2004 Brunello di Montalcino Riserva "Madonna del Piano"

Complex, brooding and powerful, the 2004 Brunello di Montalcino Riserva Madonna del Piano is a force to be reckoned with. It mixes plums and dried wild berries with tobacco and exotic spices. Velvety and enveloping, it reveals depths of tart red and black fruits neatly lifted by tantalizing acidity, while a twang of bitter dark chocolate defines the close. A hint of sous bois reveals its twenty years of maturity, yet the experience remains fresh and vividly pure, finishing with amazing length and potency. Beautifully executed.

- Eric Guido (08/2024)

Offering a ripe bouquet of cherry and raspberry, this is the fruitiest of this decade. The primary fruit flavors are allied to a velvety texture, backed by a solid layer of tannins. Despite the feel of surmaturité here, the finish is fresh and superlong. -- Non-blind Valdicava Brunello vertical (July 2017). Best from 2020 through 2036. 2,415 cases made, 700 cases imported.

- Bruce Sanderson (09/2017)

The 2004 Brunello di Montalcino Riserva Madonna del Piano continues to develop very positively. This huge, concentrated Madonna del Piano dazzles for the richness of its fruit and the delineation of its aromas. The clean, vibrant finish suggests many years of cellaring potential. The Valdicava Brunellos are often misunderstood when young because they possess so much richness, but with time in bottle the wines turn more delicate and complete. Anticipated maturity: 2014-2029.

Vincenzo Abbruzzese is one of the most outspoken, passionate growers in Montalcino. His beautifully tended vineyards yield some of the richest wines in the region; and that’s where most of the focus is – on the vineyards. The winery itself is unremarkable and is equipped with just the bare essentials. All of the wines are aged in large, neutral oak; what comes through is Abbruzzese’s commitment to low yields, sustainable farming and non-interventionalist winemaking. Unfortunately I was not able to taste the 2008 Rosso in bottle, but several samples tasted from tank and cask seemed quite promising.

- Antonio Galloni (04/2010)