Tasting Notes
Bright garnet-red coloured. It opens on the nose with aromas of ripe cherry, black pepper and sweet spices. Elegant on the palate with freshness and graceful and well-integrated tannins, great drinkability and ample on the finish with a note of candied orange. This is a classical expression of Sangiovese, for those who appreciate and seek an exquisite balance of grace, refinement and stamina.
Harvest Notes
The 2018 was a vintage that reminded us of a different time, when the growing season could be defined as warm and not hot or torrid as happened in most of the past few years. The winter was characterised by average rainfall and some snow, first in February and then in March, which luckily made up for the considerable lack of water of the past year. There were some rainy days during the first week of September, with maximum temperatures about 30°C which guaranteed a good ripening of the grapes. Heavy rainfall and temperatures of around 20°C from the second half of September forced us to quickly bring the Sangiovese harvest forward in order to ensure the grape’s health. Harvest beginning 25th September 2018.
Food Pairings
This recipe was created by owner Kirsten Kern.
Crispy Skin Duck Breast with Cherries and Radicchio
This recipe was created by owner Kirsten Kern.
Ingredients for 4:
- 2 duck breasts
- 8-10 sage leaves
- 1 small head radicchio, cut into 6-8 wedges
- 1/2 cup fresh dark cherries, halved and pitted
- 50ml red wine
- 75ml stock
- 2-3 tablespoons cold butter
- salt and pepper
Method:
- Score the skin of the duck breasts without cutting the meat, being sure to cut all the way through the edge. Place skin side down in a medium skillet over medium low heat. Cook approximately 30 minutes, allowing the fat to render without cooking the breast meat.
- As the fat renders, pour off to keep only the skin portion covered. When the skin is very brown and crispy, remove the breasts and pour off all but about a spoonful of fat. Increase the heat to high and sear the meat side of the breast for about a minute, then remove and rest skin side up on a board. Decrease the heat to medium high.
- Add another spoonful of fat and the sage leaves and allow to get crispy - remove. Meanwhile, add the radicchio. Brown the first side, then turn over.
- Add the cherries, stirring to get fully warmed. Remove the radicchio. Deglaze with a splash of red wine, then add some or all of the stock to make a sauce. Mount the sauce with 2-3 tablespoons very cold butter cut into 2cm cubes.
- Return the radicchio to the pan to warm. Slice the rested duck breasts.
- Arrange the radicchio around the serving platter, pool the sauce in the center and place the sliced duck on top of the sauce, topping with the crispy sage leaves. Serve with white polenta or potato galette.
Buon Appetito!
Reviews
KERIN O'KEEFE - NOV 2023 94 pts.
The fragrant 2018 Brunello Le Due Porte from Il Palazzone opens with heady scents of blue flower, graphite, camphor, wild berry and spice. Made from grapes hailing from the Le Due Porte vineyard situated 540m above sea level, on the elegantly structured palate, taut, fine-grained tannins and bright acidity accompany raspberry compote, wild strawberry, mocha and flinty mineral before a bitter almond close. Drink 2028–2038. Abv: 13.5% Kerin O’Keefe November 2023 ©kerinokeefe.com
The fragrant 2018 Brunello Le Due Porte from Il Palazzone opens with heady scents of blue flower, graphite, camphor, wild berry and spice. Made from grapes hailing from the Le Due Porte vineyard situated 540m above sea level, on the elegantly structured palate, taut, fine-grained tannins and bright acidity accompany raspberry compote, wild strawberry, mocha and flinty mineral before a bitter almond close. Drink 2028–2038. Abv: 13.5% Kerin O’Keefe November 2023 ©kerinokeefe.com
JANCIS ROBINSON - OCT 2023 (W.S.) 17.5 pts.
Lustrous mid ruby with orange tinges. Complex, savoury, minerally nose with brooding, layered, ripe fruit underneath. Juicy, tangy cherry fruit that is still a little embryonic and with finely ground, chewy tannins. A pretty wine that needs more time.
Lustrous mid ruby with orange tinges. Complex, savoury, minerally nose with brooding, layered, ripe fruit underneath. Juicy, tangy cherry fruit that is still a little embryonic and with finely ground, chewy tannins. A pretty wine that needs more time.