The 2004 Brunello di Montalcino is a big, fruit-driven wine. Made in a
concentrated, opulent style, this Brunello offers tons of fruit and a
round, soft personality. There isn’t too much nuance in the wine today,
but that should develop in bottle. The long, polished finish invites a
second taste. For now, this remains one of the more overtly
fruit-forward wines of the vintage. The entry-level Brunello spends
roughly 40 months in large, neutral oak. Anticipated maturity:
2010-2019.
Giacomo Neri is one of Montalcino’s more gregarious
producers. His passion clearly comes through in these wines, which are
characterized by an emphasis on fruit and opulence. Neri’s Brunellos
also make a great case study in the different microclimates of
Montalcino. His straight Brunello di Montalcino is made from vineyards
ranging from 350-480 meters in altitude located in the northeastern
quadrant of the region. The Tenuta Nuova is made from a densely-planted
vineyard located roughly in between Sant’Angelo in Colle and
Castelnuovo dell’Abate, in the southern part of the zone. The vines in
the north typically flower three weeks later than those in the south,
and naturally ripen later as well, which serves to highlight some of
the differences between Montalcino’s various microclimates. Neri’s 2004
Brunellos are immensely successful. I look forward with great
anticipation to the 2004 Brunello di Montalcino Cerretalto, which
should be released some time next year. |
