The 2004 vintage from Montalcino, in southern Tuscany, was excellent, and this 2004 Fattoria La Lecciaia Brunello di Montalcino show exactly how great these wines can be.
At 13.5% alcohol, the wine earned 18 points on the Dionysian scale of 20. It was opened and decanted hours before dinner and served with a boar meatball surrounded by venison bits with vegetables; the wine was the highlight of the evening!
Brunello is made from Sangiovese Grosso, as they call it in that part of Tuscany; in Corsica it’s called, Nielluccio. Some say it’s a separate Sangiovese clone, others say it’s the soil and terrior that makes the difference.
Brunello can age for decades and at 11 years old, this one was just starting to mature and round out. Decanting always helps so that oxygen can do its magic on the tannins and soften them. Expect to pay between $35 to $60 for the better examples and always buy them in pairs so you can keep one longer after you’ve opened the first one too soon. In vino veritas.
Brunello is best when served with wild game or big red-meal meals and is great with harder cheeses.
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