Sangiovese

wines

Wow. This is really complex on the nose with black cherries, mushrooms, dried flowers and cedar. Some crushed stone and dry earth or tile. This is full-bodied and very layered with wonderful depth of fruit and creamy tannins. It’s focused and serene...James Suckling | 98 JSHelichrysum comes from the southeast, in the area of Podernovi where high altitudes counter the warmth. The vines are pruned closely to give low-yields of grapes with thick skins and less juice. More powerfully structured than the estate Brunello, this is mouthfilling and expansive. Baked asphalt and iron lend intrigue to youthfully exuberant plum and wild strawberry. The tannins seem to grab at every part of the mouth with a sandy, grainy texture, and the persistent finish features clove and allspice. Tons of energy here.Drinking Window 2024 - 2039Decanter | 97 DECAromas of berry, new leather, rose and licorice waft out of the glass on this firmly structured wine. On the assertive palate, drying, close-grained tannins weave through dried cherry, star anise, toasted nut and roasted coffee bean. Made with organically farmed grapes, it also undergoes spontaneous fermentation with wild yeasts. It’s still young and bracing so give it time to fully develop. Drink 2026–2036.Wine Enthusiast | 96 WEMade with certified organic fruit, the 2016 Brunello di Montalcino Helichrysum opens to full-bodied richness and concentration. It reveals a dark and velvety side to Sangiovese, and it shows the latitude of the grape, thanks to its fresh acidity and tannic structure. This special selection (with 6,000 bottles made) will benefit from more years in the cellar, but among these new Brunello releases from 2016, this wine should also perform nicely in a near or medium-term drinking scenario, maybe at your favorite Italian restaurant with ravioli in wild boar sauce.Robert Parker Wine Advocate | 94 RPExotic, spicy, enticing, sultry; these are just a few of the words that come to mind while taking in the bouquet of the 2016 Brunello di Montalcino Helichuyrum. Sour cherries mix with mint, sage, cedar dust and white smoke to form a seductive display. It’s velvety in texture with ripe polished fruits that seem to come in waves, each time building more and more tension as minerals and fine tannins slowly saturate. The sheer density here nearly masks its structural heft, which is not to say that this lacks balance; in fact, the 2016 Helichuyrum is in perfect form. Lavender, blackberry and a hint of licorice linger long through the dark and dramatic finale.Vinous Media | 94 VM

Lots of bark, forest flowers, black cherries, blackberries and baking spices in the nose. Full-bodied with layers of gorgeous tannins that coat the mouth and give an enticing silky texture that is irresistible. Juicy finish. From organically grown grapes. So beautifully already, but even better in two or three years and beyond.James Suckling | 97 JSThe compelling San Polino 2019 Helichrysum shows even more depth than the straight Brunello and more complex aromas including new leather, blue flower, cured meat, cedar, wild herb, exotic brown spice and hazelnut. Made from the estate’s highest vineyards, it’s focused and full-bodied, featuring dried cherry, blood orange, licorice and saline mineral notes. Firm, tightly-woven tannins provide the backbone while bright acidity provides energy and balance. Abv: 14.5% Kerin O’Keefe | 97 KOA cooling, mentholated freshness introduces the 2019 Brunello di Montalcino Helichrysum as black cherry, clove and dusty rose aromas evolve in the glass. This is a model of both purity and elegance, with textures of pure silk and depths of ripe wild berry fruits that are carried by a wave of vibrant acidity. The 2019 finishes incredibly long, structured and classically dry, yet still fresh, leaving a saturation of red plum and licorice under an inner floral air. The depth and concentration here are off the charts, as the Helichrysum holds its power in reserve. Be patient with this one. In a word, fantastic.Vinous Media | 94+ VM

Intense aromas of black cherries, black truffle, orange peel and Indian spices. The palate is full yet reserved, with very fine tannins that fly linear and deep in the wine. Caressing texture. Reserved at the end. A real beauty. From organically grown grapes. Drink after 2027.James Suckling | 96 JSBalsamic aromas of camphor and pine forest mingle with truffle and plum cake on the fragrant 2019 Brunello fro San Polino. It’s also delicious, with flavors of raspberry tart, plum cake, cinnamon and nutmeg accompanied by taut, fine-grained tannins that lend seamless support. Fresh acidity keeps it well balanced. Drink 2027–2039. Abv: 14.5% Kerin O’Keefe | 95 KOFrom San Polino’s holdings in the northeast on loamy clay soil. Exuberantly youthful and becoming, the 2019 rings out with violet and oily balsamic herbs. It gives a midweight impression – yet is packed with brambly fruit. An orange peel flourish is heightened by zesty acidity. And as this opens, savoury iron depths are revealed. Promising but needs to come together. Solid, clayey tannins clamp down on the finish.Decanter | 93 DECThe 2019 Brunello di Montalcino wafts up with a dusty blend of dried flowers and strawberries enhanced by lemon oil touches. This is racy and sleek with cooling acidity and vividly ripe wild berry fruits lifted by orange and cedary spice. Its acidity wins the day, maintaining amazing freshness despite the grippy tannins that resonate throughout. The 2019 finishes long and staining with a pretty air of inner violet flowers that linger. San Polino continues to raise the bar; this is lovely.Vinous Media | 92 VM