The Giodo 2015 Brunello di Montalcino is a real stunner with a tight, finely knit texture that transcends and ultimately unites both the bouquet and the mouthfeel, putting them on an even playing field. This gives the wine a broad sense of unity and wholeness that is the key to withstanding the aging process one would expect to submit this bottle to. At this young stage, Giodo's Brunello reveals blue flowers, wild berry, camphor ash and delicate spice. This wine shows a compressed sense of intensity that expands quickly after you lift the proverbial lid off the box. As it breathes in air and takes on more volume, it also leaves a deeper impression on your nose and palate. It closes with a simple note of sweet cherry that makes for a perfect postscript. Some 10,000 bottles were released in January 2020. ML
This is a splendid Brunello, showing extraordinary purity of sangiovese character. Cherry and floral aromas and flavors. Full-bodied with incredibly integrated tannins that seem like they are not there. But they are and are comprehensive on the palate. Great depth and agility. Just floats on the palate. Magic carpet. Drinkable, to enjoy the magic, but needs three or four years to come around.
Tasted blind. Lustrous mid ruby. Shy, nutty oak notes over cherry fruit and still a tiny bit reductive. Supple and generous, lively sour-cherry fruit with a hint of gingerbread and chewy tannins on the finish. Quite a charmer but with real depth.
Walter Speller - Feb 2020
The 2015 Brunello di Montalcino explodes from the glass with a dramatic display of sweet cherries, exotic spice and cedar shavings, evolving and gaining further depths as its fruit morphs more toward ripe strawberry, complicated by wild herbs and hints of undergrowth. On the palate, the 2015 is soft yet so tense and poised, showing incredible purity through the brilliant flavors of mineral-tinged red berries and savory spices. The finish is long, feminine and youthfully structured, still resonating on ripeness and giving pleasure today, yet balanced to evolve for a decade or more in the cellar. Eric Guido
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