Poäng 9.1/10:

Il Palazzone Brunello di Montalcino DOCG 2009

Rött vin

Il Palazzone Brunello is intense ruby red with deep garnet hues. The bouquet is intense and ethereal with aromas ranging from dark fruit and berries to chocolate, coffee, leather, liquorice and balsamic notes. The wines are silky and elegant, potent yet balanced and characterised by sweet tannins. Il Palazzone Brunellos are beautifully balanced with all the promise of their bouquet fulfilled in the mouth and finish
Distrikt Toscana
Druvor Sangiovese
Årgång 2009
Fyllighet 10
Fruktsyra 9
Strävhet 9
Tillverkare Il Palazzone
Artikelnr IP101
I Lager
Avnjutes mellan 2015 - 2023
Per flaska Per låda
(Antal flaskor / låda: 6)

Här redovisar och presenterar vi kända vinskribenters utlåtande om specifika viner. Utöver dessa lägger vi in en egen kommentar när vi har provat samma vin.

James Suckling: Full body, rich, fruity red wine
A rich, fruity red with chewy tannins and dried fruits on the nose and palate. Some smoky undertones, too. Full body. Structured. Needs two to three years of bottle age.
Gassås Wine: Fynd
Robert Parker: Loaded with personality
The 2009 Brunello di Montalcino is a big wine loaded with personality and intensity. Sweet cherry, baking spice and licorice burst from the glass in this explosive expression. There’s even a tangy touch of peppercorn or black olive at the back. Rich layers and polished tannins fill in the wine’s broad shoulders and give the wine an extra push of power and persistency. The wine was aged in botte grande for 34 months. This Brunello is ready to drink relatively early. Drink: 2015-2023. -90 points

The estate has three separate vineyards in quite different areas of Montalcino. The microclimate and extraordinary variety of terroirs means that we are able, on blending the three vineyard harvests, to have three complementary aspects of Montalcino in our Brunello.

We prune and select our grapes on the vine throughout the year so as to have the best possible expression of each vintage. The maximum yield allowed for the production of Brunello is 7.000 kg per hectare and we rarely pick more than 5.000 kg per hectare.

Fermentation takes place in beautiful wooden 50 HL barrels. The tannins in the oak are an anti-oxidant. This, combined with the micro-oxygenation permitted by the wood, gives wines that are more limpido with increased aromatic and tannin stability.

We work closely with our enologist, Paolo Vagaggini, in using large oak barrels for our wines.

Traditional aging times for Brunello are respected and the wine receives at least forty months in wood instead of the two years specified by the DOCG regulations. Il Palazzone wines are created with a long bottle aging period in mind – promising to mature and improve over the years. Most Brunello estates release their products in January of the fifth year after the harvest, but Il Palazzone waits to release the vintage for a further six to eight months.

In exceptional vintages our best grapes are destined for the production of our prestigious Riserva. Riserva spends a year more in wood than the vintage Brunello and is released a year afterwards.

The cellar, opened October 2012, was designed by local architect Marco Pignattai. The 5,500 square foot (500 square meter) cellar is reminiscent of a church amongst the vineyards, and combines contemporary architecture, cultural tradition and environmental sustainability.

The style of the cellar adheres to the local architectural tradition, blending perfectly into the landscape as if it had been there for ages.

For the exterior, only building materials typical of the region were used, whereas the concrete walls and laminated wood used for the interior provide a more contemporary feel.

The vinification room takes on a style widespread throughout the Val d’Orcia, “la sala con copertura a capanna” or the room with the gabled roof, and was the central focus around which Mr. Pignattai designed the entire building.

In the aging room, a peaceful, calming place where the wine rests for four years, there is an added element teasing the senses: an undulating roof made of thousands of small cedar slats, reminiscent of the waves in the ocean.

The design minimizes our carbon footprint and has as small an impact on the environment as possible (see here and here to read more about our commitment to sustainability).   Some green initiatives that we were able to incorporate into the cellar include recovering rainwater for irrigating the gardens and cellar work, reducing the amount of thermal energy required, installing an air exchange system to maintain temperature throughout the seasons, using 90% recycled bricks for the roof and the walls, and sourcing all the stone for the landscaping from an on-site quarry.

Carbon footprint
We are committed to monitoring and reducing our carbon footprint.

As far as possible, building materials were recycled, upcycled or quarried on-site, and a multitude of techniques were employed to maximize energy efficiency.

Rainwater recovery
We will be recovering rainwater for estate use.

Where possible we reuse and recycle.

We have ruled out polystyrene entirely and use only cardboard packaging.
We are moving towards using recycled cardboard in our boxes.

In 2011 we switched to using lighter bottles, lessening the load by 2.5 kg (5.5 pounds) per case. 

1% For the Planet
As proud members of this organization, we donate 1% of our total annual revenue to organizations that promote sustainability and help support environmental issues.

In our vineyards we are doing all that we can to safeguard the environment.

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