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 TanzerIssue: September/October 2003
Wine Spectator | Rating: 90A 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: 93The 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: 2014-2028Author: Monica Larner
The rolling hills of Tuscany are home to ancient vines that grew wild long before modern times. is the variety of the region's best-known wines, 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 ’s star variety and the primary grape in renowned regions of and . 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 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 , , and .
Sangiovese is also used in “Super-Tuscan” blends alongside other international varieties like and . 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 , , and , 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