The 2003 Brunello di Montalcino Vigna Pianrosso is made from the estate’s oldest vineyards. It is vinified along the same line as the regular bottling, but gets a few additional months in cask prior to bottling. This full-bodied, velvety Brunello is endowed with plenty of dark fruit, smoke, iron and tar. The tannins finish big, but the wine appears to have enough depth and length on the palate to provide a good measure of balance. The Pianrosso comes across as surprisingly fresh in this vintage, which should allow it to age more gracefully, if not necessarily longer, than the normal bottling. Anticipated maturity: 2008-2018. Proprietor Paolo Bianchini is upbeat about his 2003 Brunellos. It is the first vintage in which he had the tools to perform a cold soak, which he feels was especially critical in preserving as much freshness as possible in the wines. For the Brunellos, fermentation and maceration lasted several weeks and the wines were aged in cask. (AG)
Good deep red. Youthfully reticent nose hints at plum, leather, mocha and licorice, with some medicinal but ripe red fruits emerging with aeration. Then creamy-ripe and lush in the middle, with a distinctly polished texture, a suggestion of menthol and enticing sweetness. Turned a bit angular on the finish. With extended time in the recorked bottle, this very ripe wine became increasingly harmonious.
Pianrosso boasts pristine and very delicate aromas of blue flowers, violets, Indian spice, chopped mint, cola, vanilla extract and bitter dark chocolate. The wine exhibits firm, dark extraction yet does not taste heavy or overripe.
A full-bodied red, showing aromas and flavors of dried cherry, vanilla and mild spice, with a meaty note. Full, firm and flavorful. Tight and very concentrated now, but should expand with time.
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