Winemaker Notes
Blend: 50% Sangiovese, 45% Merlot, 5% Cabernet Sauvignon
Professional Ratings
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Wine Spectator
A youthful red, still with some primary fruit aromas and flavors of black cherry, plum, wild rosemary, licorice, iron and tobacco. Fresh, succulent and harmonious, this is very long and compelling. Sangiovese, Merlot and Cabernet Sauvignon.—Brancaia Il Blu Non-blind Retrospective (January 2022). Drink now.
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James Suckling
A serious red with currant, raspberry and citrus aromas and flavours. Full body with silky tannins and a fruity finish. A gorgeous red. A blend of sangiovese, merlot and cabernet sauvignon. You want to drink this now but it will improve wonderfully with age: better to open in 2015.
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Robert Parker's Wine Advocate
The 2010 Il Blu is 50% Sangiovese with some Merlot and Cabernet Sauvignon, aged in oak for up to 20 months. This gorgeous wine shows incredible seamlessness with smooth aromas of cherry and blackberry that fold neatly into savory tones of spice and leather. The quality of the winemaking is impeccable. Il Blu is especially profound in the mouth, where it shows supple tannins and long persistency. It boasts integrated acidity and well-managed tannins. The 2010 vintage shows youthful, nervous energy that bodes well for its future evolution.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.