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I Giusti and Zanza Perbruno 2010

Syrah/Shiraz from Tuscany, Italy
  • WE95
14% ABV
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4.4 7 Ratings
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4.4 7 Ratings
14% ABV

Winemaker Notes

The 2010 Perbruno opens up to dark purple color in the glass. The characteristic tannins of the Syrah are smooth, rich and velvety, Taste of little ripe black fruits as mulberry, cherry and blueberry. On the finish, the wine enjoys good acid structure with hints of spices and pepper.

Critical Acclaim

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WE 95
Wine Enthusiast
The quality of fruit in this expression of Syrah is dark, plush, rich and opulent. The bouquet offers notes of black cherry, prune, smoked bacon, tobacco, white pepper and clove. The tannins are luscious and firm, and there’s plenty of ripe fruit to keep the wine firmly fixed to the palate for many minutes.
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I Giusti and Zanza

I Giusti and Zanza

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I Giusti and Zanza, Tuscany, Italy
At the time when Paolo Edoardo Giusti and Fabio Zanza first began in 1995, the area of Scopicci, known for its rolling hills, was witnessing a rebirth of new ideas and inovating thinking that would transform the way wine was being produced there. The 9.5-hectare estate rests on the hills of Scopicci and is run by one of Italy's premier agricologists, Stefano Chioccioli. A rarity in Italy, Stefano specializes both in the vineyard and the winery.

The philosophy at I Giusti & Zanza is the essential embodiment of research into quality, always in pursuit of the highest quality that is possible from the estate. From a techhnical view, the guided efforts of Dr. Stefano Chiccioli have completely revised the winery with improvements in the cellar as well as in the vineyard.

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

IAYPERBRUNO_2010 Item# 128319