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Casanova di Neri Brunello di Montalcino Tenuta Nuova 2010

  • RP100
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750ML / 15% ABV
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4.4 10 Ratings
750ML / 15% ABV

Winemaker Notes

Sourced from the vineyards located on the the southern slope of Montalcino, this wine shows itself superbly creamy on the palate. It is enveloping and complex in the perfumes, deep in the substance but able to express itself in a complete and tasty.

Critical Acclaim

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RP 100
Robert Parker's Wine Advocate
The 2010 Brunello di Montalcino Tenuta Nuova is a protagonist of the vintage. The fruit is deep and dark with rich levels of extract, intensity and flavor. It goes far beyond your standard cherry and blackberry to include plum cake, spice bread and bacon-wrapped prune. Nothing is obvious or monochromatic about this wine. Everything is nuanced and ethereal. Tenuta Nuova is also distinguished by the linear mineral notes that are characteristic of this single-vineyard site. In 2010, those traits are especially well-defined and pronounced. The tannins reach a level of suppleness that is almost impossible to find in the sometimes prickly and acidic Sangiovese grape. If there is one thing Giacomo Neri has mastered, it is harvesting at optimal ripeness: He knows his property and his vines better than most and it shows. Collectors will want to put this wine aside ten years or longer.
JS 99
James Suckling
This is very muscular for the vintage. It shows lots of stones, dark fruits and hints of tar. Full body, firm tannins and a chewy texture. Ripe and rich, but shows tension and intensity. This is racy and structured. Tannic now but will show its greatness in 2018. As it should be from one of the masters, but the new hand of his son Giovanni Neri is showing through with a touch more finesse.
WS 95
Wine Spectator
Beautiful aromas of cherry, plum, tar and black pepper mesh with an elegant profile in this fresh, focused red. Shows plenty of cherry fruit on the palate, with spice and tobacco accents. The structure lends support and creates harmony. Best from 2017 through 2030. 5,805 cases made.
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Casanova di Neri

Casanova di Neri

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Casanova di Neri, Italy
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Casanova di Neri was established in 1971 when Giovanni Neri acquired a large estate within Montalcino. Over the years their continuing goal has been the search for land believed to be optimal for growing high quality grapes. There are now 120 acres of vineyards divided amongst four distinct sites. Improved quality in the vineyards has led to more attention in the winery, from vinification to the careful selection of casks for aging but always with the maximum respect for tradition. Today the property is operated and wines made by Giacomo Neri, who states, "Our greatest pride is our vineyards: their high quality and their history."

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Montalcino

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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.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

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