello Di Montalcino Vigneto Manachiara) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and The World of Fine Wine and Vinous. (manage subscription channels) |
| Tenute Silvio Nardi 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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