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2015 Il Poggione Brunello di Montalcino Riserva

Removed from a professional wine storage facility

Ends Sunday, 7pm Pacific

RATINGS

97The Wine Advocate

...aromas of black cherry, plum, tar, campfire ash and chalky mineral...complex aromas, elegant tannins and bright freshness.

96Vinous / IWC

...gorgeous display of herbal-tinged black cherry, sweet white smoke, cedar and cloves. The textures are silky and polished, as this coasts effortlessly across a core of salty minerals and bright acids, taking on a decidedly savory, umami note.

96James Suckling

Blackberry and blueberry aromas with black truffle and lavender that follow through to a full body with a very fine, compact palate of ripe, refined tannins... Excellence here.

95Wine Spectator

This red is subtle and laced with cherry, plum and floral notes, backed by vibrant acidity. Earth and tobacco accents add depth.

95Jeb Dunnuck

...rich with cola aromatics, licorice, and black cherry. There is a concentrated core of fruit, with vanilla and cedar. The structure is persistent with grippy tannins and acidity that perseveres through the darkness of the fruit.

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.