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Poggio Antico Brunello di Montalcino Riserva 2012

Sangiovese from Montalcino, Tuscany, Italy
  • JS97
  • WS95
  • RP94
  • WE92
14.5% ABV
Other Vintages
  • JS98
  • RP95
  • WE92
  • RP94
  • WE94
  • WS92
  • JS94
  • WS96
  • RP94
  • WS95
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14.5% ABV

Winemaker Notes

Incredibly powerful, bold, and complex, this brunello is bursting with bing and maraschino cherries, cassis, and just a hint of balsamic. Only made during exceptional years from a very special selection.

Perfect with steak Fiorentina or quiet contemplation.

Critical Acclaim

All Vintages
JS 97
James Suckling
Enormous concentration, bright acidity and a stunning tannic structure make this wine stand head and shoulders above the crowd in the excellent 2012 vintage. Very dark fruits, but no hint of overripeness. Fine cocoa powder, licorice and black tea too. The complex and refined finish echoes down the valleys! Drink or hold.
WS 95
Wine Spectator
This is plush, boasting cherry, plum, leather, mineral and tobacco flavors. Vibrant and solidly built, with a long, expansive and spicy aftertaste. Needs some time, but this should come together nicely in three to five years. Best from 2022 through 2038.
RP 94
Robert Parker's Wine Advocate
This is a darkly saturated Sangiovese with a very etched and precise fruit profile. The 2012 Brunello di Montalcino Riserva offers immediate aromas of black cherry liqueur and pressed blackberry. Those berry notes are followed by spice, cinnamon and toasted coffee. This Riserva hits the palate with direct force and precision. It does not show the jammy or cooked notes commonly found in Sangiovese made in this hot vintage. Only 5,000 bottles were produced.
WE 92
Wine Enthusiast
This offers aromas of plum, truffle, new leather, exotic spice and a whiff of French oak. The structured elegant palate delivers juicy Marasca cherry, raspberry compote, licorice and espresso framed in firm close-grained tannins that give the finish grip. A note of dried sage marks the close.
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Poggio Antico

Poggio Antico

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Poggio Antico, Italy
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Poggio Antico is one of Montalcino's most elevated estates, with vineyards averaging 1476 feet above sea level, southwest of the famed medieval citadel. Both the unique location and altitude privilege the wines of Poggio Antico, which benefit from the perfect exposure and enjoy favorable overnight drops in temperature, ideal conditions that increase finesse and intense bouquet.

Poggio Antico was founded in 1976 and consist of 50 clayey, calcareous acres of Brunello di Montalcino. The estate has seen a phenomenal growth, going from 50 to the present 80 acres under vine, developing two parallel Brunello worlds – the more traditional, larger-barrel Brunello, aged longer in Slavonian oak and the modern, finesse-driven Altero, aged in tonneaux of French oak; securing a stellar position in the global market and extending and upgrading the facility to ultrahigh-tech standards.

In 2017 Poggio Antico changed hands and was purchased by Atlas Invest, and it is now directed by the new General Manager Federico Trost. Poggio Antico recently lead a soil survey to approach the plot-by-plot management which started with the 2018 vintage by identifying, and consequently harvesting and fermenting separately, the micro terroirs inside each vineyard. All the estate is currently under organic conversion and a renovation of the cellar and of the hospitality center are part of the new plans.

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Montalcino

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

MTF83252_12_2012 Item# 431039