Tassi Brunello di Montalcino Colombaiolo 2021

“Lots of dried flower, strawberry, lemon blossoms and rose petal aromas follow through to a medium body with bright acidity and a firm and silky finish. Tangy at the end. From organically grown grapes. Needs two or three years to unleash the true quality. Best after 2027.”

“Pouring a bright garnet/red hue, the 2021 Brunello Di Montalcino Vigna Colombaiolo is potent and oak-influenced early, with aromas of cedar spice, redcurrants, blood orange, toasted vanilla bean, and incense. The palate is medium-bodied and focused, with brisk acidity, polished tannins, and cedar notes that carry through the finish. It’s going to take time for the oak to settle, though tasting it again at the estate, it feels more harmonious, even if the oak remains a signature of the wine. I love the underlying structure here. Drink 2026-2046.”

“The 2021 Brunello di Montalcino Vigna Colombaiolo opens with a darkly enticing blend of cocoa powder, allspice, pomegranate and crushed ashen stone. It is elegant in feel, with silken depths and masses of ripe red and black fruits propelled by brisk acidity. This Brunello leaves alicorice and mocha tinge while maintaining remarkable freshness as fine tannins flex upon the senses.”

“The organic Tassi 2021 Brunello di Montalcino Vigna Colombaiolo opens with aromas of sweet oak, vanilla and soft fruit, reflecting the wine's youth and recent élevage. While tasting at the winery, we concluded that the more pronounced oak signature is due to the use of a new botte that had only been filled once before. Mid-weight in intensity, the wine shows measured concentration, with oak still playing a leading role at this stage. Drawn from the Vigna Colombaiolo vineyard planted on calcium-rich soils that contribute to freshness and minerality, this Brunello is produced in 1,260 bottles. This bottle needs a few more years of cellar aging.”

“Sparkling ruby with a pronounced garnet rim. Presents itself on the nose with notes of raspberry and candy floss, lots of sweetish wood spice. Very supple on the palate, grippy tannins, unfortunately the wood spice dominates on the finish, dries out.”