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Cordella Brunello di Montalcino 2010

  • JS98
  • RP94
  • WE90
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

Cordella wines highlight the delicate aromas and flavors of which Sangiovese Grosso is capable. Spring cherry blossoms and light pepper aromas reveal sweet, tangy summer cherry flavors and silky tannins.

Critical Acclaim

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JS 98
James Suckling
Incredible depth and concentration yet agile and glorious. Full body, integrated tannins and a long, flavorful finish. Gorgeous. Better in 2017.
RP 94
Robert Parker's Wine Advocate
The 2010 Brunello di Montalcino opens to heady, masculine tones of smoked meat, spice, dark fruit and balsam herb. This is the best Brunello I have tasted from Maddalena Cordella, a relatively unknown producer from the northern part of the appellation. The wine maintains big structure and bold intensity, yet stays true to the elegant and nuanced nature of Sangiovese. It is inoculated with indigenous yeasts and sees 26 months in oak. Pretty blue flower, herbal and licorice tones add an unexpected twist of vitality on the long, fresh finish. This Brunello needs five more years of bottle aging in order to flesh out.
WE 90
Wine Enthusiast
Aromas of leather, coffee, chocolate, grilled rosemary and a balsamic note lead the nose. The smooth palate offers wild cherry, crushed raspberry, licorice and mocha alongside round, ripe tannins. It’s not loaded with complexity but it’s delicious and already surprisingly accessible. Drink 2016–2022.
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Cordella

Cordella

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Cordella, Italy
The estate run by Maddalena CORDELLA was established in 1998 when Maddalena’s father, Orlando Cordella, transferred part of the bigger family estate to her.

Heading south-east from Montalcino hill towards the village of Torrenieri, the MELETO farmhouse, with the estate’s main office, stands on a hill among green vineyards and surrounded by the Tuscan hills favoured by photographers and the cypresses of the Natural and Artistic Val D’Orcia Park.

The grapes grown on the estate’s vineyards since 1998 had been sold, but in 2006 Maddalena, together with her father, decided to vinify a part of the grapes produced. About 2 hectares of the carefully maintained vineyards are now assigned to winemaking. The grapes undergo thorough testing and modern agronomic practices and benefit from Maddalena’s father experience. The Oenologist PAOLO VAGAGGINI takes care of the actual wine making. This is the reason why Maddalena decided to distinguish her Wine and the other products from her estate with her last name, so as to show the affection and passion that link her to both her family and to the territory she lives in. It is her philosophic view of running the estate, that is to say, making strict and targeted choices whether in the vineyards or in the cellars, that enables her to produce such a high quality product, sought after by top Italian and foreign connoisseurs.

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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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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.

Tasting Notes for Sangiovese

Sangiovese is a dry , red wine with a medium body and 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 Food Pairings for Sangiovese

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 Secrets for Sangiovese

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.

BVVCORDBM_2010 Item# 143269

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