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2013 La Palazzetta Brunello di Montalcino

Removed from a temperature and humidity controlled wine cellar; Purchased upon release; Consignor is original owner

Removed from a temperature and humidity controlled wine cellar

Ends Sunday, 7pm Pacific

RATINGS

92James Suckling

Big dried-cherry nose with a herbal-liqueur touch. A very nice balance of powerful, moderately dry tannins and bright acidity extends through the long finish.

15.5Jancis Robinson

...hints of fennel seed on the nose. Succulent cherry-fruit palate while the drying tannins are not (yet) integrated...hint of tar on the cherry finish...

REGION

Italy, Tuscany, Brunello di Montalcino

Brunello di Montalcino is regarded as one of Italy’s best appellations. Located in south central Tuscany below Chianti, the wines of Brunello di Montalcino DOCG are made of a Sangiovese clone called “brunello,” which means “little dark one,” a reference to the brown tones in the skin of the grape. Unlike some Tuscan appellations that allow other grapes to be blended with Sangiovese, Brunello di Montalcino is entirely Sangiovese. Montalcino itself is a picturesque, hill-top town not especially well known for wine production until the mid-19th century, when a local vineyard owner isolated the brunello clone and planted it. Other growers followed suit. Nevertheless it wasn’t until 1970s that wine enthusiasts started paying attention to Brunello di Montalcino, which by then was becoming an outstanding wine. Today there are 120 estates in the DOCG, up from about 25 estates in 1975. Brunellos in general are bigger, darker, more tannic and more powerful wines than Chiantis or most other Sangioveses. By law they must be aged for four years, and two of those years must be in wooden barrels.