Brunello di Montalcino Riserva, Il Palazzone, 2001

The intricacies of Italian Wine have always been of an interest to my palate. There are times in which I have to contemplate whether Italian or French wine supersede the other in composition, complexity, invigoration, and taste. To date, with the exception of the infamous Bordeaux, Chateau Lafite Rothschild Paullia, 1982, I have found that the versatility of Italian wines (from various blends of Montepulciano to more complex and boldness of Barolo) have surpassed that of it's French counterpart.

Thus, I shall dedicate this post solely to my personal thoughts on my first tasting of the Brunello di Montalcino Riserva, Il Palazzone, 2001.

My first expectations of the wine were to that of a Sangiovese. As with most wines classified as a Brunello di Montalcino, the most common analogy of wines is to that of Sangiovese. At first taste, any simple wine drinker can identify that there are particular similarities, but there are intricacies to a Brunello di Montalcino that distinguishes itself from that of an everyday Sangiovese. At first sampling, the Brunello presented a more robust and complex structure to that of Sangiovese. This immediately led me to distinguish the Brunello being far superior to that of Sangiovese. The ripe flavors of grape and oak are presented throughout each sip of the wine with each additional sip enhancing the structure of both the bold burgundy body and the hints of oak present through the 30 month aging process. The best way to truly classify this remarkable wine is to identify both it's bold and deep complexity. With this particular Brunello, I was able to experience one of the finer exports of the Italian wine country at only a fraction of the cost to that of more expensive domestic reserve wines (ie: Cabernet Savignon Reserve, Robert Mondavi, 2004)

*Please note, I am in no way tarnishing the image of the 2004 Cabernet Savignon Reserve from Mondavi as this is my favorite domestic reserve wine for 2007. I am simply using this as an example as to the high standards that should be held for the Brunello di Montalcino.

My overall expectations of this wine is that of superiority. This wine should best be tasted over simple conversation to truly understand the body without interference from that of food. If consumed during a meal, I would advise that this be paired with a Ribeye Steak that's been marinated in a Porcini rub. Avoid any type of sauce with food at all costs as the acidity from sauce will tarnish the palate and distort the understanding of the wine.