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2010 Poggio di Sotto Brunello di Montalcino Riserva

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RATINGS

98James Suckling

Shows superb complexity in terms of aromas with cedar, berry, ginger, flower and plum character. Full body and firm and very silky tannins that have been polished to near perfection.

97The Wine Advocate

The bouquet is more sophisticated and deeper...in addition to dark fruit and blackberry, this wine shows an extra dose of clove and spice. In the mouth, the wine is smooth and silky, but it also shows impressive power and length.

96Vinous / IWC

Dark cherry, plum, spice, menthol and a host of balsamic, mentholated notes flesh out in the glass.

94Wine Spectator

Initially shows acetone aromas, then opens up to reveal complex flavors of sour cherry, spice and leather matched to a racy, elegant profile. Silky in texture and almost ethereal, with a long, minerally aftertaste.

17.5+ Jancis Robinson

Ethereal cherry nose. Super-elegant, fragrant, linear and fine. Transparent and long and not for those who look for power. Very different from its peers.

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.