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2003 Poggio Antico - Brunello di Montalcino Sangiovese - Italy - Tuscany - Brunello di Montalcino - Red

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2003 Poggio Antico - Brunello di Montalcino
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Italy - Tuscany - Brunello di Montalcino

Red Sangiovese
Score
91
WS 89
JR 15?
WA 89
Drink Dates
Comm: 2008-2012 WA: 2008-2016 WS: 2008+
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750ml $49.95
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11 for sale
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Professional Reviews

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JR 15?
Source Jancis Robinson
Drink Dates 2010-2015

Two bottles were tasted and neither seemed up to snuff; they weren’t obviously corked, yet still very subdued in aroma and flavour. The second bottle was better, though with shy aromas and one-dimensional pomegranate and dried cherry flavours. Austerely tannic. (LM)

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WA 89
Source Wine Advocate
Issue 176
Drink Dates 2008-2016

Poggio Antico's 2003 Brunello di Montalcino is the more classic of the two Brunellos. It reveals a pretty, accessible expression of earthiness, tobacco and ripe red fruit with lovely density and purity. The tannins are particularly finessed within the context of the vintage yet the wine comes across as more tightly wound than is normally the case. On the plus side, a lingering note of sweetness from the oak frames the long finish.

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WS 89
Source Wine Spectator
Drink Dates 2008+

Aromas of black cherry and mineral, with hints of flowers. Full-bodied, with pretty fruit, soft tannins and a medium finish. Balanced for the vintage.

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Community Tasting Notes average score of 91 points based upon 4 reviews

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92
Author RidgeLovers
Site / Blog   Trust Rating 98.137%
Tasted On 11/20/2011

Luxurious. Woody tones but well balanced.

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Comments
92
Author Benjamin April
Site / Blog   Trust Rating
Tasted On 12/31/2009
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catastrophe
Author catastrophe
Site / Blog   Trust Rating
Tasted On 12/13/2009
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Comments
89
Author Ridge
Site / Blog   Trust Rating 100%
Tasted On 03/02/2009
Drink Dates 2008-2012

Aromas of black cherry and mineral, with hints of flowers. Full-bodied, with pretty fruit, soft tannins and a medium finish. Balanced for the vintage. Best after 2008. 6,260 cases made.

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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.