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Flat front label of wine
Flat front label of wine

Gaja Rennina Brunello di Montalcino 2010

Sangiovese from Montalcino, Tuscany, Italy
  • RP97
  • JS94
  • WS93
15% ABV
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15% ABV

Winemaker Notes

Deep red in the glass with very clean, opulent aromas, with notes of ripe red fruits evolving into delicate spice and floral perfumes. Powerful and velvety in flavor with a fleshy and sustained finish and refined tannins.

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
An outstanding surprise, the 2010 Brunello di Montalcino is a monumental wine. The Rennina single vineyard is said to be more feminine compared to the bolder fruit sourced in the nearby Sugarille cru. But in the 2010 vintage, you definitely get a compelling sense of power, density and extraction. What distinguishes the wine is the delicate mineral signature that appears through the thick texture of the fruit. It's like background music that gives cozy ambiance to an elaborately furnished ballroom. I consider the 2010 Rennina a masterpiece and, again, I just don't know how Angelo Gaja does it. He is the winemaker with the Midas touch. Truth be told, the wine does lack territory-driven typicity. But it's just so darn good, it hardly matters. It will continue its evolution for 10-20 years. Congratulations.
JS 94
James Suckling
Lots of new wood to this Brunello now with dried fruit and coffee character. Full body, chewy tannins and a juicy finish. Needs a few years to come together. Structured and dense. From the Gaja family. Better in 2017.
WS 93
Wine Spectator
The core of cherry and plum flavors is shaded by vanilla and tar in this fluid, vibrant red. Shows finesse overall and the oak should become more integrated as this ages. Cellar for a year or two. Best from 2018 through 2030.
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Gaja
Gaja, Montalcino, Tuscany, Italy
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The story of the Gaja Winery can be traced to a singular, founding purpose: to produce original wines with a sense of place which reflect the tradition and culture of those who made it. This philosophy has inspired five generations of impeccable winemaking. It started over 150 years ago when Giovanni Gaja opened a small restaurant in Barbaresco, making wine to complement the food he served. In 1859, he founded the Gaja Winery, producing some of the first wine from Piedmont to be bottled and sold outside the region. Ever since, the winery has been shaped by each generation’s hand, notably that of Angelo Gaja. Under Angelo's direction, the the native Nebbiolo grape was elevated to world-class esteem.

Today, Angelo Gaja, alongside Guido Rivella, his winemaker since 1970, and his daughter, Gaia, advance their legacy. To fully realize their vision, all Gaja wines are produced exclusively from grapes grown in estate-owned vineyards, including 250 acres in Piedmont's Barbaresco and Barolo districts as well as estates in Pieve Santa Restituta (Montalcino) and Ca’Marcanda (Bolgheri). It is from these storied vineyards, and the earth, weather and vines upon them, that Gaja wines reveal their true heart.

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.

SWS379360_2010 Item# 138995