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| ~ The Road that Leads to the Collelceto Estate ~ |
It’s been just about a year since I last checked in on the 2004 Collelceto Brunello. When this wine was released, I was completely unfamiliar with it, but the price attracted me. I did what I always do. Bought one, tried it, and then went back for more. There’s a lesson there. This bottle is my last of the bunch. I have yet to see the 2006 or 2007 version of this wine and so I say goodbye to a friend, you have served me well indeed.
The 2004 Collelceto Brunello is still a vibrant ruby red with violet reflections but displays that trademark copper color at the rim of the bowl. The smell is pure Tuscany; with road dust, crushed berries, wild brush and fennel. It’s captivating. On the palate the wine is juicy and in a perfect place right now. The wild berries are accented with clay, warm earth, dried spices and herbs. It’s as if the wine was steeped in Tuscan brush before bottling – almost in the way Gin is created. The balance on the wine is wonderful. There’s plenty of acids and the tannins have resolved nicely. If you have this wine, now’s the time to drink it. You will not be disappointed. One of the best Brunello values I’ve ever purchased. 93 points. About $36.
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| ~ A great value: 2004 Collelceto Brunello di Montalcino ~ |
Find out more about winemaker Elia Palazzesi and Collelceto here: Collelceto Estate
Hi John, Thank you for sharing your experiences with this wine. I have 3 bottles and am thinking of having one tonight. Did you decant / let it breathe? If yes, for how long.
Joe D
Hey Joe,
Thanks for reading and commenting. I'll tell you, the last time I had it I didn't decant it. This time, I did for about 45 minutes. You know, I'm not sure if it made any real difference. The wine was very expressive. Usually when I decant something, I try it right away and then come back to it later, to see if it's changed. For some reason (probably because I'd had it before) I didn't do that this time.
I hope you enjoy it. I wish I had another bottle or two.
J
John, at $36, I should say this was quite a value; I'll be looking out for it:-)
I am too Dennis. Would love to find the 2006.
John, It was very enjoyable. Thank you for prompting me to open this tonight. Served with Grilled ribeye steaks topped with gorgonzola and onion and fennel marmalade, assorted roasted pesto vegetables: corn, green beans, eggplant, topped with crispy roasted sage leaves.
Joe D
Joe,
THAT sounds amazing. Did you make this or were you out? If you made it, I'd love the recipe for the fennel/onion marmalade. I have an idea how that would be made, but I'd love to hear it!
Thanks,
John
PS – although the wine is great now, no need to rush on the last two. Do you agree?
John,
I must credit my wife with making the dinner. She did use all ingredients from my garden. The reciepe for the marmalade is below. You may have to substitute another form of fennel for the fennel amaro that she made and used.
The wine is drinking great and while it may not get better with time I think it will stay great for a few years.
Joe D
I quartered about 20 small onions and added them to a large saute pan with some olive oil. I started on high heat, stirring constantly, to give them some brown color, then turned the heat way down and cooked them for about 1.5 hours until they were very soft , dark, with very little liquid left. At the end to finish, I turned the heat back up to medium and added a splash of Finocchietto di Pompeii (homemade fennel amaro) and let it quickly reduce. The recipe makes about 1.5 cups.
Homemade fennel amaro! I am impressed. I thought you actually used fresh fennel. I think you could do this with Sambuca, as long as it's not too much otherwise it might get too sweet. This sounds awesome though, and I will be trying it. Thanks Joe!