After reading Bill’s praise in the Schrader thread, I called D. Coluccio and Sons and ordered two of these last week. Somehow they misinterpreted my order, charged me for two cases, and sent one case. They’ll take back the extras, but I just had to Pobega one right off of the UPS truck.
Golden brown color at edges with light gold-yellow core, nose of bread, yeast, egg and candied fruits, this has the rich full-bodied palate feel and taste of one of the best challahs I’ve ever had amped up with the complexity of ripe sultanas and sweet/sour candied citrus. Great balance and length, hard to resist gong back for more. 99 points.
On second thought, with that score, rather than send them back maybe I’ll flip the extras on Commerce Corner.
You make an old man so proud, David! It is rumored that James Laube has also tasted the Tre Marie Milanese, gave it a 96 and said, “A real mouthful of panettone.”
In the interest of full disclosure, I have also heard that there is an even better, 100-point panettone being made this year. It is a handmade, purely artisanal effort. The baker is Michael Madrigale’s nonna in Philadelphia, but she uses nothing but the finest ingredients, all imported from the old country: Senatore Cappelli flour, eggs from chickens fed the same acorns as Joselito’s pigs, buffala-milk butter, sultanas made from the 1985 Sassicaia grapes left hanging after the harvest and candied citrus bits from fruit rolled between the thighs of Sicilian virgins. Only 5 are being made, one each for Daniel Johnnes (to make up for all of that Instagram business), Daniel Boulud, Bob Parker, Antonio Galloni and Lyle Fass (for being such a good friend and bridge over troubled waters), making this one the ultimate unicorn panettone…
Hans, I did not want to say that, but there it is. Perhaps it adds yet another “unicorn” element to the panettone. Indeed, maybe Levi Dalton will see this and write up a list of ten unicorn panettone that even celebrity sommeliers are unable to buy, and perhaps a list of unicorn Moscati d’ Asti not to drink with the panettone that you will never taste.
By the way, next year, I am going to try my hand at baking my own panettone, since I have access to ingredients at least as good as those used by Madrigale’s nonna. Mine will not be available at retail or online. I intend to have Gil Lempert-Schwarz and Golden 8 auction them off. Do not worry, however…each panettone will be numbered with a branding iron, and each box will be signed by me personally in invisible ink. I will send each successful bidder a pair of special decoder glasses that will allow them to see my signature…
How about the butter of the milk of a buffalo bull for the Panettone?
That would be some experience and Madrigale himself would be welcome to gain and authenticate it first “hand”?
I went long on both Rinaldis for 2010, but picked up 7 of the 2011 Tre Tine yesterday. I will be shocked if Larner and Galloni do not both end up with egg on the face for the low 90s assessments. The aromatics are surreal. It is worth the 70 euros that I paid just to smell the wine. It could, of course, shut down, and may well do so, but not before it gave a rather compelling vision of its future…
I know it’s been a while since my college biology class, and we didn’t study buffalo in med school, but I’m having trouble understanding how one gets milk out of a bull buffalo.
The Tre Marie Panettone is so rich and luscious it doesn’t really need anything, but I can see where you are going with this.
This Tre Tine 2011 is remarkable.
Milk chocolate, cloves, cinamone in the nose reminds me of christmas, but not of Barolo.
On the palate it resembles more a Barbaresco. A terriffic one.
This a very good wine that could have played with the aromatics of the last (my 1st) Panettone easily quite well…
serious stuff.
I have acquired my own 2015 Tre Marie Milanese, available by the cartload at the local Eataly. Verily, our breadbaskets runneth over. Tasting note to follow soon.
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