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2003 Pertimali (Livio Sassetti) - Brunello di Montalcino Sangiovese - Italy - Tuscany - Brunello di Montalcino - Red

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Italy - Tuscany - Brunello di Montalcino

Red Sangiovese
Producer Notes

One of the greatest of all Brunelli hails from the tiny Pertimali estate, nestled on a slope in the prime Montosoli cru to the northeast of Montalcino, where the Sassetti family has produced wine and olive oil for more than a century. The Montosoli hill is historically reputed for wines that are a perfect balance of the power of southern Montalcino with the finesse of the north. Where most... More »

IWC ...
Drink Dates
Comm: 2009-2018 VF: 2005-2013

IWC ...
Source International Wine Cellar
Issue Issue 139
Author ChrisMus
Site / Blog   Trust Rating 92.988%
Tasted On 05/27/2015
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Author dozman3
Site / Blog   Trust Rating 98.754%
Tasted On 04/03/2014
Drink Dates 2014-2020

delicious wine in its prime.

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Author crowch76
Site / Blog   Trust Rating 87.5%
Tasted On 03/02/2014
Drink Dates 2008-2018

Original Case

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Author ebgreenb
Site / Blog   Trust Rating 95.939%
Tasted On 02/27/2012
Drink Dates 2012-2017

Rather disappointing. Pleasant table wine for a pasta dinner, but nothing to go out searching for.

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Author storms38
Site / Blog   Trust Rating 91.781%
Tasted On 01/26/2012

No...don't do it. Tight, tannic, no fruit, decant it for 7 days if you want.....pass!

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Author SAW
Site / Blog   Trust Rating 98.969%
Tasted On 12/25/2011
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Author Levi H
Site / Blog   Trust Rating 100%
Tasted On 12/28/2009
Drink Dates 2009-2015

For a difficult Brunello vintage, this is an all-star of a bottle. The color is a pleasing reddish-purple with the expected Sangiovese blood-orange hues radiating out and becoming progressively less red towards the edges of the glass. Very 'old-school' in its initial approach and a bit Burgundian on the nose. Not green or weedy like so many of the other 2003's, but instead showing dried raspberries and freshly split cherry wood, along with worn and heavily broken-in saddle leather, wild mushrooms, clove-studded orange, and homemade cinnamon applesauce. In the mouth, the most striking thing is the fantastic chalkiness that follows the wild sour plum, unsweetened cherry/cranberry/raspberry sauce and bright long-chain tannins. The oak isn't oppressive, the acidity is high, and the alcohol is low. I like it.

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Author dvaldosf
Site / Blog   Trust Rating 100%
Tasted On 12/29/2009

I am a true Brunello junkie and I especially appreciate wines from the '97, '01 and '04 vintages. So I must admit that I approached the '03 Pertimali with some skepticism. Well, I was pleasantly surprised. This is classic, traditional Brunello, with bright cherry fruit, a dash of minerality, approachable tannins and just the right touch of acidity. This is the first Pertimali I've had, so I'm not sure what their '01 and '04 wines taste like, but for me this wine is equal to some very good traditional Brunelli from the '01 vintage. It is certainly a great value and will reward some short to medium term cellaring.

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Author Laura C
Site / Blog About me Trust Rating 96.875%
Tasted On 12/29/2009
Drink Dates 2008-2020

The '03 Pertimali Brunello shows classic Sangiovese characteristics on both the nose and palate. The nose reveals notes of leather, dark cherry, orange peel and herbs such as clove and allspice. On the palate there is concentrated red fruit flavors including cherry, plum and raspberry as well as chalky elements. The tannins are medium plus, but fine and well integrated in the wine as a whole. Based on the concentration of fruit and tannins, I expect this wine to improve with age over the next decade. I'd love to drink this Brunello with cured meats like prosciutto.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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