• br_winelover wrote: 92 points

    July 1, 2021 - 92pts. This is a rare wine which actually closed with air - it was better when I opened the bottle. So be prepared to decant it much more than I did (4 hours), or even better, hold it for 3+ years.

    But this wine doesn't really scream Brunello to me - it seems to lack a bit a sense of place. And its tannins are not fully integrated yet. But it is very nice on the palate in particular, with notes of cherries, brandy, some frutti di bosco, and raspberry. Cheap for a Brunello though - here the old maxim applies, that you get what you are paying for.

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  • vlzat Likes this wine: 94 points

    June 5, 2021 - Medium to full body, bright ruby color. Impressive balsamic aroma of red fruits, flowers, tobacco, and spicy oak. Classical Sangiovese palate of cherry and raspberry following by lingering, rounding finish. Excellent structured, complex and balanced, vital acidity and muscular but already integrated tannins. Great wine. Food friendly, well paring with lamb cutlets. Serve 16ºC - 20ºC. Open half hour ahead. Drink now and next six years.

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  • dead puddle wrote: 92 points

    February 21, 2020 - At la Luge restaurant, in Valtournenche. Light hue. Forst nose weird and a doudt of cork. Quickly after decantation, super structure with bloody orange underforest, spices dried roses, roots, no oak felling exept underforest. High acidity and good bitterness, ending mineraly. No seduction here but power of sangiovese. At his best for few years more.

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  • Kris G wrote: 91 points

    August 20, 2018 - Nice and typical young Brunello with a nice acidity and a fair amount of wood, something to put away in your cellar

  • rossi.wine wrote: 93 points

    June 2, 2018 - I bit rounder and richer on the nose that their "standard" 2012 Brunello tasted alongside. Very fresh on the palate, pure fruit, spicy with ripe tannins and impressive length. Excellent. 92-93+

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  • Tim Heaton Likes this wine:

    January 29, 2018 - Benvenuto Brunello NYC (Gotham Hall): Benvenuto Brunello NYC. In contrast to the more mass (220K bottles) produced normale, the Nastagio has a total production circa 10K bottles. The fermentation is in 100hl stainless tanks; after, it's moved to tonneau of different ages (mostly used), then it's refined in larger casks for a period of two years. Modest>good complexity, avg purity and length, with a good chance for some nice upside from here. Even if the tannins are fairly resolved, there's still a precociousness to the wine that suggests a few years of bottle rest will help this along greatly. 14,5% abv., thru 2029. Red-fruited, avg>avg+ acidity and overall structure. recommended


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