Vino and Vinyl, A Brooklyn Pop Up Dinner with Robert Mondavi Wines

I was delighted to attend a pop-up wine dinner held in a historical, stunningly renovated brownstone in Brooklyn, featuring up and coming wine maker Joe Harden, of Robert Mondavi winery and innovative chef Theo Friedman. The event was a sensory pleasing showcase of the modern approach Joe is applying to the historic Mondavi vision.

Emmy award winner, James Beard award recipient, author and television personality Ted Allen hosted the evening. Incredibly knowledgeable in both food and wine (and also the history of Brooklyn and its brownstones), Allen brought a graciousness and warmth to the entire event.

The stunning dining room.

The legacy of Robert Mondavi is that of a man who put the Napa Valley wine region on the map. For over 40 years he pioneered sustainable viticulture and crafting high quality, approachable wines that express the terroir of Napa Valley. Today, Joe Harden is carrying forward his iconic vision.

A former professional basketball player, Harden grew up making wine with his father in a 30 acre Cabernet Sauvignon vineyard. After obtaining a degree on oenology, he completed his training under renowned Mondavi winemaker Genevieve Janssens, learning the entire process from field to bottle in the To Kalon vineyard in Oakville, Napa Valley. Harden’s wine philosophy is to make the best quality wine that is balanced and food friendly. For a detailed account of Joe’s journey, click here.

Winemaker Joe Harden detailing the history and vision in each glass.

Chef Theo Friedman of Theory Kitchen [a traveling, pop-up kitchen], has trained at The Musket Room, Gotham Bar and Grill and other prominent NYC restaurants. At only 24 years old, Friedman has been creating pop-up dining experiences since 2010; establishing a cult following of passionate eaters, providing him with the opportunity to cook in kitchens and pop-up spaces across the country. As I was the only vegetarian attending the event, he was kind enough to go out of his way to create an entire meat-free menu for me. To read more of about his fascinating career, visit theorykitchen.co

Chef Theo Friedman describing his spectacular dishes.

To begin the evening, we enjoyed two very different Fume Blancs [Robert Mondavi is actually the man responsible for the name Fume Blanc], both hailing from the legendary To Kalon [ancient Greek for “the highest beauty”] vineyard in Oakville. To Kalon is “ recognized as one of the finest first-growth vineyards of the world” and Joe Harden is a “ firm believer in the power of To Kalon”. Predominantly Bordeaux grapes are grown at To Kalon [Merlot, Cabernet Franc, Malbec, Petit Verdot, Syrah], these 2 Fume Blancs are the only white wines coming from this historic vineyard.

Robert Mondavi Winery ‘Oakville’ Fumé Blanc Oakville 2014

Winemaking: Grapes came from the To Kalon vineyard, specifically from the young vibrant up and coming Sauvignon blocks that aren’t quite up to the caliber of the reserve wine. Hand harvested and whole cluster pressed. 91% of the wine was fermented in 60 gallon French oak barrels, then barrel aged [8% new oak] on its lees for 8 months with hand stirring [bâtonnage] to integrate the flavours and develop its creamy texture.

Tasting Notes: Bright and fresh with citrus, herbs and a trace of floral accented by a streak of clean minerality, finishing crisp and fruity. Easy drinking, fantastic sipping on its own or easily paired with a wide variety of dishes. [It was wonderful with crispy maitakes with cured egg yolk and parsley ranch.]

79% Sauvignon Blanc, 21% Sémillon
14.5% Alcohol
$34 [average price]

Robert Mondavi Fumé Blanc Reserve To Kalon Vineyard Napa Valley 2014

Winemaking: Grapes were sourced from the iconic, dry farmed, Sauvignon Blanc vines planted in the 1960’s in To Kalon vineyard. Hand harvested and whole cluster pressed. Almost all of the juice was fermented in French oak [42% new], and then aged on its lees for 9 months and hand stirred [bâtonnage] twice weekly, for a creamy texture and to enhance the volume and length. A small amount of Sémillon was added to increase richness and body. Additionally, 2 egg shaped cement fermentation vessels were utilized to explore the purity of fruit that this process is known for, and added to the final blend.

Tasting Notes: Fresh pear, herbs and bright acidity fuse with soft, creamy lemon, whilst citrus zest and a streak of minerality comprise the lengthy finish. Elegant and rich, yet super easy drinking. [A perfect companion with the creamy, bright, chilled California avocado and English pea soup.]

98% Sauvignon Blanc, 2% Sémillon
14.5% Alcohol
$52 [average price]

Robert Mondavi Winery ‘Maestro’ Napa Valley 2014

Winemaking: Maestro was created in commemoration of Mr. Mondavi. Upon the opening of the To Kalon cellar in 2000, Mr. Mondavi hired the Napa Valley Orchestra to perform, halfway though he grabbed the conductor’s baton and started conducting the orchestra. This led to a front page picture and headline calling him “The Maestro of Napa Valley”. Conceived as a free spirit, it’s a wine that allows the winemaker to explore and experiment, its not restricted by style or grape. The 2013 vintage is a red blend, whereas 2014 is mainly Cabernet Sauvignon, as it had a beautiful harvest that year. The 2014 was crafted to be approachable, soft yet dense, and to pair really well with food.

Grapes were sourced from the Wappo Hill vineyard in Stag’s Leap, along with To Kalon vineyard. Hand harvested and sorted in the gravity flow cellar. The clusters were destemmed directly into French oak tanks for cold soak, fermentation and extended maceration, a total of 24 days of wine to skin contact, serving to maximize the extraction of varietal character and complexity while keeping the tannins fleshy and supple. Next the wine was drained and pressed into 28% new French-oak barrels for malolactic fermentation, then aged for 21 months.

Tasting Notes: Vibrant, concentrated jammy fruit [think blueberry, plum, black cherry] vanilla and baking spice supported by velvety tannins. A dessert-like finish, with pink peppercorn dusted Grenache, coffee and toasted oak lingering decadently between each sip. [ A fantastic foil to the wonderfully fresh, pungent ramp pasta.]

73% Cabernet Sauvignon, 23% Cabernet Franc, 2% Merlot, 2% Petit Verdot
15% Alcohol
$46 [average price]

Robert Mondavi Winery Cabernet Sauvignon Reserve To Kalon Vineyard Napa Valley 2014

Winemaking: The reserve Cabernet Sauvignon is a wine that met a lot to Mr. Mondavi, “a wine he hung his hat on”. He crafted it with the intention that it be “enjoy with food and friends and family”. Today it is known as a reflection of his philosophy on winemaking, creating wines that are powerful yet gentle. [Joe provided us with my favourite quote of the evening, stating that Mr. Mondavi said: “I want my reserve Cab to be as soft as a baby’s bottom and have the power of the voice of Pavarotti”. The “First Growth” grapes form the finest blocks in To Kalon vineyard provides the wine with natural structure, acidity and power.

Hand harvested grapes spent 34 days fermenting and extended maceration in French oak tanks. The wine was then pressed and underwent malolactic fermentation in 100% new French oak barrels. The final blend spent 21 months in oak barrels, and was bottled in August 2016. Consistently being tasted to monitor its development, it is looking as though the wine will be released this October.

Indeed, my favourite wine of the evening, it is exudes elegance and power, well structured and perfectly balanced.

Tasting Notes: Food friendly acidity and well integrated oak accent fresh, ripe berries, crushed pink peppercorn and herbaceous elements. Silky smooth tannins, vanilla, chocolate and a trace of menthol linger on the lengthy, plush finish. Elegance along with a strapping, robust gentility in every sip. [Wonderful with grilled portabello covered in cocoa and malt glaze.]

93% Cabernet Sauvignon, 6% Cabernet Franc, 1% Petit Verdot
14.5% Alcohol
Currently not released [$165 Suggested Retail Price]

Robert Mondavi Winery Sauvignon Blanc Botrytis Napa Valley 2002

Winemaking: With the dry climate in Napa Valley, the humid conditions necessary for botrytis or noble rot [the concentrating of sugars and flavour by allowing the grapes to shrivel or raisin] to develop need to be created. Following the regular harvest, select grapes are left on the vines for noble rot. Sprinklers are used at night in order to increase the humidity, with harvest taking place in November. Grapes were sourced from the Wappo Hill vineyard in Napa Valley’s Stags Leap District AVA. Fermented for 2 months in French oak barrels [13% new], then aged on its lees and hand stirred once a month for 19 months.

2002 is the last year the Sauvignon Blanc Botrytis was made since the conditions haven’t been right. Joe stated that they are hoping this year they will have the opportunity for a 2017 vintage.

Tasting Notes: Fresh and vibrant with a bright acidity balancing the sweetness. Honey drizzled orange, lemon and apples fuse into lingering buttery croissant and candied orange notes. Sweet and vibrant, delicious on its own or a wonderful pairing with all types of deserts, from rich cheeses to decadent chocolate. [A great pairing with mild to stinky cheeses, dried apricot and clove preserve, and roasted nuts.]

100% Sauvignon Blanc
12% Alcohol
$100 [average price]

A superb finish to the evening.

Media event hosted by Robert Monday Winery.

Exploring the Diverse, Vibrant Personalities of New Zealand Pinot Noir

I was delighted to attend the Made in New Zealand Pinot Noir Seminar held at Pier A Harbor House in NYC last month. The seminar was an extension of Pinot Noir NZ 2017 held in Wellington New Zealand. The 3 day event, as described by The Drinks Business Magazine: “New Zealand’s entire wine industry gathered alongside a host of international sommeliers, buyers and writers to debate all things Pinot, letting their hair down in the process, in true Kiwi fashion. It was the sixth time that the Pinot Noir NZ event had been held, hosted every four years, with 115 New Zealand wineries showcased this year representing seven regions.”

From left to right, Joe Czerwinski, Brett Feore and Michael Henley.

Hosted by New Zealand Wine, the NYC event was under the direction of David Strada, the marketing manager for New Zealand Wines USA. The distinguished panel of presenters were Joe Czerwinski, managing editor of Wine Enthusiast, Brett Feore, sommelier and wine director at the New Zealand influenced Muskat Room in NYC, Laura Williamson, Master Sommelier and wine director at Mandarin Oriental in NYC, and Michael Henley, CEO of Trinity Hill Wines.

With such an esteemed panel, the tasting was an engaging, informative journey through the different personalities of New Zealand Pinot Noir. Here are my impressions from the seminar:

Wine regions of New Zealand. Courtesy of New Zealand Wine.

  • There is a wide range of style and diversity within New Zealand Pinot Noir. There are 10 growing regions, each displaying distinctive, regional character ranging from fresh and bright, graceful and subtle, to bold and tannic. For example, the hillside areas in Marlborough are known to have red fruits, fresh acidity, good structure and tannic backbone. Hawke’s Bay Pinot Noir, with its cool climate, along with water and wind issues, tend to the more savory and earth side, with spice and supple tannins.
  • The average vine age is 15 years. Pinot Noir is a relatively new adventure in New Zealand winemaking. As Joe Czerwinski stated, “While there is a maturity being seen in both the wines and winemakers, winemakers are still figuring things out”.
  • Committed to protecting the land, nearly 100% of wines produced are certified sustainable, with many also being certified organic and biodynamic.
  • The majority of wineries take their name from the dominant feature of the land that they cultivate.
  • As seen also with many Italian winemakers, there is a drive to move away from oak to allow the fruit to come thru. Wine with oak aging generally has a low percentage of new oak.
  • Alcohol levels have to be within .5 % of what is stated on the label. For those of us familiar with the fun “11%-14%” ¯\_(ツ)_/¯ alcohol level commonly seen on Italian and French labels, the accuracy is striking.

All of the wines below are 100% Pinot Noir. Prices listed are the average online cost.

Trinity Hill Pinot Noir Hawke’s Bay 2015

Winemaking Notes: No new oak was used in order to let the fruit express itself; the structure comes from the abundant fruit, not oak.

Tasting Notes: Bright aromas of cherry, raspberry, wild flowers and clean minerals. Fresh and fruity with a streak of granite minerality, silky tannins compliment the fruity, dry finish. Accessible and fun, fantastic on its own or a great companion at the table.
13% Alcohol
$15

Te Kairanga ‘John Martin’ Pinot Noir Martinborough 2015 Continue reading

At the End, the Bottle Must be Empty: A Glass of Chianti and a Chat with Caterina Gargari of Pieve De’ Pitti

Organized by the Consorzio del Chianti, I was delighted to attend Chianti Lovers Anteprima Chianti 2017 held at Fortezza da Basso in Florence, Italy on February 12th. The ‘antiprima’ tasting featured 2015 barrel samples from more then 100 producers, along with older vintages and Vin Santo. I thoroughly enjoyed attending Chianti Lovers Tasting in 2015 in New York City, and was enthusiastic to be able to attend in Florence. It was an engaging, informative tasting in which I was able to catch up with some of my favourite winemakers, along with meeting new wines and friends.

Pieve De’ Pitti is a family estate headed by Caterina Gargari and is located in Tuscany, in the heart of the Alta Valdera, in the convergence point of the valley. The name Pieve de’ Pitti comes from the Florentine Pitti who owned the estate until the end of the 17th century and from the parish chapel of St. John of Pava, that was built on the ruins of an ancient Etruscan church.

The family estate consists of 198 hectares of woods and olive groves, along with 16 hectares that are hilly vineyards with sand/clay/fossil rich soil. It is this distinctive soil, coupled with “sea winds which come from across the hills of Miemo and Castellina”, that give their “grapes a mineral and savoury flavour”. Committed to the philosophy that “great wine is made in the vineyard” the estate uses sustainable and organic methods, along with minimal intervention in both the vineyards and cellar.

‘Cerretello’ Chianti Superiore is the estate’s first label and is based on a classic family blend of Sangiovese, Canaiolo and Malvasia grapes, traditionally crafted from the oldest vineyards in the estate [planted by Caterina’s grandfather in the 1960’s]. Caterina preserves this tradition and puts her own mark on it by using Sangiovese grapes from vineyards planted in 2001.

Gracious, friendly and knowledgeable, I always look forward to speaking with Caterina and discovering how her latest harvest was and the taste her striking wines. The 2015 summer in Italy was very hot, thankfully the clay soils at Pieve De’ Pitti kept the vine roots cool along with providing fresh water reserves, rescuing them from drought and withering. The heat gave way to frequent storms with lots of rain in august. The somewhat extreme combination has brought forth one of their best vintages.

Soil composition is such a huge component to understanding and appreciating the character of a wine. I always try to include it in my reviews, as it assists it conveying a sense of place. Caterina displayed the soil the vines grow in next to the wines, a fantastic visual aid in comprehending the role soil plays. When you see the density of the clay soil, you understand how it was able to hold water and cool the roots even in hot, dry weather.

Below are the 3 wines I had the pleasure of tasting with Caterina:

Pieve De’ Pitti ‘Poggio alla Volpe’ Chianti Superiore DOCG 2015

Winemaking: Sourced from grapes grown in clay soil, this will be bottled in a couple of years; it will spend 2 years in cement.

Tasting Notes: Intense fruit and spice with a cheerful agility. A splash of coffee lingers with the light tannins and dry mineral finish. Engaging, well balanced and already fun to drink.

Pieve De’ Pitti ‘Cerretello’ Chianti Superiore DOCG 2013

Winemaking: Grapes were sourced from vineyards with two different soils [pictured above]: One is the classic mix of sand rich in shells, typical of Tuscany in general. The second is richer in minerals, a little bit light, with many white stones from the river. Cerretello is aged in cement to allow the terroir and grapes to be the highlight of each sip. Caterina stated that 2013 is her most elegant vintage, the wine is “very feminine in the nose, flowery more then the usual fruitiness”, the tannins are present yet gentle.

Tasting Notes: Abundant floral aromas with a trace of cherry lead into wonderfully balanced, silky fruit and floral notes. A clean mineral streak peeks thru soft spices, earth and leather. Gentle tannins highlight the bit of saltiness on the dry mineral finish. Nearly gossamer in character, an incredibly refined sip.

Pieve De’ Pitti Vinsanto del Chianti DOC 2008

Winemaking: Trebbiano & San Colombano grapes were harvested early in the season, in early September. Then they dry on racks for 4-5 months in a special room, the Vinsantaia. After hand pressing the juice is put in chestnut and cherry barrels, where it remains for at least 5 years.

Tasting Notes: Silky smooth, with deep, sunny flavours of apricot, nectarine, honey and candied orange zest. A savoury streak and bright acidity along with clean minerals on the dry finish keep each sip fresh and balanced.

The elegant, friendly, accessible wines are a reflection of Caterina and her passionate commitment to crafting great wines that are a pleasure to drink. “Pieve de’ Pitti wines are made to be enjoyed with good friends and good food. And at the end, the bottle must be empty.”

 

 

Media event sponsored by Consorzio del Chianti.

Chianti Classico as Far as the Eye Can See

It has been just over 300 years since Cosimo III de’Medici; the grand duke of Tuscany established the boundaries for the production of Chianti. Now known as the only production zone for Chianti Classico, the 70,000 hectares [173,000 acres] consists of 10,000 hectares [25,000 acres] of vineyards located in the center of Tuscany. Only within this area can wines be designated ‘Chianti Classico’.

Courtesy of Chianti Classico Consorzio

The production of Chianti Classico wines are overseen by the Chianti Classico Consorzio. Chianti Classico must be comprised of a minimum of 80% Sangiovese and a maximum of 20% indigenous or international red grapes. The wine has to have a minimum of 12% Alcohol and 12 month minimum of ageing. The trademark black rooster [the historic symbol of the Chianti Military League] is found on every bottle of Chianti Classico. For more details on Chianti Classico, please visit the Consorzio Vino Chianti Classico site here.

Organized by the Consorzio Chianti Classico, I was delighted to attend Chianti Classico Collection 2017 held at Stazione Leopoldo in Florence, Italy on February 14th. Held every year in Florence, the ‘antiprima’ tasting featured 2015 [barrel sample], 2014 and 2013 vintages of Chianti Classico, Chianti Classico Riserva, IGT, Vin Santo and the new premium category Gran Selezione. Presenting 675 wines from 185 different estates in Chianti Classico, it was truly Chianti Classico as far as the eye can see!

A quick note about vintages:
2014 was a challenging year; the growing season was cool and damp, making it stand out from the previous hot seasons. The overriding consensus is that the success of the wine is entirely up to the savvy talent of the producer.
2015 has been hailed as a phenomenal year, so hot and dry, the Sangiovese bunches were smaller then usual, which is actually quite good for the varietal. Ripe and juicy, its predicted these will be spectacular, with long aging potential. All of the 2015 wines presented were barrel samples.

I wish I had the time to taste more, if not all the wines, but I feel that this is a good goal to work towards!

Below are the wines that I feel conveyed the classic, traditional personality, and the ones that expressed a unique, intriguing identity of Chianti Classico.

So happy to be surrounded by Chianti Classico.

 

Castello di Monsanto Chianti Classico 2015


Sweet aromas of cherry, watermelon and candied flowers. Very fruity and accessible with cherry, white pepper and traces of vanilla bean, culminating in a clean, dry finish.
90% Sangiovese, 5% Canaiolo, 5% Colorino

Castello di Volpaia ‘Volpaia’ Chianti Classico 2015


Interesting and intriguing, with aromas of cherry, anise and black pepper. Dark fruit and tarry earth wrap around a spicy core. Finishing spicy with a hint of truffle funk.
90% Sangiovese, 10% Merlot

Isole e Olena Chianti Classico 2015


As I find all Isole e Olena wines to be; well structured and elegant. Subtle cherry, dusty earth and floral aromas introduce cherry, sour cherry herbaceous flavours. Clean minerals highlight the spice driven finish. Balanced, with a good synthesis of flavours already.
80% Sangiovese, 15% Canaiolo, 5% Syrah

L’Orcio a Ca’ di Pesa Chianti Classico 2015


Great play of fruit and spice with black cherry, black pepper, anise and a lengthy finish of toasty oak and hints of baking chocolate. A bit of complexity to the layers, yet light and easy drinking.
95% Sangiovese, 5% Colorino

Tenuta di Capraia Chianti Classico 2015


Desert dry, with cherry, fennel and a hint of funk. Minerals and savoury elements on the dry finish. Straightforward and simple, with a bitter edge.
90% Sangiovese, 5% Canaiolo, 5% Colorino

 

Casaloste Chianti Classico 2014


I find Casaloste wines to be a classical expression of Sangiovese, and this does not disappoint. Soft aromas of leather, pepper and thyme. An herbaceous streak runs thru cherry, wild berry, leather and light spice flavours. The clean, dry finish is accented by earth and espresso elements. Well balanced and accessible.
90% Sangiovese, 10% Merlot

Castelvecchi Captondo Chianti Classico 2014


Bold and big with concentrated ripe, sweet fruit, black pepper and savoury elements. Earth and clay minerals are the backbone of the dry fruit finish.
88% Sangiovese, 12% Canaiolo

Isole e Olena Chianti Classico 2014


Genteel and elegant, with soft layers of cherry, black pepper, wisps of peat and traces of funk, accented by the spice driven, plush finish.
80% Sangiovese, 15% Canaiolo, 5% Syrah

Continue reading

Benvenuto Brunello: Agile to Brooding, each with its own Story to Tell

brunello16

I was delighted to spend an entire day welcoming the 2012 Brunello di Montalcino vintage at Gotham Hall in NYC! Hosted by Jeff Porter, acclaimed wine director for Mario Batali and Joseph Bastianich restaurants, along with the Consorzio del Vino Brunello di Montalcino, the seminar and following walk around tasting was a fantastic way in which to become immersed with the latest vintage of Brunello.

Montalcino is in Tuscany, the central region of Italy and is bordered by the rivers Ombrone, Asso and Orcia. It is located 40 km from the sea and 100km from the Apennine Mountains and has a Mediterranean climate. Wine and olive oil have been crafted there for over 2000 years. Etruscan wine amphorae [clay jars], dating to the 4th century BC, along with numerous documented mentions regarding the wines of Montalcino from Medieval times on, testify to the continuous production in such an esteemed area.

Although it has the dimensions of a small square box, it is not a homogenous territory; the climate, soil and altitude all play a part in creating different terroir. Situated on a hill, the soils differ immensely from area to area, most drastically seen with loose soil at the lowest areas that increase in minerals as one goes higher up the hill. At one time many, many years ago the area was actually underwater; the soil is loaded with crushed marine sediment, especially marl [or mudstone, a clay soil with high amounts of calcium carbonate] and limestone.

The seminar was a great window into the factors that comprised the 2012 vintage, and an opportunity to immerse oneself in their character. Following are my impressions:

• The Brunello region consists of 24,000 hectares, 3500 hectares of which is vineyard, 2000 hectares devoted to Brunello vines amongst 250 producers. 30% of all Brunello is imported into the United States.

• Rather significantly, 2012 has been given a 5 star rating from the Consorzio. This occurs in about 25% of vintages.

• The movement towards sustainability and organic farming continues to increase. There isn’t a lot of disease to fight, and producers are witnessing the multitude of advantages to environmentally conscious methods. The current estimate has 15-20% of estates organic and/or biodynamic.

• Brunello are known for their incredibly lengthy ageing capabilities, however this doesn’t mean they need to be cellared for 10 years in order to be enjoyed. Ultimately, ageing is subjective. It depends on your personal taste; do you enjoy more fruit and acidity? Or are you a fan of less fruit and subtler earth/mineral flavours? All producers feel that the wines are drinking now, or can be cellared. Personally, I feel that many I tasted needed a couple of more years to fully develop; however that doesn’t prevent me from enjoying a few bottles now!

• As with many Italian wines, All Brunello is intended to go with food; “they’re not cocktails”.

• The weather was erratic and unpredictable in 2012. The year started off dry without any snowfall. Brunello is one of the most arid regions in Tuscany, they rely on snow for ground water, and so this was problematic. February saw lots of snow, but unfortunately it was late and stunted the vines a bit. Next up were Torrential downpours that struck right in the middle of flowering, causing more loss. May thru August was incredibly hot, then absolute perfection arrived in the middle of august and continued thru to September. Many winemakers feel that the vintage was really made in those final 8 weeks.

• Due to the above listed circumstances, the 2012 harvest was one of the smallest in many years, the turbulent weather ultimately reducing the production by about one-third. Grapes were small and the bunches themselves also small, leading to fantastic overall grape quality. The smaller the better with Sangiovese, as smaller berries retain their fruit flavours, aromas and acidity better.

• Overall, the consensus from winemakers and all of us fortunate enough to have tasted numerous 2012 bottles, is that the wines are bright with ripe fruit and acidity, and have a “pretty” quality about them. Some have seen this as a return to more elegant, classic, traditional styled Brunello. Others, such as famed wine critic James Suckling considers their “vibrant fruit, lively acidity, and ultra-fine tannins” to be wonderfully bold and intense; a “rockstar” vintage.

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The seminar presented 7 wines from the 2012 vintage. Whilst all were fantastic, below are the ones that I found to be most engaging,
All are 100% Sangiovese.

Talenti Brunello di Montalcino DOCG 2012

talenti
Hailing from the southwestern part of the region, accessible and easygoing in character. Bright layers of red berry fruit, pepper spice and earth with an herbaceous streak. Baking spices pair up with berries on the plush finish.
15% Alcohol
$50

Collosorbo Brunello di Montalcino DOCG 2012

collosorbo
Not as complex as most, but with it’s own identity. Strikingly meaty, with dark fruit and clay minerals culminating in a lengthy, pepper spice finish. Rich and brooding, just lovely.
14% Alcohol
$50

La Magia Brunello di Montalcino DOCG 2012

lamagia

So new, its label hasn’t caught up yet.

Elegant and mineral driven. Cherry, flinty minerals and spice glide atop silky tannins, culminating in a dry fruit and clay mineral finish. Delightful and engaging, this would be fantastic with just about any dish.
14.5% Alcohol
$40

Loacker Corte Pavone Brunello di Montalcino DOCG 2012

loacker
From the famed biodynamic pioneering Loacker family, this is a powerful expression of Brunello. [Coincidentally perhaps also the darkest shade of garnet seen in the 7 wines.] Velvety and intense with layers of fruit, spice and floral notes. Licorice and a hint of bitter chocolate linger on the plush finish. With its velvety softness and well-integrated, dynamic flavours, this was not only a personal favourite, but also that of many of my fellow attendees.
15% Alcohol
$75

contrast

A study in contrast: the dark, inky garnet Loacker on the left, transparent ruby red of the Pian delle Querci on the right.

Pian delle Querci Brunello di Montalcino DOCG 2012

piandellequerci
In direct contrast to the Loacker Brunello, this hails from the far north of Montalcino and was the lightest in colour. Agile and bright with an herbaceous edge [think pine and cypress] to the vivid strawberry and blackberry fruit, energizing savory elements and traces of bitter cherry comprise the wonderfully dry finish.
14% Alcohol
Currently not imported into the US

A study in character, from elegant to agile to powerful to brooding, each bottle with its own story to tell.
Cheers!

Media event hosted by the Consorzio del Vino Brunello di Montalcino