Uccelliera Brunello di Montalcino 2010 Front Label
Uccelliera Brunello di Montalcino 2010 Front LabelUccelliera Brunello di Montalcino 2010 Front Bottle ShotUccelliera Brunello di Montalcino 2010 Back Bottle Shot

Uccelliera Brunello di Montalcino 2010

  • RP97
  • JS94
  • WS94
  • W&S92
  • WE91
750ML / 15% ABV
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  • WS97
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750ML / 15% ABV

Winemaker Notes

Elegant and well balanced, powerful, but clean and smoothand a dynamic rising finale.

Blend: 100% Sangiovese selected from Montalcino.

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
Andrea Cortonesi's 2010 Brunello di Montalcino struts its stuff from the very start. This is a Brunello of profound beauty, intensity and complexity. At this young stage in the wine's life you get a generous dose of primary fruit focused on cherry and blackberry. You also get so-called secondary aromas from the oak that recall spice, cinnamon and dark smoke. These lead to the promise of beautiful tertiary aromas as the wine continues its slow evolution over the course of time. This wine is like a long-distance runner who explodes from the starting line and keeps a steady pace throughout the race. Dark penetration and rich aromas wrap generously over the palate. Endnotes of spice, cured meat and barbecue smoke add extra layers to the finish. I am a huge fan of Uccelliera's Brunello and the 2010 is absolutely unforgettable.
JS 94
James Suckling
A red with lots of dried berry, dried tomato and mineral character on the nose. Full body very chewy and structured. A dense and chewy wine that needs time to soften. Big and powerful. Better in 2017.
WS 94
Wine Spectator
This is packed with sweet cherry, plum and mulberry fruit, accented by licorice, leather and spice notes. Shows grip and character, with a mouthwatering finish. Best from 2018 through 2033. 2,100 cases made.
W&S 92
Wine & Spirits
Opening with aromas of flowers and spearmint, Uccelliera’s 2010 shows a darker side in its flavors, with black and red fruit and a sanguine note of rare steak. Notes of licorice and sweet char come up before a ferrous wall of tannins descends on the finish, calling for several years of cellaring to soften.
WE 91
Wine Enthusiast
Hearty and soulful, this offers aromas of tilled soil, leather, game and woodland berry. The meaty palate is still very tightly wound, delivering black cherry, plum, grilled sage, licorice and tobacco alongside bold tannins. Hold until 2018 then enjoy.
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Uccelliera, Italy
Uccelliera Winery Image

The Uccelliera estate was at once part of neighboring Ciacci Piccolomini until 1986, when winemaker Andrea Cortonesi purchased it from his friends and former employers. After refining his trade as cellar master for Ciacci, Andrea ventured out on his own with the formation of Uccelliera. His first vintage was 1991 with the production of a mere 500 bottles!

The wines have quickly become cult favorites amongst the cognoscenti. Tucked away in the southeast corner of the appellation in Castelnuovo dell’Abate, the soil here is loose and stony which when coupled with a warm microclimate gives the wines of Uccelliera a rich and ripe expression, vintage after vintage. Two hectares adjacent to Ciacci’s famous ‘Pianrosso’ vineyard were recently added to this boutique estate, bringing the total to a mere six hectares. Andrea Cortonesi is tireless in his approach to winemaking, with all vineyard work done exclusively by hand.

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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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EWLITUCCBRU10_2010 Item# 142073

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