Le Chiuse Brunello di Montalcino 2010
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Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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James Suckling
A rich and intense wine with blueberry, lemon and sliced mushroom character. Mahogany and cedar undertones. Full body, firm tannins and a juicy finish. Gorgeous finish.
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Wine Spectator
Bright and firmly structured, exhibiting cherry, raspberry, floral and tobacco notes. Balanced in a slim profile, with dusty tannins guarding the finish. The aftertaste brings the fruit and structure together. Best from 2018 through 2033.
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Wine Enthusiast
Red berry, forest floor, grilled herb, tobacco leaf and leather aromas mingle with a balsamic note. The firm palate shows energy and elegance, offering crunchy red berry, savory herb, star anise and graphite. It’s still tightly closed and austere, with bright acidity and youthfully clenched tannins that need time to develop fully. Drink 2020–2030.
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Wine & Spirits
This feels cool and austere, its brisk tannins and tight acidity framing flavors of cherry and strawberry. Those tannins are edged in notes of dried porcini and cedar but don’t allow much expression at the moment. Give this five years in the cellar, then pair it with roast squab.
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Wine
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.
Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.