2010 Felsina "Fontalloro" Toscana
*Editors' Choice* Made entirely from Sangiovese, it opens with fragrances that recall spicy black berries and Mediterranean herbs. The velvety palate delivers power and finesse along with fleshy black cherry, licorice and a graphite note.
A red with focus and freshness with plum and peach pit aromas and flavors. Medium-to-full body with wonderfully fine tannins that are in balance with the fruit. Hints of cocoa too. Give it a year or two to soften. Gorgeous Sangiovese-based red from a top producer in Chianti Classico.
Robert Parker's Wine Advocate
The 2010 Fontalloro is 100% Sangiovese sourced from various vineyards. It starts off with a sassy, playful personality thanks to ripe cherry and forest fruit. The complexity of the bouquet builds steadily to include mineral, herbs, anisette and dark clay. The chiseled mineral tones at the back are outstanding. Anticipated maturity: 2015-2030. 94+ points. (ML)
The 2010 Fontalloro (Sangiovese) is impeccable. A sweet, open bouquet melds into expressive red fruits. Compared to the 2010 Rancia, Fontalloro is a decidedly more delicate, feminine wine. All the elements are very nicely balanced. I expect the 2010 will enjoy a fairly broad window of drinkability. Today I give the 2010 a very slight nod over the 2009, only because I think the 2010 will age a little longer, but both are striking. 94+ (AG)
Stephen Tanzer's International Wine Cellar
Good ruby-red. Plum, spicecake, balsamic herbs, licorice and a loamy nuance on the complex nose. Supple and sweet, with sneaky intensity of flavor; nicely integrated acidity lifts the flinty red berry, tobacco and licorice flavors. Suave and dense, finishing with fine-grained tannins and subtle persistence. 93+ (ID)
Wine & Spirits
Pure, concentrated red cherry fruit announces this 100 percent Sangiovese. It’s ripe and juicy at first, picking up herb and mineral notes as well as dark tones of tar and earth. Elegant but tightly coiled, it will benefit from time in the cellar. Lay it down for three or four years and then open it for roast duck.
A mix of black cherry, black currant, tobacco and oak spice notes herald this polished red, which is balanced, but needs a year or two to pull together. Offers fine length. Sangiovese. (BS)