My recent experience would bend my thinking to no touchee until 8 years minimum. I’ll add a sampling of notes from the last couple years, in part because I had taken note of my treatment of many of these:
January 2017:
2010 La Togata dei Togati Brunello
This took a little bit to unwind, about 2 hours, but was quite pretty when it did. Florals are added to a currant and leather showing on the nose. Palate has solid fruit and the tannins are already lovely and luminous here. Another very nice example of a vintage I love to pieces. This really came out to play the next day at brunch, but was perhaps done by the time the 3rd rolled around
2008 Lazzeretti Brunello
Opened this after picking it up on the recommendation of friend and Vintages consultant Michael. He wasn’t wrong about this one. On opening, cedar and sandalwood notes mix with dark, dark plum and berry fruit in bouquet. And there’s plenty of grip and almost flashy power on the tongue. It does settle in over the course of the night and the next day, but by the 3rd had picked up even more verve and power. Quite a showing.
2010 Argiano Brunello Riserva
This saw a decant for an entire day. The nose on opening was swoonful–full of gorgeous, full red fruit, touches of lilac and great array of baking spices. Later, darker fruit makes its mark along with some cured cedar and earth notes, a lot going on. This is just grand to taste—painfully young still but oh, what fantastic promise. I reiterate from my one taste at Benevenuto Brunello last spring that this may end up being the first red wine that reaches perfection for me. My next bottle is slated for WineFest V in 2020
February 2017
2010 San Polo Brunello di Montalcino
Needed the 3 hour decant, opens up with plenty of saddle leather, bits of coffee-mocha and black cherry. Delish–cured meat around cherry and spices.
August 2017
2010 Campogiovanno Brunello di Montalcino
I slow-oxed this for a full day and decanted it for about 1.5 hours. And it is singing a red fruit and cocoa song in the sniffer and on the tongue. That said, it checks in at 14.5% and is still a wild child—more so than any other 2010 I’ve yet had. I will keep my other bottle but leave it to sleep for some years. Also saved off some of this and will check on it tonight or tomorrow…
…the Brunello today is still very much on the showy, big and sweeter side
Oct 2017, included because it’s a note on Costanti
2012 Costanti Brunello di Montalcino
Wanted to try a 12, I picked this up to share. Likeable red fruit and shaves of sweetmeats. To taste, it is quite accessible and has some velvet to go with exuberant red fruit. But both Berto and I prefer the true classicism of the 2010s and I’m not sure how long-lived this wine will be. Still, quite enjoyable and flexible with food
Finishing with 2 notes on Valdicava, one from Oct 2017 and one from Feb 2018
2001 Valdicava Brunello di Montalcino
When Sherri (Shapiro) gave me some choices, I asked for some Italian. This was some bring. Pop and pour, fun little scent of walnut paste behind chickoree, currant and raspberry. This is splendid to taste. It just washes through your mouth and has a lovely Christmascake sidebar. Very friendly with my coq au vin as well. Just a study in harmony and effect. WOTN…
…the leftover 2001 Valdicava Brunello was even more memorable than the night before
1997 Valdicava Brunello
Really delish, has a lovely red fruit personality with plenty of freshness and life.
skal
Mike