Villa Poggio Salvi Pomona Brunello di Montalcino DOCG, Tuscany, Italy

伯爵山莊波摩娜布魯奈羅紅葡萄酒

點(diǎn)擊次數(shù)：1825

A medium- to full-bodied red with black-cherry, bark and wet-earth character that comes through clearly. It’s rather muscular with lots going on. Chewy at the end. Give it three to four years of bottle age. Best after 2026.

Packaged with a white label, the Villa Poggio Salvi 2018 Brunello di Montalcino Pomona is stripped down and simple with raw cherry, grilled herb, cola and bitter almond. The tannic impact of this wine is lasting, and it finishes very dry with some bitterness and a lean constitution. I tasted bottle number 1 of 3,333 released. The Pomona Vineyard measures about one hectare and has schistous galestro soils at 450 meters in elevation.

The Villa Poggio Salvi 2017 Brunello di Montalcino Pomona is a velvety and thickly textured expression of Sangiovese with lots of ripe fruit, bold cherry, cedar spice and campfire ember. The wine boasts a beautiful color with a deep ruby shine. The tannins feel dusty and slightly bitter, which is a common trait among the new releases from this very hot and dry vintage.

The 2015 Brunello di Montalcino Pomona is more restrained than Villa Poggio Salvi's classic Brunello from the same vintage. This 2,438-bottle cru shows more focused, fruity contours and even more freshness compared to that riper and darker wine. The bouquet here is lifted and tall, with tangy raspberry and wild berry followed by licorice root and medicinal herb. There is a hint of vintage ripeness on the palate, but this wine is better poised to absorb that extra jamminess. Don't wait too much longer to drink it, served with a platter of pecorino.

The 2011 Brunello di Montalcino Pomona is an awkward wine from Villa Poggio Salvi. This Sangiovese shows tightness and some astringency that contributes to its thorny and brambly approach. The tannins are dry and pronounced, adding some sharpness to the finish. The wine will certainly benefit from extra cellar aging in order to flesh out and soften, although I'm not confident that the background astringency will ever fully integrate.