Color Dark-ruby red, very concentrated, with hints of purple, which show the great vitality of this vintage. Bou...Read more...
Fairly hard on the nose and dirty smelling, though there is some nice blackberry fruit here. Lean and dark on the palate as well, with a classicall... Read more
The estate's 2004 Brunello di Montalcino is a soft, supple effort. Silky tannins frame a graceful core of perfumed ripe fruit. This medium-bodied B... Read more
Good deep red. Pretty aromas of currant, coffee, graphite, smoke and tobacco. Plump, silky and suave, with a restrained sweetness and lovely inner-... Read more
Food Pairings for Poggio Antico Altero
Editorial Reviews for Poggio Antico Altero
Fairly hard on the nose and dirty smelling, though there is some nice blackberry fruit here. Lean and dark on the palate as well, with a classically austere leather, medicinal herb and bitter cherry-stained palate. The feel is precise, focused and rather tannic, leading me to believe that better bottles exist out there. Even with the nose, this is still 88pts.
External Reviews for Poggio Antico Altero
The estate's 2004 Brunello di Montalcino is a soft, supple effort. Silky tannins frame a graceful core of perfumed ripe fruit. This medium-bodied Brunello reveals terrific length and focus in a mid-weight, polished style. The wine is likely to acquire more complexity in bottle but its balance makes it one of the more accessible 2004 Brunellos. Anticipated maturity: 2009-2016.
Good deep red. Pretty aromas of currant, coffee, graphite, smoke and tobacco. Plump, silky and suave, with a restrained sweetness and lovely inner-mouth aromatic character to the spicy flavors. This broad, round wine benefits from harmonious framing acidity. Finishes with sweet tannins and very good length. Very expressive, ripe sangiovese.
Good bright, dark red. Reticent nose hints at red fruits and oak, with nuances of fresh mint and sage coming up with air. Quite tight, even austere, in the mouth, without the flesh or sweetness often shown by this wine in the early going. Very inexpressive today. The tannins build and coat the front teeth, leaving a distinctly dry impression. This may yet repay cellaring, but today it's tough going.
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. Anticipated maturity: 2008-2016.
Poggio Antico's Rosso di Montalcino is characterized by an intense ruby red color, a pleasant and rich bouquet that is fresh, with hints of raspberry. Its taste is firm, generous and well balanced, with sour black cherry flavors and very good tannins.
Although the outstanding 1990 Poggio Antico Brunello di Montalcino is ripe and dense, with medium to full body, it is not nearly as sexy and opulent as this estate's 1985. It exhibits plenty of density, but it seems less impressive than I would have thought given previous efforts from this winery. A weedy, tobacco component adds to the wine's complexity. This is not the most backward 1990 Brunello, but it does require 2-4 years of cellaring. It should drink well for 10-15 years.
Delicious from start to finish; quite powerful. It's very ripe and very sweet-tasting and melts in the mouth, showing tons of plum, red berry and chocolate flavors. Give it until 1997 to come together.
Color Dark-ruby red, very concentrated, with hints of purple, which show the great vitality of this vintage. Bouquet Evolved and austere, with beautiful aromas of wild ripe red berries, leather and spices. Taste Powerful, big, round, yet extremely elegant. Great balance, and velvety sweet tannins. Silky and very persistent in the finish. Wonderful aging potential. Technical Characteristics Grape Variety Sangiovese 100% Alcohol by volume 13.55% Net Dry Extract 32.90 g/liter Total Acidity (in Tartaric Acid) 5.72 g/liter Volatile Acidity (in Acetic Acid) 0.61 g/liter Soil Characteristics With Eocene origins, rich in clay, which ensures a perfect drainage. Vinification In 80-hectoliter stain-less steel tanks, truncated-cone shaped, at controlled temperature, which never exceeds 32°C. First fermentation lasted 16 days. Thanks to the particular technical characteristics of these tanks, which also have a completely removable lid, the punch-down system is used, instead of the pump-over procedure, in order to achieve a better and gentler extraction, avoiding the use of pumps. Aging 48 months in total, 36 of which in traditional Slavonian oak barrels (capacity 37-55.00 hl.) Bottle-aging Minimum 12 months of bottle aging before its release (end of January 2005). The wine was bottled in January 2004. Winemaker Carlo Ferrini
Dietary Information: Organic
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