Toscaanse puntenscoorders in trio

Wine in Black

Toen Pierluigi Tolaini eind jaren negentig grote delen van de sangiovese-wijngaarden in de nieuw verworven wijngaarden rooide en in plaats daarvan Bordeaux-druivenrassen aanplantte, waren zijn buren stomverbaasd. Deze nieuwkomer was toch zeker niet van plan om hier, midden in de Chianti Classico, Super Tuscans te produceren? Jawel! Terwijl alle Super Tuscan-wijnbouwers om hem heen naar Bolgheri trokken, bleef Tolaini met zijn eigenzinnige visie. Hij wilde de uitstekende wijngaarden van de Chianti Classico gebruiken om uitzonderlijke wijnen in de stijl van Bordeaux te produceren, zonder dat men daar een fortuin voor hoeft te betalen. Hij wilde Super Tuscans maken in hun oorspronkelijke vorm, ver weg van de hype. En ook al is Pierluigi Tolaini nu een wereldberoemde wijnmaker, zijn houding is niet veranderd. Het middelpunt van zijn Super Tuscan-assortiment is de 'Valdisanti'. De 2018-editie ontving maar liefst 92 punten van Antonio Galloni en 94 punten van James Suckling.

James Suckling

Crazy nose of blackberries and red chilies follow through to a full-bodied palate with chewy yet polished tannins that expand in the mouth, giving it a velvety texture. Extremely long and flavorful. Turns compact. Give it time to open.

Vinous by Antonio Galloni

Vibrant and nuanced, it offers up an exotic array of blackberry, lavender, spice, mocha, new leather and licorice, all in a mid-weight style that balances richness and energy. This, too, is nicely done. - Antonio Galloni

Luca Gardini

This beautiful version of Chianti Classico shows off Castelnuovo Berardenga territory, with notes of blackberry jam on the nose, then touches of lime tree and nutmegr. Iodine-brakish sip of nice density, with persistant and fruity-official return on the closure.

Gambero Rosso

Robert Parker

The 2017 Brunello di Montalcino opens to a saturated and shiny dark ruby color. This edition is loaded with black and purple fruits, such as blackberry preserves and plum. Those more robust tones are followed by spice, tar and campfire ash. The tannins are young (but not stemmy or bitter), and you'd be best served by letting this wine age and relax with more cellar aging. Il Poggione always makes some of the smoothest and most texturally enriched wines in the appellation, and this vintage is no exception.

Vinous by Antonio Galloni

Masses of ashen earth, smoke, dusty cherry and roses with nuances of clove lift up from the 2017 Brunello di Montalcino. This is silky and pliant upon entry, presenting a rich display of intense red and hints of black fruits laced with chalky minerals that drenches the palate. Penetrating acidity and grippy tannins create a burst of cheek-puckering tension, clenching down hard with youthful poise, as notes of licorice and hard red candies linger through the structured, medium-length finale. There are some moments where the 2017 reminds you that it comes from an incredibly hot and dry vintage, yet overall, it's a huge success for the year. That said, it needs time to unwind from its youthful state. Production was down 15-20% at Il Poggione in 2017 due to severe selection of bunches, and all of the fruit that would have been reserved for the Riserva Vigna Paganelli was added to the Brunello instead.

Wine Spectator

Sweet, ripe cherry, blackberry and plum fruit flavors are framed by mineral, tobacco and thyme accents in this vibrant, balanced red. Make no mistake, there are ample tannins too, yet this still finds a nice equilibrium on the lingering finish.