Today’s offer, the 2010 Brunello di Montalcino, Blue Label, has been a staple of the winery since 1892. The pristine fruit for this wine undergoes cold maceration prior to fermentation, which lasts 16-17 days in controlled temperature. The wine is racked, goes through malolactic fermentation then is aged in small to medium-sized oak barrels for the first few months. Afterwards, the wine spends the majority of its required two years of aging in large oak barrels, or “botte,” then spends an additional four months of bottle age. The result is an elegant and refined Brunello at its most classic.

 

This wine exhibits a beautiful garnet red center that moves to orange reflections on the rim, typical of a traditional Brunello at five years of age. After sufficient air, the perfumed nose reveals gorgeous aromatics of preserved plum, dried cherry, redcurrant and dried orange peel layered intertwined with earth-driven notes of dried rose petals, fresh leather, black truffle, a medley of soft baking spices and wet stones. The palate is silky in texture and delivers layer upon layer of complexity over soft, well-integrated tannins. Classic notes of dried sour cherry, preserved plum and dried orange peel gives rise to fresh blossoms, leather, tar, tobacco and a kiss of earth. This wine simultaneously enchants with the refined elegance of a great Burgundy while it charms with the unique, inimitable expression of Sangiovese. Although the bottle I enjoyed yesterday was absolutely stunning, this wine has decades ahead of it. If you choose to enjoy it soon, simply decant for 45-60 minutes at 60-65 degrees in large Bordeaux or even Burgundy stems. This wine is a star pairing with myriad dishes including mushroom risotto or braised meat pastas, but I personally recommend this beauty with a nice bone-in porterhouse prepared with this Bistecca Alla Fiorentina recipe.