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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 91 pts. in 15 notes) - hiding notes with no text | | | Tasted by Volleyball on 12/22/2022 & rated 92 points: A steely acid backbone has preserved this wine and it’s still drinking very well. Very pleasant, well aged Brunello. Needs to breath a bit before the flavors really emerge.
Very light colored, clearly well aged. The nose is quite light. Oregano and balsamic. Would score higher but for that.
Medium body with lively acid and notable but soft tannins all over the cheeks, lips and tongue. Some cherry flavor but its really the oregano and classic brunello balsamic that stand out, with a long finish on the balsamic. (377 views) | | | Tasted by dlf-48 on 12/8/2022: Really enjoy this wine tasted like dark cherries and wildflowers smooth finish nice route one of my favorites. Great Sangiovese (345 views) | | | Tasted by GTFreek on 5/30/2018: Medium plus nose is pretty, gorgeous layers of aged flowers, forests floor, balsamic, dried cherry, herbal tones. Palate is grippier than expected, medium plus tannins, leather, tobacco, dried raspberry, herbs like thyme, rosemary, dried roses, dried plum. Finishes dry, acidity does well also, good now, not sure it will improve but feels like it could still open (drank from Coravin). Nice value though for the region, good stuff. (1640 views) | | | Tasted by DavidWong168 on 8/31/2016 & rated 89 points: Slightly cloudy, orange-tinged mid-ruby with a tawny edge. Lovely aromatics - very typical of the fruit-forward Brunello style. Explosive red fruit and floral notes on the nose. Palate dominated by ripe red berries, with just the merest touch of tannins and low to medium acidity. Enjoyable even though it lacks the complexity and distinction of better Brunellos. (2874 views) | | | Tasted by WGP_77 on 12/24/2015: Very nice food wine, tannins are smooth and nice long finish (3375 views) | | | Tasted by tychill on 7/6/2015 & rated 91 points: decanted in large decanter. Wine openen up slowly throughout about an hour and a half.
Slightly restrained nose of dark cherries and leather, a little menthol as well maybe?
Full bodied with silky full tannins that slowly dissipate as the wine breathes. Nice black cherry fruit carrying through the mouthfeel. There is also a charcoal note somewhere in the mid palate as well. Somewhat short on the finish.
Paired really well with lamb chops and also was some dark chocolate after dinner. (3350 views) | | | Tasted by DStone on 4/16/2014 & rated 88 points: Tasted of lumber (oak) predominantly at first. After 2 hours of decanting. After some time in glass, swirled and aerated that way as well, opened up showing fruit and with a moderately long finish. Dark brick in color. Not that impressed but I don't know a lot about Brunellos, either. (4100 views) | | | Tasted by JuddRogers on 8/23/2011 & rated 89 points: Had it at Hadingtons with a lamb braise. Lovely complement for the fatty, earthy lamb dish.
Relatively big wine. (4247 views) | | | Tasted by Nutty08 on 7/10/2011 & rated 90 points: Popper and poured at a restaurant without detailed notes. Never seemed to open up. Dark in the glass for brunello. Shy nose of cherries and licorice, ripe profile. Palate was taught and very acidic, with bright cherry, cassis, and licorice flavors. Media
Finish with the solid fruit flavors carrying through. The acidity was tamed some with air, and went very well with food. This probably still need a few years to come around. If I owned any I'd sit at least another 3yrs and definitely decant. (3277 views) | | | Tasted by KeithAkers on 3/8/2010 & rated 91 points: Robert Houde Wines Portfolio feat. Marc De Grazia selections (Ritz-Carlton, Chicago IL): nose: tight, but with really good and fragrant tones of dark red cherries, herbs, spices and some bits of dark berries poke through. Very good depth showing as well
taste: chewy tannins with medium+ acidity that is very noticeable. Silky and elegant tones of roasted herbs, spices, dark red cherries and some bits of dark floral tones
overall: in need of a few good years to fully come together. Has a real attractive quality to it right now but would need to be decanted for a good while before being ready. Its tight and a bit unforgiving right now (5147 views) | | | Tasted by KeithAkers on 1/22/2009 & rated 91 points: Mark De Grazia selections: 05 Barolos, 04 Brunellos, 06 Barbarescos (MK, Chicago IL): nose: very pretty and perfumed nose that is filled with herbs, dark cherries, spices, and black berries. Good depth and very lovely nose with great balance and is very open right now
taste: beautifully lush and elegant feel with perfumes, florals, dark cherries, spices, and blackberries. Great medium feel that is very velvety and smooth across the palate and has good medium tannins
overall: this will probably be an earlier drinker. Nice and perfumed with loads of elegance and femininity. A beautiful brunello that will be a lot of fun in 5 years or so (4232 views) |
| By Antonio Galloni
Vinous, Looking Back at the 2005 & 2004 Brunellos (Oct 2016) (10/1/2016)
(Podere Brizio Brunello Di Montalcino) Subscribe to see review text. | By Antonio Galloni
Vinous, 2004 Brunello di Montalcino: A Vintage Full of Surprises (Jun 2009)
(Podere Brizio Brunello Di Montalcino) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Podere Brizio 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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