2001 Giuseppe Gorelli "Le Potazzine" Brunello di Montalcino

SKU #1026198 93 points Robert Parker's Wine Advocate

 The 2001 Brunello di Montalcino displays a very classic profile of cherries, tobacco, earthiness and minerals with medium body, excellent length and fine tannins. It is made in a delicate, understated style that favors elegance over sheer power, reflecting the aesthetics of Gorelli himself. A great effort. (AG)  (12/2006)

93 points Stephen Tanzer's International Wine Cellar

 Medium red. Cherry liqueur, smoked meat and roasted coffee on the nose. Suave and dense on the palate, with primary but pliant flavors of raspberry and cherry. A distinctly modern wine that leads with its vibrant fruit, and a terrific example of this style. Finishes long and bright, with fine tannins and very strong, mouthcoating fruit. (ST)  (7/2006)

93 points Wine Spectator

 Aromas of currant, blackberry and light vanilla. Full-bodied, with fine tannins and lovely fruit. Enticing and refined. Best after 2009. (JS)  (4/2006)

91 points Wine & Spirits

 This has matured into its structure, the fruit almost secondary to the savory aromas. Initially cool and dark, with flavors of dried cherry and rose mixed with an umami aspect that recalls black trumpet mushroom, this feels elegant and refined. Catch it now with pappardelle topped with a duck sugo.  (4/2009)

K&L Notes

***3.5. Le Potazzine, the cherubic looking birds on the label, reminded their grandmother of the producer's daughters, hence the name. The soft, forward, sweetness of this wines first pace into your mouth is cherubic, baby fat, warm and ripe. Upfront this wine is all about fruit sweetness and you'd think initially that "fruit bomb" might be your next descriptor, yet the wine has real structure, shoulders underneath this veneer of sweet fat and is really balanced on the palate. The wine has a flow on your palate that says, "I'm going to be important when I grow up," more senatorial than movie star or sports figure, but a populist not an aristocrat. (Greg St. Clair, K&L Italian wine buyer)

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Price: $59.99
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- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.


Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.