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2010 Le Ragnaie Brunello di Montalcino

Removed from a professional wine storage facility

3 available
Bid *
Ends Sunday, 7pm Pacific

RATINGS

98James Suckling

Crazy nose with chocolate, smoke, grilled meat, ripe fruits and walnuts. The palate is super and goes on for minutes with plum, berry, spice, chocolate and nuts. Full body, velvety tannins and a long, long finish. Amazing quality. Goes on for minutes.

95Vinous / IWC

A super-classic profile of sweet red cherries, smoke, tobacco, cedar and wild herbs lift from the glass in a perfumed, silky Brunello...

93The Wine Advocate

...shows easy lines with delicate nuances of red berry, bramble, rose petal, dusty earth, crushed mineral, licorice and grilled herb.

93Wine Spectator

Aromas of wild olive, juniper, rosemary and eucalyptus meet plum and licorice flavors. This is tannic, but shows sweet fruit for balance in the end.

17+ Jancis Robinson

Fine cherry nose with the beginning of undergrowth. Fantastic, elegant and supple palate with fine, muscular tannins. Understated and so long and fine.

REGION

Italy, Tuscany, Brunello di Montalcino

Brunello di Montalcino is regarded as one of Italy’s best appellations. Located in south central Tuscany below Chianti, the wines of Brunello di Montalcino DOCG are made of a Sangiovese clone called “brunello,” which means “little dark one,” a reference to the brown tones in the skin of the grape. Unlike some Tuscan appellations that allow other grapes to be blended with Sangiovese, Brunello di Montalcino is entirely Sangiovese. Montalcino itself is a picturesque, hill-top town not especially well known for wine production until the mid-19th century, when a local vineyard owner isolated the brunello clone and planted it. Other growers followed suit. Nevertheless it wasn’t until 1970s that wine enthusiasts started paying attention to Brunello di Montalcino, which by then was becoming an outstanding wine. Today there are 120 estates in the DOCG, up from about 25 estates in 1975. Brunellos in general are bigger, darker, more tannic and more powerful wines than Chiantis or most other Sangioveses. By law they must be aged for four years, and two of those years must be in wooden barrels.