The 2012 Forciano Brunello di Montalcino has 15% alcohol (getting too high), cost under $50, and scored 16+ fine points on the 20-point Dionysian scale. Decanted for air, not sediment, (Brunello wines need at least two hours of air before drinking, maybe three). The wine was garnet ruby, had subtle wood and black fruits on the nose, and finished with a slightly hot, and very dry taste. It improved throughout the meal.


Served with a pasta course laced with a meat sauce. The 2012’s are all lighter than the 2010’s and way below the 2015’s. At seven years old, it is a baby.

I suggest aging Brunello di Montalcino wines at least ten years, and from excellent vintages, age then for 30 or 40 years.  Their key to enjoyment is letting them breath for hours prior to drinking. The concentrated Sangiovese grapes from that area produce tannins that can age a century.

If you open on and want it for dinner right away, pour it back and forth into two carafes at least five times.  In Vino Veritas.