2013 Conti Costanti Brunello di Montalcino

Community Tasting Notes (47) Avg Score: 92.4 points

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  5/24/2024 - pavel_p Likes this wine: 94 Points

  Almost 12 months since my last bottle. Again pnp. Dark ruby in the glass. Wood spices, savory but very smooth and silky immediately from pulling the cork. Dark chocolate - the Orfeve kind, not sweet nor bitter but instead with a fair bit of acidity. Complex and deep on the palate now. Medium (+) tannins.
  This is not your kind of BdM if you like the more red fruited, lean and sinewy traditional style but the quality is there no doubt. Long finish too.
  My experience with Conti Costanti has not been the best in the riper vintages like 2010 or 2006, and a year ago I thought this was picking up oxidative notes as well, but based on this bottle it looks like the cooler 2013 vintage might just work great with the house style.

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  3/7/2024 - Peyrosol wrote: 88 Points

  This took the better part of 24 hours to open up. Right now the wine’s cherry fruit is all bound up by its abundant tannin and acidity. Probably needs another decade in the cellar.

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  1/5/2024 - martin_e Does not like this wine: 91 Points

  The second bottle wasn’t corked. Good wine indeed with prominent cherry, hints of cranberry, mostly integrated but pronounced structure, and a rather long finish. It may still be a bit too young. It takes a while to decant for the subtle aromas to finally open: a combination of red fruit and what some call “wet forest floor”

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  1/4/2024 - martin_e wrote: flawed

  It was awful, probably corked. I’ve got another bottle, will try soon

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  11/4/2023 - finlero Likes this wine: 94 Points

  My first Costanti. Awesome, traditional BdM after a 3+ hour decant, very tight and ungiving up front. The perfume and minerality really make this stand out. Barely into its drinking window with plenty of air. This is emerging from that late-single-digit Brunello dumb phase, but it won't even hit early peak for another few years. Very precise, I see why this is a marquee house. Glad I have more of this, excited to try it in 2025.

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