Wine Advisor
Il Poggione, Brunello di Montalcino 2021
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Description
Tasting notes
Reviewed by: Monica Larner
The Il Poggione 2021 Brunello di Montalcino is fleshed out and rich, showing a velvety texture that is a signature of this estate. The wine’s added richness and volume provide a strong sounding board for ripe aromas of dark plum and blackcurrant. There is a phenolic bite to the tannins that I found across this vintage, suggesting that a few more years of bottle age are desirable. Farmed from vineyards on the warmer southern side of Montalcino, Il Poggione has long been known for producing Brunello of generosity, power and structure. The wine ages for 36 months in large oak casks using fruit from 25- to 30-year-old vines, with an ambitious production of 200,000 bottles.
Reviewed by: Eric Guido
The dark depths of rubbed sage, brown spice, chestnut and spiced blood orange give way to nuances of dried black cherry as the youthfully brooding 2021 Brunello di Montalcino slowly evolves in the glass. It is lifted in feel, soft textured and round, with pretty red berry fruits and cooling acidity as a vivid, gravelly mineral saturation penetrates the senses. This leaves an invigorating citrus twang to offset its fine-grained tannins as hints of spice linger through the long and surprisingly fresh finish. Bury this unbridled beast in the cellar.
About the Producer
Tenuta il poggione covers an area of 530 hectares (1300 acres), of which 140 hectares (336 acres) are planted with vines and 50 hectares (120 acres) with olive trees; the rest are dedicated to grain fields, forest and livestock. The estate’s guiding principle is to pay great care to the vines, because the secret of producing great red wines lies in the high-quality vineyard work. In the light of a sustainable agriculture, the winery has always planted different crops along the vineyards and limited the use of chemicals. Most recently, it has installed solar panels on the roof of its cellar, with the purpose to reduce the carbon footprint of its wines. The vineyard work is mainly manual, for the harvest and for the other jobs. Thanks to the practice of the green harvest, the monitoring of the vineyards’ health conditions and the soil’s nutritional needs, it is possible to obtain an excellent wine even in more difficult vintages.
