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2012 Il Poggione Brunello di Montalcino

Not Currently In Auction

Latest Sale Price

September 25, 2022 - $61

Estimate

RATINGS

95+ The Wine Advocate

Superstar and a vintage like this reveals every reason why that affirmation is true... with dark density and succulent fruit flavors that are followed by integrated spice and tobacco. The balance is impressive

93+ Vinous / IWC

Medicinal red cherry, raspberry, sweet spices and mint on the fresh, precise nose. Bright and sweet, with a penetrating, austere quality to its flavors of red fruits, minerals and medicinal herbs. Harmonious acidity

93James Suckling

Walnuts and cedar with plums and hints of milk chocolate. Always subtle. Medium body, a solid core of fruit and medium-chewy tannins. Center palate of cherry fruit.

92Wine Spectator

Shades of leather, spice, tea and iron surround the strawberry and cherry notes in this sleek, energetic red. Firm and tense, with a solid band of tannins lending grip to the finish.

REGION

Italy, Tuscany, Brunello di Montalcino

Brunello di Montalcino is regarded as one of Italy’s best appellations. Located in south central Tuscany below Chianti, the wines of Brunello di Montalcino DOCG are made of a Sangiovese clone called “brunello,” which means “little dark one,” a reference to the brown tones in the skin of the grape. Unlike some Tuscan appellations that allow other grapes to be blended with Sangiovese, Brunello di Montalcino is entirely Sangiovese. Montalcino itself is a picturesque, hill-top town not especially well known for wine production until the mid-19th century, when a local vineyard owner isolated the brunello clone and planted it. Other growers followed suit. Nevertheless it wasn’t until 1970s that wine enthusiasts started paying attention to Brunello di Montalcino, which by then was becoming an outstanding wine. Today there are 120 estates in the DOCG, up from about 25 estates in 1975. Brunellos in general are bigger, darker, more tannic and more powerful wines than Chiantis or most other Sangioveses. By law they must be aged for four years, and two of those years must be in wooden barrels.