2006 Brunello di Montalcino DOCG Riserva

by Laura Gray on March 20, 2012

Our 2006 Riserva is deep garnet with a compelling nose of dark fruit and rose petals. In the mouth these aromas are backed up by minerals, balsamic notes and ripe fruit. This wine is supremely elegant and balanced with firm tannins. It is expansive on the palate with outstanding persistence. This is a wine that is suited for further cellar ageing.
Grape varietal: 100 % Sangiovese Grosso known in Montalcino as “Brunello”
Aging in wood: 57 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: 1.200 0.75 Liter bottles, 28 1,5 lt. bottles, 3 3 lt.
Bottled: January 17th 2012 in ecological, lightweight bottles
Alcohol per volume%: 14.35
Total acidity%: 5.51 g/l
pH: 3.42
Dry extract: 30.30
2006 was an excellent year for Brunellos, and it was deemed a five star vintage by the Consorzio del Vino. James Suckling, on his blog, said,
“What excites me about the wines is their metamorphic character. They seem to change all the time in the glass. First they seem elegant and shy, with delicate enticing aromas of flowers and cherries alongside refined and silky palates, but then with time in the glass they grow in color, aromatic strength, and sheer power. I have rarely discovered such energy in a Sangiovese. As I have blogged before, I have only seen great red Burgundy react like that in the glass – and I am talking about grand cru or premier cru Pinot Noirs from top producers. It’s a sign of a great vintage.”
The period from April to June was characterized by persistent rains that provided a significant accumulation of water in the soil, a reserve that proved extremely useful during the summer period. The month of July was very hot and sunny with an excellent development of the bunches and the right phenological phases of the vines. The month of August was less hot than it usually is due to cloudy skies and a few rainfalls. The first half of September was very hot and sunny which enabled a definite evolution of the grapes towards a complete and balanced ripening. The second half of September began with some rainfalls that changed the weather giving rise to the beginning of autumn. After this the weather quickly settled again and allowed the start of the harvest operations.
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”
Anyone staying in Montalcino would be well-advised to enjoy at least one meal at Boccon di Vino restaurant, just minutes from town on the road towards Siena. The Fiorani family have been running the restaurant since 1992 and it is a Montalcino institution, frequented by many producers of Brunello. Guests have been admiring the breath-taking view of Val D’Orcia, a UNESCO World Heritage site since 2004. Wine Spectator has said that “owner Mario Fiorani’s passion for resurrecting recipes from Tuscany’s past makes this the most interesting place to eat in Montalcino.”L’Antico Peposo is a 15th century Tuscan recipe created by the Florentine cooks whose job was to cater the meals for the workforce constructing Brunelleschi’s famous cupola on the Duomo in Florence. They combined the use of cheaper cuts of beef, such as beef cheek, with a long cooking time, a necessity with cheaper cuts, to make the meat juicy and tender. At Boccon di Vino, this dish has been a constant on the menu since their very beginning. L’Antico Peposo Pair with Il Palazzone 2006 Riserva Brunello From Boccon di Vino Via Traversa dei Monti, 201 Montalcino +39 0577 84 82 33 Ingredients Serves 4
  • 1 pound beef cheek, trimmed of fat and cut into walnut sized cubes
  • Approximately 2 cups Vino Rosso from Montalcino (enough to cover the meat)
  • Black peppercorns
  • Garlic (2-3 cloves)
  • Wild fennel flower (or finely ground fennel seeds as a substitute)
  • Salt
The exact amount of the herb mixture is up to your personal taste. No fat (including butter or extra virgin olive oil) is needed for this dish. Instructions Pre-heat the oven to 300°F. Combine peppercorns, garlic, cloves and wild fennel flowers in a cheesecloth sack. Marinate the trimmed beef cubes in a casserole dish with salt, the herbs in the cheesecloth and enough red wine to cover all the meat. After about three hours of marinating, cover the casserole dish and put it in the oven. If the lid does not have an opening for air to escape, then the lid should be propped open with a wooden spoon. Cook the meat in the center of the oven for around 4 hours, until the meat is savory and tender. The final taste of this thick stew will be strong and spicy, which will nicely echo the flavour profile of the wine. Serve with a side of soft polenta.
WINE ADVOCATE - JUNE 2013 #207 - 93/100
The 2006 Brunello di Montalcino Riserva is one of the most beautiful wines I have ever tasted from Il Palazzone. It is the wine’s superb richness and absence of excess heaviness that impress above all else. The aromas and flavors boast superb purity and delineation, while the tannins are firm yet not intrusive. In short, all the elements fall into place in this utterly exquisite, expressive Brunello. Anticipated maturity: 2016-2026.  
Deep garnet with aromas of cedar, cherry, currant and rose petals. Excellent concentration; subtle wood notes; excellent to outstanding persistence and very good acidity. This is tightly wound now, but promises to be an outstanding wine with time, given the structure and harmony of all components. Best in 15-20 years.
The 2006 Riserva offers a lovely nose of red berries and flowers. It is elegant, linear and focused with ripe fruit flavors, minerals, and dried herbs. The wine is beautifully integrated and perfectly balanced with firm round tannins and a long finish. It should drink beautifully within the next three years and age for a decade or more.

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