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1997 Uccelliera - Brunello di Montalcino Riserva

ITALY / TUSCANY /
  • 93 WA
  • 90 WS
  • 88 IWC
  • Variety
    Sangiovese
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SKU: 143853-1997-750-3A
  • International Wine Cellar | Rating: 88

    ($80) Saturated ruby-red. Roasted aromas of coffee, chicory, mint and earth. Rich but juicy; firmly structured and concentrated but a bit dry for the vintage, with brooding, slightly medicinal dark fruit flavors and a firmly tannic finish. Not yet showing its personality, but this is still youthfully unevolved. (Marc de Grazia; importers include Michael Skurnik Wines, Syosset, NY; Vin Divino, Chicago, IL; and Estate Wines Ltd., San Rafael, CA)
    Author: Stephen Tanzer
    Issue: September/October 2003
  • Wine Spectator | Rating: 90

    A decadent and rich red, with meat, berry and floral character. Full-bodied, with soft and round tannins and an opulent, meaty and ripe fruit aftertaste. Drink now. 270 cases made.
    Drink Dates: 2003+
    Author: James Suckling
  • Wine Advocate | Rating: 93

    The 1997 Brunello di Montalcino Riserva matches its rival from 1997 in terms of power and persuasive personality. This wine exhibits a deeply polished or silky nature that sets it apart in a crowd. The fresh fruit is gone, but is happily replaced with creme de cassis, candied plum, root beer, balsam herb and crushed mineral. The concentration and thickness of the wine is remarkable, especially considering how juicy it is after all these years. Drink it now or hold longer. When you do pop the cork, make sure to aerate for at least four hours. Drink: 2014-2028.
    Drink Dates: 2014-2028
    Author: Monica Larner
  • No collector reviews available
  • The rolling hills of Tuscany are home to ancient vines that grew wild long before modern times. Sangiovese is the variety of the region's best-known wines, Brunello di Montalcino and Chianti. In recent years, “Super Tuscans"—blends including non-native Bordeaux varieties—have gained in popularity and acclaim. The region's Mediterranean climate, with its warmer average temperatures, provides ideal conditions for the development of rich, structured, and age-worthy wines. 

    Sangiovese is Tuscany’s star variety and the primary grape in Italy’s renowned regions of Chianti and Brunello di Montalcino. It is high in both tannin and acid, producing well-balanced wines with medium body and aromas of red cherry, strawberry, fig, plum, and dried herbs. Sangiovese is late-ripening, and therefore requires the warm climate of Tuscany to grow. Wines from Sangiovese are typically aged for a period of time in oak to soften the tannins and add flavors of spice. With bottle age, the best wines develop meaty and gamey aromas. For the best expression of this variety look to producers Biondi-Santi, Valdicava, and Soldera.

    Sangiovese is also used in “Super-Tuscan” blends alongside other international varieties like Cabernet Sauvignon and Merlot. These styles originated from experimental winemakers wishing to produce wines that did not fall under local requirements, and have since risen to global prominence. The best of these pioneering estates include Ornellaia, Gaja, and Sassicaia, and are recognized today as some of Italy’s finest wine producers.

    Sangiovese pairs best with local Tuscan cuisine, particularly herb- and tomato-forward dishes including pizza and pasta marinara, as well as rich, roasted meat, cured sausage, and hard cheese.

    Collector Data For This Wine

    • 12 bottles owned
    • 8 collectors