Poggio Antico Brunello di Montalcino 2012 - Carlo Russo Wine & Spirit World
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Poggio Antico Brunello di Montalcino 2012

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Poggio Antico Brunello di Montalcino 2012
Save $15.00 (20%)

SKU 15921


Poggio Antico's Brunello di Montalcino is typically deep and intense ruby red in color. The bouquet is well developed and persistent, and increases in intensity with further bottle aging. It has a very clean nose, with hints of blackberry and licorice. In the mouth it is rounded and concentrated, with great vitality, yet elegant and harmonious, thanks to the particularly sweet tannins. It has a very long finish and ages gracefully under proper conditions.
Category Red Wine
Region Italy, Tuscany, Brunello di Montalcino
Brand Poggio Antico
Alcohol/vol 14%
  • wa93

Wine AdvocatePaola Gloder's 2012 Brunello di Montalcino is a delightful wine with easy-drinking appeal and lots of energy and personality locked within. This Brunello delivers smooth consistency and dark concentration with a saturated garnet hue. The aromas lift off the bouquet with power and determination. They include black berry, spice, cola, tobacco and mild espresso. The wine shows well integrated fruit tannins with good richness and supple power. Like other wines from this vintage, the mouthfeel is slightly leaner and more compact, but this is nicely compensated by its overall balance and focus.

Monica Larner, February 28, 2017
  • ws93

Wine SpectatorA fluid style, with pure cherry, raspberry and floral notes emanating from the vibrant structure. Leather, tobacco, spice and mineral details add depth as this unfolds into a long, expansive finish. The tannins are solid and integrated. Best from 2020 through 2035. 4,000 cases made.

Bruce Sanderson, June 15, 2017
  • we92

Wine EnthusiastUnderbrush, chopped aromatic herb, dark spice and balsamic aromas come together in the glass. Firmly structured and elegant with a backbone of taut, refined tannins, the palate doles out ripe Marasca cherry, crushed raspberry, licorice and baking spice flavors. Drink 2020-2032.

Kerin O'Keefe, April 1, 2017