No doubt, the 2003 Brunello di Montalcino Cerretalto does show overripe fruit aromas that are an inevitable result of this scorching-hot growing season. Instead of the jammy strawberry that you get with young Sangiovese, this aged wine reveals dark layers of prune and dried fig. The wine ultimately reaches a better place of aromatic balance, thanks to drying mineral notes that help to straighten out the bouquet. I am less confident, however, when it comes to the mouthfeel that shows less integrated tannins and a sudden point of sourness.

Very dark in color. Aromas of dried raisin and espresso lead to a full body, with soft, round tannins and a long, rich finish. This is very concentrated for a Brunello. Needs time to mellow. A big wine. Best after 2010. 870 cases made, 150 cases imported.??–JS??Region: Italy / Brunello di Montalcino Select to Add