Casanuova delle Cerbaie

Brunello di Montalcino Sangiovese 2004

David T

The nose reveals, black & bing sour cherries, blackberries, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract and hint of plum, a fair amount of vanillin, soft limestone, whiffs of other baking spices, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals.

The body is round & full. The tannins just starting to hit a good point of softening and rounding, yet have 10 plus years ahead. The structure, tension are hitting their stride. The length and balance are just getting to near perfect form. Two years ago, this wine was not ready and is now at the place I was hoping to get. I have two bottles left and I will have another in five years. Based on that performance, another in three to five plus years more. It’s the evolution that is so much fun to follow.

Black & bing sour cherries, blackberries show more on the palate and the pork pasta bring them out more deeply, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract, cranberries and hint of plum, a fair amount of vanillin, soft limestone, nuances of volcanic minerals, soft baking spices, dark medium intensity of spice, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals. The acidy is like a fresh water river. The long finish is unbelievably elegant, well balanced with a touch more fruit than earth, polished and persists seamlessly for several minutes.

I look forward to trying this wine again as it continues to evolve and improve over the next five to ten years...should be stunning! Well made Brunello’s simply take more than ten years in bottle to even begin to amaze.

Photos of, a wide hilltop shot of Casanuova, field hand harvesting their Sangiovese, large oak fermentation cask so there is less noticeable oak influence on the wine and their sloping vines on a sunny beautiful day.

@Oenotri Napa
— a day ago

Ryan, Shay and 20 others liked this
Ron R

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I agree with you regarding the drinking window for a sound Brunello. As a rule of thumb, years in the bottle are their friend. I love em and would like to drink more, just that when you have limited space for a cellar, nursing “green bananas” for years is a challenge, logistically (at least for me).
David T

David T Influencer Badge

@Ron R There always options to doing what is optimal for aging wines. The first is to decide whether you care or want to buy a certain varietals. If storage is an issue, the easiest route to go is to buy them aged from secondary markets. Another is to not to buy wines that require aging or to age them in not optimal conditions and drink them sooner than perfect storage would dictate. However, this will require some trial and error over time to know how those non ideal conditions impact timing of when to drink them. One could also purchase offsite ideal storage for wine. Or, simply keep drinking them young and develop your palate to enjoy them younger. However, for me as someone who has spent decades of his life studying wine, I will always suggest following what I have learned from the best wine producers, the Master Somm’s I studied with and books I’ve read from experts etc. in my writings giving my opinion. Chers! 🍷


Brunello di Montalcino Sangiovese 2006

Lovely, medium weight Brunello that is drinking very well at age 12+. Juicy red cherries, red currants, and dried thyme are followed by light tannins in the finish. Less drying or acidic than some of its peers, which makes it especially easy to enjoy. — a day ago

Steve, Robert and 4 others liked this

Casanova di Neri

Tenuta Nuova Brunello di Montalcino Sangiovese 2013

Casanova di Neri was established in 1971 when Giovanni Neri acquired a large estate within Montalcino, and celebrating its 20th anniversary with the ‘13 vintage, with a special gold-label edition. A big wine, decant if you can’t cellar for a few years. Ruby with complex fruit, floral and citrus spice. On the palate cherry and raspberry flavors with spice, cacao and leather notes. Full-bodied, graceful tannins, lingering, well balance ending with elegance and a great mouthfeel. — 2 days ago

Shay, Daniel P. and 1 other liked this

Isole e Olena

Cepparello Toscana Sangiovese 2007

Tasted with a group of 2007 Tuscan peers, about a week ago. Like all the wines, it got three hours of decanting before serving. This one was perhaps the most immediately approachable of the group, and showed sweeter fruit than the other bottles in the tasting. Of all the wines in the tasting, it saw the lowest percentage of new French oak, at 35%, which probably helped the fruit shine through. However, it also gave the impression that it might not be one to hold for too many more years. — 4 days ago

Steve, David and 7 others liked this

Podere Poggio Scalette

Il Carbonaione Alta Valle della Greve IGT Sangiovese

One of the better wines in a 2007 Tuscan tasting held about a week ago. The acidity in this one was a little more prominent than in the rest of the group, which made it stand out a bit and showed its Italian roots. I particularly enjoyed this one with food. The alcohol is in check at 13.5% and the finish is long and clean. I think this one has a little room for improvement, still. — 4 days ago

Steve, David and 2 others liked this

Isole e Olena

Cepparello Estate Bottled Toscana Sangiovese 2011

Formed in the 1950's when DeMarchi family purchased two vineyards in the heart of Chianti Classico region, combining them into one. Aromas of full ripe berry fruits with notes of savory spice and oak on this 100% Sangiovese. On the palate flavors of cherry and blackberry with tobacco and nutty spice. Fine tannins still needs time but approachable, lingering ending with earthy oak. Nice! — 6 days ago

James, Alex and 2 others liked this
James Forsyth

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Lovely context. The 2010 vintage is one of my all time fave wines. Sounds like the 2011 is easier going. Cheers!

Azienda Agricola Costa Archi

GS Sangiovese 2013

This tastes like a hypothetical Sangiovese grown in the Medoc. Nose has that dried twigs, cooling graveliness I associate with Medoc but with the dark cherry Sangiovese fruit underneath. Uncompromisingly dry in the mouth, but with intense tart cherry essence and lots of stony minerality. Great acids. A relatively austere style that worked very well with red cabbage-smothered chicken, which had some sweetness from the onions and braised cabbage. — a day ago

Lyle Fass
with Lyle
Ron, Severn and 14 others liked this

Tenuta Il Poggione

Brunello di Montalcino Sangiovese 2007

This was a late addition to a tasting of 2007 Tuscan wines I held last week, and was the only Brunello in the bunch. It was served last. Everyone really enjoyed this wine. After almost 4 hours of decanting, it delivered a silky mouth feel, terrific black cherry fruit, and perfect balance of acidity, fruit, and tannins. A sweet spice accent showed up in the finish. This was one of the best bottles of Il Poggione I’ve had to date. Delicious. — 4 days ago

Eric, David and 3 others liked this

San Giusto a Rentennano

Percarlo Toscana Sangiovese

One of eight wines in a 2007 Tuscan tasting, held about a week ago. This was the only one in the group that showed the heat of the vintage in its slight alcoholic warmth. However, it also sported a nicely rounded, almost creamy palate presence and a touch of cedar in the finish. I’m curious where this one might go with another few years in the cellar. — 4 days ago

Shay, Steve and 4 others liked this

Fattoria di Fèlsina Berardenga

Riserva Chianti Classico Sangiovese 2015

In the 17 published editions of Gambero Rosso, Italy’s acclaimed wine rating guide, this Tuscan estate has won the coveted Tre Bicchieri (Three Glasses) award 17 times. Ruby with complex berry and elegant spice aromas. On the palate rich ripe cherry and blackberry flavors with sweet spice, cedar, cacao and tobacco enhance the berry fruit. Graceful tannins, savory with good acidity balance, lingering ending with earthy mineral character. Nice! — 9 days ago

Matt Trader,, Daniel P. and 7 others liked this