Suckling 94:Loads of fruit, with dried berry, tar, and meat. Full body with firm, silky tannins. Very flavorful. Decadent and rich. Powerful for the vintage. I like this as much as the 2010. Drink or hold. Parker-Monica Larner 95:The 2011 Brunello di Montalcino shows an impressive level of richness and density that starts with a long succession of black fruit aromas, dried cherry, spice, leather and tobacco. There are evident hints of the warm vintage that become apparent thanks to the blackness of the fruit and the general softness of the aromas. The wine's texture is yielding and dense with extra layers of plump fruit and chewy richness. This the proverbial "restaurant Brunello" that will drink beautifully in the near and medium-term. It already tastes spectacular and is beautifully fleshed out at this young age. Andrea Cortonesi has hit a series of home runs with his 2011 Brunello di Montalcino and his 2010 Brunello di Montalcino Riserva. I also tasted two vintages of his IGT Costabate (100% Sangiovese), but was less impressed by those heavily-oaked expressions. It hardly matters though because the quality of his Brunello is so stratospheric, you need worry about little less. Andrea seems unfazed by his success and this is his more endearing and engaging quality. My visit to his winery this year coincided with lunch, so I got to meet his mother, his wife and his vivacious daughter (who had the day off from school) all in one go. You can't help but admire a man who surrounds himself with such strong female figures. I returned to his winery later in the afternoon to taste through his newer vintages in barrel and got a very good sense of what the next few years will offer. If you love true and tested Brunello, I highly recommend Uccelliera. Since 2004, Andrea started using cryomaceration techniques (with up to ten days of maceration with the 2011 vintage) and 2003 was the last year he used commercial yeasts.