Community Tasting Note

forceberry wrote:

Monday, September 21, 2020 - Fermented spontaneously with indigenous yeasts in conical open-top fermentors. Aged in Slavonian bottis of 1000 to 3000 liters. 14% alcohol.

Deep, dark and somewhat developed reddish-maroon color. Developed, sweet-toned and somewhat rustic nose with attractive, slightly tertiary aromas of raisins and dried figs, some ripe dark plums, a little bit of smoke, light meaty tones, a hint of farmhouse funk and a touch of mushroomy earth. Very nice. The wine is savory, textural and moderately full-bodied on the palate with flavors of wizened black cherries, some leather, light earthy tones, a little bit of bretty barnyard funk, a hint of sour cherry bitterness and a touch of gamey meat. Very balanced overall feel with the moderately high acidity and firm, moderately grippy tannins. The finish is long, dry and quite grippy with savory flavors of gamey meat, some wizened black cherries, light bretty notes of leather and stable floor, a little bit of tart lingonberry, a hint of mushroomy earth and a sweet touch of ripe fig.

A beautiful, enjoyably - but not excessively - rustic and wonderfully evolved Rosso di Montalcino at its peak. The wine is clearly evolved, but not one bit going downhill. The structure here is very strong, but not overpowering in relation to the fruit or the body. All in all, a great combination of power and finesse. Most likely won't develop any further from here, but not going to fall apart anytime soon either. Easily among the best wines in our Rosso di Montalcino tasting - offers at least as much pleasure as many a Brunello by some other producers.

Post a Comment / View forceberry's profile
1 person found this helpful, do you? Yes - No / Report Issue (1,825 views)