1998 Vitanza Brunello di Montalcino

Community Tasting Notes (6) Avg Score: 89.7 points

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  8/6/2017 - Oenecnist wrote:

  Purchased from now-defunct Sam's in Chicago in 2004 for 25/b--noted at the time the WS93 rating (I was less skeptical then) and the relatively low price for a BdiM but knew that Vitanza is not among the top BdiM producers. The wine has held up: very good color (very slight amber edge), nose and body evolved over the 2h after decanting from muted to semi-rich, though rustic, with dark fruit aromas and pretty good mouthfeel--more than enjoyable with pesto chicken on spinaci linguini. Good finish, thought not remarkable. Plan to drink through my remaining bottles over the next year or so (stored carefully in dark basement with 50-55 humidity; corks do well, though I've had a few break on older bottles stored 10+ years closer to the dehumidifier). I'm tending not to give scores as I've become less convinced that they can be meaningful to others. I'm inclined to use a 4-category scale (perhaps with +/-)--not including flawed--which runs outstanding/notable/drinkable/poor. I consider the '98 Vitanza notable when considering quality, age, and price.

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  4/18/2010 - Msquared wrote:

  Was surprised at the fruit flavor - ripe cherry and cassis, and very easy to drink. Had it with pedestrian chicken parmesan, but should have drank on its own.

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  10/16/2007 - Baylorwine wrote: 90 Points

  Solid Brunello, but not very dynamic or comptemplative. Great with 3 meat bolognese!

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  6/3/2007 - Dickaroo wrote: 89 Points

  Nice wine with full body and fairly smooth finish. Not amoung the great brunellos of late.

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  1/21/2006 - JWA wrote: 92 Points

  The last of three unique blind tastings where a single wine is tasted blind but paired in a four course small plates meal. The goal to determine the varietal and origin. Teh wine itself scored the highestof the three this evening. Deep dark red color, long legs, gave up cherry, leather bouquet. Red fruit with soften tannins and velvety mouth feel with a medium long finish. Paired with cheese course of Pecorino Romano and Gorgonzola, Tortellini in a Bolognese sauce, Chicken with FEnnel and a Rosemary marinated Pork Tenderloin. Matched well with all

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