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2010 Cordella Brunello di Montalcino

Removed from a professional wine storage facility

2 available
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Ends Sunday, 7pm Pacific

RATINGS

98James Suckling

Incredible depth and concentration yet agile and glorious. Full body, integrated tannins and a long, flavorful finish. Gorgeous.

94The Wine Advocate

...opens to heady, masculine tones of smoked meat, spice, dark fruit and balsam herb...big structure and bold intensity, yet stays true to the elegant and nuanced nature of Sangiovese... Pretty blue flower, herbal and licorice tones add an unexpected twist of vitality on the long, fresh finish.

90Wine Enthusiast

Aromas of leather, coffee, chocolate, grilled rosemary and a balsamic note lead the nose. The smooth palate offers wild cherry, crushed raspberry, licorice and mocha alongside round, ripe tannins...delicious...

16Jancis Robinson

Lifted, rich raspberry and cherry with hints of fruit cake and flexing its tannic muscle on a long finish. A richer style of Brunello.

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.