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Frescobaldi Castelgiocondo Brunello di Montalcino 2010

Sangiovese from Montalcino, Tuscany, Italy
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  • WS93
  • W&S92
  • WE91
14.5% ABV
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4.4 13 Ratings
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4.4 13 Ratings
14.5% ABV

Winemaker Notes

CastelGiocondo Brunello di Montalcino presents a clear ruby red with garnet highlights. Pronounced notes of blackberry elegantly accompanied by floral notes such as violet. The nose is complex and well-blended: spicy notes of black pepper and clove, tobacco and leather, and "jus de viande" reflect well the evolution of the wine. Resonating tannin textures, mellow structure with a long and elegant finish.

Pair with beef stews, braised meats and aged cheeses.

Critical Acclaim

All Vintages
JS 97
James Suckling
Aromas of warm stones, dark fruits and walnuts follow to a full body, soft tannins and a savory finish. This shows ripe fruit and salty undertones that give it a wonderful juiciness. It's dense and tight now but will give so much pleasure in the future. Best ever from here. Drink or hold.
RP 94
Robert Parker's Wine Advocate
The 2010 Brunello di Montalcino ushers forth a new stylistic chapter in the wines of Marchesi de' Frescobaldi. Gone are those overt oak notes of cinnamon, dark chocolate and moist chewing tobacco. Instead, this fresh and streamlined wine renews its effort to put Sangiovese in prime positioning. The bouquet shows dark cherry, ginger and grilled herb. Instead of immediacy, this wine is engineered for longevity and that comes as a surprise considering that Castelgiocondo has historically been one of the biggest advocates of what is now dubbed "international" Brunello. With the 2010 vintage, this estate goes back to its traditional roots. The wine is young now and needs about five more years to complete its cellar evolution.
WS 93
Wine Spectator
This fresh version brims with cherry, mineral, briar and tobacco aromas and flavors. Works toward equilibrium, with solid tannins, and finishes with a mouthwatering impression. Best from 2019 through 2035.
W&S 92
Wine & Spirits
Pliant tannins and fleshy black cherry flavors make this an accessible young Brunello, with good freshness and notes of black tea giving a savory balance to the fruit.
WE 91
Wine Enthusiast
This structured red opens with aromas of tilled earth, mature plum, toasted oak, leather and a whiff of cellar floor. The vibrant palate delivers crushed black cherry, plum cake, cinnamon and dried sage, with assertive tannins and bright acidity. It closes on a licorice note. Drink 2018–2030.
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Frescobaldi

Frescobaldi

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Frescobaldi, Montalcino, Tuscany, Italy
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The Marchesi de' Frescobaldi is one of Italy's oldest wineries, with a history dating to the 1300s. The family has included medieval knights, bankers, lawyers and patrons of the arts. The Marchesi de' Frescobaldi is one of the most significant wine producers in Italy, with nine estates—and roughly 2,500 acres—in Tuscany. The family has been growing wine since the late 19th century, when they became the first in Tuscany to import and plant French vine cuttings. Because they have been producing wines for more than 700 years, to experience Frescobaldi is to glimpse the history of Florence, from the Middle Ages to the present day.

Wine Spectator has ranked many of their offerings in the 90s and their wines are consistently listed in the magazine's Top 100 Wines of the Year, encouraging wine enthusiasts from around the globe to become familiar with some of Italy's finest wines.

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 Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations 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. These, in general, may be aged in larger and more traditional oak casks

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.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

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

LATBV142506_2010 Item# 142506