Provenance

Private Client

Critics Ratings

‘Dark and earth-driven, the 2013 Brunello di Montalcino lifts from the glass with a rich and savory blend of ashen stones, underbrush, dried black cherries, cedar shavings and worn leather. This is surprisingly energetic and racy within, with a tart citrus flourish giving way to wild red berries and minerals, all motivated by brisk acidity. Tannins come forward through the finish, gripping the palate with youthful tension as hints of tangerine mix with a sour cranberry crunch. The 2013 is still many years away from its optimal drinking window, yet patience will be rewarded. This is simply stunning, marrying the cooler influence of the vintage with Il Poggione’s imposing and structured style.’ – Eric Guido, Vinous, 96/100 (Feb 2024)

‘This red strikes a nice balance between plum and cherry fruit and beefy tannins, featuring elements of leather, tobacco, earth and iron. Balanced and long, with a gripping finish. Best from 2022 through 2035.’ – Bruce Sanderson, Wine Spectator, 93/100 (Jun 2018)

‘Tobacco, underbrush and new leather aromas come together on the nose. The full-bodied palate offers dried black cherry, star anise, clove and a hint of espresso alongside taut, fine-grained tannins. Drink after 2023.’ – Kerin O’Keefe, Wine Enthusiast, 91/100 (May 2018)

‘The 2013 Brunello di Montalcino lives up to the impeccable reputation garnered by this estate over the years. This is a profound and beautifully rendered Sangiovese that delivers bold and luscious fruit quality with black cherry and spicy plum at the start. The bouquet follows through with mild oak notes of smoke, tar and toasted nut. There is another aromatic component that includes crushed stone and dried herb or mint. This Brunello shows elegant evolution in the glass and promises a very long aging future ahead.’ – Monica Larner, Wine Advocate, 96/100 (Feb 2018)

‘Maturing concentrated ruby with orange tinges. Youthful and herbal on the nose. Still compact and with gorgeous juicy cherry fruit and muscular tannins. Delicious now but will improve. Has plenty of structure and fruit for that.’ – Jancis Robinson MW, JancisRobinson.com, 17+/20 (Jan 2018)