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poggio di sotto, brunello di montalcino 2008
ROBERT PARKER'S WINE ADVOCATE
90
WINE ENTHUSIAST
91

2008 poggio di sotto, brunello di montalcino

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Why We're Buying

Poggio di Sotto has established itself as one of premier Brunello producers in Tuscany. The estate, which is part of ColleMassari Domaine, draws upon the rocky soils and Mediterranean climate to produce highly coveted sangiovese wines. Poggio di Sotto Brunello di Montalcino jumped 46.5 from 2017 to 2021.

Critics Scores

ROBERT PARKER'S WINE ADVOCATE
90

Robert Parker's Wine Advocate

A juicy, immediate wine, the 2008 Brunello di Montalcino impresses for its inner perfume and overall harmony. Cloves, menthol, licorice and tar are some of the notes that meld together as the wine opens up. In this vintage, the volatile acidity that is sometimes present is more pronounced than usual because the wine lacks its customary depth. Hints of hard candy, flowers and mint linger on the racy finish. Overall, this is a solid effort from Poggio di Sotto. Anticipated maturity: 2016-2028.

WINE ENTHUSIAST
91

Wine Enthusiast

Distant notes of roasted almond, campfire and cigar box give this wine a spicy, dusty personality. This is a very interesting wine: It's lean and not overtly intense but it does deliver supple and delicate fruit aromas that come forward in measured but consistent pulses. A touch of sour cherry marks the bright close.

JAMES SUCKLING
93

James Suckling

Subtle aromas of meat, plums and dried fruits follow through to a full body, with soft and silky tannins and a spice, berry and cedar aftertaste. Very balanced and delicious. Drink now.

VINOUS
91

Vinous

The 2008 Brunello di Montalcino comes across as very, very young and in need of serious bottle age. I suspect the 2008 will always be a bit of a brute, but at the same time it is quite beautiful. Savory herbs, licorice, tobacco, incense and leather wrap around the palate as the 2008 shows off its considerable personality. The 2008 doesn't have the immediate appeal of some other recent vintages, but I will not be surprised if it turns out to be even better than this note suggests.- AG