Il Palazzone, Brunello di Montalcino

RP 92

2013 vintage

Consistent with my previous note. Open, ready to go, at peak, enjoyable.

2013 vintage

Very open, ready to go. Has softened nicely. Lovely aroma and fruit. Just enough structure to balance out the wine, but this is definitely at peak and I don't see it holding for years. Enjoyable with minimal decanting. Will compliment any food at this stage.

2013 vintage

Drinking well medium bodied with a long finish, hint of tartness

2013 vintage

Very tight. Took a long time to open. Good dark fruit, tight tannins.

2013 vintage

Unbelievably delicious and smooth. Cherry and cedar with terrific length and weight.

2013 vintage

Mostly wet leaves and bitter cherries, but also dandelion greens, dewberries, date, and red plums. Great wine for swirling, sipping, and closing ones eyes to let the bitter finish go on & on. Elegant & fascinating; would be great to try with 20 different foods on the Wheel of Fortune just to see how they affect each other. What a pleasure Day 2 cherries, oranges, cinnamon, savory and maybe eucalyptus. No infanticide. Damn I wish this was a mag D3 …

2013 vintage

Tasted alongside the 2015 vintage. Both wines were opened about eight hours in advanced and allowed to slow-ox at cellar temp (51°F). Comparatively, this was more open for business. Dark cherry, gym sock, dried herbs, leather, and tomato leaf on the nose. On the palate, dusty cherry fruit with black tea and dried herbs. Rustic. Quite an old school charmer! Towards the end of the bottle, this started to tighten back up a bit but it was still my favorite …

2013 vintage

Drank over two days. Day one was a surreal bouquet of rose petals leading into a palate of red fruit, forest floor and sweet tobacco. Silky tannins lead into a long, dry finish. Day two the bouquet was rose petals (but more muted) and cherries. On the palate, the cherries were more prominent and there were hints of warm baking spices along with the fruit. Also displayed that special ability to "grab" green herbs in the meal. Tannins were still …

2013 vintage

Dried red fruit nose, clear dark purple. Dried red fruit, pleasant acid, long flavors, very well balanced.

2013 vintage

Il Palazzone with Laura Gray (Zoom!) : A rare cooler year. Really elegant, floral nose. Charismatic and appealing. Chewier than the later vintages, darker in style, but really lightweight despite its firm structure. Sour cherry. Quite delicious, but seems to tighten slightly and become more tannic with air - likely to deserve a higher score in a couple of years.

2013 vintage

Another data point, probably my 7th with this wine. It's shut down pretty hard; showed pretty well on day 3. If opening anytime soon, don't expect the full potential of this wine. ~10k bottles. Really great structure, precision. Only in bottle now for 37 months, not nearly enough. Drink 2025-2042. highly recommended https://www.ItalianWine.blog

2013 vintage

Medium nose is very musty, earth, dried plums, mushroom, wet leaves, rose petals. Palate is more expected, elegant red fruit layers, fresh earth, dried herbs, tomato leaf, medium plus tannins though they're smooth, medium body. Elegant style with proper structure.

2013 vintage

Gordon's Festa d'Italia (Artists for Humanity Center - Boston MA) : Walk around tasting. Meat, dried red cherry, tobacco, and leather lead a complex array of aromas and flavors in a very Old School combination that I just find slightly too tannic for the fruit.

2013 vintage

{winery} probably my sixth time with this since release, and for the first time it's shut down, and hard. HOLD for 4-5 years minimum. Will hold, and improve for decades.

2013 vintage

Over the hill

2003 vintage

Aged for almost 4 years in neutral Slavonian oak casks. 13,5% alcohol. Moderately translucent cherry red color with a somewhat orange-to-maroon hue. Beautiful, complex nose of wizened cherries, some orange zest, a little bit of sour cherry, light notes of tobacco, a hint of leathery funk and a sweet touch of sunny dark fruit. Dry, very ripe yet not particularly sweet-toned and medium-to-moderately full-bodied on the palate with flavors of red plums, sour cherry bitterness, some pipe tobacco, a little …

2013 vintage

Something wrong with the decanting process or need more time in the bottle, sigh

2013 vintage

Benvenuto Brunello 2018, Montalcino centro; 2/16/2018-2/19/2018 (Montalcino) : (Benvenuto Brunello, 2018, Montalcino) I've tasted this three times now, once in NYC, and twice here in Montalcino, at Benvenuto Brunello. I happened upon a bottle early today that was 'second day juice', i.e. not freshly opened. What great luck, as the wine was revealing the potential that I saw inside when I first tasted a few weeks ago. The acids are in great harmony with the layered red fruits, the texture …

2013 vintage

A Season of Change: 2013 Brunello di Montalcino : The bouquet opened with a display of earth, undergrowth and animal musk, as notes of sweet and sour cherry, crushed flowers and fall leaves developed over time. On the palate, I found a soft expression, as silky textures were contrasted by saline minerality, before notes of sweet spice and ripe strawberry joined the mix. The finish was long and balanced, displaying fine tannin, tart cherry and a twang of savory herbs. …

2013 vintage

Benvenuto Brunello NYC (Gotham Hall) : Benvenuto Brunello NYC. The 2013 vintage in Montalcino zone is one in which a few winegrowers will have achieved greatness, producing wines of considerable elegance, structure and purity; Il Palazzone has produced such a wine. From the sample size I've had so far, it seems there will be a normal distribution of quality within Montalcino zone - a few producing mediocre wines, the majority producing good>very good wines, and a few that have produced …

2013 vintage

Exactly as before. A regretted purchase, but thankfully the last one!

2003 vintage

Tarheel17, it's not your cellaring. This was less enjoyable than my bottle of a couple years ago, more of a hot mess, a victim of the vintage - and perhaps also of pop 'n pour, though it didn't improve appreciably over 2-3 hours. Came across to the missus and me as a a bit of a boozy, pruney mess, without any of the acidic tension that would've stood this in better stead with the tomato-sauced pasta and meatballs. Ah well, …

2003 vintage

nose: a little tar, but mostly roasted plum palate: i wasn't too impressed with this. Though the acid was taut, the fruit tasted a little pruned like it had been left out in the heat too long. Did not get much complexity. Not sure if this is vintage-derived or due to my sloppy cellaring (moved from Seattle to SF in March with it in the van...one wouldn't think it had seen too high of temperatures?) Anyway, I have one socked …

2003 vintage

Decanted for four hours. Excellent pairing with boneless leg of lamb roast done on Weber gas grill with rotisserie.

2003 vintage

I'm with Tanzer: this is kinda medicinal, and ready. I know little about Brunellogate but wouldn't be shocked if this had a little cabernet in it. Not bad, not great; reasonable at the $35 WTSO price. Pretty nice with roasted leg of lamb.

2003 vintage

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Il Palazzone, Brunello di Montalcino

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