Winemaker Notes
Professional Ratings
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James Suckling
The aromas of iron, burnt orange, and dried cherry are compelling. Mineral undertones as well. Meat, earth. This is full body, firm and lightly toasty. Structured. This needs at least three years to soften. Muscular style as always but succulent too. Best ever from here.
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Robert Parker's Wine Advocate
The beautiful 2010 Brunello di Montalcino delivers an impressive level of balance, elegance and intensity. All those qualities work harmoniously together to form the well-toned personality of this territory-driven wine. The wine walks with light footprints and nothing about it is too powerful or overdone. In fact, Gianni Brunelli Le Chiuse di Sotto has crafted the kind of wine that caresses the palate with impressive complexity, but that also makes a good companion to a large range of oven-rosted or grilled dishes. The mouthfeel is compact and extremely focused. Rating: 93+
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.
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.