Col d'Orcia Brunello di Montalcino 1999

A tawny color with a brick rim. Leather, licorce and earth suggest a old world wine. Notes of cedarbox suggest the use of French oak. Medium plus body, high acidity, medium plus alcohol, medium tannins, with dried fruit chracter. Like tempranillo in its tobacco leaf almost savory quality but tempranillo would have more tannins and is lower in acidity. Well balanced with medium plus intensity, medium plus length, medium plus concentration, with a high complexity and a medium plus finish suggests a higher quality sangiovese such as a Brunello di Montalcino. Drink now ideally but would age for 3-5 additional years.

December 2008

Winemaking at Col d'Orcia is entrusted to chief enologist Pablo Harri, whom many contemporary wine experts credit with being one of Tuscany's foremost exponents in the art of making outstanding Brunello di Montalcino wines. Maurizio Castelli consults. Complex and fresh, with inviting fruit aromas balanced by oak-imparted spices. Well-structured and full-bodied, with fine tannins that promise great aging capacity. The finish is long and impressive.

[Landmarc] first bottle was corked. raisins/dried sour cherries, heavy, medium-bodied; paired well wit tomatoess and pesto. Considering over great options probably will not buy more.

March 2005

Rating: 87/100 - As reviewed by Wine Spectator on 05/15/04

Rating: 90/100 - As reviewed by The Wine Advocate

Rating: 90/100 - As reviewed in Wine Advocate # 158 on Apr-05