JS
95
James Suckling
RP
91
Robert Parker's The Wine Advocate
WE
95
Wine Enthusiast
WS
93
Wine Spectator
Photos are for display purposes only and may have an out-of-date vintage, bottle shape or label.
UNAVAILABLE

Collosorbo Brunello di Montalcino Riserva 2015

Product description

A consistent critic favourite, Collosorbo's Brunello di Montalcino is obtained from the meticulous selection of Sangiovese grapes from the estate’s best vineyards. It is the product of diligent and thorough fieldwork and of focused operations in the wine cellar which preserve the essence of the Sangiovese grape and exalt the qualities of a wine that every bottle reflects over history and time.

95 Points - James Suckling

Reductive at first, but that soon blows off and will fade with time. What’s left is very transparent red-plum and red-cherry aromas. Hints of rhubarb and hibiscus. Tightly strung tannins suspend blood-orange and peach flavors in a hammock of gently weaving acidity. Drink from 2022.

95 Points - Wine Enthusiast

Sunbaked earth, underbrush, leather and baked plum aromas emerge on this full-bodied red. Round and enveloping, the delicious, concentrated palate doles out juicy Morello cherry, fleshy black raspberry, licorice and baking spice alongside velvety tannins. It’s already almost accessible but will also provide years of drinking pleasure. Enjoy through 2030.

93 Points - Wine Spectator

Rich, boasting fleshy black cherry, plum, earth and graphite aromas and flavors. Chunky tannins provide support as this persists through the lingering finish. Fine balance. Best from 2023 through 2042.

91 Points - Robert Parker's Wine Advocate

I tasted this wine right after the 2018 Rosso di Montalcino from the same producer, and the fruit profile of the two wines is completely different, thus illustrating the exuberant character of the 2015 vintage against the more reserved nature of 2018. This wine is plump and soft with robust notes of candied cherry, purple plum and tangy spice. The tannins are soft and velvety, and the role of the acidity is somewhat downplayed.