Brunello

Hello all. I am a new member to this forum. My first quesiton pertains to the 1999 Brunello di Montalcino La Poderina. I have a few bottles in my cellar. I tried one a year ago and it seemed very tight and not quite ready. I have read a few comments about this wine not being ready yet, and some that say it will never be ready. This wine scored very high on WS (96) if I recall, but I want to know if anyone has tried this wine recently and I appreciate any comments about if I should keep these down or drink now?

Thanks much.

Hi John and welcome. A well constructed Brunello needs at least fifteen years.

John, Hello and Welcome to the Forum...


I have tasted this wine on two occasions. Following are both of my tasting notes.

Best
Rogov

La Poderina, Brunello di Montalcino, 1999: At this stage a monster but, as some monsters can be loveable, so it is with this full-bodied, muscular and searingly tannic wine for everything is here in just the right balance just waiting for the elements to come together. On first attack generous sweet cedar and spicy oak to match the deep tannins, those parting slowly to reveal an array of berries, black cherries, currants and chocolate all on a background of exotic spices. Given time enough this one will show a note of sweetness and the minerals that are still lurking and waiting to burst forth. Try again in 2010 but this one will attain its peak only starting in 2015. Score 93. (Tasted 5 Apr 2005)

La Poderina, Brunello di Montalcino, 1999: When first tasted in 2005 this wine was so muscular and tannic that it took hours for it to reveal any of its charms and I suggested holding until 2010 before starting to drink. Well, it's pretty close to 2010 so it was time to try it again. Still remarkably youthful with tannins and sweet cedar wood continuing to dominate for an hour after pouring but then, finally, finally, opening and showing its full potential. Full-bodied, with the tannins now settling in nicely, showing an initial burst of sweet berries, that followed by notes of currants, chocolate and exotic spices, all on a light stony-mineral background. Never to be an elegant wine but certainly one destined to fascinate with its combination of muscularity and grace. Drink and enjoy now only if you decant for at least three hours. Best from 2015-2028. Score 94. (Re-tasted but not blind 19 Nov 2009)

Hi John and welcome. A well constructed Brunello needs at least fifteen years.

Welcome from me too. Carl might want to help you taste!!

John
A warm welcome!

I can't comment on this specific wine, but like others I much prefer mature Brunello (to be honest it's more likely I prefer over-mature Brunello ). It is though a gamble in cellaring for long periods, with the risk of leaving it too long or as you've quoted the tannins & acid beating the fruit into submission. For me, it's very much worth the risk though.

One way that might offer a little mitigation, is to play around with decanting times. e.g. open the bottle a few hours before the meal & have a small taste. If it tastes great, then stick the cork back in and it shouldn't change much before serving. If however it feels utterly tight and unforthcoming, then pop it into a decanter and hopefully the extra aeration will bring it out of it's shell before it's time to drink it.

regards

Ian

John,

1999 was a particularly hot year in Montalcino, producing wines that are both very ripe and very alcoholic. As a result, the 1999s have been relatively slow to mature. That said, most of the top 1999s are pretty much ready to go at 10 years. La Poderina is not an estate that I follow closely so I will defer to others but I tend to drink my Brunellos more in the 10 to 12 year range than at 15+.

Regards,

Robert