2006 Brunello di Montalcino DOCG

by Il Palazzone on April 20, 2011

This wine, which is a deep ruby red with dark garnet hues, is intricate and elegant and shows enormous potential for further bottle aging. The nose is very textured, showing austere berries through to silky liquorice and graphite, with balsamic, almost herbal notes on the finale. It is balanced and complex in the mouth with a strong character and a long finish.

Grape varietal: 100 % Sangiovese Grosso known in Montalcino as “Brunello”
Aging in wood: 39 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: 8,313 – 0.75 Liter bottles, 100 – 1.5 Liter bottles, 5 – 3 Liter bottles
Bottled: September 14, 2010 in ecological, lightweight bottles
Alcohol per volume%: 13.97
Total acidity%: 5.7 g/l
Total polifenols: 3701.00
Dry extract: 30.50

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”

The 2006 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.

Also considered a vino da meditazione, it’s a wine so complex and structured it can be enjoyed without food, allowing you to devote your full attention to reflect and appreciate the flavors and composition.

IL PICCIONE “ DI SILENE”
Squab “Di Silene”
Pair with Il Palazzone Brunello di Montalcino DOCG 2006

Recipe by Roberto Rossi, Chef at acclaimed restaurant Il Silene, Seggiano, Italy
http://www.ilsilene.it/EN/persone.html

Serves 2 people

This recipe, inspired by the Chef’s grandfather, is a collaboration between the chef and his friend Maurizio. It is served as a typical Sunday dish in Seggiano, with squab being a prized meat that can also be used in many other recipes.

For the meat
Breast and legs of two squab
3 fresh sprigs of rosemary
1 ½ cloves of garlic, bruised
A small glass of dry white wine
3 tablespoons extra virgin olive oil

For the sides
Fresh seasonal greens
½ cup beans (Fagioli del Purgatorio), soaked for 2 hours
3 large sage leaves
2 sprigs of rosemary
1 clove of garlic
*If fagioli del purgatorio cannot be found, substitute with Cannellini beans and soak overnight, 8 – 12 hours

In a heavy bottomed deep skillet, sear the meat in extra virgin olive oil until the skin becomes crispy. Add the rosemary and the garlic to the pan. When the garlic begins to brown, add the white wine and allow it to evaporate. Salt to taste.

Remove the pan from the heat to stop the cooking, but leave the meat in the pan to extract flavors (the insides should be pink).

Meanwhile, add the beans, garlic, rosemary and sage to a lightly salted pot of water. Bring to a boil, then reduce heat, simmering for 40-50 minutes, depending on your taste.

Cut the breasts of the squab and fan them out on the plate, adding the legs and beans as a side dish along with steamed seasonal greens.

ROBERTO ROSSI
Loc. Pescina 58038
Seggiano, Grosseto, Italy
tel    +39 0564 950 805
fax   +39 0564 950 553
info@ilsilene.it
www.ilsilene.it

WINE ADVOCATE #194 USA, May 2011 – 90/100
The 2006 Brunello di Montalcino is an open, inviting wine laced with red berries, flowers and sweet French oak. This shows lovely inner perfume and a rich, textured personality that makes it an excellent choice for drinking over the near-term. Sweet floral notes intermingle with spices and vanillin from the oak on the generous finish. This is one of the more engaging, accessible wines of the vintage. Anticipated maturity: 2012-2022.

 

WINE SPECTATOR INSIDER, USA, April 2011 – 90/100
Supple and round, with an underlying earthiness, offering cherry and spice flavors. This is bright, with dusty tannins closing in on the finish. Balanced overall, in an elegant style. Best from 2013 through 2023 

 

TUSCAN VINES – APRIL 8, 2013 – 93/100
 The 2006 Il Palazzone Brunello was decanted 90 minutes before dinner.  Surprisingly a small sediment was removed.  In the decanter, the wine is dark crimson with violet reflections.  Slightly lighter in the glass. The nose is striking and perfumed with flowers, chestnuts, dried herbs and crushed cherries.  It’s so pretty to smell.  On the palate, the wine gained considerable weight from the time it was opened until it was placed on the dinner table. So if you’re going to try this now, decant it.  Classic and restrained in style, there are asian spices, slightly tart cherries, sandalwood and toasted nuts that mingle together nicely and provide a single woven flavor sensation.  A classy wine. An apt choice.

 

THE WINEFRONT INTERNATIONAL SANGIOVESE CHALLENGE (AUSTRALIA) – OCTOBER 4, 2012 – TOP RISERVA STYLE – 95/100
Really like the spice detail in this wine – aromatics dusted with spice, tannins piquant but roped together and stern. Fruit forms a tube around core of acid and tannin – the wine is long in flavour and elegant, yet made of tough stuff. Ultra fresh, tense and beautiful. Mouthwatering crushed graphite minerality to close. Built to last too.

 

ALDER YARROW’S VINOGRAPHY – SEPTEMBER 6, 2012 – 9/10
Light to medium ruby in color, this wine smells of cherry and sandalwood incense. In the mouth, voluminous tannins wrap around a core of cherry and sandalwood flavors with a hint of cola. Smoky notes of incense linger on the finish. Excellent acidity and a very light body make this wine a pleasure to drink. 13.5% alcohol.

 

THE INTERNATIONAL WINE REVIEW - JUNE 2012 - REPORT #31 - 92/100
The 2006 Brunello reveals a nose of fresh red fruit, cigar box and roasted meat. It is a medium weight wine, elegant and beautifully structured with fine red fruit flavors, underbrush, and a hint of cassis. It has quite firm tannins on the finish but purity and elegance run throughout the wine. It falls in the elegant, red fruit style of Brunello.

 

VINUM - EUROPAS WEINMAGAZIN (GERMANY) - JUNI 2011 - 16/20
Brunello di Montalcino 2006 Kommentar: Ungemein klare Blum emit Aromen von frischen Waldruchten und Mandeln; im Mund kernig und doch mit Fulle und Charakter, der Abganglang. Muss sich noch etwas abrunden, dann aber ein perfekter Begleiter zu einem Braten mit Pilzen. 2014 bis 2017.

 

STEPHEN TANZER'S INTERNATIONAL WINE CELLAR JULY/AUGUST 2011 - 90/100 points
Good medium red. Old-style aromas of sour cherry and chestnut with a hint of minerals. Juicy, youthful and light on its feet, with lovely definition and cut to its cherry and floral flavors. Not an extrovert or particularly sweet but quite insinuating and fresh. Finishes with lovely floral persistence and firm tannins supported by fruit.

 

VINO WIRE, TOM HYLAND (USA)
“supremely elegant”

 

WINE ENTHUSIAST, USA, April 2011– 88/100
Il Palazzone offers a compact, streamlined interpretation of Brunello with a bright ruby color and crispness that helps keep the palate refreshed sip after sip. It offers lingering tones of black licorice, cola, mature fruit, cassis and dried raspberry.

2006 Brunello di Montalcino D.O.C.G.

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