Moscadello di Montalcino is a traditional product of the area, made of Moscato Bianco. Why anyone would grow it when they can make prized red wine is another question.
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Not technically a RDM but the NV Cerbaiona rosso is just killer and can be found for $20.
Astounding stuff for the $$$.
As a qualification to my original post, a friend served a 2010 Mastrojanni Brunello last week that was glorious – a really elegant wine.
I had a couple of these about a year ago, blew me away. I went out and bought some more. Great producer, but also a great year. Very impressed with the depth and the layering in the wine…
And Biondi Santi. That’s about it. Insult to injury opened a 2004 Altesino BdM last weekend and it was long gone. Undrinkable. And the storage (and cork) were perfect.
The storage once it got in your hands was perfect. You don’t know how it was handled before it landed. Heat damaged Italian wines aren’t unique to Tuscany/Montalcino. I’ve had to drain pour more than my fair share of Massolino/Cavalotto/Produttori Riservas because they were heat damaged along the way that I either bought 12-odd years ago or from strong auction houses.
the cork was pristine. Capsule spun. The wine was purchased on release. There were no signs of heat damage at all. If someone has recently had an 04 Altesino BdM and had a good experience, I would be happy to hear it
And I’ve had the same exact situation come up with the wines I mentioned (including an 04 Produttori Ovello I just drained poured this past weekend). Doesn’t change the fact that this has happened to me plenty with Piedmont and has happened with some Brunellos as well (I poured out an 07 Uccelliera that I bought on release)
All of that could be true and the wine could still have been heat damaged before it got to you, not unlikely on its way to the US. A lot more wine gets damaged in transit than most of us would like to think.
Very unlikely in my 30+ years of experience and not my default. Then again, I am experienced enough to know that there is always variability in wine, particularly Italian wine, even within individual cases, particularly as wine ages.
You think heat damage during shipment to the US is very unlikely? I am certain that it isn’t. My knowledge is from seeing lots of temperature monitoring data and analysis from wine shipments.
No Doug,
I am saying that the poor quality of this wine is most likely not due to heat damage. I have had MANY heat damaged wines. In my 30+ years of wine drinking, those that were heat damaged did not present as this wine did. In reviewing many of the notes out there on this wine it is clear that it is in a mature to very mature state generally. This bottle that I recently had is not flawed due to heat. I know what cooked wine tastes like. It has simply matured beyond drinking pleasure. What are you arguing about here? Have you had a 2004 Altesino BdM in the past few months that was as fresh as a daisy? If so, lucky you!
Last night a 2007 La Serena BdM was quite good.
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I found their rosso to be really good in that vintage, but I must have finished that up quite some years ago. I never got to taste their flagship though.
Last night was spaghetti fest so we opened a 2007 Pinino [Brunello di Montalcino] which had a complex nose showing sweaty, savory meats (prosciutto?) and then rhubarb, along with other sweet notes. Low acid, 14% abv, but still some tannic structure and grip. It has a long finish, easily 45 seconds. This is the only time I have tried this newer producer but I quite like it, slotting it into the A- category. The color looks mature to me, so no reason to wait any more.
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@Arv_R I’ve got 3 bottles left. Want one?
Opened a 2012 Ciacci “Pianrosso” today. Very ordinary. On the plate it was chunky with a good core of dark fruit, but lacking any type of complexity or elegance. I doubt further aging would improve the wine. I think most would agree this is a Cru wine from a top producer from a good, not great vintage? Overall underwhelming
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IMO they are a relatively “modern” producer, and those are the producers who best fit the OP thesis.
Interesting, and tastes certainly vary. I have a lone bottle that I’m not intending to open for at least a few more years based on CT notes that suggest it’s still young and needs more time and/or a long decant.
I do agree that it’s a relatively modern style of Brunello, which also might not appeal to all palates.