Tuesday, February 5, 2013

Benvenuto Brunello NYC

Benvenuto Brunello NYC

Last week I had the great privilege of attending Benvenuto Brunello 2013 at Gotham Hall in NY. Approximately 40 different producers participated, pouring their  Rosso di Montalcino (2010 or 2011), 2008 Brunello di Montalcino and 2007 Brunello Riserva, along with assorted other examples from the Montalcino zone and Sant' Antimo DOC.

 The venue this year was nothing short of outstanding. Gotham Hall, located at 1356 Broadway in Manhattan, was both spacious and dramatic, with its high rotunda ceiling and looming columns. The food went well beyond the simple cheese and charcuterie selection typically found a trade tastings. Several hot hors d'oeuvres were served, at a centrally located station, along with fine cheeses and cured meats. Perhaps the most surprising thing about the food was the fact that it was still in good supply near the end of the four and a half hour event.


The Wines 

In general, the 2008 Vintage, as represented by the selections present, struck me as classic and somewhat rustic, with many examples showing lean dusty fruit, very nice aromatics on the nose, some elegance, and good balance. Another impression I came away with, that I will need to spend more time considering, is the seeming trend toward more classically vinified Brunello, especially from new producers. I spoke with a number of newer producers who indicated their preference for large Slovenian barrels, and their wines showed lean, aromatic fruit. Of course there was still a well represented contingent from the new-oak / heavily extracted style, but they were in the minority. Since this group represented less than 20% of the  more than 200 producers of Brunello that exist today, there is much to be considered before drawing any firm conclusions. Bottom line, Brunello is one of the world's greatest wines, and is alive and well. 

In future posts I will share specific tasting notes for some of the wines tasted at this event, along with others. Cheers!



No comments:

Post a Comment