Col d'Orcia Poggio al Vento Brunello di Montalcino Riserva 1997
Sangiovese from Tuscany, Italy
Wine Style Guide
Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
Alcohol By Volume: 14.1%
Alcohol By Volume Guide
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Incredibly deep and dense ruby red with light garnet hues the Poggio al Vento Brunello di Montalcino Riserva is inviting and very complex, with an almost balsamic character. The varietal strength of the Brunello expresses itself at the best, framed by the noble oak and the beginning tertiary process. A unique combination of power and elegance. Structure with important but delicate tannins, with a polished fullness that doesn't overwhelm. It leaves the palate impressed by a myriad of small and pleasant sensations.
"Medium ruby, with a garnet edge. Aromas of dried flowers, raspberry and cherry. Full-bodied, with chewy tannins and focused fruit. Racy style. Lots of fruit, yet closed and reserved still. Needs more time.--1997 Italian blind retrospective. Best after 2009."
"Medium-deep red with an amber rim. Surprisingly refined nose combines red cherry, mango, violet, vanilla and dried rose; fresher and more nuanced than most 1997 Brunellos. Then densely packed and still youthful on the palate, with a silky texture and early appeal to its intense sour red cherry, tar, herb, cinnamon and sandalwood flavors. Carries through nicely onto the rising, palate-dusting finish. I would strongly recommend drinking this from magnum. Poggio al Vento is one of the best Brunellos from 1997, a tragically overrated vintage; unlike most wines from this vintage, it's more graceful than powerful. There wasn't much of this wine made in 1997 (the production was roughly 24 hectoliters per hectare) because of a freak early-season freeze that hit the highest part of the hill where the Poggio al Vento vines are located. Aged 53 months in large oak cask."
International Wine Cellar
"The 1997 Brunello di Montalcino Riserva Poggio al Vento impresses for its symmetrical, sensual personality. Powerful yet seamless tannins support layers of dark, sensual fruit in this textured, round Brunello. The wine's richness and depth are pure pleasure. There is more than enough structure for the 1997 to continue to drink well for a number of years"
Vinous / Antonio Galloni
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Learn About Col d'Orcia Map It
Col d'Orcia is the internationally celebrated producer of one of Italy's most revered red wines, Brunello di Montalcino. Situated on the outskirts of the medieval hilltop village of Montalcino in Tuscany's Siena province, the estate has a rich winemaking history that dates back to the 1700's. In the hands of the Cinzano family since 1973, Col d'Orcia is owned today by Count...
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Learn About Tuscany
One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this...
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Learn About Sangiovese
Sangiovese (SAHN-gee-oh-VAY-zee) Blood of Jove (literally translated) The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled Chianti contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re...
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