Country: | Italy |
Regions: | Tuscany Brunello di Montalcino |
Winery: | Poggio Nardone |
Grape Type: | Sangiovese |
Vintage: | 2012 |
Bottle Size: | 750 ml |
A ruby red garnet color, ripe fruit aromas, dried fruits, hints of licorice and scents of vanilla. Robust and harmonious in the mouth, a rich texture. The wine is only produced in the best vintages.
The grapes are coming from a vineyard planted at 400 meters above sea level. The soil is mainly marl and limestone.
The density of vines per hectare is 5,000 plants, which is equivalent to 2,000 vines per acre.
The pruning technique used is cordon
The grapes used are 100% Sangiovese grosso
Alcoholic fermentation was done in tank, while the Malo-Lactic fermentation was carried in oak barrels.
Wine was then aged for one year in big French oak barrels and 3 years in Slavonian oak barrels.
Poggio Nardone Brunello di Montalcino is made from 100 percent Sangiovese Grosso.
The rich nose displays scents of spices combined with aromas of small red ripe fruits, blackberry and blueberry.
Well structured, determined and elegant, with round and silky tannins. Very nice finish.
Alcoholic fermentation was done in tank, maloactic fermentation in oak barrels. Wine was then aged for 3 years in French oak barrels.
Review:
Noble and decidedly balsamic in the primary profile alternating notes of peppermint, eucalyptus, green tea leaves and guaranà. A lot of very delicate dried cherries are housed in the background giving brilliance and crunchiness. Medium bodied, well extracted mature tannins and a finale which squeezes from the centre palate onwards. Better from 2025.
- WinesCritic.com 93 Points
Poggio San Polo Podernovi Brunello di Montalcino is made from Sangiovese.
Intense ruby red in color with garnet hues, clear and glossy. The bouquet exhibits typical aromas of violets and small red berries. Subtle nuances of forest undergrowth, aromatic wood, a touch of vanilla and jammy mixed fruit then give way to subtle hints of coffee. This Brunello is intense, persistent, broad and heady. Full-bodied and warm on the palate, with a densely-woven texture and robust body, it has a persistent finish with well-rounded tannins. The particular features of the terroir at San Polo produce a Brunello with a capacity for lengthy aging, while patient cellaring enhances the wine during ageing in the bottle.
Review:
Lovely purity of fruit with ultra fine tannins and depth, finesse and complexity. Black cherries, cedar and some flowers. It’s full-bodied with very fine tannins that drive the finish. Give it a year or two to open more, but already so enticing. Drink or hold.
-James Suckling 96 Points
The San Polo 2015 Brunello di Montalcino Riserva (with 8,000 bottles produced) is a textured wine with hearty fruit and touches of smoked meat and spice. At its core, the wine offers dark fruit, blackberry and ripe plum. The rich fruitiness of the wine cedes to campfire ash, mahogany and furniture wax. These results are sultry and even a bit flashy, with distant background tones of teriyaki and plum sauce. The wine is fermented in cylindrical oak fermenters and aged in oak for three years. We'll see this bottle hitting the market sometime after February 2021.
-Wine Advocate 95 Points
Capanna Brunello di Montalcino Riserva 2015
TYPE: DOCG
BLEND: 100% Sangiovese carefully selected in the oldest vineyards and only of the best harvests.
VINIFICATION:
Alcoholic fermentation with maceration of the skins (30-35 days) at a controlled temperature and spontaneous malolactic fermentation, both in truncated cone-shaped Slavonian oak vats.
AGEING:
In Slavonian oak casks of 10 to 25 hl for over 40 months; followed by ageing in bottles for at least 15 months.
NOTES:
Colour: deep ruby red, strong, lively.
Bouquet: very intense and complex, fruity and spicy, with red fruit, jam and liquorice shades; great prospects of future development.
Taste: great structure in the acid-tannin components, well supported by the soft ones; extremely persistent.
Food pairings: roast red meats, game and very aged cheeses.
Review:
Powerful, sparkling garnet red. Rich, very appealing nose with notes of ripe raspberries and fresh plums, some liquorice and fine spice notes in the background. Grippy, fine-meshed tannin on the palate, builds up in many layers, salty, good tension, very long finish in the finish.
- Falstaff 98 Points
Capanna Brunello di Montalcino Riserva is made from 100 percent Sangiovese.
TYPE: DOCG
BLEND: 100% Sangiovese carefully selected in the oldest vineyards and only of the best harvests.
VINIFICATION:
Alcoholic fermentation with maceration of the skins (30-35 days) at a controlled temperature and spontaneous malolactic fermentation, both in truncated cone-shaped Slavonian oak vats.
AGEING:
In Slavonian oak casks of 10 to 25 hl for over 40 months; followed by ageing in bottles for at least 15 months.
NOTES:
Colour: deep ruby red, strong, lively.
Bouquet: very intense and complex, fruity and spicy, with red fruit, jam and liquorice shades; great prospects of future development.
Taste: great structure in the acid-tannin components, well supported by the soft ones; extremely persistent.
Food pairings: roast red meats, game and very aged cheeses.
Review:
Bright ruby in the glass. First impact is low key, with red cherry, leather, tobacco, fresh violet and balsamic notes. The attack is velvety, with a full body, lifted acidity and dense, ripe tannins. Character emerges from the glass, meaty and bloody. Thick, dry finish that’s fierce. Drink or hold
-James Suckling 95 Points
Collemattoni Brunello di Montalcino Riserva is made from 100 percent Sangiovese.
Intense ruby red with brilliant burgundy reflects in color. Reminiscent of wild black fruits, vanilla and spices on the nose and dry, warm, slightly austere but velvety in the palate.
This wine comes from the oldest vineyard of Collemattoni: Fontelontano. Less than half hectare. It's one of the few Single Vineyard Brunello di Montalcino riserva.
Coming from a parcel with 15-18 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration following by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed. The delestage and the pumping over are then spaced out along the process.
Wine is slightly filtered before bottling.
Review:
This is intense with aromas of dried cherries, sweet licorice, cloves, crushed walnuts and hints of chocolate and undergrowth. Full-bodied, deep and structured with taut, tightly packed tannins. Long and persistent. Drink or hold.
-James Suckling 94 Points
A ruby red garnet color, ripe fruit aromas, dried fruits, hints of licorice and scents of vanilla. Robust and harmonious in the mouth, a rich texture. The wine is only produced in the best vintages.
The grapes are coming from a vineyard planted at 400 meters above sea level. The soil is mainly marl and limestone.
The density of vines per hectare is 5,000 plants, which is equivalent to 2,000 vines per acre.
The pruning technique used is cordon
The grapes used are 100% Sangiovese grosso
Alcoholic fermentation was done in tank, while the Malo-Lactic fermentation was carried in oak barrels.
Wine was then aged for one year in big French oak barrels and 3 years in Slavonian oak barrels.
Review:
"With only 1,000 bottles produced, the 2012 Brunello di Montalcino Riserva is a precious wine that might prove difficult to locate. This is a dark and syrupy expression with black fruit aromas of blackberry preserves and prune. You definitely taste the warmth and sunshine in this hot-vintage Sangiovese. The bouquet is intense and rich, but the wine is not as long-lived in terms of mouthfeel. This is a wine of immediate power and volume. - Monica Larner"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 points
"Medium dark red. High-pitched red berry and floral aromas, plus a hint of underbrush and smoked beef adding weight. Shows good depth and spicy red fruit character in the mouth, featuring a creamy texture and flourishes of cinnamon and mocha. The finish showcases lingering red fruit and savory elements. Much deeper and more interesting than Poggio Nardone’s disappointing 2013 Brunello. - Ian D'Agata"
- Antonio Galloni's Vinous (April 2018), 91 points
"Deep cherry flavors darken into tones of tobacco and damp leaves as this robust Brunello is exposed to air. Layers of black spice and grilled meat add dimension, the flavors warmed by ample alcohol.”
- Wine & Spirits Magazine (April 2019), 91 pts
The Poggio Nardone Estate
The estate Poggio Nardone has been founded in 1996 by Tiziano and Alessandra that, having found some manuscripts down their grandfather in which it wrote of this old place where the wine-dresser produced wine, they have tried to recreate it with their experience matured in the family estate.The estate Poggio Nardone is partially situated in the both the southwest of Montalcino as well as in the area of Montiano near the coast of the Maremma Toscana.
"A tiny estate making classically styled Brunello with consistent quality; the wines have great balance and complexity." - Anthony Dias Blue's pocket guide to wine 2006
The Poggio Nardone Vineyard
The 5 hectares of specialized vineyards in Montalcino are at an altitude of 350 meters above sea level and are surrounded by woodlands of ilex, oak and arbutus which are characteristic of Montalcino’s hillside habitat. The soil is predominantly composed of marl and limestone which renders this terrain particularly rich in mineral salts.
The 3 hectares in the Maremma are situated at an altitude of 220 meters above sea level on a plot of land formed primarily of sandstone and quartz reefs. These vineyards are west facing, and are therefore well ventilated by Mediterranean sea breezes.
Poggio Nardone’s modest size is such that the producer, with care and expertise, can thoroughly dedicate attention to every detail of the estate’s production.
Trapiche Terroir Series Finca Orellana is made from 100 percent Malbec.
The history of Trapiche begins in 1883, in a small vineyard called El Trapiche, in the district of Godoy Cruz, Mendoza, where the grapes for the first fine wines were grown. With more than 130 years of experience, Trapiche has earned its place as a pioneering brand in the introduction of French vines, the production of varietal wines, the import of French oak barrels and the use of stainless steel tanks. True to its origins, today Trapiche is in a continuous quest for the latest best practices .Led by Daniel Pi, Director of Winemaking, Trapiche's winemaking team permanently strives to improve winemaking practices by exchanging experience and knowledge with winemakers from other wine producing countries such as France, the US, Australia and New Zealand.
With a deep garnet red color, this Malbec expresses aromas of red fruits such as cherries and currants, and intense balsamic notes with hints of fresh herbs. In the mouth, it is sweet and broad with a great concentration of fruit and soft, ripe tannins. It has a long, persistent and elegant finish.
Review:
El Peral may not be on the radar of many Argentine Malbec lovers. But if you take a look at Descorchados, you will realize that here we are fans of this area, a place of gentle hills, streams and trees. This vineyard was planted in 1946, and today it delivers deliciously liquefied fruit, with hints of cherries and cassis, but above all violets and blackberries in a long and deep body. Give it at least ten years in the bottle.
-Patricio Tapia - Descorchados 95 Points
-Tim Atkin 95 Points
It is the purest example of tempranillo grapes from Rioja Alavesa. Coming from a vineyard over a hundred years old with an extremely low production. You can taste a high concentration of ripe fruit, well-bodied, with a final touch of toffee and lime soil plus a perfect acidity which makes this wine fresh and very tempting.
VINEYARD From the Cuba Negra Vineyard in southern Labastida, the El Belisario bottling comes from Tempranillo vines planted in 1910.
ALCOHOL 14.5%
PROCESS Fermented naturally in oak foudre. Malolactic fermentation and aging occur in 100% new French oak barriques over two years.
TASTING Along with its brilliant garnet color, aromas of cherries, dried plums, black pepper, and savory mushroom leap from the glass. The palate is fresh and concentrated with mixed red and black fruit, chocolate, menthol, and coffee. Displays a surprisingly elegant nature. Pair with game, red meat and dark chocolate.
Review:
One of those wines that makes you belief in the special magic of old vines, El Belisario hails from La Greña, parcel planted on limestone rich soils in 1910. Aged in older French barrels, it's a focused, nuanced, wonderfully expressive Tempranillo with raspberry, pomegranate and red cherry fruit, filigree tannins, energetic acidity and sweet, caressing oak spices.
96 Points - Top Rated Single Vineyard in Tim Atkin's 2023 Rioja report
O'Shaughnessy Cabernet Sauvignon is made from 93% Cabernet Sauvignon, 2% Merlot, 2% Malbec, 2% St. Macaire, 1% Petit Verdot.
This 2019 Napa Valley Cabernet Sauvignon has a dark blue/black color and an opaque center. This is a stellar wine with black cherry and blue fruits. The flavors are bright and focused with gorgeous layers of black cherry, plum butter, and mixed berry compote. This expansive Cabernet Sauvignon finishes with flavors of smoked cherry wood and smooth but age worthy tannins.
Review:
The base 2019 Cabernet Sauvignon Napa Valley is terrific, and while I don’t know the price, I suspect it’s a great value. Deep purple-hued, with terrific mulled currant and blackberry fruits, it has lots of ripe herbal, chocolaty spice notes, full-bodied richness, sweet tannins, and a great finish. This is pure Napa Valley goodness to drink over the coming 10-15 years.
-Jeb Dunnuck 94 Points