Poggio di Sotto Brunello di Montalcino 2019

100 points Ian D'Agata (Terroir Sense): "Bright, full red. Nuanced, extremely deep and complex nose offers raspberry, redcurrant, superripe red cherry, tobacco, sandalwood, warm stones, vanilla and a violet nuance. Suave, juicy and multilayered, with harmonious acidity nicely framing the wine’s concentrated red plum, tobacco and mocha flavors. This subtle but very concentrated Brunello finishes delicately savoury and mineral, with substantial but smooth tannins and lovely lingering perfume of sweet spices and perfume. A huge success for an estate that has known many over the years, this may well be the wine of the vintage. Drinking Window: 2028-2045. (Mar 2024)"

98+ points Monica Larner (Wine Advocate): "Although this wine was very shy initially, the Poggio di Sotto 2019 Brunello di Montalcino eventually hits all the high notes of Sangiovese. This is a wine of enormous inner tension, showing a punchy, lifted personality with aromas of cherry skin and blackberry. You get brandied cherry, strawberry glazed pie with the gelatin, underbrush, blue flower, forget-me-nots, balsam herb, mint and licorice. A few hours later, the wine had developed into a classic beauty with slender lines, firm structure and a sparkle of brilliant acidity. The oak is integrated to the point of invisibility, the tannins are elegant and fine and the acidity is that proverbial cherry on top. Ultimately, I liked this village bottling more than the 2018 Riserva. Drink: 2030-2055. (Dec 2023)"

98+ points Audrey Frick (JebDunnuck.com): "[$400 list] I was able to taste the 2019 Brunello Di Montalcino three times for this report, and it’s one of the great wines of the vintage. It takes on a bit more muscular style for the Poggio di Sotto estate, but it retains the DNA of the estate at large with its outstanding clarity. It’s medium ruby-colored and reveals notes of pure cherry, anise, wildflowers, wet stone, and tea leaf. Structured and long on the palate, it has ripe, chiseled tannins, a balanced spine of acidity, and notes of salted orange through the finish, with a long-lasting perfume. Its transparency, balanced with its complexity, makes this one of the most intriguing wines, and if stored properly, it will only improve with time in the cellar. Drink: 2027-2047. (Feb 2024)"

98 points Luca Gardini: "The Ilchinese gem of Collemassari Wine Estates in an impeccable version of Brunello. Nose with notes of red currant jam, hints of powder licorice, myrtle and close of wild sage. Crunchy-dense mouthfeel, briny-iodized tannins, closes with a return of small fruit notes and myrtle. (Oct 2023)"

98 points Falstaff Guide: "Bright ruby-red. Lush cherry fruit on the nose, a hint of rosemary, great juiciness on the palate, clear red berryish fruit, with a nice salinity, also light paprika (??) and fresh figs (??), elegant, on the borderline of narrow . Second bottle: Slightly vegetal notes, geranium, cranberry, fresh cherry. Elegant, polished on the palate, with lots of juiciness and a slightly salty undertone, very old-school, albeit with minimal vegetal-rough tannin, what's going on there?(Mar 2024)"

96 points Eric Guido (Vinous): "Dusty roses, worn leather, dried strawberries and arid earth form a classic bouquet as the dynamic 2019 Brunello di Montalcino blossoms in the glass. This is feminine yet deep and textural, with ripe plums and black cherries motivated by brisk acidity. Violet inner florals and licorice hints form toward the close. The 2019 leaves a salty mineral staining to mingle with fine-grained tannins and spice, as it finishes with incredible length, yet still so fresh. This is incredibly youthful and inward today, but the potential is off the charts. I expect the 2019 to put on some weight and blossom over the next five to ten years. Glorious. Drink: 2027-2042. (Dec 2023)"

96 points James Suckling: "Sweet cherry and flower aromas with some orange peel and lilac character. Medium-bodied with pretty depth and focus. Ripe, fine tannins and an attractive finish. Subtle richness and class. From organically grown grapes. Give this three or four years to come around. Best after 2025. (Sep 2023)"