Posted By Joel on January 20, 2010

Tenuta Vitanza Brunello di Montalcino Le Paturnie 2003

A small preparation will be helpful:

Before reading further, I suggest you clear your schedule for three minutes and entrust yourself to the graceful power that is dancer Polina Semionova.

Warning: This Video Contains Scenes of Graphic Beauty.

Thank you, Polina. OK, it’s time for our topic, Tenuta Vitanza’s Brunello di Montalcino Le Paturnie 2003:

“Three Words…To Start”, reads the company’s website menu bar. The three words – Charm, Love, Passion – introduce the storyline by Rosalba Vitanza, telling of the tradition and beginnings of still young Tenuta Vitanza located in the Tuscany region of Italy, an estate which has already distinguished itself as a producer of high quality wines.

Rosalba, a Ph.D. in Philosophy, and husband Guido Andretta, himself a successful Engineer and Management Consultant, together own Tenuta Vitanza. Rosalba focuses her attention upon winemaking while Guido applies his energy as Director of Sales.

Tenuta Vitanza’s Brunello di Montalcino Le Paturnie 2003 expresses a graceful power - like the elegant strength of a ballerina – without overdone muscularity, an idea I think is now made clear enough, thank you Polina

The estate’s Brunello Le Paturnie is made from 100% Sangiovese grapes. Vines average ten years in age. Consistent with the style of Vitanza’s Le Paturnie line, winemaking is traditional (read: no barrique) with wood time spent in Slavonian oak cask for 24 months. Soil composition is skeletal / fossil rich tufaceous clay.

Tasting Notes / Impressions:

Sensual perfume of red and black cherries, underbrush, cocoa, and alluringly understated notes of wood. Bright sensations of vibrant red cherry give good counterpoint to a darker-toned cherry flavor that seems to set the flavor mood. Harmonious, overall balance hangs in till the end with a nicely tannic, refined finish.

NOTE: Decanted for 1 hour after which the wine opened up beautifully.

Food Pairing Suggestions:

MEATS: pork, beef / veal, rabbit, duck, guinea hen, or lamb; rosemary scented pork loin served with roasted potatoes is superb. PASTA / POLENTA: wide pasta noodles like pappardelle or polenta, served with any of the meats mentioned above, with a sauce made from the meat cookings; consider rabbit wrapped in prosciutto - tremendous. CHEESES: young – medium aged cheeses.
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Categories: $$ ($25-$50), Tuscany, Wine
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