(From 2007 Vintage) Extremely bold and dark with exceedingly Brunello-like extravagance and opulence. Inky darkness and loads of aromatic momentum in the form of blackberry, cherry liqueur, spice, leather, tobacco, rum cake, dark cinnamon, vanilla bean and bitter chocolate. Impressive complexity. Soft, ripe and generous on the close, but not overdone or overripe.
(From 2006 Vintage) The Brunello Riserva Poggio Antico is only produced in exceptional vintages. In those years the grapes from the oldest and lowest altitude vineyard are processed and aged separately. The Poggio Antico Riserva spends three and a half years in wood; the first year of aging takes place in 500-liter French tonneaux while the remaining aging is in new Slavonian oak barrels. The wine is then bottle aged for one and a half years before release to complete the mandatory five years of total aging. The result is a mature, round and complex wine. The rather limited production of Brunello Riserva usually averages 18,000 bottles. Due to its characteristics, it is a wine for which further bottle aging is encouraged. The Riserva is an intense ruby red, with garnet hues. Its bouquet is usually evolved and austere, with hints of wild berries, leather, and roasted coffee. In the mouth it has a fully developed rich structure, and is very elegant and smooth thanks to its rich tannins. It is extremely well balanced and rounded, with a persistent silky finish.
Antonio GalloniRating: 91/100 - As reviewed by Piedmont Report Very dark ruby. The Riserva is another powerful wine from this estate. It opens with a dark, brooding nose followed by an intense core of ripe fruit along with tobacco toasted oak nuances, flowing onto the palate with much concentration, length and overall balance. Made from the estate's oldest vines, it spends 12 months in new tonneaux and a further 30 months in Slavonian oak cask. It will require a few years to fully absor...
Wine AdvocateRating: 91/100 - As reviewed in Wine Advocate # 168 on Dec-06
Wine SpectatorRating: 93/100 - As reviewed by Wine Spectator