Aged for 36 months in large (3000-6000 liters) oak botti, blended together and aged for another 6 months in stainless steel. 14% alcohol. Tasted blind.
Moderately translucent and somewhat developed cherry red color with a hint of rusty dried-blood hue. The nose feels quite open, fragrant and rather dry whit somewhat developed aromas of wizened sour cherries, some beef jerky, a little bit of tobacco, light smoky tones, a hint of cigar box and a touch of tart red fruits. The wine is ripe, moderately full-bodied and quite stern on the palate with rather intense flavors of sour cherries, peppery spice, some dried black cherries, a little bit of meaty umami, light tart notes of lingonberries, a hint of gamey meat and a touch of wizened cranberries. The overall feel is rather seriously structured with the high acidity and still rather grippy and quite unresolved tannins. The finish is dry, bold and quite tannic with intense, somewhat developed flavors of sour cherries, gamey meat, some stony mineral tones, a little bit of sanguine iron, light leathery tones, a hint of cigar and a touch of crunchy redcurrant.
I'm not particularly fond of Ruffino wines, but this was a very positive surprise: stern, dead-serious and very old-school Brunello with lots of muscle and intensity instead of voluptuous fruit and excessive oak. Archetypally Sangiovese with intense flavors of sour cherries, earth and tobacco, this is not a super-extracted Brunello - or if it has been, it certainly isn't anymore - but instead slightly lighter in body and color, but not lacking in power. Not an exceptional Brunello, but definitely solid stuff for the appellation. It seems to be in a wonderful phase right now, at 20 years of age, but also has lots of stuffing to improve at least a bit more from here. Drink or keep. Great stuff.
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That was good! Very attractive regal/rustic nose of lush complex leather and tobacco. Big earth presence and signfificant dark berry. Leggy. Brown aromas of "meat", mushroom and barn. Back into fruit with savory dry fig and date characteristics.
Full bodied but expressive. Demerara sugar... oaky vanilla... burp! Last few swigs of bottle. Do it!
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14%. Initial reduction and funk that blew off to reveal an intense core of sangiovese fruit. Dark red. Smooth and elegant. Still primary. Many more years to go for this one.
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Italian Wines < 2000 vintage (Extra Space): Tasted blind. Popped and poured. Appearance is clear, deep intensity, garnet colour. Nose is clean, pronounced intensity, with aromas of vanilla oak dominating, and some soy sauce notes in the background. On the palate, high acidity, big grippy tannins, full body and medium+ finish. Refreshing bright on the entry, but flavours of the vanilla oak dominate again on the palate, with the dark fruits in the shadows. Alcohol heat felt on the finish. Opened up a bit more with more air, and developed a mushroom aroma. I guessed a 1999/2000 modern-style Brunello, possibly a Riserva due to the strong oak influence. This should be kept for another 7+ years I think.
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Intense, developed nose of dark cherries, black pepper, tobacco and oak. High level of powdery tannins with quite high acidity. Medium intensity spicy flavours with dark cherry, good oak, some vanilla toes. Elegant and powerful. Long and complex. Drinks now, will last 1-2 more years.
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Color: Deep minus-intensity ruby core with a medium ruby rim. Thick, slow tears showing some coloration
Nose: Clean, medium minus-intensity, developed with lots of oakspice, dark cherries and with notes of cinnamon (probably a combination of alcoholic sweetness & general spiciness). Initially closed, after 1,5-2 hours in decanter the fruit really opend up, giving lots of blackberries and yet more dark cherries.
Palate: Dry, crisp acidity, medium+ level of large, ripe tannins, high alcohol, full body, medium plus flavor intensity; Morello dark cherry, ligonberry, spice. Medium+ length, complex.
A wine of very good quality, and structure, but needs time, temperature and apparently decanting. Balanced, bordering on elegant, structured, with decent length and complexity with medium inttensity of flavor. Still closed. No doubt improving a few years, and will keep 3-5, although I lack expereince of Brunello di Montalcino to say for sure. Tasted in Riedel Vinum Chianti-stems and consumed with a good filet.
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3/6/2020 - forceberry wrote: 92 Points
Aged for 36 months in large (3000-6000 liters) oak botti, blended together and aged for another 6 months in stainless steel. 14% alcohol. Tasted blind.
Moderately translucent and somewhat developed cherry red color with a hint of rusty dried-blood hue. The nose feels quite open, fragrant and rather dry whit somewhat developed aromas of wizened sour cherries, some beef jerky, a little bit of tobacco, light smoky tones, a hint of cigar box and a touch of tart red fruits. The wine is ripe, moderately full-bodied and quite stern on the palate with rather intense flavors of sour cherries, peppery spice, some dried black cherries, a little bit of meaty umami, light tart notes of lingonberries, a hint of gamey meat and a touch of wizened cranberries. The overall feel is rather seriously structured with the high acidity and still rather grippy and quite unresolved tannins. The finish is dry, bold and quite tannic with intense, somewhat developed flavors of sour cherries, gamey meat, some stony mineral tones, a little bit of sanguine iron, light leathery tones, a hint of cigar and a touch of crunchy redcurrant.
I'm not particularly fond of Ruffino wines, but this was a very positive surprise: stern, dead-serious and very old-school Brunello with lots of muscle and intensity instead of voluptuous fruit and excessive oak. Archetypally Sangiovese with intense flavors of sour cherries, earth and tobacco, this is not a super-extracted Brunello - or if it has been, it certainly isn't anymore - but instead slightly lighter in body and color, but not lacking in power. Not an exceptional Brunello, but definitely solid stuff for the appellation. It seems to be in a wonderful phase right now, at 20 years of age, but also has lots of stuffing to improve at least a bit more from here. Drink or keep. Great stuff.
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11/16/2019 - winoman1 Likes this wine: 90 Points
That was good! Very attractive regal/rustic nose of lush complex leather and tobacco. Big earth presence and signfificant dark berry. Leggy. Brown aromas of "meat", mushroom and barn. Back into fruit with savory dry fig and date characteristics.
Full bodied but expressive. Demerara sugar... oaky vanilla... burp! Last few swigs of bottle. Do it!
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10/21/2015 - Nico P. wrote:
14%. Initial reduction and funk that blew off to reveal an intense core of sangiovese fruit. Dark red. Smooth and elegant. Still primary. Many more years to go for this one.
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5/7/2015 - VinoBee wrote: 92 Points
Delicious, drinking beautifully. After an hour or two, the fruit is gorgeous, the balance is perfect, and the mouthfeel is luscious.
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3/22/2014 - Nordin wrote: 90 Points
Some meaty notes together with tobacco and cherries. Good structure, but it is getting time to drink up!
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3/19/2014 - Derek Darth Taster wrote: 89 Points
Italian Wines < 2000 vintage (Extra Space): Tasted blind. Popped and poured.
Appearance is clear, deep intensity, garnet colour.
Nose is clean, pronounced intensity, with aromas of vanilla oak dominating, and some soy sauce notes in the background.
On the palate, high acidity, big grippy tannins, full body and medium+ finish. Refreshing bright on the entry, but flavours of the vanilla oak dominate again on the palate, with the dark fruits in the shadows. Alcohol heat felt on the finish. Opened up a bit more with more air, and developed a mushroom aroma.
I guessed a 1999/2000 modern-style Brunello, possibly a Riserva due to the strong oak influence. This should be kept for another 7+ years I think.
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4/30/2013 - mclanew wrote: 90 Points
Ripe fruit, leather, tobacco. Medium bodied and fully mature. A little short on the finish. Pretty.
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2/10/2013 - Markus Randall wrote: 90 Points
Intense, developed nose of dark cherries, black pepper, tobacco and oak. High level of powdery tannins with quite high acidity. Medium intensity spicy flavours with dark cherry, good oak, some vanilla toes. Elegant and powerful. Long and complex. Drinks now, will last 1-2 more years.
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8/7/2006 - Markus Randall wrote:
Color: Deep minus-intensity ruby core with a medium ruby rim. Thick, slow tears showing some coloration
Nose: Clean, medium minus-intensity, developed with lots of oakspice, dark cherries and with notes of cinnamon (probably a combination of alcoholic sweetness & general spiciness). Initially closed, after 1,5-2 hours in decanter the fruit really opend up, giving lots of blackberries and yet more dark cherries.
Palate: Dry, crisp acidity, medium+ level of large, ripe tannins, high alcohol, full body, medium plus flavor intensity; Morello dark cherry, ligonberry, spice. Medium+ length, complex.
A wine of very good quality, and structure, but needs time, temperature and apparently decanting. Balanced, bordering on elegant, structured, with decent length and complexity with medium inttensity of flavor. Still closed. No doubt improving a few years, and will keep 3-5, although I lack expereince of Brunello di Montalcino to say for sure. Tasted in Riedel Vinum Chianti-stems and consumed with a good filet.
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1/26/2006 - 97mjr wrote:
The Consorzio del Vino Brunello di Montalcino Tasting (New York, NY): clean more traditional style, nice balance/structure ***/4
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