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Palazzo Brunello di Montalcino 2010

Sangiovese from Montalcino, Tuscany, Italy
  • JS98
  • WS95
  • RP91
14.5% ABV
  • WS95
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4.4 5 Ratings
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4.4 5 Ratings
14.5% ABV

Winemaker Notes

Intense ruby red color with persistent bouquet of wild cherry, cedar and coffee.

Critical Acclaim

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JS 98
James Suckling
Wonderful aromas of salt, savory dried meat and red fruits. Bacon too. This is full body, with chewy tannins and a long and intense finish. It's like a tightly knit ball of cashmere thread. Superb. Made from four hectares of vineyards. Better in 2018.
WS 95
Wine Spectator
Ripe and juicy, boasting flavors of cherry, raspberry, spice and tobacco, accented by an iron note. This stays taut and focused on the finish. Racy and balanced. Best from 2019 through 2035.
RP 91
Robert Parker's Wine Advocate
The 2010 Brunello di Montalcino opens to savory tones of dark spice, dried cherry, grilled herb and cola. The wine sees 36 months in oak and although you feel the toast and the savory spice, the wood feels well integrated even at this young stage in the wine's life. Tight tannins, bright acidity, generous fruit flavors and youthful astringency characterize the mouthfeel. This Brunello needs a few more years of steady cellar aging in order to find its footing. The 2010 vintage delivers both power and elegance.
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Palazzo

Palazzo

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Palazzo, Montalcino, Tuscany, Italy
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Cosimo Loia's estate is situated on the eastern slopes of the hills outside Montalcino. The entire property covers an area of approximately 15 hectares (37 acres) at an altitude of 310 meters (about 1,000 feet). Originally from Benevento (in Campania), Cosimo came to "Brunello land" when he married a woman from Montalcino. He fell in love with this part of Tuscany as well, and during the 1980s began to dedicate himself to wine. Palazzo's vineyards encompass 5 hectares (12 acres) and are located next to fine producers like Cerbaiona and Salvioni. There have been major structural changes in the estate over the past few years: the arrival of consulting enologist Fabrizio Ciufoli has raised the quality level, and the production has also benefited from investment that included replacing most of the traditional casks with large Slavonian oak barrels, with a few barriques added for balance. This formula has given new life to the estate, which is now managed by Cosimo's daughter Elia.

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.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in 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.

PIN381267_2010 Item# 146993