Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their November 2017 edition review of Brunelllo di Montalcino 2012 (see blue links below).
Il Poggione Brunello 2012 - November 2017 Decanter review
The 2011 vintage - alas, no longer available - was awarded 95 points and Outstanding status, and won a Platinum Best in Category award (www.decanter.com), in the 2016 Decanter World Wine Awards (see blue link below).
Il Poggione 2011 - 2016 Decanter World Wine Awards
High on its perch overlooking the lush Maremma, Tenuta Il Poggione has been a byword for top-quality Brunello for more than a century. Its dramatic scenery proved irresistible to Florentine landowner Lavinio Franceschi in the late 19th century, drawn to the area by the tales of a local shepherd whose sheep spent the summer months on the sunlit slopes between Montalcino and Sant’Angelo. This was wild country in those days, and agricultural techniques verged on the medieval, but Franceschi did not allow this to blind him to the land’s clear potential for making great wine. His modern approach married the best Sangiovese clones to the best vineyard land in the area – a philosophy handed down to current owners Leopoldo and Livia Franceschi, representing the fifth generation to run the winery. Il Poggione has about 125 hectares of the finest Brunello vineyards and a 10-year-old winery that combines modern equipment with a traditional approach, not least in the large French oak barrels so vital to the development of its classic Brunello and Rosso di Montalcino. But there’s much more to the 600-hectare estate than vineyard: a variety of crops are interspersed among the vines, and wild animals are encouraged to thrive, transforming what might be a monoculture of the vine into a thriving example of biodiversity in practice.
Produced from the winery's oldest vineyards, planted between 150 and 450 metres (490 - 1475 ft) above sea level. The grapes were harvested by hand, while, in the winery, the wine sees 15 to 20 days of 'submerged cap' fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature 25/28 °C (77/82 F). Malolactic fermentation occurs in stainless steel before aging for 36 months in large French oak barrels (30 - 50 hl) followed by a long bottle aging.
A ruby red wine with garnet hues and a very intense, lingering and stylish bouquet with small dark berry fruit notes. The palate is dry, warm, quite smooth and tannic and the after-aroma is long-lasting.