2007 Brunello di Montalcino DOCG

by Il Palazzone on March 20, 2012

The 2007 Brunello, whose color is a typical deep ruby red with garnet hues, has an intricate and savory nose, with brambly caressing fruit and an earthy depth. The ripeness and opulence typical of the 2007 vintage is expressed fully but backed by a classic structure characterized by taut tannins, good acidity and persistence. The wine is balanced and sleek with a lovely weight on the palate, balsamic notes, peppercorns and a touch of tobacco.

Grape varietal: 100 % Sangiovese Grosso known in Montalcino as “Brunello”
Aging in wood: 44 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: 4,813 – 0.75 Liter bottles, 50 – 1.5 Liter bottles, 5 – 3 Liter bottles
Bottled: January 17, 2012 in ecological, lightweight bottles
Alcohol per volume%: 14.25
Total acidity%: 5.77 g/l
pH: 3.45
Dry extract: 31.34

According to the Consorzio del Vino Brunello di Montalcino, 2007 was a five star vintage, following the stellar vintage of 2006, making these the first back to back five star vintages ever for Brunello. Montalcino experienced a very dry, warm winter in 2007. In general, this caused rapid vegetative development since the rains did not come until the end of May, lasting through the beginning of June. June and July were dry again, with July being especially hot, though cooler temperatures did alternate with the heat at other times during the summer. The lower temperatures in August, combined with rain, brought about a more normal development of the phonological phases on the vine. In many areas of Montalcino, harvest started as early as September 10th, though our grapes continued to flourish on the vine until we harvested at the end of September, the traditional time to harvest. By the time of harvest, the uniformly sized bunches of grapes were very concentrated, with high sugar levels and a gradual developing of the phenolic components. This vintage produced wines that are structured, with good poliphenolic component, moderate acidity and very elegant.

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”

The 2007 Brunello pairs best 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.

This father and son team of Gianfranco and Luca Togniazzi have been cooking honest, quality food with only the best ingredients, to the delight of both locals and tourists visiting Sant’Angelo in Colle, since 2003. As the New York Times says, “Il Leccio, a trattoria, is best known … as the unofficial cantina of Tuscany’s legendary wine producers. On any given winter day, you might sit next to the person who made the vintage on your table.” Also known for their wine cellar that is 4,000 bottles deep, here is what they would pair with the 2007 Brunello.

VEAL “SCOTTATA” WITH CANNELLINI BEANS AND FRIED ONIONS
Pair with Il Palazzone Brunello di Montalcino DOCG 2007

Recipe courtesy of Il Leccio

Serves 4

4 slices of Chianina veal, cut about 1.5 inches (4 cm) thick and weighing about 9 oz (250 grams)
14 oz (400 grams) cannellini beans (cooked)
2 white onions
Extra virgin olive oil
3 ½ oz flour (100 gr)
4 sage leaves
4 garlic cloves
Vegetable oil for frying
Cold sparkling water

Method
Put the olive oil, garlic and sage leaves in a pan and cook for a few moments. Add the boiled beans, salt and pepper and cover to “sweat” for 5 minutes.

Heat a cast iron skillet and when hot, sear the meat for five minutes on each side. Take from the pan and cover with a hot plate and allow the meat to rest for five minutes so that the juices won’t escape when cut.

Cut the onion into thin rings and dip in a runny batter made from cold sparkling water and flour. Deep fry until golden.

Place the meat on a bed of beans with the onion rings on top.

WINE ENTHUSIAST - MAY 2013 - 92/100
This dark and masculine Brunello offers black cherry, cassis, prune and spice aromas backed by touches of chocolate and leather.  The wine is smooth and rich on the close with a long, supple finish.  – M.L.

 

WINE ADVOCATE - JUNE 2013 #207 - 91/100
A surprisingly medium-bodied wine for the year, the 2007 Brunello di Montalcino is also one of the more open wines readers will find in this vintage. Sweet red cherries, tobacco, spices and crushed flowers are all woven together nicely in this mid-weight Brunello. The 2007 is supple, gracious and immensely appealing. Anticipated maturity: 2014-2022.  Il Palazzone estate excels with forward, juicy Brunellos that can be enjoyed pretty much upon release.

 

WINE SPECTATOR - OCTOBER 15, 2012 - 91/100
This fluid, supple red evokes cherry, berry, underbrush and spice flavors. On the slim side, with good intensity and a dusty, tobacco-tinged finish. Best from 2014 through 2024. 400 cases made.

 

BRUNELLO BOB'S WINE BLOG- MAY 12, 2013 - 93/100
 The nose is focused and solid, with Asian spice, wood and leather notes, dark strawberry and black cherry.  The spice carries through to the palate, which is still young and firm,with lean dark fruit, charred brambles, good balance and plenty of firm tannins on the finish. There is nice length here with incense and charred wood carrying on. More complexity developed over time in the two glasses that I enjoyed, which is always a good sign. It’s a bit clunky at this time, but has all the components in good quantity to meld together with a little age. This is serious Brunello.

 

WINE CONFIDENTIAL - FEBRUARY 25, 2013 - 91-92/100
 Dominant red fruit on the nose.  Morello Cherries and a hint of black pepper on the palate.  Smooth, silky, quite rich and elegant.  Very Pinot Noir like.  Redolent of a Barthod Chambolle Musigny.  Evolved significantly in the glass for an hour suggesting some potential to develop of the next 5-7 years and then drink for sometime thereafter.  Very good.  Likely to improve with age.

 

SOMMELIER JOURNAL - AUGUST 31, 2012 - OUTSTANDING RECENT RELEASES
Fragrant with fresh Morello cherry, currant, orange peel, and cedar.Ample acidity and round tannins carry through the concentrated palate to a long finish. Because of the vintage, this wine is a bit riper than is typical for such a traditional producer; it’s still quite elegant, however, and will only improve over 12-15 years.

 

GUIDE TO ITALIAN WINES, SUMMER 2012, TOM HYLAND - EXCELLENT
Lovely deep young garnet color of great intensity; fragrant aromas of fresh morel cherry, currant, orange peel and cedar. Medium-full with excellent concentration. Very good acidity, round tannins and impressive persistence. This is quite ripe and a bit more forceful wine than usual from this estate, which can certainly be a result of the very warm conditions in 2007. Still, an impressive wine that will be at its best in 12-15 years.

 

THE INTERNATIONAL WINE REVIEW - JUNE 2012 - REPORT #31 - 92/100
The 2007 Brunello di Montalcino displays a bouquet of sweet red fruit, balsamic and notes of tobacco and cedar. It is soft on the attack with dense, concentrated and flavorful red berry fruit and assertive herbal and earth notes on the palate. The wine reveals superb length, intensity of flavor and firm tannins on a long finish. It is drinkable in the short term but will age well for at least a decade.

 

DROP WINES - MAY 2013 - London, England
 Richard Verney’s video tasting notes. 

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