Greppone Mazzi

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Greppone Mazzi Brunello di Montalcino 2006     88/100
Roasted red apple and cherry compote throw a big party on the nose and the mouth is dominated by sottobosco and well formed blackberry and leather tones.  A solidly framed straightshooter whose blackberry and freshly cracked black pepper fest in the mouth will give a go to a grilled steak or self meditate nicely over a 4-5 year passage in the cellar.  A fine wine that shows an exceptional purity of fruit.

Greppone Mazzi Brunello di Montalcino 2005      89/100
Smoked apples and BBQ aromas open up possibilities on the nose which quickly finds a home in the mouth given the brilliant attack of layers of black and red berryfruit coupled with sottobosco. Super intensity here despite the tannins that overstay their welcome in this wine’s youth. Complete wine and in time will excite.

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Uccelliera

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Uccelliera Brunello di Montalcino 2006     89/100
Ripe apples and cranberries try to play shy on the nose but it’s clear that a gang of activity lies underneath.  As I suspected a cinnamon and penetrating red and black cherry bonanza plays a long set right in the middle of the palate and lets you enjoy the show for minutes on end.  A spicy heavyweight of a wine that is not afraid to display its well balanced heft with pride.

Uccelliera Brunello di Montalcino 2005      85/100
An opulent nose of black pepper and blackberry preserves leads to a backwards, densely wound effort in the mouth. Solid stuffing and plenty of sweet tannins show up at game time but it has yet to put itself together in a way that will present well in its youth.

Uccelliera Brunello di Montalcino 2004 Riserva       91/100
A pruny nose of blackberry and drying dark plums shows ripeness and density. Here’s a fine example of a dominating core of blackberry and stonefruits combining forces to takeon whatever chewy tannins this wine throws at it. Fine structure, excellent balance, and will excel at the table as well. Fine wine!

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Silvio Nardi

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Silvio Nardi Brunello di Montalcino 2006     84/100
Open and floral aromas mix with wild strawberry to offer up a lightly styled effort on the nose while the tannins take control on the palate giveing the red fruit structure all it can handle on the palate.  The tannins have taken control of the situation here and it appears that braised poultry may be able to help this wine better express itself.

Silvio Nardi Brunello di Montalcino 2005      84/100
A rich and brooding nose of coffee bean and smoked plums gets you to first base while on the palate flavors get confused and go into lockdown mode on the finish. Solid raw material but it tries to bully its way in to your heart.

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Argiano

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Argiano Brunello di Montalcino 2006      85/100
A rather muted nose barely exhibits sottobosco and leather aromas while on the palate you get one shot at the black pepper and meaty blackberry flavors that go hand in hand with the tannic underwear the wine sports.  This will need some pretty big game at the table to try and tame the uber grippy tannins that have this wine on lock.

Argiano Brunello di Montalcino 2005      85/100
Leather, sottobosco, and dense black fruit on nose while round black plum and black pepper flavors linger on the palate, dancing carefully with the grippy tannins. Solid wine if a bit unexciting, you’ll want to pony this up next to a steak to get the full effect of this chewer.

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Campogiovanni

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Campogiovanni Brunello di Montalcino 2006     87/100
Wild aromas of manure, cold steel, and spicy crabapple make the nose most interesting and the attack will appeal to the new school camp as the new oak flavors have yet to escort the densely wound blackberry fruit and leather notes all the way to the alter.  A modernly styled brunello that will find followers and allow them to cellar this pup for 6-8 years without pause.

Campogivanni Brunello di Montalcino 2005      83/100
A rather muted nose of wild herbs and dusty plums doesn’t show much but there’s enough ripened fruit in the mouth to make it “work”. What it lacks in finesse it makes up for in hard work. Clearly will show better with food as the acids are well preserved here.

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