2004 Collemattoni Brunello di Montalcino

SKU #1052974 95 points Wine Spectator

 Delivers fabulous aromas of crushed raspberries, cherries and strawberries, with flowers and a hint of vanilla bean. Full-bodied, with a solid core of fruit and silky tannins. Dense and very long. A serious, powerful and complex red, but needs some bottle age. This is the producer's best wine ever. (Web Only—2009)

94 points Wine & Spirits

 A young Brunello that's turned in on itself, this yields little more than the black mineral earthiness of Sangiovese tannin. Air brings up scents of porcini, sour cherry, iron and thyme. For all the power of its profound structure, the wine is still mouthwatering. A candidate for long-term aging, this will likely be at its best ten to 12 years from the vintage.  (4/2010)

92 points Robert Parker's Wine Advocate

 The 2004 Brunello di Montalcino is big, brawny wine loaded with ripe dark fruit, new leather, spices and earthiness. The wine blossoms onto the palate in a rich, expansive style as masses of perfumed fruit come to life. This is an especially dense, concentrated wine, and the tannins need some time to melt away, but readers who can be patient will be rewarded with a splendid Brunello. Anticipated maturity: 2014-2024. (AG)  (6/2009)

90 points Stephen Tanzer's International Wine Cellar

 Good deep, bright red. Complex, varietally expressive aromas of redcurrant, dried flowers, tobacco, spices and pepper. A silky-sweet midweight with harmonious framing acidity and subtle notes of graphite, tobacco and smoke. The suave finish features a restrained sweetness and dusty tannins that are not hard. Nicely balanced, old-school Brunello. (ST)  (7/2009)

K&L Notes

3.5 stars: The nose is immediately full of plums and sweet vanilla. On the palate, it expands into a pool of cultured lushness that flows broadly across the palate. This is a wine that is polished, showing layers of ripe plums and sweet toasty oak. It has a certain charm that seems to go beyond a simple recipe of winemaking; there is a core, although covered in lushness, it does give the wine good balance. (Greg St. Clair, K&L Italian Wine Buyer)

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- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.


Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.