2019 San Giorgio Ugolforte Brunello di Montalcino, Tuscany

Extremely deep and captivating on the nose, it shows notes of lavender, hibiscus flowers, karkadè, jasmine, mandarin peel, lemon juice and fresh ginger. Compact and dense in the main 'core' it shows a range of really intense medicinal herbs in the Mediterranean character. Medium-full body, perfectly ripe tannins and a hard, taut finish that will need time to unwind. Best from 2027.

97 points winescritic.com

Cherry and berry aromas with hints of sandalwood follow through to a medium body with integrated tannins that are fine and focused. Silky texture. Delicious finish. Very elegant with nice structure. From organically grown grapes. Drinkable now, but better in two or three years. Sep 2023

94 points jamessuckling.com

San Giorgio Ugolforte Brunello di Montalcino is a finely structured and quietly powerful expression of Sangiovese from the southeastern zone of Montalcino, specifically Castelnuovo dell’Abate. The estate, owned by the ColleMassari group, sits at elevation on calcareous clay and limestone soils, producing wines with clarity, tension and remarkable aging potential. Ugolforte, named after a 13th-century Montalcino rebel, represents the estate’s flagship Brunello — crafted with detail, but without flash.

Made entirely from Sangiovese Grosso, the fruit is hand harvested and vinified with indigenous yeasts, followed by ageing in large Slavonian oak casks for two years. The wine rests in bottle before release, allowing the structure and aromatics to come into focus without any rush toward opulence.

The nose is refined and pure, offering aromas of wild cherry, rose petal, tobacco leaf, blood orange and crushed stone. The palate is mid-weight and savoury, with fresh acidity and a line of firm, chalky tannin. Flavours of redcurrant, sweet herbs, dried flowers and iron unfold slowly, carried by a mineral backbone into a long, lifted finish. It’s not showy — it’s elegant, composed, and quietly confident.

Food pairing: ideal with roast duck, truffled pasta, Tuscan wild boar ragù, porchetta, aged pecorino or rosemary lamb. Also excellent with game birds or mushroom dishes.

Cellar potential: excellent. Drinkable now with decanting, but best from 2026 onwards, and capable of ageing gracefully for 15 to 20 years.