Viniou Reviews
Cecchi’s 2009 Brunello di Montalcino DOC stands as an exemplary expression of this storied Tuscan appellation. Crafted exclusively from Sangiovese Grosso, Brunello benefits both from strict DOCG regulations and extended ageing, which for the 2009 vintage results in a deeply structured and complex wine. The 2009 season was marked by a hot, dry summer followed by rain at harvest—a challenging vintage that, when handled skillfully as here, yields opulent fruit layered with subtle evolution. Expect a core of black cherry and plum, laced with notes of dried rose, leather, tobacco, and a savoury earthiness. Time in large Slavonian oak casks softens the tannins and adds gentle hints of spice, vanilla and cedar.
The Montalcino region, perched on a hill south of Siena, boasts an ideal combination of well-drained galestro marl and clay soils, and a warm Mediterranean climate balanced by altitude-driven diurnal shifts. These conditions suit Sangiovese perfectly, ensuring ripeness while maintaining freshness and aromatic definition. The Brunello zone, with its rich enological history dating back centuries, emerged in the 19th century when local winemakers championed pure Sangiovese, setting it apart from other Tuscan reds.
This 2009 Brunello di Montalcino is best matched with the great classics of Tuscan cuisine: slow-cooked wild boar pappardelle, bistecca alla fiorentina (chargrilled aged beef steak), or a rustic porcini and truffle risotto. Aged cheeses like pecorino Toscano, or even roast game birds with root vegetables, will also find harmony with the wine’s evolved tannic structure and earthy elegance. The wine’s complexity also enhances sophisticated dishes such as duck breast with cherry reduction or lamb shank braised with Mediterranean herbs.
To fully enjoy the nuances and texture of this mature vintage, decant for at least an hour prior to serving. Optimal drinking temperature is 17-18°C. This allows the wine’s bouquet to unfold and the palate to express its depth, making for a memorable Brunello experience.
