Podere Brizio

Brunello di Montalcino Sangiovese

9.1158 ratings
9.114 pro ratings
Montalcino, Siena, Tuscany, Italy
Sangiovese
Mushrooms, Manchego & Parmesan, Beef, Venison, White Rice, Potato, Exotic Spices, Baking Spices, Pasta, Herbs, Beans & Peas, Hard Cheese, Pungent Cheese, Chicken, Salami & Prosciutto, Soft Cheese, Duck, Tomato-Based, Pork, Chili & Hot Spicy, Lamb, Turkey, Onion, Shallot, Garlic
Top Notes For
Paco Suro

Good tannic structure. Light to medium. Young. Can enjoy now or really enjoy in a few more years.

Good tannic structure. Light to medium. Young. Can enjoy now or really enjoy in a few more years.

Nov 18th, 2023
"Odedi"

This 10 year old Brunello is drinking very nicely now.

Medium bodied with medium plus acidity.

Very dry on the palate with nice complexity.

Showing red fruits with oak, licorice, chocolates, tobacco, herbs, spices, earth and light vegetables.

Long finish with fine grained tannins and tangy pomegranates.

Powerful yet elegant and smooth.

Good by itself or with food, and needs a couple of hours to open up properly.

Rich with a great mouthfeel.

Will continue to drink nicely in the next five years.

14.5% alcohol by volume.

92 points.

$60.

This 10 year old Brunello is drinking very nicely now.

Medium bodied with medium plus acidity.

Very dry on the palate with nice complexity.

Showing red fruits with oak, licorice, chocolates, tobacco, herbs, spices, earth and light vegetables.

Long finish with fine grained tannins and tangy pomegranates.

Powerful yet elegant and smooth.

Good by itself or with food, and needs a couple of hours to open up properly.

Rich with a great mouthfeel.

Will continue to drink nicely in the next five years.

14.5% alcohol by volume.

92 points.

$60.

Oct 30th, 2022
Delectable Wine

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9.2

Bright red. Sweet spice, ripe red cherry, licorice and flowers on the nose and in the mouth. Smooth and bright, and though not exactly the last word in concentration or complexity, this is downright irresistible in its juicy, fruity appeal. Podere Brizio recently changed ownership and now belongs to Dievole, the Chianti Classico producer (Podere Brizio’s previous owner, Roberto Bellini, is the man who sold the Chiesa di Santa Restituta estate to Gaja, who renamed it Pieve di Santa Restituta). (Ian D'Agata, Vinous, April 2018)

Bright red. Sweet spice, ripe red cherry, licorice and flowers on the nose and in the mouth. Smooth and bright, and though not exactly the last word in concentration or complexity, this is downright irresistible in its juicy, fruity appeal. Podere Brizio recently changed ownership and now belongs to Dievole, the Chianti Classico producer (Podere Brizio’s previous owner, Roberto Bellini, is the man who sold the Chiesa di Santa Restituta estate to Gaja, who renamed it Pieve di Santa Restituta). (Ian D'Agata, Vinous, April 2018)

Apr 4th, 2018
Laura Credidio

One of those wines that stays with you.

One of those wines that stays with you.

1 person found it helpfulMar 21st, 2015
Zach Tirone

LCL Bar & Kitchen

8.6

2001.

2001.

Feb 26th, 2015
Denis Roudenko

Полный ягодный аромат с дубом, выпечкой и дегтем. Вкус интенсивный, плотные танины, потенциал. 16.5/20 (91/100)

Полный ягодный аромат с дубом, выпечкой и дегтем. Вкус интенсивный, плотные танины, потенциал. 16.5/20 (91/100)

Feb 20th, 2015
Erin Brooks

Wine Blogger Brooksonwine

9.9

I adore this wine!! The most aromatically exciting wine I've had in a while

I adore this wine!! The most aromatically exciting wine I've had in a while

Jan 16th, 2014
Emma Criswell

PR Manager, Maisons Marques & Domaines / Louis Roederer

8.4

A nose of eucalyptus and earth, cherries and dark fruit on the palate with slight hints of pencil lead. Medium body and smooth tannin.

A nose of eucalyptus and earth, cherries and dark fruit on the palate with slight hints of pencil lead. Medium body and smooth tannin.

Feb 1st, 2013
Alexis Davis Iaconis

Hospitality Director Copain Wines

8.6

Wonderfully developed with lots of dried fruits and herbs. At its peak now.

Wonderfully developed with lots of dried fruits and herbs. At its peak now.

Jan 14th, 2013
Brian Lenich

Cooking burgers with Amy before she leaves for Austin

Cooking burgers with Amy before she leaves for Austin

Feb 21st, 2022