2016 Tassi Brunello di Montalcino

“I love the purity of fruit to this with black cherries, blackberries, plums and hints of citrus. It’s full-bodied with wonderfully integrated, fine tannins that melt into the wine. So long and persistent. Goes on for minutes.” (10/2020)

“The 2016 Brunello di Montalcino has slightly sweet accents on the bouquet with candied cherry and red licorice Twizzler. Those immediate aromas subside and eventually cede to potting soil, blue flower, toasted nut and balsam herb. However, at the end of the day, this wine remains focused on those proverbial red fruit tones as opposed to heavier black fruit tones. This is always a very elegant quality for Brunello. Thanks to its acidic freshness, natural structure and ruby fruit, we're looking at a textbook Sangiovese from 2016, without too many extra trappings or distractions. (ML)” (11/2020)

“In the warm reaches of Castelnuovo dell’Abate, Tassi produces seductive wines with an earthy complexity and generosity of fruit. Here, balanced duality makes for a compelling, multi-dimensional Brunello. Dark fruit tones are countered by sour cherry and bitter orange. There' a density of fruit, yet it's never heavy thanks to an underlying freshness. The tannins are velvety and smooth to start but firm up confidently on the finish, where tobacco, fennel and sweet spice add further charisma. The estate has been working with consultant Alberto Antonini since 2009 and as of the 2016 vintage, the production is fully certified organic. (MM)” (03/2021)

“The 2016 Brunello di Montalcino is a fruit-forward and extroverted expression of Sangiovese, launching aromas of sweetly spice violets, crushed cherries and licorice up from the glass. Its textures are enveloping and smooth, contrasted by mocha-tinged red and black fruits, which creates an expression of contrasts, like a cocoa nibs or espresso beans neatly tucked into a decadent piece of milk chocolate. Grippy tannins come forward, along with a hint of sour citrus, forcing the cheeks to pucker with tension throughout the long and structured finish. This will require some cellaring to soften and come fully into focus. (EG)” (12/2020)

“Leather, violet and espresso aromas lead the way. The dense palate recalls prune, licorice and coconut alongside dusty tannins.” (12/2020)