Tied for the top Brunello in the superb '97 vintage, the Montosoli from Altesino rivals the classic '90 Montosoli. Complex aromas of grilled meat and cherry, with hints of cedar and tobacco turning to plums and flowers. Full-bodied and extremely well-stru —James Suckling
Tuscany excelled in the '97 vintage, and the last wines to be released -- the Brunello di Montalcinos -- are a riveting group. Winemaker Giancarlo Pacenti has made a wine that is like finely woven silk. Incredible texture to this. Subtle and complex red, —James Suckling
Ripe, rich and polished, with a tasty array of complex currant, plum and wild berry flavors that are sharply focused, long and detailed on the finish. Tannins are sufficient for cellaring, yet neatly woven into the texture. A beautifully crafted Cabernet. —James Laube
The '99 vintage in Burgundy offers pure fruit, and wines that will provide good short- to -medium-term cellaring. This late-release from Roumier is a blockbuster Pinot that remains elegant. Thick in texture, black in color, it delivers much character -- e —Per-Henrik Mansson
Smooth, rich and creamy, with a charred, toasty oak influence that shapes and defines the ripe pear, fig and apricot flavors, giving it a toasted marshmallow-like aftertaste. Drink now through 2006. 1,347 cases made. Highly Recommended.
For a comp —James Laube
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