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2010 Il Palazzone Brunello di Montalcino

Removed from a professional wine storage facility

2 available
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Ends Sunday, 7pm Pacific

RATINGS

93The Wine Advocate

...aged for 41 months in large oak casks to produce nicely evolved aromas of dried cherry, smoked ham, prune, plum, licorice and grilled herb.

93Wine Spectator

Though fleshy and dense, this features plum, black cherry, licorice and leather flavors, focused by acidity.

93Vinous / IWC

Sweet tobacco, mint and licorice are woven throughout, adding considerable nuance to a core of red-fleshed fruit.

17Jancis Robinson

Concentrated ruby with orange tinges. Lively cherry and vanilla nose. Sweet oak and fruit, really modernist but it all comes together beautifully on the finish in a near-perfect balance.

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.