TN: 1999 Fattoria La Gerla Brunello di Montalcino

[steffenpelz]

• 1999 Fattoria La Gerla Brunello di Montalcino - Italy, Tuscany, Montalcino, Brunello di Montalcino (5/28/2009)
  This is definitely a winner. Deep dark berry and plum fruit with some tobacco, earth, and lots of italo-barnyard. Just a classy wine with a velvety and silk texture and a classy finish. If there’s a wine that goes great with roast pork, this is it. Food friendly yet nicely ripe and fresh at the same time. Love this stuff. Only word of caution…I had it open for a few days, and after three days, it began tasting a little pruney…tells me that it should be had in the next 5 years or so. YMMV.

Posted from CellarTracker

[M_M_c_C_a_l_l]

@steffenpelz

• 1999 Fattoria La Gerla Brunello di Montalcino - Italy, Tuscany, Montalcino, Brunello di Montalcino (5/28/2009)
  This is definitely a winner. Deep dark berry and plum fruit with some tobacco, earth, and lots of italo-barnyard. Just a classy wine with a velvety and silk texture and a classy finish. If there’s a wine that goes great with roast pork, this is it. Food friendly yet nicely ripe and fresh at the same time. Love this stuff. Only word of caution…I had it open for a few days, and after three days, it began tasting a little pruney…tells me that it should be had in the next 5 years or so. YMMV.

Posted from CellarTracker

Can you elaborate on that last part? Don’t most red wines take on dried aromas after a few days?

[steffenpelz]

@Melissa M c C a l l

@steffenpelz

• 1999 Fattoria La Gerla Brunello di Montalcino - Italy, Tuscany, Montalcino, Brunello di Montalcino (5/28/2009)
  This is definitely a winner. Deep dark berry and plum fruit with some tobacco, earth, and lots of italo-barnyard. Just a classy wine with a velvety and silk texture and a classy finish. If there’s a wine that goes great with roast pork, this is it. Food friendly yet nicely ripe and fresh at the same time. Love this stuff. Only word of caution…I had it open for a few days, and after three days, it began tasting a little pruney…tells me that it should be had in the next 5 years or so. YMMV.

Posted from CellarTracker

Can you elaborate on that last part? Don’t most red wines take on dried aromas after a few days?

Melissa.

Yes, wines oxidize as they are exposed to air, so after a few days, you may see the fruits of the oxidation process. But what should not happen is for the acid to recede and a raisiny, pruney taste to emerge…and that happened in this case. What that means to me is that there is a little too much ripeness relative to acidity that will cut short the agability of the wine. Hence my recco to drink within the next 5 years…which is reasonable with Sangiovese anyways.