Brunello di Montalcino - Decanter FW Experience (London): The winery was started in the 16th century. In 1871 they made their first wine and in 1931 their first Brunello. In 1937, they made a second-label Brunello from a site called Vigna del Fiore. This vineyard is 5.7 hectares; 330 m altitude and produces 8000 bottles. They use traditional large oak casks. Deep garnet red colour, a touch of orange on the rim. Slight reduction at first with aromas of wet moss, undergrowth and mushroom yet feel quite ripe. The palate has a super sweet entry, plenty of material, creamy texture that makes for a very pure clean wine balanced by cleansing acidity. Good concentration in a fuller style.
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This is and was a truely exceptional Brunello. The tartness of a Brunello with the fried fruit and great complexity of good Italian wine. If you like Italian wine and especailly if you like the dry wines of Brunello -- this is a classic. Bought at the vineyard -- wish I had more!!!!
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9/12/2012 - rikipedia Likes this wine: 92 Points
Brunello di Montalcino - Decanter FW Experience (London): The winery was started in the 16th century. In 1871 they made their first wine and in 1931 their first Brunello. In 1937, they made a second-label Brunello from a site called Vigna del Fiore. This vineyard is 5.7
hectares; 330 m altitude and produces 8000 bottles. They use traditional large oak casks. Deep garnet red colour, a touch of orange on the rim. Slight reduction at first with aromas of wet moss, undergrowth and mushroom yet feel quite ripe. The palate has a super sweet entry,
plenty of material, creamy texture that makes for a very pure clean wine balanced by cleansing acidity. Good concentration in a fuller style.
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4/3/2009 - Wino from Michigan wrote: 95 Points
This is and was a truely exceptional Brunello. The tartness of a Brunello with the fried fruit and great complexity of good Italian wine. If you like Italian wine and especailly if you like the dry wines of Brunello -- this is a classic. Bought at the vineyard -- wish I had more!!!!
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9/12/2006 - abetik wrote:
Andrew Jones suggested to wait at least 3 years... it is a big wine.
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