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1997 CastelGiocondo - Brunello di Montalcino Riserva (Ripe al Convento) Sangiovese - Italy - Tuscany - Brunello di Montalcino - Red

Italy - Tuscany - Brunello di Montalcino

Red Sangiovese
Score
92
IWC 87
WS 98
Drink Dates
Comm: 2014-2018 WS: 2008+
Buy from Vinfolio
750ml $179.95
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IWC 87
Source International Wine Cellar
Issue Issue 110

Saturated, deep red. Sexy black raspberry, tar and smoky, nutty oak on the very ripe nose, with a hint of black walnut. Sweet, superripe and high-toned, with exotic dried fruit character to go with the raspberry and nut flavors. Dense and intense, but my enthusiasm was diminished by a somewhat odd and intrusive vegetal element. Finishes a tad dry, but the tannins show the sweetness of the vintage.

Professional content appears courtesy of Vinfolio
WS 98
Source Wine Spectator
Drink Dates 2008+

Unbelievable Brunello. This is the essence of Sangiovese fruit, with masses of ripe plum and blueberry character--almost jammy. It soon turns to mint and freshly cut fruit and flowers. Full-bodied, with thick and chewy tannins. It is a wine that changes with every taste. Give it time in the glass to show you what it has. This is a sleeping giant. 2,000 cases made.

Professional content appears courtesy of Vinfolio
Author Arnie
Site / Blog   Trust Rating 100%
Tasted On 01/01/2014
Drink Dates 2014-2018
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Author gotwine
Site / Blog   Trust Rating 85.849%
Tasted On 05/07/2009
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Comments
Author Brad Coelho
Site / Blog Unidentified Appellation Trust Rating 97.255%
Tasted On 06/18/2008
Drink Dates 04/01/2008

Now don'tget me wrong, I enjoyed this wine as I found it to be a sound and moderately expressive version of Brunello, but it simply was un-exciting. The scents of tobacco leaf, currant, cherry and peppery fruit were very 'correct,? but also quite dull. The attack was the strongest characteristic of this wine, as the mid-palate was clipped by excessive alcoholic heat and the chalky, splintered tannic finish kept this wine from achieving any form of greatness.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.