What is it like? There are around 200 different producers of Brunello di Montalcino, even though all these Brunello are from 100% Sangiovese and within a planting area of only 1,200 hectares.
The Brunello from Corte Pavone, as with other wines of the Loacker winery, is more to the subtle and refined style. Vintage 2009 is more aggressive than 2010 in tannins. Both have dark red fruits (think of very ripe dark cherries), sweet spices like cinnamon and cloves, and some cured meat aromas. On palate it is a smooth and round with good mouth feel. It will surely need to breathe so use a decanter, or open at least 2 hours ahead or even half a day. Serve at indoor temperature (around 20 degrees Celsius).
What is it & what is it like? Rosso di Montalcino is very often referred to as "baby Brunello" because it is from the same family and almost literally "cut from the same cloth", as it is also made with 100% Sangiovese grapes. The baby, or Junior, tag refers to the less intense taste compared to Brunello. This is partly because of the choice of grapes and partly the shorter ageing time (16 months for this Rosso).
A good Rosso di Montalcino, as we have found, is just a different expression than Brunello and is to suit different occasion and mood. Its aroma and tastes are more dominated by red fruits, with some Christmas spices and coffee. It is medium in body and tannins, so can fit well with a weekend lunch of roast meat, even pasta. Try to open at least an hour ahead to allow the spices to be expressed better. Serve at around 18 degrees C.
We suggest: if you love Elderflower then this is the aperitif for you. There is a richness to the body although it is very light in alcohol. It goes well with white fish. Serve chilled at 10-12 degrees C.
We suggest: if you like the aromas of Riesling but not the high acidity, try this offspring of Riesling and Madeleine Royale. Serve slightly less chilled at 12 degrees C. to enjoy as aperitif, or when having Chinese seafood.
We suggest: this is a good pair with your seafood dishes when you want a touch of the maritime and tropical fruit flavours, and a medium body. Serve at 12 degrees to strike a balance between peachy flavours and tangy freshness.