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Masi Costasera Amarone Classico 2010

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15% ABV
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4.3 25 Ratings
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4.3 25 Ratings
15% ABV

Winemaker Notes

This deep ruby-red wine has powerful, complex aromas of dried plums and balsamic (anise, fennel, mint) traces. Quite dry (not sweet) on the palate, soft and with bright acidity, the wine shows flavors of baked cherry, chocolate and cinnamon. Structured but noble, delicate tannins precede a long finish.

Critical Acclaim

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WE 95
Wine Enthusiast
Ripe dark fruit, nutmeg, clove and tobacco aromas lead the nose on this bold and balanced wine. The rich palate delivers black plum, raisin, cinnamon, black pepper and licorice supported by velvety tannins and fresh acidity. Combining elegance and power, it boasts wonderful depth. Drink 2015–2025.
JS 94
James Suckling
I like the austere yet generous character to this Amarone with cocoa powder, dark berries and fresh lemon rind. Some wet stones as well. It's full-bodied yet firm and fresh. Clean and bright finish. Drink or hold.
WW 93
Wilfred Wong of Wine.com
Can I bathe in this wine? Perhaps that would be too much, but there is no doubt to the pedigree here. The expansive 2010 Masi Costasera just keeps on giving! Ripe red and black fruit, with a streak of minerality make this wine so good. It is already inviting, but will gain much more with time in the bottle. I would drink some now and let some rest in the darkest, most even temperature place in the cellar. Smoke a wild turkey and drink this baby. (Best Served: 2019-2030)
WS 92
Wine Spectator
Beautifully balanced and integrated, this offers sweet dried cherry and date fruit, as well as savory accents of loamy earth, herb and smoke. Fresh and focused, with a silky texture that carries a streak of minerality on the finish. Drink now through 2030.
RP 91
Robert Parker's Wine Advocate
A classic interpretation, the 2010 Amarone della Valpolicella Classico Costasera offers power and personality. The bouquet shows your standard Amarone aromas of sweet spice and overripe fruit. But Costasera adds class and finesse thanks to the slow way in which the wine evolves in the glass. The mouthfeel also treads with a delicate pace. Its silky texture never feels too heavy or overburdened.
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Masi
Masi, Veneto, Italy
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Masi's production strategy aims to emphasize the personality of each single product, while maintaining a recognizable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies.

Masi wines are modern, attractive, well-balanced and easily identifiable; characteristics which have earned Masi recognition for having "revolutionized the art of wine-making in the Venetian region." Hugh Johnson defines Masi as "a touchstone for Veronese wines."

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.

Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

RPT52050408_2010 Item# 132758