WEDNESDAY 16TH NOVEMBER 6.30PM -10PM This is not a vintage to skip, nor is it one to go deep on. As a lover and collector of Brunello, I would be doing myself a disservice by missing out on some of the exotic and wildly successful wines of this unique vintage...the best of them, the wines that transcend everything that we’ve learned about the 2017 vintage, from producers who, through a combination of terroir and expertise, have created some of the most beautiful exotic beasts I’ve ever seen in Montalcino. ERIC GUIDO, Vinous.com Most striking about this vintage, and a phenomenon I also observed with the top 2017 Barolos, is that their generous fruit seduces you into thinking they are ready, while in fact the best are embryonic. The same goes for many Brunellos with their immediate fruit and equal masses of tannins, but the real character of 2017 will reveal itself only after prolonged bottle age. WALTER SPELLER, jancirobinson.com At its best Brunello di Montalcino represents the zenith of sangiovese. The hillsides around this beautiful southern Tuscan village provide a unique environment for the variety to give you all of its deeply satisfying, primal nature but also here you get a tannin profile that elevates the wines from workmanlike to truly noble. This dinner has been on our mind for a while. We wanted to pull together a collection of our favourite producers (not all of them) and see where they rate against eachother from a style and quality perspective but also to see what they have made of the 2017 vintage. The lineup is simply brilliant and features superstars and benchmark hard-to-gets like Salvioni and Soldera alongside greats like Le Chiuse, Baricci, Fuligni and Costanti. Then into this mix we've injected some of the contnders like Casanova di Neri and San Filippo. It's rare to see some of these wines avilable to buy let alone be able to tasted them alongside thier peers so this is a particularly exciting dinner. Nicky Riemer will be producing one of here signature bespoke menu to go with the wines making this a must attend event. First Course “Cavolo ripieno” Confit pheasant, pancetta, caramelised shallot Fuligni 2017 Il Poggione 2017 Conti Costanti 2017 San Fillippo Le Lucere 2017 Second Course Braised veal shank & porcini risotto Baricci 2017 Le Chiuse 2017 Siro Pacenti VV 2017 Casanova di Neri 2017 Third Course Rib eye of beef, sauteed mushroom “jus gras” Soldera 2017 Salvioni 2017