Collemattoni Brunello di Montalcino 2003

I’ve had a great food and wine weekend!  My sister and her family were in town for the weekend and we were able to dine at two very good restaurants and drank some excellent wine.  My weekend was so full of good food and drink that I had to write about it in this wine blog!

On Friday night, my brother-in-law had a hankering for a big steak, so we headed over to Ruth’s Chris Steakhouse at the bottom of the Hilton in Toronto.  My steak was excellent, as was David’s, but my sister, who had ordered the Shrimp and Steak with Cajun spices, was not as happy with hers.  She thought the spices were way too salty.  Overall, the meal was good, but I found it a bit pricey.  Another criticism is with the very hot plates.  They are heated in a 500 degree oven and we found that the extreme heat from the plates actually overcooked the bottom of our steaks a bit as they sat on the plate.

Perhaps the best part of the meal was the wine.  I was happy to introduce them to Brunello di Montalcino as they had never tried it before.  I knew they’d like it because they prefer big, full-bodied reds, so I ordered the Collematoni Brunello di Montalcino 2003.

The 2003 vintage was a challenging one for Brunello due to the very hot and very dry conditions.  Many grapes were sun-burnt and over ripe when harvested, producing heavy, flabby wines.  This wine was different.  It was fresh and elegant with no over ripe character at all.

The Collemattoni winery is owned by the Bucci family who have 7 hectares of 100% Sangiovese vineyards located in the southern part of Montalcino in San Angelo in Colle.  Montalcino is located in Tuscany, Italy.

The Brunello is fermented in stainless steel tanks at a controlled temperature of  28-30°C.  The wine is macerated on the skins for 20-25 days and then aged in 32 hl Slovenian oak barrels for 30 months.  It then ages for an additional 4 months in bottle before release.

The 2003 Collemattoni Brunello di Montalcino has pronounced aromas of blueberries, which my 5 year old nephew pointed out (a budding sommelier), with black cherries, plums and a host of other dark fruit.  there are also hints of earth, tar, and spice.  It’s a full-bodied wine with the sweet dark fruit flavours lifted by a good streak of acidity.  There are ample, yet velvetty tannins, and a long, luxurious finish.  Definitely a beautiful wine!

I’ll talk about Saturday night in my next post.

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