Brunello di Montalcino Tasting



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

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.

2006 San Felice Campogiovanni Brunello di Montalcino

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.

2006 La Serena Brunello di Montalcino

WS97 & 2011 WS Top100 #24 ; WA93
black berry, violet floral. mushroom. coffee. smoke.
very high tannin, still young. Need breathing 2 hrs.

2007 San Felice Campogiovanni Brunello di Montalcino

WA92 ; JS94
black berry, wood, chocolate, a bit caramel note. black pepper. volatility nose. soil.
good acidity. tannin is still young. long length.

2007 La Serena Brunello di Montalcino

WA94+ ; JS94
unripe mango, flower, cherry, licorice.
chocolate, plum, clove bitterness. high tannin is still very young.


發佈留言必須填寫的電子郵件地址不會公開。 必填欄位標示為 *

這個網站採用 Akismet 服務減少垃圾留言。進一步瞭解 Akismet 如何處理網站訪客的留言資料