March 7, 2023 - Lots of dark fruit, mature but still fresh, drinking well!
April 29, 2018 - This bottle looked and performed much like my last bottle.
I recall these as having an tannic edge upon release. However, the structure is now rounded, especially after extended air. I gave this one about 7 hours of decanter time and it showed better and better as it aired. Thus, even though it was fully mature, do not hesitate to let it evolve before drinking. While it had attractive flavor, I doubt it will develop the complexity to be great.
At peak but will last 10+ years.
July 23, 2016 - I purchased this bottle upon release and it had a low neck fill. The wine had dropped quite a bit of sediment and it showed a very deep red center and tan rims. The medium intensity nose was obviously Italian as it showed brown spices, autumnal notes, honey, and dried black cherries.
This wine was OK when first poured and went through a number of subtle stages that were all pretty good. However, it slowly gained intensity and complexity as it aired. It needed at least 3 hours in the decanter. Afterward, it wa nicely balanced with firm but rounded tannin, firm acidity, and very good length.
This is not a wine for those looking for bright fruit flavors. It was much more brown spices oriented. However, it developed quite well and was excellent with meat. While this will last for 5- 10 years, I don't see it getting any better.
March 22, 2014 - decanted 3 hours before drinking (largely based on previous tasting notes, thanks). that was a good call, the acidity calmed and the flavors developed.
this bottle has great flavors (red/black fruit with mineral spirits) and warmth (dried wood) and definitely the elegance of a good burgundy. my only complaint is that the mouth feel was totally lacking, it was really watery which made it difficult to savor the great flavors.
hard to say if it's really past peak. I'm sure it will be tasty and drinkable for at least a few more years, but I would suggest drinking within a year (mid 2015).
September 12, 2012 - Brunellos 15+ years and older (Moderno, Highland Park IL): nose: deep and very savory on the nose. There is a sanguine element to it as well along with layered tones of dark red fruits, roses, violets, licorice, roasted herbs and loads of dark red cherries.
taste: medium bodied with medium+ acidity and some tannins that are still showing. Silky with loads of layering and savory tones of dark red fruits, licorice, roasted herbs, violets and a touch of dark red cherries as well.
overall: while it wasn't tight from the get go, it did take a little bit to get going. The bottle was drained too fast by the group to revisit it towards the end of the dinner, but this was definitely my wine of the night.
December 29, 2008 - At Fishtail with Deborah and Randy, birthday celebration. Typical Sangio flavors of red cherry fruit and leather, but something is lacking here and the tannins are way too resolved and the palate way too soft and uninteresting. Expected more from a great producer in a good Tuscan vintage. Of the three wines tonight, this and the ’69 Conterno Barolo, the best was the Didier Dagueneau white that Randy brought.
December 24, 2008 - I've written on the 90 before and will add a note from earlier this year. This wine is enigmatic -- on the palate, it does not present the forward, earhtbound hedonistic complexity of the 85 or 88. The overall impression is markedly toward the earth and at times seems even a tad watery. On the palate, still restrained, but most of the burgundian notes that I love about Livio and his microclimate on the Montesoli hill. It would blow lots of brunelli out of the water for its elegance and burgundian style. Next to the 88, the wine seemed more about potential than about present state of affairs. I think the full extent of this wine is a bit in hiding right now, and while perhaps not getting to the profound heights of the 88 and 85, will show better with more time, or perhaps more air. Also, on the heels of 5 other sangios, perhaps getting a little difficult to draw distinctions
May 4, 2008 - Hadn't had one of these for a while and never could really get into this wine. I had this wine decanted for me around 530 for an 815 dinner reservation. It seemed a little warm at first so we had them put the decanter in an ice bucket for 15 minutes (AG-style). The wine was initially a little closed on the nose and disjinted on the palate. But when the main meal came, say 930, --- for me it was lamb shoulder that was baked in a wood overn and marintated in Dr. Pepper with lots of anise and rosemary, together with a delicious bread pudding that had flecks of dried fig in it (comfort food)-- the wine came together and went wild. Typical Pertimali bouquet intense, spice/tobacco/cedar/leather all perfectly integrated and with a touch of alchohol -- but on the palate and with the food the wine was something else. I'd say it is on the threshold of maturity but not quite there,still noticeably tannic, but this wine had a weight to it that went beyond what I am not used to seeing in Pertimali (say the really fine 85s and 88s I've had in the past few years) -- it had that traditional brunello weight that you associate more with a Riserva, which this was not. I don't have a vocabulary to describe this other than what I've said -- lovely, almost burgundian aromatics, earth driven; medium weight on entry that builds considerably on the palate; great structure and persistence, and a very appealing future, and a wine that was enhanced by an excelent food pairing and vice versa. Reminds me why I keep buying Sassetti's wines and why and have limited interest in expanding my horizons in Brunello, unrelated to the current sadness in Montalcino.
December 15, 2006 - Pre-Christmas Offline (Rotisserie Jules, London): Brick to garnet in colour, guessed late 1980s Tuscan. Smooth, mellow, gentle acidity. Cherry nose and palate. Very nice (cosseting rather than startlingly so) and very drinkable.
October 8, 2006 - Absolutely and stunningly corked!