Source: End of January 2020, The Wine Advocate; Issue Date: 1st Feb 2020 (RP-97)
The Il Poggione 2015 Brunello di Montalcino shows a darker and more concentrated appearance than many of its peers. The wine is beautifully abundant and fragrant in the most exuberant and expressive manner. You will recognize aromas of moist soil, tobacco and smoke. Candied cherry hovers over the entire bouquet. Fruit is sourced from older vines (all over 25 years old). Il Poggione occupies a special spot within the Montalcino appellation, and the area always produces slightly more concentrated and powerful wines. I find that to be particularly true in this gorgeous 2015 vintage. I am also very attracted to that almost dusty note of crushed mineral that rides long on the full-bodied finish. Il Poggione’s Brunello is also distinguished by the firm, youthful tannins that need a few more years to unwind. Luckily, there are quite a few bottles to go around, with some 200,000 made.
Drink Date 2021 – 2045
Source: jamessuckling.com. Issue Date: September 20, 2020 (JS-96)
So many sour cherries rise up from the glass, along with orange rind and lemon peel. The full-bodied palate has a very serious and concentrated core of florals and fruit, and the tannins have an iron-fisted, strapping build. Long, chewy and structured. One of the best in years from here. Drink from 2025.
Brunello is the prince of Montalcino wines, produced exclusively from Sangiovese grapes picked by hand from the oldest vines in the farm.
After a careful fermentation at controlled temperature, Tenuta Il Poggione Brunello di Montalcino is aged in French oak barrels.
After being aged in wood, the wine is bottle aged: this is an essential process in guaranteeing the pleasantness and the complexity that have made the Brunello di Montalcino world-famous.
Varietal: 100% Sangiovese
Source: The winery’s oldest vineyards, planted between 150 and 450 metres (490 – 1475 ft) above sea level.
Vine training system: Cordon spur and “doppio capovolto”.
Harvest: By hand
Vinification: 15 – 20 days “submerged cap” fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature 25/28 ?C (77/82 F). Malolactic fermentation in stainless steel.
Aging: Around 30 months in large French oak barrels (30 – 50 hl or 872 -1373 Gallon) followed by a long bottle aging.
Tasting Notes: Ruby red in colour, with a very intense, persistent nose and with red fruit notes. Warm, balanced flavour with velvet-smooth tannins. Long-lasting aroma.
Food Pairings: Red meats, game, mature cheeses.