2003 Vintage Report: Montalcino

2003 VINTAGE REPORT

MONTALCINO

September 24, 2003

The Collemattoni Vineyards
*  15 acres of Sangiovese
*  Soil composition: calcareous, rocky, marn and silice
*  003 production: 50 tons(annual norm 60 tons)
*  No irrigation
*  No chemical fertilization

The grapes were harvested 3 days prior to our arrival. All the harvesting has been done manually. This vineyard, planted in 1983, faces southeast. Conditions during the 2003 growing season: no rain, 100 degrees during the day and about 60 degrees during the night. The extreme heat burned many of the grape clusters. Marcello Bucci, the owner of this winery, clipped many of these burned clusters in August. These clusters are left on the ground.

Tasting notes on future releases:

1998 Brunello di Montalcino Riserva: Outstanding. Aromas of black cherries and figs. On the palate the wine was completely harmonious — better than the 1997 Riserva. Production: 450 cases(6 bottles per case).

1999 Brunello di Montalcino: Aromas of rich blackberries and chestnuts. On the palate the wine has a good balance of fruit and acidity and smooth tannins. Production: 550 cases(12 bottles per case).

2000 Brunello di Montalcino: Excellent. The outstanding vintage of the century for the area of Sant’Angelo in Colle, Montalcino. Aromas of cactus pears and violets. On the palate, concentrated fruit and a balance of sweet tannins. Long dry finish. Production: 500 cases(12 bottles per case).

2001 Brunello di Montalcino: Deep earthy aromas of tar, and tobacco leaves. On the palate, a nutty taste with concentrations of dried fruit. A harmonious and long finish. Production: 500 cases(12 bottles per case).

2002 Brunello di Montalcino: Enjoyable. Extensive rainfall resulted in one-half of the 2001 production. The wine showed some qualities of a mature grape with concentrated fruit, very palatable.

Vintage 2003 base wine: Tremendous concentration and an immense amount of fruit.

This will be a huge wine!

The La Fornace Vineyards (In the heart of Montalcino)
*  9 acres of Sangiovese, vines are 15 years old
*  Soil composition: calcareous and chalk
*  2003 production: 35 tons
*  No irrigation
*  No chemical fertilization

The 2003 harvest began September 10 and finished two days later; 30 to 35% of the grapes were destroyed by the heat and were clipped earlier. Conditions during the 2003 growing season: no rain, 100 degrees during the day and about 60 degrees during the night. Unlike Collemattoni, the La Fornace wine shows a quite interesting drinkability, while Collemattoni needs time, yet it has complex balance.

Tasting notes on future releases:

1998 Brunello di Montalcino Riserva: Exceptional. Aromas of berries and tar. Harmonious on the palate. Complex and vivid finish. Huge potential for a long life. Production: 200 cases(6 bottles per case).

1999 Brunello di Montalcino: Aromas of raspberries and black cherries. An immediately approachable, medium to full bodied wine. Elements of the soil as well as fruit and sweet tannins on the palate. A beautiful, dry finish. Production: 830 cases(12 bottles per case).

2000 Brunello di Montalcino: Outstanding. Aromas of rose petals and raspberries. Heavy weight on the palate, complex and harmonious. Headed for a long life. Production: 800 cases(12 bottles per case).

2001 Brunello di Montalcino: Aromas of plums and black pepper. Dark berries and tons of fruit on the palate. Great balance. Production: 780 cases(12 bottles per case).

2003 Base Wine: After the first fermentation, the wine shows a fabulous 14% alcohol. This wine is likely to become one of the best vintages ever made by this winery.

SAN CASCIANO VAL DI PESA

September 26, 2003

The Vineyards of La Sala
*  38 acres (60% new vines, 40% vines averaging 15 to 25 years old)
*  70% Sangiovese, 30% Cabernet Sauvignon and Merlot
*  Soil Composition: Rocky, calcareous and chalky
*  2003 production: 90 tons
*  No irrigation
*  No chemical fertilization

The La Sala winery is reached via dirt roads. New vines have been planted since my first visit in 1999; we examined their growth and admired their relation with the soil and their overall excellence. The grapes were harvested the first week of September. It was very hot during the 2003 harvest, but the winery lies in a valley so there is a cool night breeze which created tremendous concentration in the fruit. Last year they discovered a natural lake beneath the vineyards and this provides a natural irrigation to the plants, even during impossibly dry years like 2003. The winemaker, Gabriella Tani, sorted the varietals manually, and is predicting an exceptional vintage. The winery also grows a small amount of Trebbiano and Malvasia Bianca to make Vino Santo.

Tasting notes on future releases:

Chianti Classico Riserva 2000: Exceptional. Aromas of black cherries, tobacco and violet. On the palate there is a delicate balance of fruit and harmonious tannins. A lovely, warm finish. Production: 1,200 cases(12 bottles per case).

Chianti Classico 2001: Aroma of cherries, violets and plums. Complex on the palate with fruits and sweet tannins. Perfect balance and a good finish. Production: 4,000 cases(12 bottles per case).

Campo all’Albero 1999 (85% Cabernet Sauvignon – 15% Sangiovese): Aromas of currants, tobacco and tar. Massive, full body on the palate, with great finesse. Well-balanced and a long finish. Production: 1,000 cases(12 bottles per case).

Vin Santo 1998 (Malvasia-Trebbiano): Aromas of cherries and orange peel. Complex on the palate with hints of dried fruit. A sweet, dry finish. Production: 250 cases(6 bottles per case).