772 | Wine | Brunello Di Montalcino | Page 3

"This has beautiful intensity. Aromas of blackberry and dried mushroom follow through to a full body, with silky, refined tannins and a long aftertaste of bright fruit. Juicy and delicious on the intense finish."

"The 2006 Brunello di Montalcino Riserva Gemini opens with knock-out aromatics that lead to expressive layers of ripe red fruit, flowers, spices, licorice and tobacco. The balance of fruit, acidity and tannin is fabulous. Freshly cut roses, spices and licorice reappear to frame the finish. This is an exceptional, totally refined Brunello from Andrea Mantengoli."

"The 2007 Brunello di Montalcino Tenuta Nuova saturates the palate with masses of super-ripe dark fruit, tar, licorice and new leather. The Tenuta Nuova is an especially full-bodied, seamless Sangiovese deeply influenced by the Mediterranean climate of this warm site in the south of Montalcino. Layers of fruit build to an effortless, resonant finish laced with considerable aromatic nuance. This is another terrific showing from Giacomo Neri and his talented team."

"Il Poggione’s 2001 Brunello di Montalcino opens with a very distinctive nose redolent of scorched earth, tobacco and cherries initially showing a wilder side of Sangiovese in its hints of gaminess. It is full-bodied and structured on the palate, where it offers plenty of fruit, with considerable length as well as big, potent tannins. This backward, hulking Brunello is in need of considerable cellaring and is clearly built for the long haul. It is a wine of great personality and character."

"The 2006 Brunello di Montalcino is a serious, intense Brunello. Wild cherries, herbs, tobacco, spices and worn-in leather are some of the aromas and flavors that flow from this wiry, structured wine. This shows plenty of length on the palate, although the tannins dry out a touch on the finish."

"Shows bright berry, earth, mushroom and leather on the nose. Full-bodied, with very ripe, almost raisiny fruit. Tight and lean now, but the rich fruit comes through on the finish."