Winery - Tenuta Oliveto
* Expert NoteJanuary 12, 2012
Here’s a ripe and well-concentrated Tuscan red with aromas of prune, raisin and dried figs. Behind those dried fruit aromas are thick layers of barbecue smoke, hickory and clove. The wine’s texture is dense, heavy and extracted.
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* Expert NoteJanuary 12, 2012
Among the most extracted and thick Brunellos of this vintage, Tenuta Oliveto offers a compelling wine with fresh tones of cherry, red apple and wild berries. There’s a slightly thorny or sharp nature to the bouquet that reminds you of sour fruit, blue flowers and underbrush.
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* Expert NoteJanuary 12, 2012
A brawny Brunello with a modern, velvety smoothness that does not overpower finesse or ethereal mineral and fruit notes. Ripe, chewy tannins ripe over a long, leisurely finish. Appetizing and food-friendly. Imported by Domaine Select Wine Estates.
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* Expert NoteJanuary 12, 2012
There’s a smoky, meaty element to the bouquet here that recalls smoked bacon or beef jerky. Beyond those aromas, you’ll get tons of black currant, plum and prune and the wine is satisfying and extremely smooth on the finish.
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* Expert NoteJanuary 12, 2012
Here’s an inky, garnet-colored Brunello that opens with lavish aromas of mature berry, moist earth, dried rose and cured meat. In fact, that distinctive note of bresaola or smoked ham is one of its most interesting qualities. The mouthfeel is thick and penetrating and the tannins are dense but smooth.
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* Expert NoteJanuary 12, 2012
This beautiful estate near Castelnuovo dell’Abate is only about ten years old and the vines seemed to have reached harmony in 2004 (2003 produced a jammy wine). Aromas recall black berry fruit, ripe cherry, coffee and chocolate. Happily with this vintage, the ripeness of the fruit plays into the overall intensity of the wine.
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* Expert NoteJanuary 12, 2012
Rich with meaty tones of smoked bacon and leather backed by forest floor and bright cherry, this Brunello Riserva shows textbook Sangiovese Grosso qualities. On the palate, it delivers firm, textured tannins and bright acidity.
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* Expert NoteJanuary 12, 2012
Here’s a special designate Rosso di Montalcino with medium intensity and subdued aromas of spice, dried prunes and red currants. The aromas appear ripe and mature yet the wine boasts fresh acidity and a spicy, fresh finish.
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* Expert NoteJanuary 12, 2012
Here’s a delightfully voluptuous and chewy Sangiovese from Montalcino in southern Tuscany that offers lavish layers of succulent cherry, plum, spice and natural rubber. Thick, ripe fruit aromas are elaborated by 15 months of oak aging that adds background dimension and renderings of vanilla, cinnamon and toasted almond. It’s a soft, velvety wine with plush consistency and drying tannins that would pair beautifully with tender venison medallions, wild mushroom risotto or meat ragout.
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* Expert NoteJanuary 12, 2012
There’s an overripe or jammy element to this Rosso that resembles blackberry preserves, smoked ham and moist tobacco. The wine tastes sweet and sticky in the mouth and leaves the palate covered with strawberry-like flavors.
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