What beautiful clear fruit here, with plums and spices and hints of flowers. Class. Full- bodied and luscious, this Brunello fills your mouth, with polished velvety tannins and gorgeous fruit. So wonderful and gorgeous. Irresistible. Better than 2006. Best after 2016.
The 2007 Brunello di Montalcino is gorgeous. Dark red cherries, plums, spices, leather and tobacco wrap around the palate as this dense, powerful wine starts to open up. Expressive aromatics are woven throughout, giving the 2007 a measure of polish and sophistication that is not always present in this wine when it is young. Finessed, suave tannins reinforce an impression of elegance. The 2007 can be enjoyed with minimum cellaring, but it will also age gracefully for many years. Readers who want to try the 2007 today should give the wine plenty of air, as the more refined qualities only emerge over time. When tasted next to the 2006, the 2007 shows redder tonalities of fruit and less sheer muscle. Hints of tobacco, crushed flowers and spices wrap around the sensual finish. Anticipated maturity: 2017-2027. (AG)
This Brunello opens with inky, dark concentration and ripe aromas of prune, plum and blackberry. It’s packed tight with savory spices, such as ground clove and cardamom, and it also offers a full load of ripe (but not jammy) black fruit. It feels thick and textured on the palate, with tannins that will soften with 5–10 more years of bottle aging. There’s a touch of cherry sweetness on the close.
A big, muscular style, yet with sweet fruit to balance the dense tannins. Black cherry, plum, tobacco and soy flavors mingle, and this has some elevated alcohol on the finish. Best on the early side. Best from 2013 through 2024. (BS)
Bright, dark red with ruby highlights. Slightly high-toned aromas of cassis, blueberry, licorice and menthol, plus a whiff of leather; I would probably have picked this blind as cabernet. Superconcentrated, dense and powerful, with a penetrating character and excellent energy to the youthfully medicinal flavors of dark berries, black cherry, spices and menthol. This firmly tannic, structured wine is not my idea of sangiovese but there's no denying its intensity. Lay it down for at least four or five years. (ST)
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