La Togata - Brunello di Montalcino - Tuscany - Italy - 2004 - $55 - (Modern, Showpiece) - Now when I call this Classically produced masterpiece a Modern-Showpiece, it's only because it is atypically ready to drink, with soft tannins and well developed fruit. So, it starts off as a clear ruby wine with slight development at the rim and medium viscosity. The nose just blows me away with ripe red & black cherry, and fresh plums mixed with tobacco box spice, leather and forest floor notes. Very dimensional and complex. Oak notes are subtle(boti, I suspect). The wine was very dry, showed less fresh and more dried fruit impressions on the palate than the nose would lead you to believe, and had lower than expected acidity. This is why I call it Modern, not because it was black and oaked to hell! The body was medium+ all the way, it was perfectly balanced and had great length to the finish. This was enjoyed with some toasted baguette and a bit of mature Hudson Vally Camembert with sliced Pears, and yes it went well...not perfectly, but without the Pears it would've gone awry;-)
Get this at:
http://www.jjbuckley.com/2004-La-Togata-Brunello-di-Montalcino-Sangiovese-Grosso/p~2004~11094~750~f~ws before it's too too late!
Thank you for exploring my wine list with me. Below you'll find only wines I recommend very highly. I don't use scores, but I do catagorize wines as styles: (Agers, Food Wines, Stand Alones, Celebratory Wines, Showpieces, Classics, Moderns). I also offer food pairings as well as glimpses into what I've enjoyed with what. I hope this helps in some small way to increase your enjoyment of wine and food.
About Me
- Eric C. Maczko
- I've been part of Pine Ridge Winery's Culinary Staff for 7 years. In 2003 I took over the Executive Chef Position and have been pairing food and wine together in a creative environment every day since. I am a Certified Sommelier through The Court of Master Sommeliers and hope to gain my Advanced in the coming year. My love of wine, food and literature are the fuel behind this little site and sharing my experience is my gift. Each year I take a little time to craft my own wine, so as to humble myself. It is a pleasure to sample the hard work and dedication of these so many talented wine professionals.
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