Bottle #4445 juicy, very elegant, lovely red fruits but not overplayed, orange peel, regal wine that impressed even the die-hard burgophiles. Having not tasted much B.Santi, I must say this exceeded my expectations
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A very difficult wine to evaluate. if I had tasted it blind, well, I don't think I would have drunk it. But then comes in my feelings a sort of tribute to the winery that actually created a brand and an appellation, so I cannot be unconcerned. I had problem with uncorking but no corked flavors. During 12 hours wine remained closed, or fair expressive, with floral and earthy notes, not so complex overall. Mouthfeel is irony, sweet and short. That’s it. Like many other vintages I had of old “annata” the question were always the same, this wine is hard and reticent. Love it or hate it.
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As a compliment and not a ripoff, I cannot improve upon this fellow CT'ers assessment! This was my last bottle of the 6pack I've stored since release and I would recommend drinking them NOW if you have any left...
OLDWINES LIKES THIS WINE.95 Points Saturday, September 18, 2021 - Shane's 6th Annual Game Dinner - Game & Truffle (Chateau Lea, New Jersey): In my cellar since release. Double decanted at 2:45 pm prior to bringing to Shane’s game dinner. Distinctly bricked medium to dark garnet. Nose blows up with dried porcini mushrooms then a touch of red berry fruit and old book leather. Palate is bright and lifted with cherry, mushroom, some baking spice and a hint of pleasant VA. Some tannin remaining. Long finish. More after the meal… This wine was just wonderful with the deconstructed bison short rib ravioli we had at about 8:30pm. The wine had changed color significantly getting much darker garnet with just a little bricking. The palate has balsamic notes, plum, leather, truffle and lots of savory umami elements. This was one of my favorite pairings in the evening and there were several others who also thought it among the best.
Quite smooth on the palate when you expect a lot of intensity. The juice is full-bodied, totally loose with lovely earthy flavors and orange peel. The wine is textured with good maturity and the required freshness to lend excellent balance to a compelling ensemble. This Brunello has a “cold beauty” side that I'm starting to get used to in the wines of the estate. Final with melted tannins, spicy and floral at the same time with a good length.
This is excellent, but we do not reach the depth of the Riserva which is astounding, like its price!
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Edward brought this wonderful wine and he decanted for 8 hours as advised by his wine expert. What a wonderful wine and it changed within 2 hours consuming.
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At this point, the wine has been open for about 3 hours. This was opened side by side with a 2001 Poggio di Sotto Brunello as well. This wine is showing a brick red with scents of violets, dried cherries, and a hint of something that reminds me of the barrel room at this estate when we visited in 2016. The wine is quite dry, has a short finish, and while it's really nice & elegant...I'm just not as impressed with this as I am with others I've had. Excellent!!!
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My first auction purchase so a bit nervous. Cork was in good shape, as was the wine. 6 hour aeration in the bottle as recommended by the producer and then paired with home made Italian lasagna (made by my mother-in-law) at Christmas Dinner. This wine was in fine form. All the typical elements are a brunello - and all in the right place. Rose petal, anise, and red liquorice on the nose, palate of dark cherry and other stewed red fruits. Tannins and structure very present, but not overbearing. Medium-Long finish. Years left in the tank. I must admit, I don't feel this kind of brunello will appeal to everybody, but it is very well made and is one of my all time favourite producers.
Not fantastic on the night. High acidity and quite austere. Don’t know if it needs further time or its just the lean style. Did expect more after tasting same vintage 5 years ago.
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After over 16 years this Brunello still sports a deep and intense ruby/garnet color. To the nose hints of dried rose, red fruit, black cherry jam and sun-soaked earth then cinnamon, tobacco and a touch of nutmeg, Elegant in the mouth with ripe tannins, acidity and sapidity skillfully combined. Well balanced and articulate, with great persistence. Pair with red meat dishes such as the typical “Fiorentina” T-Bone steak
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Medium red; nice lean nose, ripe raspberry; well structured, mildly acidic while also some softness, ripe berries, however not fully developed; nice, well made, but somehow seems not to really show its full potential
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7-hour decant; beginning to brick and show its age... Lightly floral perfumed nose of dark fruit and cherry; mineral-laden cherry/berry on the palate. Subtle and elegant beauty expression of BdM! I think this is hitting its apex. Wonderful.
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Darker ruby hue with garnet hints. Inviting nose of earth, cherry pits, leather, thyme, and holiday cake. Deep layers of strawberry, dried cherry, dark plum, dusty earth, and leather on the palate, ringing with intensity without a bit of excess body fat. Ample acidity and stern but rounded off tannins leading to a long finish of rich sweet red fruit, earth, and very satisfying grip. Got better and better over the evening and last sips were best. Young and timeless at the same time. Beautiful Brunello.
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By far the lightest in a crystalline deep ruby. This seemed mature and beautiful and delicate on one hand, yet once it had 6-8 hours of air it just stayed wonderful all evening and was just about as good the next night. Bright cherry and tobacco and leather with lots of minerality and a super long finish. To me the lightness in appearance is defied by the fullness and length on the palate.
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Tuesday Night Double Blind $60+ (Bin 75): This 2nd bottle couldn't be any more different from the first; deep brownish red core, clarity, rusty rim; deep nose, roasted, earth, cooked cherry, aged but still good, rusty, herbs, plum, soy, nutty, noble; juicy, licorice, fuller cherry, resolving tannin, ashy finish; very good, called '01 Tenuta Nuova, not upset with call.
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Super Tasting 6 of 6 - Brunello di Montalcino with Greg (Greg's Place): (Tasted Blind) Huge contrast to the previous wine. Very secondary, focused entirely on the non-fruit elements of this wine. Nose features rustic elements of leather, tomato (sundried /canned), dusty earth. Palate features quite integrated tannins with abundant acid built on a sour and tart finish which repalys the tomato notes. The arch classisist of this region. Such a beautifully savoury wine.
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Tasting Dinner Series (6 of 6); Greg does Montalcino (Greg's House): Tasted blind. Light garnet in the glass, fading to a slight brick at the rim. On the nose, showing more advanced than its counterpart, with notes of black cherry, red berry, baking spice, florals, slight undergrowth, leather, dried herbs, and a lovely overlay of brown sugar. On the palate, medium plus acidity, somewhat resolved tannic structure. Finish is long, characterized by tart black cherry, spice, earth, light herbs and balsamic glaze. In a nice place right now, but lots of life left.
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Super Tasting 6 of 6 - Greg's Brunello Dinner (Greg's House - Kitchener, ON): Tasted Blind Lighter in colour moving from ruby to garnet. Nose is very spicy with notes of earth, flowers, sour cherry and a subtle anise. The palate is so pure…..sour cherry, nutmeg, earth, flowers, leather, tomato leaf with a dusty character that is just so pretty. I love this. The finish is long, resolved and in a great place. I think this is drinking really well now. Obviously knowing the producer afterwards…one would assume that this can age really well but why wait? This is great. Almost 94pts
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App: dark purple red Aroma: cherries, leather, cow shed, spice, earth and hints of flowers Full-bodied with fabolous acidity and firm, but availabel tannins. Tight and extremely precise wine with excellent balance. Fabolous length.
Still very young, but available with long decant.
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6-hour decant; beginning to brick and show its age... Initial tart cherry nose morphs to plum and tart cherry later. Full-bodied with a lightly floral perfumed nose of dark fruit and cherry; mineral-laden cherry/berry on the palate. A subtle and elegant beauty! The finish reveals a touch of cinnamon lingering with a very pronounced left-bank-bordeaux-like quality. Well-integrated tannins.
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A very good bottle indeed but I don’t see what all the fuss is about or why the high price tag. Very clean, traditional wine; distinctively Italian, distinctively Bruenllo. Acid was a bit high but it added extra juiciness. More earth than fruit on this one and a major farm / animal component going on in here.
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Vinturi 6-hour decant; beginning to brick and show its age... Initial tart cherry nose quickly shut down to nothing, reopening an hour later with sweet plum and tart cherry. Full-bodied with a lightly floral perfumed nose of dark fruit, cherry and distant campfire with a mineral-laden cherry/berry on the palate. This is a subtle and elegant beauty! The finish hints at some spice I can't quite get a hold of (was that allspice? cinnamon?) and lingers with a very pronounced left-bank-bordeaux-like quality. Tannins are very well-integrated, so go ahead and open the drinking window NOW! The last three years of bottle age have added two points to my rating; if this trend hold up, look out! I sure as hell shoulda' bought a case of this upon returning from Venice and discovering it; not just this six-pack...
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Rosso granato vivo, appena aperto alla mattina sfoggiava il classico profumo da sangiovese : ciliegia con violetta su spezie aromatiche, a pranzo dopo 5 ore si è scurito , sentori terrosi , frutto meno croccante ma di sottofondo, marino e quasi tendente al goudron .Bocca fresca, tannino leggermente pungente, quasi ferroso , ritorni di erbe e frutti rossi, mi è piaciuto.
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Sashimi and Shabu-Shabu II (Edmund and Shuming's place @ the Marbella): A seriously good wine, but also seriously serious. Slightly garnet on the rim, but still a young, dark colour at the core. Really far too young to drink now, to pop and pour would be to do the wine a great injustice. We poured the wine through an aerator into a wide-based decanter, but even then, it only really opened up after 3 hours or so. Before that, it was super-tight, but when it did blossom, it was gorgeous. Lovely, lovely nose. Lots of mineral, lots of licorice, some smoke, meat, wood spice, the lightest touch of herbs and tons of underlying fruit concentration from sweet dark cherries and berries. I just loved the understated complexity here, with all those lovely scents integrated into a package of filigreed elegance. Much the same on the palate, so much elegance, and perfect balance, with the 2001 fresh acidity and chewy, but super-fine tannins all nicely integrated into the body of the wine, which showed ripe sweet cherries and a touch of cassis along with smoked meats, orange peel and a sprinkle of flowers. Finish was not that long, but again left a nice sense of structure with juicy, pomelo, grapefruity acid tones. Just the mildest bit of astringency at points, but this is just bursting with potential and absolutely delicious. Perfect pairing with Shabu-Shabu beef as well, with the acid nicely cutting through the fat and the flavours of the wine playing of the boiled beef wonderfully.
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I was anticipating this with glee, as its a much mentioned and highly regarded Brunello producer. Fragrant nose of tart cherries and flowers. Still young, Clear ruby color with a brown tinge. Light to medium bodied, almost burgundian actually, with sophistication and long finish. Alas, the acidity was very high toned for me and I felt it was out of balanced, so in the end I was a little disappointed.
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Full-bodied with wonderful dark fruit bouquet, but needs more time in the bottle. Decanted 1.5 hours before dinner, but wish I had given it three hours. A bit disappointing compared to our first exposure to this wine (a 1999 we had in Venice that you could smell the beauty of being decanted from fifteen feet away), but should come into its own in a few years. If you have a limited supply, I'd say wait a bit before popping one. This wine should be mid-90s by the time it hits its stride.
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Montalcino visit Spring 2008; 5/22/2008-5/23/2008 (Montalcino): Light ruby colour. Full cherry and blackberry tones with hints of leather and some floral aromas. Full bodied with some fresh acidity and layered tannins. Long finish. I would give it some serious time in the cellar. Drink 2012 - 2020.
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A pale ruby colour very backward a lean black cherry,very few at the nose at the moment.In the mouth is very elegant with silky tannins very sharp with a long long persistance.Not ready now if you want to uncork, decanting is necessary.Can be cellared for many years.89 points at the moment but it'll certainly improve in the bottle.
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4/11/2024 - soyhead wrote:
Bottle #4445
juicy, very elegant, lovely red fruits but not overplayed, orange peel, regal wine that impressed even the die-hard burgophiles. Having not tasted much B.Santi, I must say this exceeded my expectations
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12/27/2023 - MaxRad Likes this wine: 95 Points
Cork disintegrated. Wine flawless & still moderately tight. Gave it 8 hour decant & that helped it open up moderately
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12/25/2023 - fabio.foppoli Does not like this wine: 90 Points
A very difficult wine to evaluate. if I had tasted it blind, well, I don't think I would have drunk it. But then comes in my feelings a sort of tribute to the winery that actually created a brand and an appellation, so I cannot be unconcerned. I had problem with uncorking but no corked flavors. During 12 hours wine remained closed, or fair expressive, with floral and earthy notes, not so complex overall. Mouthfeel is irony, sweet and short. That’s it. Like many other vintages I had of old “annata” the question were always the same, this wine is hard and reticent. Love it or hate it.
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12/26/2021 - robertdtwo Likes this wine: 95 Points
As a compliment and not a ripoff, I cannot improve upon this fellow CT'ers assessment! This was my last bottle of the 6pack I've stored since release and I would recommend drinking them NOW if you have any left...
OLDWINES LIKES THIS WINE.95 Points
Saturday, September 18, 2021 - Shane's 6th Annual Game Dinner - Game & Truffle (Chateau Lea, New Jersey): In my cellar since release. Double decanted at 2:45 pm prior to bringing to Shane’s game dinner. Distinctly bricked medium to dark garnet. Nose blows up with dried porcini mushrooms then a touch of red berry fruit and old book leather. Palate is bright and lifted with cherry, mushroom, some baking spice and a hint of pleasant VA. Some tannin remaining. Long finish. More after the meal… This wine was just wonderful with the deconstructed bison short rib ravioli we had at about 8:30pm. The wine had changed color significantly getting much darker garnet with just a little bricking. The palate has balsamic notes, plum, leather, truffle and lots of savory umami elements. This was one of my favorite pairings in the evening and there were several others who also thought it among the best.
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6/18/2021 - Benoit Hardy Likes this wine: 92 Points
Intense nose of violets, cherries and spices.
Quite smooth on the palate when you expect a lot of intensity. The juice is full-bodied, totally loose with lovely earthy flavors and orange peel. The wine is textured with good maturity and the required freshness to lend excellent balance to a compelling ensemble. This Brunello has a “cold beauty” side that I'm starting to get used to in the wines of the estate. Final with melted tannins, spicy and floral at the same time with a good length.
This is excellent, but we do not reach the depth of the Riserva which is astounding, like its price!
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12/12/2020 - Wino from Michigan wrote: 92 Points
Wonderful wine but not amazing ... really like it but the money there are others just as good if not better
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9/5/2020 - BLam Likes this wine: 94 Points
Edward brought this wonderful wine and he decanted for 8 hours as advised by his wine expert. What a wonderful wine and it changed within 2 hours consuming.
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6/13/2020 - Kirk Grant wrote:
At this point, the wine has been open for about 3 hours. This was opened side by side with a 2001 Poggio di Sotto Brunello as well. This wine is showing a brick red with scents of violets, dried cherries, and a hint of something that reminds me of the barrel room at this estate when we visited in 2016. The wine is quite dry, has a short finish, and while it's really nice & elegant...I'm just not as impressed with this as I am with others I've had. Excellent!!!
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1/1/2020 - Rickets Likes this wine: 95 Points
My first auction purchase so a bit nervous. Cork was in good shape, as was the wine. 6 hour aeration in the bottle as recommended by the producer and then paired with home made Italian lasagna (made by my mother-in-law) at Christmas Dinner. This wine was in fine form. All the typical elements are a brunello - and all in the right place. Rose petal, anise, and red liquorice on the nose, palate of dark cherry and other stewed red fruits. Tannins and structure very present, but not overbearing. Medium-Long finish. Years left in the tank. I must admit, I don't feel this kind of brunello will appeal to everybody, but it is very well made and is one of my all time favourite producers.
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12/7/2019 - zackmayo Likes this wine: 93 Points
Despite its age it’s still very vibrant and fresh! Seven hour decant.
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11/27/2019 - Markus IWC Likes this wine: 95 Points
Auzone Brunello vs Nebbiolo (MK) #8:
Developed nose with earthy notes, typical BS nose, bright red fruit, sandy, polished, medicinal notes and orange peel.
Cool and light on the palate, elegant, nice maturity, metallic, still some tannins, luxorious and rustic feeling, classic style Brunello. 95p
BV 1
WV 0
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4/15/2019 - JRavn wrote: 88 Points
Not fantastic on the night. High acidity and quite austere. Don’t know if it needs further time or its just the lean style. Did expect more after tasting same vintage 5 years ago.
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12/23/2017 - freggiani wrote: 92 Points
After over 16 years this Brunello still sports a deep and intense ruby/garnet color.
To the nose hints of dried rose, red fruit, black cherry jam and sun-soaked earth then cinnamon, tobacco and a touch of nutmeg, Elegant in the mouth with ripe tannins, acidity and sapidity skillfully combined.
Well balanced and articulate, with great persistence.
Pair with red meat dishes such as the typical “Fiorentina” T-Bone steak
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4/3/2017 - Dulcimara wrote:
One bottle corked
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4/3/2017 - Dulcimara wrote: flawed
One bottle corked
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12/24/2016 - Miceri Likes this wine: 93 Points
Medium red; nice lean nose, ripe raspberry; well structured, mildly acidic while also some softness, ripe berries, however not fully developed; nice, well made, but somehow seems not to really show its full potential
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11/24/2016 - robertdtwo Likes this wine: 94 Points
7-hour decant; beginning to brick and show its age... Lightly floral perfumed nose of dark fruit and cherry; mineral-laden cherry/berry on the palate. Subtle and elegant beauty expression of BdM! I think this is hitting its apex. Wonderful.
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1/9/2016 - DougLee wrote: 93 Points
Darker ruby hue with garnet hints. Inviting nose of earth, cherry pits, leather, thyme, and holiday cake. Deep layers of strawberry, dried cherry, dark plum, dusty earth, and leather on the palate, ringing with intensity without a bit of excess body fat. Ample acidity and stern but rounded off tannins leading to a long finish of rich sweet red fruit, earth, and very satisfying grip. Got better and better over the evening and last sips were best. Young and timeless at the same time. Beautiful Brunello.
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9/6/2015 - portman63 Likes this wine: 94 Points
By far the lightest in a crystalline deep ruby. This seemed mature and beautiful and delicate on one hand, yet once it had 6-8 hours of air it just stayed wonderful all evening and was just about as good the next night. Bright cherry and tobacco and leather with lots of minerality and a super long finish. To me the lightness in appearance is defied by the fullness and length on the palate.
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6/30/2015 - Rezy13 Likes this wine:
Tuesday Night Double Blind $60+ (Bin 75): This 2nd bottle couldn't be any more different from the first; deep brownish red core, clarity, rusty rim; deep nose, roasted, earth, cooked cherry, aged but still good, rusty, herbs, plum, soy, nutty, noble; juicy, licorice, fuller cherry, resolving tannin, ashy finish; very good, called '01 Tenuta Nuova, not upset with call.
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6/30/2015 - Rezy13 wrote:
Tuesday Night Double Blind $60+ (Bin 75): 1st bottle of 2- past peak, done.
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3/2/2015 - TannicBeast Likes this wine: 93 Points
JS gave it only an 83 in 2006, and said it was not age-worthy. After almost ten years, he could not have been any more wrong.
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5/14/2014 - fcxj wrote: 86 Points
Very tannic.
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1/12/2014 - paolonardi wrote: flawed
tappo pieno maledetto, ed è il secondo della serata.
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11/9/2013 - Wine Canuck wrote: 93 Points
Super Tasting 6 of 6 - Brunello di Montalcino with Greg (Greg's Place): (Tasted Blind) Huge contrast to the previous wine. Very secondary, focused entirely on the non-fruit elements of this wine. Nose features rustic elements of leather, tomato (sundried /canned), dusty earth. Palate features quite integrated tannins with abundant acid built on a sour and tart finish which repalys the tomato notes. The arch classisist of this region. Such a beautifully savoury wine.
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11/9/2013 - alittle wrote: 93 Points
Tasting Dinner Series (6 of 6); Greg does Montalcino (Greg's House): Tasted blind. Light garnet in the glass, fading to a slight brick at the rim. On the nose, showing more advanced than its counterpart, with notes of black cherry, red berry, baking spice, florals, slight undergrowth, leather, dried herbs, and a lovely overlay of brown sugar. On the palate, medium plus acidity, somewhat resolved tannic structure. Finish is long, characterized by tart black cherry, spice, earth, light herbs and balsamic glaze. In a nice place right now, but lots of life left.
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11/9/2013 - Dave Canada wrote: 93 Points
Super Tasting 6 of 6 - Greg's Brunello Dinner (Greg's House - Kitchener, ON): Tasted Blind
Lighter in colour moving from ruby to garnet.
Nose is very spicy with notes of earth, flowers, sour cherry and a subtle anise. The palate is so pure…..sour cherry, nutmeg, earth, flowers, leather, tomato leaf with a dusty character that is just so pretty. I love this. The finish is long, resolved and in a great place. I think this is drinking really well now. Obviously knowing the producer afterwards…one would assume that this can age really well but why wait? This is great. Almost 94pts
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4/25/2013 - guitarkim Likes this wine: 94 Points
App: dark purple red
Aroma: cherries, leather, cow shed, spice, earth and hints of flowers
Full-bodied with fabolous acidity and firm, but availabel tannins. Tight and extremely precise wine with excellent balance.
Fabolous length.
Still very young, but available with long decant.
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3/28/2013 - robertdtwo wrote: 93 Points
6-hour decant; beginning to brick and show its age... Initial tart cherry nose morphs to plum and tart cherry later. Full-bodied with a lightly floral perfumed nose of dark fruit and cherry; mineral-laden cherry/berry on the palate. A subtle and elegant beauty! The finish reveals a touch of cinnamon lingering with a very pronounced left-bank-bordeaux-like quality. Well-integrated tannins.
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7/23/2012 - Jack O'Brien wrote: 92 Points
A very good bottle indeed but I don’t see what all the fuss is about or why the high price tag. Very clean, traditional wine; distinctively Italian, distinctively Bruenllo. Acid was a bit high but it added extra juiciness. More earth than fruit on this one and a major farm / animal component going on in here.
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1/21/2012 - robertdtwo wrote: 93 Points
Vinturi 6-hour decant; beginning to brick and show its age... Initial tart cherry nose quickly shut down to nothing, reopening an hour later with sweet plum and tart cherry. Full-bodied with a lightly floral perfumed nose of dark fruit, cherry and distant campfire with a mineral-laden cherry/berry on the palate. This is a subtle and elegant beauty! The finish hints at some spice I can't quite get a hold of (was that allspice? cinnamon?) and lingers with a very pronounced left-bank-bordeaux-like quality. Tannins are very well-integrated, so go ahead and open the drinking window NOW! The last three years of bottle age have added two points to my rating; if this trend hold up, look out! I sure as hell shoulda' bought a case of this upon returning from Venice and discovering it; not just this six-pack...
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12/22/2011 - Jossik wrote: 93 Points
Inizialmente prosciutto, affumicato,poi pian piano esce lentamente il frutto croccante, in bocca grande acidità, buonissimo
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5/24/2011 - vespa110 wrote: 91 Points
Rosso granato vivo, appena aperto alla mattina sfoggiava il classico profumo da sangiovese : ciliegia con violetta su spezie aromatiche, a pranzo dopo 5 ore si è scurito , sentori terrosi , frutto meno croccante ma di sottofondo, marino e quasi tendente al goudron .Bocca fresca, tannino leggermente pungente, quasi ferroso , ritorni di erbe e frutti rossi, mi è piaciuto.
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3/20/2011 - AtoZ wrote: flawed
corked and flat. Not obviously corked but was and was flat / dead.
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8/12/2010 - JJB007 wrote: 96 Points
this was perfect- decanted for an hour
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10/16/2009 - Paul S wrote: 93 Points
Sashimi and Shabu-Shabu II (Edmund and Shuming's place @ the Marbella): A seriously good wine, but also seriously serious. Slightly garnet on the rim, but still a young, dark colour at the core. Really far too young to drink now, to pop and pour would be to do the wine a great injustice. We poured the wine through an aerator into a wide-based decanter, but even then, it only really opened up after 3 hours or so. Before that, it was super-tight, but when it did blossom, it was gorgeous. Lovely, lovely nose. Lots of mineral, lots of licorice, some smoke, meat, wood spice, the lightest touch of herbs and tons of underlying fruit concentration from sweet dark cherries and berries. I just loved the understated complexity here, with all those lovely scents integrated into a package of filigreed elegance. Much the same on the palate, so much elegance, and perfect balance, with the 2001 fresh acidity and chewy, but super-fine tannins all nicely integrated into the body of the wine, which showed ripe sweet cherries and a touch of cassis along with smoked meats, orange peel and a sprinkle of flowers. Finish was not that long, but again left a nice sense of structure with juicy, pomelo, grapefruity acid tones. Just the mildest bit of astringency at points, but this is just bursting with potential and absolutely delicious. Perfect pairing with Shabu-Shabu beef as well, with the acid nicely cutting through the fat and the flavours of the wine playing of the boiled beef wonderfully.
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8/11/2009 - Hazeo wrote:
I was anticipating this with glee, as its a much mentioned and highly regarded Brunello producer. Fragrant nose of tart cherries and flowers. Still young, Clear ruby color with a brown tinge. Light to medium bodied, almost burgundian actually, with sophistication and long finish. Alas, the acidity was very high toned for me and I felt it was out of balanced, so in the end I was a little disappointed.
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11/15/2008 - robertdtwo wrote: 91 Points
Full-bodied with wonderful dark fruit bouquet, but needs more time in the bottle. Decanted 1.5 hours before dinner, but wish I had given it three hours. A bit disappointing compared to our first exposure to this wine (a 1999 we had in Venice that you could smell the beauty of being decanted from fifteen feet away), but should come into its own in a few years. If you have a limited supply, I'd say wait a bit before popping one. This wine should be mid-90s by the time it hits its stride.
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5/22/2008 - Jochems wrote: 92 Points
Montalcino visit Spring 2008; 5/22/2008-5/23/2008 (Montalcino): Light ruby colour. Full cherry and blackberry tones with hints of leather and some floral aromas. Full bodied with some fresh acidity and layered tannins. Long finish. I would give it some serious time in the cellar. Drink 2012 - 2020.
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10/27/2007 - Marco68 wrote: 89 Points
A pale ruby colour very backward a lean black cherry,very few at the nose at the moment.In the mouth is very elegant with silky tannins very sharp with a long long persistance.Not ready now if you want to uncork, decanting is necessary.Can be cellared for many years.89 points at the moment but it'll certainly improve in the bottle.
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