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Casisano Colombaio 2004 Riserva Sangiovese Grosso (Brunello di Montalcino)
This Brunello Riserva opens with a saturated garnet color and segues to aromas of blackberry, cherry, dried currants, leather, tar and Indian spice. There’s a very nice juicy or chewy quality to the mouthfeel that gives the wine succulence and substance.
— M.L.
(8/1/2010)
Casisano Colombaio 2001 Sangiovese (Brunello di Montalcino)
- Editors' Choice
- $40
This wine had loads of toast, coffee bean, moist earth, spice and stable. There’s fudge and spiced chocolate in the mouth with a pinch of sour cherry over a black velvety finish. A solid, broad wine for guaranteed gratification but no hidden surprises. Imported by Total Wine & More.
— W.E.
(4/1/2006)
Casisano Colombaio 2004 Sangiovese Grosso (Brunello di Montalcino)
- $50
Balance between berry fruit flavors and more austere spice layers is achieved thanks to the overall density and richness of this Brunello. Aromas recall blueberry, raspberry, cherry cola and toasted nut. The wine is pleasantly supple and smooth in the mouth.
— M.L.
(6/1/2009)
Casisano Colombaio 2005 Sangiovese Grosso (Brunello di Montalcino)
Compact and lean in texture, this bright Brunello offers brambly notes of wild berry, cassis, white cherry and licorice. The wine is a bit raw and thorny in places but the fresh acidity and berry flavors pull it forward.
— M.L.
(10/1/2010)
Casisano Colombaio 2008 Sangiovese Grosso (Rosso di Montalcino)
- Online Exclusive
This is a very successful Rosso di Montalcino with great intensity and loads of cherry and bright berry personality. There are austere notes of earth, cola and spice at the back and the wine feels smooth and silky on the palate.
— M.L.
(10/1/2010)
Casisano Colombaio 1999 Sangiovese (Brunello di Montalcino)
Arguably a touch sugary and overdone, but still a good utility-level Brunello. The aromas of caramel and marshmallow suggest plenty of barrel influence, while on the palate the fruit veers toward candied cherry and raspberry. Good enough on the finish, and largely satisfying as a whole.
— M.S.
(6/1/2004)
Showing items 1
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