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Poggio il Castellare Wines

Showing items 1 through 6 of 6
94
points

Poggio il Castellare 2006 Pian Bossolino Riseva Sangiovese Grosso (Brunello di Montalcino)

  • Online Exclusive
  1. $85
A dark inky wine with a bold garnet color and some amber highlights on the rim. The wine is soft, plush and rich with candied fruit, leather, spice, licorice, crushed mineral and asphalt.  — M.L.  (5/1/2012)
94
points

Poggio il Castellare 2007 Sangiovese Grosso (Brunello di Montalcino)

  1. $65
Loads of balsam intensity with eucalyptus, ground ginger, cola, dried fruit and crème de cassis. This wine also adds a pretty floral note of red rose petal or potpourri that really steals the show. Loads of balance and complexity. Smooth, long finish, good length. Drink after 2015.  — M.L.  (5/1/2012)
91
points

Poggio il Castellare 2004 Sangiovese Grosso (Brunello di Montalcino)

  • Online Exclusive
  1. $50
Poggio Il Castellare has taken leaps and bounds in quality over the past few years and this vintage boasts a sophisticated and penetrating wine with cherry, spice, vanilla and toast. There’s a strong oak element here but it coexists comfortably with the natural fruit.  — M.L.  (6/1/2009)
91
points

Poggio il Castellare 2006 Sangiovese Grosso (Brunello di Montalcino)

  1. $50
This is a very smooth and polished wine with good density, length and a squeaky-clean feel on the palate. The wine’s texture is fine and smooth with buoyant aromas of wild berry, forest floor and root beer that keep the intensity alive.  — M.L.  (4/1/2011)
89
points

Poggio il Castellare 2001 Sangiovese (Brunello di Montalcino)

Toast, cedar wood, sweet berries and mint with a smooth mouthfeel dominated by cherry-vanilla. Long and lush with chewy tannins and a nice finish, this is an easy to appreciate wine.  — W.E.  (4/1/2006)
86
points

Poggio il Castellare 2003 Sangiovese Grosso (Brunello di Montalcino)

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Forest floor, bramble, green spice and candied fruit characterize this hearty expression of Brunello di Montalcino. The wine tastes raw and edgy in the mouth due to the prickly nature of its tannins.  — M.L.  (5/1/2009)
Showing items 1 through 6 of 6
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