Peter Sultan

9.3

My first Timorasso. At first a bit dainty & shy on the nose; crushed nectar pits, white flowers, some white peach & artichoke hearts. On palate very textured, like Huet Chenin, but in a parallel universe. Minerally & reserved, this feels like it could go decades more- which is my understanding it can. The aroma notes are echoed on palate, with additional quince & pale fig notes, with a very slight off dry character (overall quite dry). For about 26$ a steal— I guess it’s a hard sell, this Timarosso.. This can either run as a food wine or not, & it’s delicious. — 11 days ago

with Owen

Jeroen Koenen

9.5

After an encounter during a tasting some 7 years ago, I decided to bury my bottles way back in my cellar.
Today, this is an unusually dark, concentrated and brooding Chianti. Notes of scorched earth, graphite, dark fruit, ink, Aceto Balsamico, dried herbs and Cuban cigars dominate the nose. The palate is extremely well balanced and the finish long and rewarding, while high levels of ripe soft tannines and mellow acidity provide structure.
Magnificent. — 9 months ago

K L

8.9

Good but not sure we’d get again. Lighter in color. Dryer. Not really special but highly tjs cost. — 10 days ago

with Matt

Marshall Todd Herron DPM

9.8

2018:
Bouquet is oak and berries. Just like being there when the juice is placed in the barrel. The initial palate is outrageously good! Big oak up front. Large dark berry presentation. No butter. Very dry.Lots of cigar box and soil flavors. No spice. No chocolate. No sour. 14.5% abv. Wonderfully dry finish. Simply amazing. Nothing to confuse your palette. I LOVE this wine. My favorite of 2023 so far. 67 dollars from wine.com. And for the record, this 2018 is perfectly aged for my palate. My palette disagrees with those who say otherwise. I LOVE IT!!!!!! Drink now!!!!!!!!!!!!!!!!!!!!!!!!!! — 7 months ago

Gilbert Van Hassel

9.6

Great wine in a not so great year. Lighter than usual but incredibly elegant with beautifully integrated tannins. — 9 months ago

Stephen Redenbaugh

9.1

Crisp, clean, acid-driven Vermentino. Sour, palate-cleansing notes of lemon pith, hay, and tart pear. The weight on the palate is impressive, yet the finish washes over the back of the mouth and makes you want another glass. Simple… direct… perfect for a night in Anguillan paradise. — a year ago

Phil Kessling

9.1

Last bottle. This is in a prime drinking window. Smooth and classy. — 4 months ago

Monique Gillioen

9.1

Cellini goede Italiaan in Maasmechelen — 5 months ago

Andrew Mecoli

9.4

This 2011 Tiezzi Brunello is in great shape, with a good balance of earthy dark fruit and acidity. — 8 months ago

Vanessa

9.2

Tonight, we’re sipping a delicious Poggio Antico Brunello di Montalcino DOCG (2012).

The vineyards of Poggio Antico are situated on some of Montalcino’s highest hills (>1,500 ft elevation), overlooking the beautiful, sun-soaked landscape of Tuscany.

In a warm climate, high altitude sites like this benefit from a comparatively lower air temperature, greater diurnal range (warm days, cool nights), and enhanced solar intensity, particularly when vines are planted on hillsides, angled towards the sun.

These conditions (among others) are important for quality winemaking, for example, the intense sunshine promotes grape ripening (sugar accumulation; development of flavors, tannins, color), while the cooling influences help retain acidity and more delicate aromas in the grapes; they also enable a longer ripening period overall, setting the stage for a well-balanced, concentrated wine.

It was interesting to learn that Poggio Antico vinifies and matures its Sangiovese according to detailed soil units, leveraging what it calls a “geological symphony,” as a significant part of the terroir expression. It later blends (or “harmonizes”) these units with the aim of creating balance and complexity.

As a Brunello di Montalcino DOCG, this wine must be 100% Sangiovese and could not be released from Poggio for at least 5 years from the harvest, during which time it aged for at least 2 years in oak. Poggio exceeded these legal minimums by aging this wine for 4 years, including 3 years in traditional Slavonian oak barrels and one year in bottle.

We paired this wine with a homemade Bolognese. The spices of the sauce lent symmetry to the spice (nutmeg, clove) notes in the wine, which didn’t compete, but, rather, complemented each other. Also, the fat in the ground sirloin (along with the salty parmesan and decade+ of maturing) helped smooth the high tannins of the Sangiovese, enhancing our palates’ experience of other delicious dimensions.

It was molto bene! Cheers! — 10 months ago

with Deked1