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2004 Castellare - Brunello di Montalcino Sangiovese - Italy - Tuscany - Brunello di Montalcino - Red

Italy - Tuscany - Brunello di Montalcino

Red Sangiovese
Score
91
Drink Dates
Comm: 2012-2013 VF: 2006-2018
Go

VF ...
Source Vinfolio

Author GinoN
Site / Blog   Trust Rating
Tasted On 04/27/2014
Drink Dates 2014
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Comments
Author Bocawine
Site / Blog   Trust Rating 96.667%
Tasted On 09/06/2013
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Comments
Author Rossboss
Site / Blog   Trust Rating 100%
Tasted On 05/05/2013
Drink Dates 2012-2020

What a triumph of a Brunello. This...THIS is what I was hoping I would taste when I invested in this vintage. Such elegance and power rolled into one. I see why JS gave this 96 points. Opened it early and just placed the cork back in to let some air in progressively over probably 60-90 minutes. Tannins are well integrated, lots of cherry, meat blood, great acid. This is what Brunello is supposed to be! Probably 1 of the top 2 wines of the afternoon.

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Comments
Author Rmann
Site / Blog   Trust Rating 97.143%
Tasted On 09/22/2012
Drink Dates 2010-2012

Definitely ready for drinking.

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Comments
Author Leftymtb
Site / Blog   Trust Rating 92.697%
Tasted On 02/19/2012
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Comments
Author Litig8tr
Site / Blog   Trust Rating 95.594%
Tasted On 02/12/2011

I agree with WS on the nose, but we part company thereafter. You think it is going to be a very full bodied Brunello, but then you are disappointed by a really really weak mid-palate. James Suckling must have tasted too manny wines the day he rated this.

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Comments
Author nycebo
Site / Blog   Trust Rating 99.306%
Tasted On 09/16/2010

Really much juicier than I would have expected with far less structure. An acceptable wine but I was looking for a lot more out of this vintage.

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Comments
Author Brown Steven
Site / Blog   Trust Rating 78.261%
Tasted On 06/28/2010

2 x 6 cases in wood

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Author Maxcontinuous
Site / Blog   Trust Rating 99.256%
Tasted On 05/20/2010

8 hours of air and consumed over two nights. Notes of cherry, game, and soy with a bit of spice lurking in the finish. A bit closed now and will benefit with a few years' bottle age.

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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.