Il Poggione, Brunello di Montalcino 2016
Il Poggione
£35
Leo Cappelletto
Friday 08 January 2021
Brunello di Montalcino, Il Poggione - N.1 in the Uk - Discover more
Tenuta il Poggione covers an area of 530 hectares (1300 acres), of which 140 hectares (336 acres) are planted with vines and 50 hectares (120 acres) with olive trees; the rest are dedicated to grain fields, forest and livestock. In the light of a sustainable agriculture, the winery has always planted different crops along the vineyards and limited the use of chemicals. Most recently, it has installed solar panels on the roof of its cellar, with the purpose to reduce the carbon footprint of its wines. The vineyard work is mainly manual, including the harvest.
2016 Harvest Report:
The growing season began with cool, wet weather. The flowering was generally good, but cooler
than normal temperatures affected fertility in some cases, reducing yields slightly. In July, the
weather turned hot and dry, with one rainfall mid-August relieving the stress on the vines. The
late-ripening Sangiovese, however, took advantage of 2 inches of rain mid-September, followed by
beautiful weather with good swings in temperature between day and night.
Il Poggione Brunello di Montalcino 2016 – 97 Points , Antonio Galloni (Vinous)
I’m not sure how Il Poggione manages to remain one of the largest producers of Brunello, maintaining such a high level of quality and turning out some of the best wines of the vintage year after year - but they do.
The 2016 Brunello di Montalcino is yet another stunning example. Depths of mineral-encased black cherries, sage, allspice, licorice, tobacco and crushed violets lift up from the glass. It’s seamlessly silky, even as the palate is peppered with tart red and black berries, nervous acids and savory exotic spices. This shows the density and weight of the vintage in a youthfully monolithic stance, yet with all the necessary components to maintain perfect balance.
The 2016 Il Poggione seems to fold in upon itself through the finish, which is dark, mysterious and structured, with only hints of black tea and licorice to tempt the imagination. It’s a classic in the making.
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Tenuta il Poggione covers an area of 530 hectares (1300 acres), of which 140 hectares (336 acres) are planted with vines and 50 hectares (120 acres) with olive trees; the rest are dedicated to grain fields,...
INGREDIENTS
1 lamb shoulder, bone in
Marinade
1 clove garlic, crushed with
2 teaspoons sea salt
1 teaspoon fresh ground black pepper
1 teaspoon cumin seeds, crushed
1 teaspoon fennel seeds, crushed
50ml...
INGREDIENTS:
BEEF
500g beef fillet
1 tablespoon olive oil
1 carrot, diced
1 small onion, diced
2 sticks celery, diced
50g dried porcini
4 cloves
2 star anise
10 black peppercorns
500ml Merlot...
INGREDIENTS
To serve 5 guests:
5 Duck legs
300g cherry tomatoes,halved
1.5 litres tomato sauce
1 large handful of good-quality black olives, stoned
1 large handful of green peppercorns
Flake sea...
A traditional dish of the region is ‘Tortellini in Brodo’. Typically meat based, the filling is made from Parma ham and the tortellini float in a meat broth (apparently small enough to fit...
Being game season, this is a wonderful dish to have on our menu. You could substitute the wild duck using partridge, pheasant or venison haunch should you wish. The recipe involves preparing the pasta...