Revisiting my dear friend 2016 Petruccino from Podere Forte and she’s drop dead gorgeous as always.
Very inviting at first with perfectly ripe round edged fruit profile but with plenty of energy, red and black cherries, licorice, opening up with dried spice, tobacco and its Tuscan gravelyness with time in the glass. Long act on the palate, driven by its fresh acidity and almost powdery tannins that walks the intense fruit profile across the palate. Remarkable integration of the 14.5% alcohol. So convincing already yet with structure for further — a month ago
The color is more brownish than reddish. Cherry, plum and leather on the nose. On the pallet there is red fruit, tobacco, oak and deep cutting acidity with a medium but vibrant finish. Rustic yet exotic, paired with Neapolitan white truffle pizza (a delight). — 8 days ago
WHN virtual tasting. ￼07’ Valdicava, Brunello Montalcino. Medium garnet in color. Pull the cork three hours ahead of time. Decanted it for one hour. The nose is simply out of this world! Black licorice & dark berry aromas, with baked chocolate. On the palate, it is velvety, rich in blackberry, black cherry. You get tons of leather/tobacco running to the back of the palate. Juicy tannins, with a long finish. Drinking now. Cheers — 6 days ago
Have been looking forward to trying the much touted 2016 vintage of Rosso di Montalcino. Mid to deep Ruby in colour with red cherry fruit Mushroom and spice notes which carry through to the palate finishing with sandy earthy tannins. Designed to be drinkable when young but this has enough stuffing to go for 4 to 5 years. Augers well for when the 2016 Brunellos are released. From a producer new to me and recommended by Prince Wine Store and their Italian experts in Melbourne. Accompanied by a Linguini pasta with tomato mushrooms and anchovies - a good match. — 11 days ago
Soo good. Really in the zone and not fading at all. Plum and dark black cherry, some oregano, earthiness, and some black pepper. Nice medium tannins at finish. Was a great pair w some grilled ribeyes. Happy Fathers Day to the rest of you out there in Wine-land! — 13 days ago
I think people dont get brunello. There is so much on steroids brunello in the market everyone thinks it’s all like that. Not the case.
This is higher altitude brunello. No weightier than the average modern day barolo. It’s just Sangiovese instead of Nebbiolo. Honestly it’s almost middle of the Range for pommard. Not quite but it’s not far off.
Nose is almost licorice flower. Blackberry flower. Almost pommardian. As this opens so fucking beautiful. That blackberry flower licorice flower fusion.
Palate is such precise blackberry. Very linear and clean. Mineral. A hint of candied blackberry. Just a gorgeous hint. Expansive. Not thick at all. More silky texture like burgundy.
This is drinking well in one level but I feel like I killed it too young. In 5 years this might be epic.
As this opens - the fruit graciously takes a back seat. Almost some lavender on the nose. Palate is more about lavender and licorice flower. Yeah. You think you know brunello ? Nah. This is what it should be but ain’t. Pommard of Italy. Honestly 1er cru pommard in Density balance and aromatics. For 40% of the cost.
Bought from fass selections. — 16 days ago