Brunello is the prince of Montalcino wines, produced exclusively from Sangiovese grapes picked by hand from vines at least 20 years old. After careful fermentation at controlled temperatures, Tenuta Il Poggione Brunello di Montalcino is matured for 3 years in French oak barrels. After being aged in wood, the wine is bottle aged for a time, an essential process in guaranteeing the pleasing quality and complex attributes that have made this wine world-famous.
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Vegetal, rustic aromas of earth, sour berries and sweet spice. Firm tannins with great depth and lovely aromatic complexity on the finish. Needs time. Drink 2015-2023. Alc: 14.5%. (16.75 points)
Stephen Tanzer's IWC
, Jan 2012, 95
Medium red. Reticent nose hints at red berries, marzipan and nutty oak. Fine-grained, fleshy and highly concentrated, without any undue impression of weight. Lovely sappy sweetness accentuates the wine's inner-mouth perfume. Really builds on the very long, even, sweetly tannic back end, which stains the palate with red fruits, flowers and complex soil tones. This strikes me as more typical perfumed sangiovese than the darker, more locked-up, more obviously structured 2006 riserva .
Dark ruby with orange-tinged rim. Savoury, and dense nose. Reluctant to show fruit. Grippy fruit palate. Great effort for the vintage. Rich, indeed, but classy. (WS)
, Jun 2013, 95
The estate’s 2007 Brunello di Montalcino has developed beautifully over the last year. Freshly cut flowers, dark raspberries, spices and mint all take shape in a 2007 that impresses for its freshness and pure energy. Sweet roses and violets linger on the finish. I imagine the 2007 will enjoy a very broad drinking window. Today it is drop-dead gorgeous. The combination of dry extract above 34 and acidity north of 6% is exceedingly rare and suggests the wine will age for several decades. Anticipated maturity: 2017-2047.
Longtime winemaker Fabrizio Bindocci describes 2008 as a challenging year. The winter saw quite a bit of rain. Flowering was normal, but it was followed by a wet July. Like most of their neighbors, Il Poggione suffered the devastating effects of the August 15 hailstorm that took with it 50% of the production. Proprietor Leopoldo Franceschi happened to be at the estate to celebrate the national holiday, but was so traumatized by the events he vowed never again to set foot on his property on August 15th! When Franceschi has more time to reflect on the quality of his wine, he may change his mind. Longtime winemaker Fabrizio Bindocci and his son Alessandro decided not to bottle their Riserva in 2008, so all of the juice went into the straight Brunello bottling, which is easily one of the wines of the vintage. The next Riserva from Il Poggione will be the 2010. As has long been the custom here, the Brunelli are fermented in stainless steel, with natural yeasts. The malos also occur naturally, after which the wines are moved into 33- and 50-hectoliter French oak casks. The Poggione Brunellos, especially the straight bottling, remain among the very best values in cellar worthy wine anywhere in the world.
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||Brunello di Montalcino
||Il Poggione (Proprietá Franceschi)
Wine data courtesy of CellarTracker