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2015 Il Palazzone Brunello di Montalcino

Removed from a professional wine storage facility

Ends Sunday, 7pm Pacific


95James Suckling

Enticing combination of reserved freshness and bewitching ripeness here. Dried rose petals, stems, black tea, orange peel, steak tartare and tobacco simmer at the surface. The full-bodied palate has a complete but never overbearing feel, in that the tannins are fine-grained and precise, tracing an elegant positioning of subtle berries and cherries. Suave and polished.

92The Wine Advocate

...shows a steady bouquet that is equally represented by dried fruit aromas, medicinal herb and crushed stone or dark mineral.

92Wine Enthusiast

Scents of woodland berry, eucalyptus oil, star anise and rose petal come together in the glass along with whiffs of new leather.

90Vinous / IWC

...sweetly spiced with a pretty display of bright cherries laced with hints of cinnamon, nutmeg and a grounding note of flowery undergrowth. It’s a soft and nuanced expression, seeming to hover on the palate while showing notes of strawberry with mineral underpinnings.

16.5Jancis Robinson

Concentrated, crushed, sweet berry-fruit nose. Succulent and juicy ripe fruit. Pure sour-cherry and raspberry fruit and with a dramatic, perfumed finish.


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.