Gaja Sugarille Brunello di Montalcino 2010 Front Label
Gaja Sugarille Brunello di Montalcino 2010 Front LabelGaja Sugarille Brunello di Montalcino 2010 Front Bottle ShotGaja Sugarille Brunello di Montalcino 2010 Back Bottle Shot

Gaja Sugarille Brunello di Montalcino 2010

  • JS97
  • RP96
  • WS96
750ML / 15% ABV
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750ML / 15% ABV

Winemaker Notes

Deep ruby in color. Rich, complex aromas of ripe fruit (plums and wild cherries), violets and hints of cloves and tobacco. Elegant structure and ripe, well-integrated tannins. This wine is normally more austere in youth than Rennina due to the slightly firmer tannic structure; but after 5-7 years, its depth and concentration lead to a complex flavor profile of great balance.

Critical Acclaim

All Vintages
JS 97
James Suckling
Fabulous aromas of plums, prunes, Christmas pudding and berries. Full body, ultra-fine tannins and a long and intense finish. Polished and refined. Give this wine two or three years to soften.
RP 96
Robert Parker's Wine Advocate
The Gaja family's 2010 Brunello di Montalcino Sugarille opens to striking intensity and beauty that is apparent even as you pour the wine from the bottle. The wine's appearance is dark and so perfectly saturated with dark garnet and ruby highlights. On the nose, it shows infinite aromas of dark fruit, plum, dried figs, licorice, grilled herbs, cola and so much more. The complexity is outstanding. The Sugarille single vineyard delivers power and structure that gives this wine such a firm presence on the palate. But you also get a great sense of the quality of fruit that was harvested in 2010. Angelo Gaja skipped the 2009 vintage. But this vintage makes up for the loss with its long aging potential. This is an amazing wine to put way at the back of your cellar for ten years or more. What a delight.
WS 96
Wine Spectator
The core of black cherry and plum is shaded by vanilla, coconut and sweet spice notes in this intensely flavored yet fluid red. Long and beautifully integrated at this young stage, with tobacco, leather and mineral details emerging on the aftertaste. Needs time. Best from 2019 through 2036.
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Gaja

Gaja

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Gaja, Italy
Gaja Sperss Vineyard Winery Image

Perched atop a steep hill in the Langhe sits the small village of Barbaresco, home of the GAJA winery. 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. Since that time, the winery has been shaped by each generation’s hand, notably that of Clotilde Rey, Angelo Gaja’s grandmother. Her passion for uncompromising quality influenced and informed Angelo Gaja. Through Angelo, these values have become the cornerstone of the GAJA philosophy and are engrained in every aspect of wine production

 In 1961, Angelo Gaja began his mission of bringing this great winery to an even higher level. He was the first to use barriques, 225-liter French oak barrels. Under his direction, GAJA pioneered the production of single-vineyard designated wines and was the first to plant Cabernet Sauvignon, Chardonnay and Sauvignon Blanc varietals in Piedmont. He was also instrumental in elevating the native Nebbiolo grape to world-class esteem.

 Angelo Gaja is joined by the fifth generation of the GAJA family – his daughters Gaia and Rossana and his son Giovanni. Together they continue to advance the winery’s 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 their terroir – the combination of soil, weather and vines that grow upon them, that GAJA wines reveal their true heart and soul.

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Montalcino Wine

Tuscany, Italy

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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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Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness 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. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.

SOU379363_2010 Item# 139162

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