My father and I were very happy to receive news of the scores and reviews from the Robert Parker's Wine Advocate today. In case you don't have a subscription to the online or print edition, here are the scores and the notes.
Thanks you, Messers Antonio Galloni and Robert Parker, for taking the time to review our wines. We are glad that you like them as do we!
I was completely blown away by the wines I tasted from Il Poggione this year. Readers who want to experience first-class Sangiovese from Montalcino won’t want to miss these exceptional wines. Winemaker Fabrizio Bindocci and his team have done an exceptional job for which they deserve all the praise in the world.
— Antonio Galloni, The Wine Advocate, July, 2009
2004 Brunello – 95 points
The 2004 Brunello di Montalcino is awesome. This finessed,
regal Brunello flows onto the palate with seamless layers of perfumed fruit
framed by silky, finessed tannins. The wine remains extremely primary at this
stage, and its full range of aromas and flavors have yet to emerge, but the
sheer pedigree of this Brunello is unmistakable. The elegant, refined finish
lasts an eternity, and subtle notes of menthol, spices, licorice and leather
add final notes of complexity. The estate’s 2004 Brunello is a wine to buy and
bury in the deepest corner of the cellar. Brunello is never inexpensive, but
this is the real deal, and in relative terms, it is one of the world’s great
values in fine, cellar worthy wine. Incredibly, there are 18,000+ cases of the
2004 Brunello, so it should be fairly easy to source in various markets. The
Brunello is made from four vineyards ranging from 250 to 400 meters in
altitude, all in Sant’Angelo in Colle. The wines from the various vineyards
were aged separately in French oak casks prior to being assembled and bottled.
Anticipated maturity: 2014-2034.
2003 Brunello Riserva Vigna Paganelli – 93+ points
The 2003 Brunello di Montalcino Riserva Vigna Paganelli is
made from old vines in the estate’s Paganelli vineyard in Sant’Angelo in Colle.
It is surprisingly fresh in its expression of red cherries, tobacco, leather,
earthiness and spices. Deceptively medium in body, the wine reveals gorgeous
length and a refined, silky finish, both qualities that are exceptionally rare
in this vintage. This is high-class Sangiovese. In the torrid 2003, winemaker
Fabrizio Bindocci gave the Riserva 12 days of fermentation/maceration on the
skins, and aged the wine in large French oak casks. For the Riserva the estate
vinfies with 100% stems, and also uses a higher percentage of newer oak. I
wouldn’t be surprised to see the 2003 Riserva merit a higher score in a few
years. The 1975 Riserva – from another super-hot vintage- was breathtaking when
last tasted about two years ago?.and the Paganelli vineyard was only 10 years
old at the time! Anticipated maturity: 2010-2028.
2007 Rosso di Montalcino – 90 points
The 2007 Rosso di Montalcino is a soft, floral wine with
pretty red fruits that meld into tobacco, spices and minerals. The wine
possesses lovely inner perfume to match its accessible personality. The 2007 is
a relatively open vintage for the Rosso, and while I don’t see this vintage
making old bones, it should offer highly pleasurable drinking over the next few
years at a minimum. In 2007 Bindocci decided to de-stem 70% of the fruit, which
yielded an especially soft, approachable wine. Because Rosso is a wine
generally made for near-term consumption, its hard to argue with that approach,
especially in this economy. Still I miss the firmer style of Rosso the house is
capable of. Anticipated maturity: 2009-2017.