An assemblage of various plots throughout Montalcino, this spends 12 months in French oak tonneaux followed a further 18 in large Slavonian oak casks. Nutmeg, allspice and chocolate lead. Ripe but not rich, this is strapping in personality. Somewhat astringent tannins suggest a generous extraction. These need to catch up with the mature, mellowed fruit. Frisky acidity preserves freshness and tamarind introduces an enticing twist. It has plenty of personality, if not completely balanced. The Nardi family works with Bordeaux consultant Eric Boissenot for the final blend.
From a five-hectare plot in Montalcino’s remote and forested northwest where the 18th century estate is located, Poggio Dorio is suffused with sweet spice and cedar atop macerated cherry. Smooth, polished fruit juxtaposes the muscular tannins and drying oak character. At the moment, this is quite a youthful and austere mouthful yet ultimately feels equalised in its proportions. Appealing bitter orange peel and sarsaparilla add exotic intrigue. Note that Silvio Nardi abstained from producing its Manachiara cru bottling in 2019.
Fresh roses and violets with red cherries and sandalwood in both the nose and palate. It’s medium- to full-bodied and firm-tannined with a bright, racy finish. Give it three to four years to come together
Blackberry, black-truffle and black-cherry aromas follow through to a medium body with juicy fruit and a long, flavorful finish. Polished, pretty tannins here. Nicely crafted.
The nose is autumnal, as if summer’s last batch of plums has been dried, while a metallic, slightly melancholic tang of tar, olives and wild herbs portends rainy weather. On the palate, dark fruit, bitter cocoa and stone join persistent tar, maintaining a wistful feel through a long finish.