2012 Le Potazzine Brunello di Montalcino

SKU #1302704 96 points Robert Parker's Wine Advocate

 Le Potazzine Gorelli makes very distinctive expressions of Brunello that reflect a sort of secret truth about the Sangiovese grape. The effect is not completely polished, nor is it boring or predictable. The 2012 Brunello di Montalcino reaches for a degree of extreme authenticity and originality that is not commonly found in the appellation. This is low-profile wine with a big personality that proves to be very generous to those who make the time to know it. The bouquet reveals will berry, red rose, spice, earth and wild mushrooms. There is a touch of rusticity as well. In the mouth, this Brunello shows mild tannins and smooth integration. Like a friend you can count on, this is a best-buddy Brunello. Le Potazzine is a high-altitude estate (with organic vineyards at 500 meters above sea level) characterized by Galestro and iron-rich soils. This explains the phenomenal wines produced by this estate even in the hottest years like 2012. (ML) 96+  (2/2017)

96 points Wine Enthusiast

 Fresh and full of finesse, this radiant red offers rose, forest floor, woodland berry, new leather and pipe tobacco scents. The palate delivers juicy red cherry, crushed raspberry, wild herb and white pepper notes, finishing on star anise. Taut, refined tannins and bright acidity give it intensity, lift and balance. Give it time to develop to its full potential. Drink 2020-2032. *Cellar Selection* (KO)  (4/2017)

92 points Vinous

 Dark red with a pale rim. Balsamic nuances complement slightly austere aromas and flavors of red cherry, camphor and spicy licorice. The finish is long and juicy, leaving behind echoes of minerals and flowers. This calls for seven to eight years of patience but it’s a very promising, refined 2012 Brunello. (ID) 92+  (3/2017)

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Price: $56.99
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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 8/22/2017 | Send Email
I’ve always liked the wines from Le Potazzine for their balance, structure, purity of flavor and all around quality but not like I find this wine, this wine is outstanding, one of the best wines of the vintage. The nose has the classic wild cherry fragrance, even some rose like aromatics along with hints of spice and leather, yet while I write this I feel that doesn’t do it justice, there is a tension, freshness in the nose that is ready to uncoil and show so much more. On the palate the wine is full, yet shows its higher elevation origin, there’s a snap to its richness, a freshness that allows more facets of the wine to show and then it begins to uncoil and layers of spice, earth, wild cherry, macchia, leather slowly show themselves. The finish is long and vibrant while the wine still shows a bit of youthful structure there is a supple elegance to it that shows its great balance. Superb wine, not to be missed, decant for 2 hours if drinking now.
Drink from 2017 to 2035

Additional Information:



- 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.
Alcohol Content (%): 14.5