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Le Potazzine Gorelli Brunello di Montalcino 2010

Sangiovese from Montalcino, Tuscany, Italy
  • RP94
  • WE94
  • WS94
14.5% ABV
  • RP94
  • WE93
  • JS93
  • WS93
  • D91
  • RP96
  • WE96
  • JS91
  • WE97
  • RP96
  • JS92
  • WS91
  • RP93
  • JS91
  • WS91
  • WE90
  • RP92
  • JS91
  • WS90
  • RP96
  • WS93
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14.5% ABV

Winemaker Notes

Ruby red with garnet reflections. Deep, intense, with hints of soft fruit aromas as well as ripe fruit in an elegant contrast. Austere, round but velvety, with enduring intensity and persistence.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
Savory and seductively spicy, the 2010 Brunello di Montalcino is a beautifully expressive wine with loads of aromatic intensity that ranges from ethereal balsam herb to cured meat to dark berry fruit. Earthy tones and crushed minerals fill in the back, but the main part of the bouquet is dominated by rich fruit. The results are truly stunning with meaningful and long persistency on the palate. This Brunello is already at a good point in its evolution and is already very generous. You can probably start to enjoy it following three or four years of cellar aging.
WE 94
Wine Enthusiast
Loaded with finesse, this opens with aromas of pressed violet, perfumed berry, orange zest and whiff of forest floor. The vibrant palate delivers wild red cherry, tangy cranberry, baking spice, grilled herb and anise alongside firm, polished tannins and bright acidity. It’s already tempting but give it time to develop fully. Drink 2018–2028.
WS 94
Wine Spectator
A saline element underlines the sweet cherry, berry, licorice and tobacco flavors. Though tense, this red is balanced, juicy and bright, with a long, gripping finish that echoes the mineral and briar notes. Best from 2019 through 2035.
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Le Potazzine

Le Potazzine

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Le Potazzine, Montalcino, Tuscany, Italy
Image of winery
Potazzine is the Italian word for very colorful and vivacious birds which inhabit the Tuscan countryside. In Montalcino, grandparents and parents alike often use potazzine as a term of endearment for children. In fact, it was their maternal grandmother who affectionately gave this nickname to Viola and Sofia who are the daughters of Giuseppe and Gigliola Gorelli, owners of the estate and genuinely authentic locals of 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 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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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Itaaly's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

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

SPRDGLPBM10_2010 Item# 143594