Dark fruit aromas of cherry, blackberry and exotic spice comprise the bouquet. There’s inky density, contrasted against delicate aromas of lead pencil, cola and cured meat. The wine is plush, rich and extracted, with dusty, firm tannins.
— M.L.
(5/1/2012)
This is an austere and tightly assembled wine that doles out fine points of cherry, spice and forest floor that give the wine a bright and polished personality. The mouthfeel is lean and compact, but this is by no means a simple wine. In fact, its nuanced complexity really shows on the finish.
— M.L.
(5/1/2013)
A vast improvement over the estate’s 2003 Brunello, 2004 offers compelling notes of brimstone and granite over luscious fruit tones of red cherry and blueberry. That combination is enhanced by subtle background expressions of cola, Spanish cedar and even a hint of pecorino cheese. It’s a cheerful, complex whole with a dark, pretty color and a round supple feel.
— M.L.
(6/1/2009)
Here’s a gorgeous, and in no way overdone Brunello, with pretty notes of black fruit, Spanish cedar, cola, black spice and tea leaf. The aromas are direct, penetrating and inviting. The mouthfeel is sharp and powerful with good integration of tannins and acidity. Drink after 2013.
— M.L.
(8/1/2010)
Some superripe notes of strawberry jam and candied fruit lead into notes of rum cake, cherry liqueur and cured meat. A bold, masculine mouthfeel comes courtesy of firm, structured tannins.
— M.L.
(5/1/2012)
Brunello Assunto is a bright, balanced wine with simple aromas of wild berry, cherry and spice backed by a gritty, textured mouthfeel. The tannins are firmly tight and the crisp acidity suggest that this wine should age a few more years.
— M.L.
(4/1/2011)
This wine’s ripe cherry fruit and milk chocolate notes suggest softness and roundness. But the wine shows astringency and firmness on the close.
— M.L.
(5/1/2012)
This opens with pretty, dark concentration and balanced aromas of black cherry and red currant set against leather, cedar and drying mineral notes. That extra density helps soften the sharp acidity.
— M.L.
(5/1/2013)