• Calendar

    April 2014
    M T W T F S S
    « Mar    
     123456
    78910111213
    14151617181920
    21222324252627
    282930  
  • Follow Me On TWITTER

    Follow Me on TWITTER
  • Follow Me On FACEBOOK



Benvenuto Brunello 2014, New York

Posted By Joel on January 30, 2014

Benvenuto Brunello 2014, New York

If, like me, impatience has driven you to pop a Brunello cork prematurely, you may be interested to know that the 2009 vintage of Brunello di Montalcino will require no personal improvement in self-discipline ;-)

benvenuto-brunello-2014-2aBrunello wines from the four-star 2009 vintage previewed January 27th at Benvenuto Brunello in New York. I found the wines to be generally open, opulent, with many …dare I say it … ready to drink early.

Accordingly, the vintage should be a great one not only for the restaurant market but also for the private consumer who wants pleasure in the short term from his Brunello spend. For collectors seeking cellaring potential, however, the five-star 2006 and 2007 vintages remain better options.

A seminar and guided tasting segment featuring eight Brunello di Montalcino wines was presented by Gloria Maroti Frazee, of Wine Spectator School. Maroti Frazee, to her credit, took attendees on a rather Socratic tour of Brunello wines and Montalcino terroir, teaching through astute questioning along the way. The seminar-tasting proved a great roadmap to delineate and distinguish differences between Brunello’s north and south growing zones.

At one point during the seminar, speaking of Sangiovese, the grape varietal responsible for Brunello di Montalcino, Maroti Frazee noted that, “Sangiovese whispers, not shouts, of its tipicita.” I so appreciate that statement as it does hint, I think, at one of the true beauties of Brunello, that being Brunello is so subtly reflective of variations in Montalcino’s altitude, soil, and temperature.

benvenuto-brunello-2014-1aOn the main tasting floor, I encountered many wonderfully open, plush Brunello wines from 2009 as well as stellar normale and riserva examples from the ’08, ’07 and ’06 vintages.

Yet, even in that context, it was obvious that Rosso di Montalcino wines from 2011 and 2012 being shown by producers alongside their Brunello entries were drinking spectacularly well, showing outstanding quality. Not to be too surprised, however: as noted during the seminar, approximately 50% of Rosso di Montalcino is produced from reclassified Brunello grapes. Discerning lovers of Sangiovese will do well to keep Rosso di Montalcino wines on their buying radar especially where a solid fix of good Sangiovese is required at times when the wallet is perhaps too thin to endure the pricier Brunello spend.

In summary, the Brunello and Rosso di Montalcino wines I tasted at Benvenuto Brunello 2014 NYC give continued testimony to the exceptional quality and terroir of Montalcino.

Memorable among the show’s exhibiter producers:
Canalicchio di Sopra
Cappane Ricci
La Fiorita
Le Ragnaie
Palazzo
Tenute Silvio Nardi
Paradisone – Colle degli Angeli
Santa Giulia
Ucelliera

Special shout out to the IEEM team for hosting the event in a space offering a measure of elegance befitting Brunello wines. Gotham Hall was a gorgeous venue for this event!

Related Post, from my 2012 media trip to Montalcino, Brunello di Montalcino – A Reflection

About the author

Joel

Joel Mack has worked for a celebrated importer / distributor of Italian wines and continues to study the wines and winemaking of Italy. He has advised many restaurants in making their Italian wine list selections and has provided training to restaurant staff. Today, Joel conducts wine classes and leads specialized private and corporate tastings of Italian wines. Joel carried out his higher education at a highly regarded College of Music and continues to extend an artistic point of view to Italian wine, balanced with factual information about wine, its nature and identity. By day, he applies his time to collaborative software technology. Joel can be contacted at joel at vintrospective dot com.

Comments

Please Feel Free To Comment, Your Thoughts Are Welcome

Please note: Comment moderation is currently enabled so there will be a delay between when you post your comment and when it shows up. Patience is a virtue; there is no need to re-submit your comment.