2004 Brunello di Montalcino DOCG Riserva

by Il Palazzone on May 18, 2010

This wine is beautifully balanced and complex in the mouth with a strong character. Its deep dark red color is complimented by a very textured nose. The juicy fruit and prominent dark cherry broaden to cloves, pepper, tobacco and leather.

Grape varietal: 100 % Sangiovese Grosso known in Montalcino as “Brunello”
Aging in wood: 42 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: 3,916 0.75 liter bottles
Bottled: July 1, 2009
Alcohol per volume%: 13.98
Total acidity%: 5.60 g/l
pH: 3.48
Dry extract: 32.60

The much-awaited 2004 vintage was given 5 stars by the Consorzio di Brunello, the first vintage to receive this designation of “exceptional 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 waters 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”

WINE & SPIRITS (USA) – Winter 2011- 100 Best Wines of the Year – Best Brunello, tied
Of the 10,867 wines we tasted last year, these are the 100 that excited us the most, the ones with the most elegant and delicious ability to taste of where they grow. By nature, the 100 Best Wines of the Year are diverse in style, ranging from tart and lean to welterweights to ripe blockbusters, from those that strike a resonant chord with our expectations and those that help us understand a region in a completely new way.

WINE & SPIRITS (USA) – April 2011 – Year’s Best Tuscan Red – 93/100
From a ten-acre vineyard in western Montalcino, at an altitude of 480 meters, this wine developed its share of earthy power in 2004 (the first great vintage since Dick Parsons, then president of Time Warner, bought the property in 2001). Rooted in mineral tannin, the wine is brisk and sunny, with an elusive power to its fruit. New oak is still a major element in the finish, but there’s plenty of earthen depth to the flavors that emerge from underneath. For the cellar and eventually, a thick-cut ribeye.

WINE ENTHUSIAST (USA) – October 2010 – 93/100
Il Palazzone’s 2004 Riserva exhibits nicely aged aromas of dried currants, spice, leather, tar, Indian spice, pressed violets and cassis. There’s excellent intensity and complexity here and the wine closes long with lingering layers of spice and smoke.

The 2004 Brunello di Montalcino Riserva is quite possibly the finest wine I have tasted from Il Palazzone. The fruit is rich, round and caressing, all qualities that carry through to the round, creamy finish. Red cherries, spices and subtle oak add layers of complexity on the close. This is essentially a fruit-driven open style of Brunello. The wine is firing on all cylinders today and should drink beautifully for a number of years. The Riserva is made from vineyards in Montalcino and Castelnuovo dell’Abate. Anticipated maturity 2010-2022.

Blackberry and sliced lemon on the nose. Medium to full-bodied with medium chewy tannins and a fresh finish. Turns clean and very pretty. Focused and refined. Best after 2011.

Consistenza : 31 – Equilibrio : 27 – Integrità : 28
Sensazioni: la sua carnosa ciliegia profondamente distillata dal sole. Distillata ovvero potentemente percorsa da un alto grado alcolico recante asciuttezza, rettilineità espressiva ma anche pronunciato calore in nitida e densa glicerina. Un campione di suadenza puramente bordolese che comunque spicca in nettezza enologica esecutiva: la ciliegia nera è rotonda e ben definita, e riv ancora parte consistente del suo originario turgore. Di eccellenza l’indice di equilibrio aromatico frutto/spezie: mentosità e dolce vanigliosità ben energica, ampiamente avvolta nelle vive pomposità del frutto. Una ciliegia nera matura, una visciola turgida dal tannino fittamente i inspessente, di maturità e suadenza in morbidezza ben armoniosamente avvolgente.

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