Winery - Conti Costanti
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* Expert NoteJanuary 12, 2012
This is a standout Brunello Riserva thanks to the smoothness and richness of its inviting aromas. The bouquet includes elements of cherry, chocolate fudge and soft plum and prune. Nothing is out of tune and the wine is equally harmonious and tasty on the finish.
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* Expert NoteJanuary 12, 2012
Spice bread, almond paste, cinnamon, fudge, orange peel with dry, dusty earth notes are amplified by a lavish, velvety structure with menthol freshness on a long, firm finish. Would pair with tarragon-based sauces or herb-roasted meats. Imported by Empson (USA) Ltd.
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* Expert NoteJanuary 12, 2012
Here’s a simple but genuine expression from Montalcino with bright, easy fruit tones covered by a delicate layer of spice and dried tobacco. It’s not too complicated or rich, but the wine offers a fresh, easy experience nonetheless.
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* Expert NoteJanuary 12, 2012
Blackberry, cherry, vanilla, cedar and resin add a layer of complexity to a wine with a prominent cooked or roasted characteristic at its center. Smooth and silky in the mouth with a firm tannin backbone. Imported by Empson (USA) Ltd.
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* Expert NoteJanuary 12, 2012
With bold cherry, dusty earth and tobacco nearly blowing out of the glass, you get Brunello’s aromas at their finest. Across the palate flows plum and offsetting pepper, while on the finish the wine gets tight as a drum courtesy of those patented fierce Brunello tannins. Very fruity but tight; drink 2005 or later.
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* Expert NoteJanuary 12, 2012
Not showing a lot of fruit, but smooth on the palate, with rich aromas of leather, old wood and a touch of chlorine or ink. Turns tart, dry and tannic on the finish; try in 2008 or beyond.
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* Expert NoteJanuary 12, 2012
Hailing from Montalcino, this wine has a modest, reserved bouquet that offers the basics in terms of fruit as well as some charcoal and mint. The peppery palate deals a strong hand of oak atop ripe berry fruit, while the finish is spicy, woody and firm. The only problem, if you can call it that, is that the tannins are gritty and grabbing. Time should soothe that fault. —M.S.
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