2010 La Fortuna Brunello di Montalcino (Pre-Arrival)

SKU #1162547 96 points James Suckling

 Aromas of wet earth, meat and dried fruits. Some nuts and spices. Complex. Full body, with super fine tannins and fabulous intensity and richness. Dried cherry and candied citrus fruit. Fabulous finish. You want to drink this now. But shows superb finesse and intensity. Why wait?  (12/2014)

95 points Wine Spectator

 Saturated with cherry, raspberry, spice and tobacco aromas and flavors, this strikes a balanced between the supple texture, succulent acidity and refined yet gripping tannins. Really sings on the lingering finish. Best from 2019 through 2035.  (4/2015)

93 points Wine Enthusiast

 Intense berry, violet, menthol and white-spice aromas lead the nose, with a whiff of new leather. The vibrant palate delivers crunchy red cherry, fleshy raspberry, baking spice and savory herb alongside assertive but refined tannins and fresh acidity. Drink 2018–2018.  (5/2015)

K&L Notes

Angelo Zannoni is the fifth generation of winemakers at La Fortuna; the winery celebrated their 100th anniversary in 2007. La Fortuna's estate is situated just a few kilometers east of the town of Montalcino and abuts the prestigious Fuligni estate and is close to Siro Pacenti. In the 1990s Angelo's father Gioberto purchased a vineyard on the south face of Montalcino just south of the village of Castelnuovo dell'Abate near the famed producers Ciacci Piccolomini and Uccelliera. That vineyard is now blended with the estate vineyard, balancing the core of structure from the home vineyard with the sun blessed ripeness from their southern vineyard. La Fortuna's wines display a consistent concentration of fresh, energetic fruit coupled with layers of a denser fruit and sweet ripeness that is full of intense dark cherry aromatics. (Greg St. Clair, K&L Italian Wine Buyer)

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By: Greg St. Clair | K&L Staff Member | Review Date: 3/11/2015 | Send Email
The nose is dark cherry, yet intertwined with earth, Tuscan herbs, and hints of fresh leather in a relaxed flow from the glass. On the palate it is the texture that grabs your attention, it isn’t dense but energetic, fruit …the fruit in this vintage is hard to explain, it tastes less fruity and by that I mean it is more complex, less simple, not just sweet and squishy, it is more developed, nuanced--I hesitate to use the word layered, because it seems too simple, but it is enchanting. The wine has tannic structure that is evident but is in the background as the acidic balance lengthens and lengthens the finish. Such balance and power yet so effortless, the wine is a pleasure to drink now, yet the greatness will be down the road another 5-10 years. The Best La Fortuna Brunello ever.
Drink from 2015 to 2030

By: Mike Parres | K&L Staff Member | Review Date: 3/6/2015 | Send Email
Gioberto Zannoni and his son Angelo have hit another one out of the ballpark with this vintage. Gorgeous core of perfumed ripe fruit, plum, cassis and kirsch, some leather and cola mid-palate and earthiness that melds into bitter cocoa powder, spices and minerals on the finish. Lush, and flows across your palate, long finish--just WOW! This is a classic 2010 Brunello, and needs HOURS to open up or some years of aging.

Additional Information:

Varietal:

Sangiovese

- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.
Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.
Sub-Region:

Tuscany

Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.