The 2009 was partly fermented in oak (at roughly 30%)

(from En Orveaux)

caressing and juicy medium-bodied flavors that brim with sappy dry extract before terminating in a softly mineral-inflected and long finish

powerful and broad-shouldered flavors that drench the palate with dry extract on the very firmly structured and hugely long finish

The profound beauty of the 2010 Percarlo cannot be exaggerated

Scopetone, Brunello Montalcino other_regions_italy The 2009 was partly fermentedFloral, berry, currant, wild herb and spice aromas and flavors highlight this firm, elegant red. Shows fine length, with youthful tannins gracing the finish. Shows promise. Best from 2018 through 2030. 0375 cases made. BS