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Il Palazzone Brunello di Montalcino 2012

  • WE93
  • WS91
  • W&S91
750ML / 14.1% ABV
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750ML / 14.1% ABV

Winemaker Notes

The wine shows great complexity and structure. On the nose; mint, eucalyptus and a little waft of violets; dark fruits abound, backed by forest floor and wet stone. On the palate, there is tobacco, leather and a a touch of chocolate just discernable on the long and satisfying finish. The juicy acidity and firm tannins are perfectly balanced. This is a wine of promise that will benefit enormously from time in the cellar. It has all the austerity and resolute character of traditional Brunello.

Critical Acclaim

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WE 93
Wine Enthusiast
Aromas of fragrant blue flower, wild berry, dark culinary spice, leather and menthol lead the nose. The firmly structured palate delivers succulent wild cherry, raspberry, tobacco and orange zest alongside firm chewy tannins. Fresh acidity lends balance. It's youthfully austere and precise, with good aging potential. Drink 2022–2032.
WS 91
Wine Spectator
Marked by juicy cherry, strawberry and spice flavors, this red is lively and elegant. Features light, dusty tannins, with the vivid acidity keeping this focused and fresh. Best from 2019 through 2030.
W&S 91
Wine & Spirits
Yields were down at this estate in 2012 after consecutive warm growing seasons, but late August rains and cool evening temperatures in September helped balance the vines and preserved a bright core of acidity in this wine. Aged for nearly four years in large Slavonian casks, it presents an austere frame that gradually fills out to reveal soft black-cherry flavors deepened by notes of damp earth and subtle spices.
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Il Palazzone

Il Palazzone

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Il Palazzone, Italy
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Il Palazzone, or "The Big Palace" is a small estate that has been producing wine for over ten years. While the estate is roughly 20 acres, the land authorized for the production of Brunello di Montalcino is a mere 10 acres. Obviously, a property of these dimensions creates a tightly controlled environment which is determined by its owner. A New Yorker and a wine lover, not necessarily in that order, the proud owner takes an enormous interest in the vineyard despite the time constrains imposed by his day job as a business man. No care is spared in the entire vinification process, which end result is approximately 20,000 bottles each year.

Located on the western side of Montalcino, the estate is quite high in terms of altitude - roughly 480 meters above sea level. This altitude ensures excellent ventilation which is salutary for grapes, as it reduces mold production to a bare minimum. The constant action of the wind combined with the characteristics of the soil on the western side of Montalcino reinforce the character of the elegant wines produced by the estate. The vines themselves are over twenty years old and have therefore grown long root systems making them more resilient during periods of draught. These deep roots are able to reach minerals and components that and not present in the top soils and enrich the taste and aromas of the wines.

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Montalcino

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

XXI01039588911944_2012 Item# 395415