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I have up for auction, a parcel of the world famous Tuscan wine, Brunello di Montalcino.
This particular parcel is comprised of:
THREE bottles (75cl each) of Brunello di Montalcino, il Marroneto, from the 2011 vintage.
2011 saw the production of 10,841 bottles of Brunello from its 14-acre vineyard (for those of you with a real eye for detail, I can confirm that I am auctioning bottle numbers: 09965, 09973 and 09975.)
Being a ‘true Brunello’, the composition of the wine is 100% Sangiovese. The wine is aged in French oak barrels, yielding a final alcoholic strength of 14% vol.
Some of the ‘scores’ given to this wine, by some prominent critics and commentators (I have not transcribed full tasting notes, for reasons of space, and, since these can be readily found online) are as follows (scores are out of 100 unless specified):
Antonio Galloni (Vinous): 96
Wine Enthusiast: 94
Robert Parker: 93
Wine Spectator: 90
Typical Winemakers’ Notes include:
“The northern zone of Montalcino is characterised by higher elevations, steep slopes, and cooler temperatures. These conditions are ideal for creating Brunellos of significant ageing potential, showing complexity, increased aromatics, classic tannic structure and nervy acidity. The precision of Sangiovese is transparently conveyed when using the most natural and minimal of winemaking techniques.
Sangiovese's high natural acidity and complex tannic structure make it an admirable ally to a range of hearty meat or game dishes. Go the traditional route with braised short ribs or Osso Buco, but don’t be hesitant. Brunello benefits from a straightforward pairing, no artifice – as the Tuscansprefer. Bean and kale soup, papparedelle, or an aged pecorino, are resoundingly local choices.”
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