2004 Brunello di Montalcino DOCG

by Il Palazzone on May 17, 2010

The nose is very textured with variegated layers of deep aromas going from cranberry and elderberry before broadening to spice, cinnamon, leather and tobacco. It is a wine with deep ruby red color and deep garnet hues that demonstrates balance and complexity in the mouth with a strong character and balsamic notes on the finish. This wine is intricate and elegant, and could either be enjoyed now or further aged in the bottle.

Grape varietal:

100 % Sangiovese Grosso known in Montalcino as “Brunello”

Aging in wood:

40 months in Slavonian oak and in 5,50 HL barrels

Bottle aging:

More than the minimum 4 months specified in the D.O.C.G regulations governing the production of Brunello.

Total production:

8,633 750 ml bottles

Bottled:

July 31, 2008

Alcohol per volume%:

13.91%

Total acidity%:

5.27 g/l

Dry extract:

31.00

Ph:

3.47

Vinification:

Medium long maceration in contact with the marcs with frequent pumpovers. Maximum temperature 30° C

The much-awaited 2004 vintage was the first five star year since 1997 (the so-called vintage of the century).

The weather in 2004 came in two distinct phases that ultimately complimented each other very nicely. In the spring, when the vegetation begins to develop on the vine, there were heavy rains that contributed to water reserves in the soil. The rainy season lasted longer than normal, until around the middle of July.

At the end of the summer, the weather was hot and dry, but the vines were able to use their water reserves from earlier in the year. There was an early ripening in August, with high alcohol contents but excellent levels of total acidity and extracts.

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”

The 2004 Brunello pairs wonderfully with red meats, roasts and game birds. For vegetarians, try pairing it with earthy vegetables like mushrooms and truffles or aged cheese such as pecorino.

For a great pairing, try the 2004 Il Palazzone Brunello alongside the Brasato di Manzo that Chef Michael White prepares at Osteria Morini and Osteria Morini NJ.

Brasato di Manzo – Serves 4

Chef Michael White
Altamarea Group
Marea, Ai Fiori, Osteria Morini, Due Mari, Osteria Morini NJ, Al Molo

Ingredients:
4 large plate cut beef short ribs, 10 inches each, about 2½ x 5 inches long, patted dry with paper towels
Sea salt
Freshly ground black pepper
2 tbsp canola or vegetable oil
1 medium-large yellow onion, chopped (1 cup)
1 large carrot, peeled and chopped (½ cup)
1 large rib celery, trimmed and chopped (½ cup)
One 28-ounce can diced Italian tomatoes, liquid reserved
1 bottle Sangiovese
3 bay leaves
2 sprigs fresh rosemary
4 to 6 cups beef or veal stock, to cover meat
Freshly grated horseradish

Season short ribs with salt and pepper. In a large, heavy bottom pot or Dutch oven, heat oil over high heat until smoking. Add short ribs and brown on all sides, about 10 minutes. Cook short ribs in batches so each piece of meat is touching bottom of pan. Once meat is browned, remove to paper towel and cook next batch as to not overcrowd the ban. Remove short ribs to bowl and set aside. Discard rendered fat and oil but reserve two tablespoons in pot.

Add onion, carrot, celery and cook until onion softens, about 2 to 3 minutes. Add tomatoes with liquid, wine, bay leaves and rosemary and scrape up all browned bits. Return short ribs to pot and pour in enough stock to cover. Bring liquid to boil, reduce heat to simmer, cover and cook until meat is tender and falling off bone. This should take about 2 ½ to 3 hours.

Transfer short ribs to serving platter and cover with foil. When cool, skim fat from surface of liquid. Strain liquid into saucepan to reduce and discard strained vegetables. Cook liquid over medium-high heat until reduced to about two cups. Reheat short ribs in liquid. Serve with freshly grated horseradish.

Osteria Morini
218 Lafayette Street
New York, NY 10012

Osteria Morini NJ
107 Morristown Road
Bernardsville, NJ 07924

visit at osteriamorini.com

WINE SPECTATOR (USA) 91/100
Aromas of roses, blackberries and plums. Full-bodied with velvety tannins and a milk chocolate and berry flavors. Long and caressing. Best from 2010 through 2015.



WINE ADVOCATE (USA) – 91/100
The 2004 Brunello di Montalcino from Il Palazzone is sweet, open and accessible, with pretty notes of floral red fruits that blossom in a generous, round style. The wine shows lovely balance and persistence as suggestions of herbs, tobacco and spices linger on the finish. This is another of the more forward wines of the vintage and it should drink well pretty much upon release.



VINO WIRE, TOM HYLAND (USA)
This is an estate that has been on quite a roll as of late. Beautiful deep garnet with red currant, cedar and paprika aromas. Excellent concentration; beautifully styled with pinpoint acidity; great fruit persistence and a long, long finish; 15-20 years.



TANZER’S INTERNATIONAL WINE CELLAR (USA) 88/100
Good bright red. Slightly medicinal nose is currently dominated by spicy oak. Then more varietally expressive in the mouth, but with a slightly dry, rustic quality to the redcurrant, tobacco and leather flavors. Finishes with firm-edged tannins and a light saline element.



WINE ENTHUSIAST (USA) – 88/100
Il Palazzone is a dynamic American-owned property in Montalcino that usually delivery a luscious and velvety style of Brunello. This wine delivers those attractive qualities in the mouth but the aromas make the wine seem older than it is. You’ll get tones of ripe berries, old leather and licorice.



DECANTER WORLD WINE AWARDS (GB)
Silver Medal Winner



LUCA MARONI (ITALY) 84 punti



MERUM (SWITZERLAND) – * * *


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