This wine is dark ruby red with garnet hues. The nose is complex and shows beautiful blue floral notes. In the mouth blackberries and dark fruit make way for rosemary and liquorice with a suggestion of graphite. Bright acidity is complimented by noble tannins in this balanced and complex wine.
| Grape varietal: | 100% Sangiovese Grosso known in Montalcino as “Brunello” |
| Aging in wood: | 40 months in large Slavonian oak |
| Bottle aging: | More than the minimum 4 months specified in the D.O.C.G. regulations governing the production of Brunello. |
| Total production: | 11,536 0.75 Liter bottles |
| Bottled: | Bottled on 26 August 2009 |
| Alcohol per volume%: | 13.92 |
| Total acidity%: | 5.3 g/l |
| pH: | 3.46 |
| Dry extract: | 30.8 |
The 2005 vintage was awarded four stars by the Consorzio di Brunello which signifies “annata ottima” or excellent vintage. In general wines from this vintage are of excellent quality and tend to be elegant, with good body and structure, suitable for a medium-long period of ageing.
The period of July and August was relatively hot and sunny, though there were a few days with cooler temperatures and rain. Generally speaking balanced weather conditions allowed for a very good development towards the end of August and there were high hopes for the vintage. Unfortunately it rained at the beginning of September which delayed the harvest. Mercifully the sun returned for the second half of September. We were ruthless in the vineyard and dropped some fruit so that the grapes that remained on the vine developed great polyphenols and sugar content. We are very pleased with the resulting wine.
| 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, ga-lestro 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” |
It was 37 years ago that Vancouver’s legendary restaurateur Umberto Menghi took Italian fine dining to new heights. Over the years, his fresh and innovative approach to Italian cooking has led into many cookbooks, classes and cooking shows on Canadian TV. One of Umberto’s cookbooks “Toscana Mia” celebrates the foods from region of Tuscany where the recipe “Roast Leg of Lamb” begs to be prepared and served with Il Palazzone Brunello di Montalcino 2005.
Cosciotto d’agnello arrosto – Roast Leg of Lamb
Ingredients
1 leg of lamb bone in, approximately 4 – 5lbs (1 – 2.2kg) 2 cloves of garlic Salt Freshly ground black pepper 2 lbs (1kg) medium potatoes, peeled and quartered lengthwise Juice of one lemon 2 Large onions, thinly sliced 2 cups(500ml) chopped peeled tomatoes 2 Bay leaves 2 Sprigs of oregano or 1tsp (15ml) dried oregano Small piece of cinnamon stick broken 2 TBS(25ml) butter 1 cup (250ml) classic meat broth (see page 159) or water ½ cup (125ml) white winePreparation Preheat oven to 375° F (190°C) Trim fat from the leg of lamb. Cut garlic in slivers. Make slits all over the lamb with the point of a knife and insert a garlic sliver in each slit. Season the lamb generously with salt and pepper. Place lamb in large roasting pan, leaving room to accommodate the potatoes. Roast for 45 minutes. Arrange potatoes around the lamb in the roasting pan. Sprinkle them with lemon juice, salt and pepper. Top the potatoes with onions and tomatoes. Add bay leaves, oregano and cinnamon. Dot the vegetables with butter and add the broth and wine. Return the pan to the oven and roast for a further 45 minutes, turning the lamb occasionally so it will brown evenly. At this point the lamb should be rare. Roast it longer if you prefer it medium or well done. When the lamb is roasted to your liking, transfer it to a carving board or platter and keep it warm. Let it rest for at least 10 minutes before you carve it. Test the potatoes. If necessary, roast them longer. When they are tender, carve the lamb. Serve it with the potatoes, tomatoes and onions on the side. Serves 6 – 8. Reprinted with permission from Umberto Menghi’s cook book – “Toscana Mia – The Heart and Soul of Tuscan Cooking” Visit all of Umberto Menghi’s Restaurants: Il Giardino in Vancouver, Il Caminetto and Trattoria in Whistler
WINE & SPIRITS MAGAZINE, APRIL 2011 - 89+/100
Soft, peppery scents lead into this jammy Brunello, a simple, balanced vintage with good length of flavor. Decant it for grilled sirloin.
WINE ENTHUSIAST, October 2010 – 91/100
Il Palazzone opens with a lean, compact appearance and a bright ruby color. The bouquet delivers a steady aromatic lineup of cherries, wild berries, blue flowers and light shadings of spice. There’s more power and persistency here than you’d expect and Il Palazzone has succeeded in making a beautiful wine in a difficult vintage.
WINE ADVOCATE, USA – 90/100
Il Palazzone’s 2005 Brunello di Montalcino is a fresh, fragrant wine redolent of raspberries, strawberries, flowers and sweet spices. This mid-weight Brunello is notable for its engaging, approachable personality and soft, round finish. Ideally it is best enjoyed on the young side which the fruit remains fresh.
Anticipated maturity: 2010-2017.
ANNUARIO DEI MIGLIOR VINI ITALIANI 2011 – LUCA MARONI– 85 points
Complimenti a Il Palazzone che propone due Brunelli di superiore integrità d’aroma. Enologia di gran cura e pulizia per profili olfattivi tanto nitidamente, varietalmente rappresentativi. La visciola del Sangiovese di gran polpa, turgida dolcemente adornata di vergini spezie. Rotondo e polposo il Brunello di Montalcino 2005, sontuoso e cremoso il Brunello di Montalcino Riserva 2004, dal profumo di ribes mentoso di suadenza impressiva.
WINE SPECTATOR – June 2010 – 87/100
Strawberry and floral aromas lead to a medium boy with chewy tannins and a medium finish.
VINO WIRE, TOM HYLAND (USA) “Outstanding”
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