Benvenuto Brunello NYC 2016

The Consorzio del Vino  Brunello di Montalcino presents Benvenuto Brunello USA 2016 in NYC, its annual trade tasting, celebrating 50 years of DOC wines and showcasing the Brunello di Montalcino 2011. The walk-around tasting featured over 40 wineries from Montalcino.IMG_9587

I also attended the seminar on the 2011 Brunello. I enjoy the seminar because I can taste the wine, listen to the speakers, and find out the latest news from Montalcino. The Moderator was Jeff Porter, beverage director for the Batali and Bastianich hospitality group.

There was an overview of Montalcino and then a discussion of the 2010 and 2011 vintages. Jeff Porter   and the representative of the Consortium agreed that 2012 was a great vintage and a better vintage than the 2011 and I had to agree. The Consortium gave the 2010 5 stars, its highest rating and called it an outstanding vintage. The 2011 was given 4 stars and called an excellent vintage. Mr. Porter said that it would be a good restaurant wine because it is more approachable than the 2010. He added that it is a good wine for the consumer as well.

I liked the 2011 vintage and it probably will not age as long as the 2010 but that is something only time will tell.

While we use terms like more approachable, restaurant wine, consumer friendly etc, I would not even think of drinking the 2011  until 2021, after all it is a Brunello!

There were 7 wines tasted and 6 of them were my kind of wines. All of them were aged in botti, large oak barrels. Only one was aged in both 500 liter barrels and botti. There was not a barrique in sight. I asked the representative if this was done on purpose and he said the wines were picked at random. Trying to bring my point home I asked if there was a movement in Montalcino away from barriques and concentrated wines toward wines which tasted like the grape and the terroir. Mr. Porter said that he believed that this was true not only in Montalcino but in the wine world in general. He said this was in response to the consumers that now prefer this type of wine.

The BrunelloIMG_9588

Brunello Di Montalcino DOCG 2011 Belpoggio The soil is calcareous with many skeletons and the elevation is 350 meters. Traditional fermentation takes place with 15 to 18 days of maceration at a controlled temperature. The wine is aged for 24 to 36 months in 30 to 40 hl oak casks. $50 IMG_9589

Brunello Di Montalcino 2011 DOCG Capanna. The soil is Galestro, with many stones and the elevation is 855 to 984 ft. Harvest is by hand, with careful selection of the grapes. They are immediately de-stemmed and fermentation with the skins takes place for 20 to 22 days in Slavonian vats at a controlled temperature. After drawing off, the wine completes the malolactic fermentation in the same vats where it is naturally cooled down.$40

The wine is aged in Slavonia oak barrels 20 to 30 hl until bottling in June of 2015. The bottles are refined in thermo-conditioned rooms and went on sale January 2016. $45IMG_9590

Brunello Di Montalcino DOCG 2011 Castello Tricerchi The vineyard is at 300 meters and the exposure is south/west and the soil is clayey and sandy. Training system is spurred cordon, there are 4,000 plants/hectare and the vines are 15 years old. Harvest is by hand in early October. Maceration is in stainless steel vats at a controlled temperature for 14 days. Malolactic fermentation continues for 5 months. Aging is in 15 to 20 hl Slavonic casks for 42 month and 6 months in bottle before release. For them 2011 was a very good vintage. It has hints of black cherry, strawberry, tobacco and spice. $45IMG_9591

Brunello Di Montalcino DOCG 2011 Col D’Orcia. Made from a particular clone of Sangiovese selected by Col d’Orcia. The vineyard is at 300 meters in the hills over looking the Orcia River with a south/southwest exposure, the soil is from the Eocene period in origin, loose, with little clay and rich in limestone. Fermentation is on the skins form18 to 20 days at a controlled temperature in 150 hlwide and shallow stainless steel tanks, designed in order to extract tannins and color efficiently but delicately. Aging is for 4 years: 3 years in 25, 50 and 75 hl Slavonic and Allier oak casks followed by at least 12 months of refinement in bottle. Since 2013 Col D’Orcia is the largest wine-producing farm in Tuscany. $55IMG_9592

Brunello Di Montalcino DOCG 2011 Pian Delle Vigna (Antinori) 3.5 miles south of Montalcino. There are 65 hectares under vines, and the soil is mostly clayey and calcareous with many small stones. After a careful selection both in the vineyard and cellar, the grapes are de-stemmed and delicately pressed; the must then goes into temperature controlled stainless steel tanks where it ferments and remains on its skins for a period of about 3 weeks. The wine has then completed malolactic fermentation. Aging is in 30 to 80hl oak casks for over 2 years. The wine was bottled in April of 2014. $80IMG_9593

Brunello Di Mantalcino 2011 DOCG Tenuta Buon Tempo the vineyard surface area is 5 hectares at 350 meters and the soil is sandstone-galestro marl. The exposure is south/east, the training system is spurred cordon and there are 3,33/6,250 plants per hectare. Harvest is from September 10 to 20. Fermentation with natural yeast in temperature controlled stainless steel, with minimum possible oxygenation, with pumping over and a duration of 7 to 10 days. Maceration in stainless steel, carried out without exposure to air for 15 to 20 days. Aging 24 to 30 months in 500 liter French oak barrels (20% new) and 12 to 18 months in big 64hl Slovonian oak casks and 6 months in bottle. $50

New owners brought the property, changed the name and are moving away from new oak. The former owners used 50% new oak.IMG_9594

Brunello Di Montalcino 20111 DOCG Uccelliera. Production area Castelnovo dell’Abate, south/east of Montalcino, vineyard extension is 15.5 acres at 820ft. The soil is rich in minerals, medium textured sand and clay, with some gravel. The grapes are selected, de-stemmed and crushed. The must is kept for 4 to 5 days at low temperatures. Later the temperature is raised and alcoholic fermentation takes place naturally for 15 days in stainless steel. At the same time, the must macerates on the skins for about 7 days. After drawing off, the wine is kept in steel, malolactic occurs and the wine is kept in Slovenia and French oak barrels for 36 months, then aged in bottle for another 18 months, before release. This wine was a little more international in style. $64

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Filed under Brunello, Italian Red Wine, Italian Wine

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