2012/9/2

未成年請勿飲酒，飲酒過量有礙身體健康

The northern part of Brunello di Montacino has higher altitude and provides a cooler climate. The dry Mediterranean climate helps the ripening process. This makes the wines from this part are more elegant and contain more acidity. Cool wind is one of the ripeness factor.
The southern part has lower altitude and warmer climate. It contributes a denser, less acidic, fruitier style of Brunello. Besides, the soil here is also sandier, not so rocky as the northern part. The western part of Brunello di Montalcino has similar characteristics.

2004 Marchesi de’ Frescobaldi Brunello di Montalcino Castelgiocondo

[wpcol_2third id="" class="" style=""][/wpcol_2third] [wpcol_1third_end id="" class="" style=""]WS95 & 2009 WS Top100 #15
plum, cedar, tobacco, coffee note. flower. a hint of pickled squash. blue berry, black pepper. Breathing 2 hrs brings more flavors.[/wpcol_1third_end]

2006 San Felice Campogiovanni Brunello di Montalcino

[wpcol_2third id="" class="" style=""][/wpcol_2third] [wpcol_1third_end id="" class="" style=""]WS96 & 2011 WS Top100 #4 ; WA90
higher acidity than 06' La Serena, but the tannin is a bit less. black cherry. old wood. coffee. tangerine flavor acidity. tobacco. black pepper.[/wpcol_1third_end]

2006 La Serena Brunello di Montalcino

[wpcol_2third id="" class="" style=""][/wpcol_2third] [wpcol_1third_end id="" class="" style=""]WS97 & 2011 WS Top100 #24 ; WA93
black berry, violet floral. mushroom. coffee. smoke.
very high tannin, still young. Need breathing 2 hrs.[/wpcol_1third_end]

2007 San Felice Campogiovanni Brunello di Montalcino

[wpcol_2third id="" class="" style=""][/wpcol_2third] [wpcol_1third_end id="" class="" style=""]WA92 ; JS94
black berry, wood, chocolate, a bit caramel note. black pepper. volatility nose. soil.
good acidity. tannin is still young. long length.[/wpcol_1third_end]

2007 La Serena Brunello di Montalcino

[wpcol_2third id="" class="" style=""][/wpcol_2third] [wpcol_1third_end id="" class="" style=""]WA94+ ; JS94
unripe mango, flower, cherry, licorice.
chocolate, plum, clove bitterness. high tannin is still very young.[/wpcol_1third_end]