The 1999 Brunello di Montalcino is certainly a good wine with its intense and penetrating aromas of wild cherries, truffles, and liquorice, its freshness and continuity of flavor flow, and its supple tannins, but the mid-palate and finish could use a bit more meat and solidity and the acidity seems a bit higher than usual. I preferred the 1998 and suspect that 2000 will be better as well. All of which indicate that winemaking is not an entirely exact science and that vintage charts are not to be taken as literally as the Ten Commandments. Charity begins at home, but Roberto Cipresso seems to have forgotten this adage in 1999, as the Brunello he made for others in the vintage is frequently better than La Fiorita, his own.No known American importer

The 1999 Brunello di Montalcino delivers some very nice surprises thanks to its well-balanced aromas of leather, tobacco, earthy dust, crushed roses, dried cherries and grilled herbs. No one element outshines the other. This Brunello shows similar harmony in the mouth where dusty tannins are offset by subtle acidity. In fact, that freshness is a big part of what keeps this wine standing tall. Drink: 2014-2024.