2008 Brunello di Montalcino DOCG

by Laura Gray on December 27, 2012

we drink 2008 Brunello di Montalcino DOCG

2008 Label 2008 Brunello di Montalcino DOCGOur 2008 Brunello is a bright ruby red and is characterised by a classic structure with nicely-extracted tannins, fresh acidity and a satisfying persistence. On the nose and initial palate red berries and ripe pomegranate initially dominate, with deeper aromas of white pepper, clove and licorice. The wine is well-balanced, clean and tight which bodes well for its cellar aging capacity.

Grape varietal: 100 % Sangiovese Grosso known in Montalcino as “Brunello”
Aging in wood: 42 months in large barrels
Bottle aging: The D.O.C.G. regulations governing the production of Brunello require a minimum of 4 months bottle aging before release.
Total production: 4,348 0.75 Liter bottles
Bottled: September 8, 2012 in ecological, lightweight bottles
Alcohol per volume%: 14.63
Total acidity%: 5.03 g/l
pH: 3.40
Dry extract: 29.95

Autumn 620x465 2008 Brunello di Montalcino DOCG

The 2008 vintage was awarded four stars by the Consorzio di Brunello which signifies “annata ottima” or excellent vintage. Brunello from this vintage tends to have good acidity and body due thanks in part to significant rain throughout the first phases of the vine’s development and a later veraison and harvest than average.

Winter 2008 was wet rather than cold and the spring was very regular in terms of both rainfall and temperature. There were uncharacteristic rains until the middle of June and cool temperatures that delayed flowering and setting. The hot days in July were hotter than average but by August normal parameters had returned and the growing season righted itself. September was a great month with little rain and good seasonal temperatures. Harvest started on 7th October at Il Palazzone, a little later than usual due to the delay in veraison.

Soil composition: The estate has three separate vineyards in quite different areas of Montalcino, each bringing different aspects of Montalcino to our wine. Le Due Porte: high altitude, northwest exposition, galestro and alberese. La Vigna del Capa: lower, south facing, marine fossils, older vines. La Vigna Vecchia: lower, south facing, high minerality, older vines.
Density of vines per hectare: 4.000
Growth system : Balanced bilateral “cordone”

2008 recipe 2008 Brunello di Montalcino DOCG

Situated on Lincoln Road, one of the most famous streets in South Beach, Quattro Gastronomia Italiana has been serving genuine Italian cuisine since 2006. Identical twin brothers Nicola and Fabrizio Carro, who hail from Alessandria in Piemonte, lead the kitchen and use only the finest imported Italian ingredients to bring authentic flavors of Italy to Miami. Chefs Nicola and Fabrizio start with the highest quality, freshest ingredients to create their dishes. Besides the regular menu, Quattro also spotlights different regions of Italy, with a seasonal menu that changes monthly. You would be well advised to take USA Today’s advice and “book your reservation when you book your flight” to not miss out on this cornerstone of Miami cuisine.

Quattro Gastronomia Italiana
1014 Lincoln Road
South Beach, FL 33139
(305) 531-4833

Agnolotti alessandrini allo stufato

Ingredients
4 Bay Leaves
1 lb Spanish White Onion
1 lb Carrots
4 lb Flat Iron Steak
1 bottle Italian Red Wine
1 gallon Veal Broth
4 oz Italian Plain Breadcrumbs
1 lb Grana Padano
2 oz Italian Butter
Sage
3 lb fresh pasta dough
Nutmeg
Salt
Pepper
Extra Virgin Olive Oil

Equipment Needed:
Pasta Sheeter
Hobart or Cuisinart mixer with grinder attachment
Rolling cutter with ridges.
Ravioli mold tray

Preparation: For the braise
In a rondeaux, bloom the bay leaves in extra virgin olive oil.
Sweat the onions and carrots until they are soft, with no color!
Add the Flat Iron steak and brown it.
Add the red wine and bring to boil for about 10 minutes.
Add the Veal broth and reduce heat to medium.

Cook for 4 hours, divide the meat from the juice and grind the meat. Add parmesan cheese, and stuff the ravioli.

DECANTER - NOVEMBER 2013 - 91/100
Intense underbrush aromas with hint of espresso.  Ripe berry flavours, layered with chocolate and spice.  Already enjoyable with ripe tannins and freshness.  Drink: 2015 – 2022. – Kerin O’Keefe

 

WINE ADVOCATE - JUNE 2013 #207 - 90/100
Il Palazzone’s 2008 Brunello di Montalcino is impeccable. Balance and harmony are at the core of what makes the 2008 so appealing. Soft, generous and inviting, the 2008 emerges from the glass with sweet tobacco, dried cherries, crushed flowers and spices. I don’t see the 2008 making old bones, but it is one of the most delicious, up-front wines of the year. Anticipated maturity: 2013-2018.  Il Palazzone estate excels with forward, juicy Brunellos that can be enjoyed pretty much upon release.  - Antonio Galloni

 

WINE ENTHUSIAST - BRUNELLO BONANZA - MAY 2013 - 89/100
Il Palazzone is a beautiful estate with a bright future ahead. Its 2008 Brunello is marked by lush fruit tones of cherry and blackberry followed by dried ginger, chopped mint, spice and pressed rose petal. In the mouth, it shows that telltale acidity of Sangiovese Grosso.  — M.L. (5/1/2013)

 

JAMESSUCKLING.COM - TASTING REPORT: MORE 2008, 2007 BRUNELLO DI MONTALCINOS - 91/100
A wine with slightly chewy tannins and dried berries, with flowers. Full and fruity with medium tannins and an orange peel and berry character. Drink or hold.

 

JANCISROBINSON.COM- BRUNELLO 2008 - 11 JANUARY 2013 - 16/20
Mid ruby with orange tinge. Lifted, sweet raspberry and cherry and hints of black tea. Well balanced and concentrated and with bags of ripe fruit on the finish. Needs more time. Drink 2014-2020 – Walter Speller

 

TUSCAN VINES - 2008 BRUNELLO TASTING REPORT- 28 OCTOBER 2013 - 93/100
The 2008 Il Palazzone Brunello is striking.  It’s a brilliant medium ruby with violet reflections.  On the nose, which is slightly shy at first, are intense floral, ripe wild berry, and herb aromas.  Penetrating.  While I suspect this will only gain aromatic complexity as it ages, it’s on the palate where this wine is strutting it’s wares. There is a medium to full bodied core of intense ripe berry fruit, with fresh leather, and a mouth watering, spicy freshness to the whole package. The balance is nearly perfect between acidity, fruit and tannin and the finish goes on and on.  This is delicious, and one of the best wines in this report.

 

TOM HYLAND'S GUIDE TO ITALIAN WINE - SPRING 2013 - EXCELLENT
Lovely pale garnet; bright fruit aromas – wild strawberry, currant, morel cherry, cedar and a hint of tea leaf. Medium-full with very good concentration. Nicely balanced with precise acidity and subtle wood notes. Impressive persistence. Best in 12-15 years.

 

GENUSS MAGAZINE (AUSTRIA) - WEIN PUR - MAY 2013
Etwas verhalten, gute Fruchtsüße und cremige Mitte, Preiselbeeren, kraftvoll, reichlich stoffiges Tannin, leichte Getreide-Note, guter Druck. 

 

VINCHO & CIA (BRASIL) - No. 69 - 92/100
Garrafas produzidas 4.3 mil – Granada, cereja azeda, mineral, violet, earthy and ligeiro lácteo. Otim to acidez, taninos finos, elegant, final de boca frutado com ligeira evoluçao. 

 

GARY WALSH - WINE FRONT - 95/100
Cherry, almonds, hazelnut, coffee, perhaps a little licorice. Pretty wine, but deceptively firm and purposeful. It’s medium bodied, fresh and clear fruited with cherry and nut flavours and plenty of graphite mineral character that rolls onto its very long sinewy tannin finish. Slightly smoky aftertaste. Beautiful wine. 

 

TOMMASI NO VINHO (BRASIL) - 5-Sept-2013 - 4 stars
Granada, ralo, halo de evolução. Cereja azeda, delicado mineral, violetas, terroso, ligeiro lácteo. e pimenta. Ótima acidez que naão deixam transparecer o alto conteudo de álcool, taninos deliciosamente finos, corpo médio elegante, final de boca perfeito, frutado com ligeira evoluçao, . Pronto para beber.

 

 

 

 

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