Underbrush, camphor and new leather aromas get together with grilled herbs. Full-bodied and structured, it also shows restraint, featuring dried black cherry, licorice and tobacco alongside firm, fine-grained tannins.

The 2017 Brunello di Montalcino opens to a saturated and shiny dark ruby color. This edition is loaded with black and purple fruits, such as blackberry preserves and plum. Those more robust tones are followed by spice, tar and campfire ash. The tannins are young (but not stemmy or bitter), and you'd be best served by letting this wine age and relax with more cellar aging. Il Poggione always makes some of the smoothest and most texturally enriched wines in the appellation, and this vintage is no exception. This is an ample production of 200,000 bottles.

Sweet, ripe cherry, blackberry and plum fruit flavors are framed by mineral, tobacco and thyme accents in this vibrant, balanced red. Make no mistake, there are ample tannins too, yet this still finds a nice equilibrium on the lingering finish. Best from 2024 through 2040. 16,700 cases made, 3,000 cases imported.

Masses of ashen earth, smoke, dusty cherry and roses with nuances of clove lift up from the 2017 Brunello di Montalcino. This is silky and pliant upon entry, presenting a rich display of intense red and hints of black fruits laced with chalky minerals that drenches the palate. Penetrating acidity and grippy tannins create a burst of cheek-puckering tension, clenching down hard with youthful poise, as notes of licorice and hard red candies linger through the structured, medium-length finale. There are some moments where the 2017 reminds you that it comes from an incredibly hot and dry vintage, yet overall, it's a huge success for the year. That said, it needs time to unwind from its youthful state. Production was down 15-20% at Il Poggione in 2017 due to severe selection of bunches, and all of the fruit that would have been reserved for the Riserva Vigna Paganelli was added to the Brunello instead.