2010 Solaria Brunello di Montalcino (Pre-Arrival)

SKU #1195798 95 points James Suckling

 This is structured and firm with ultra-fine tannins and a juicy and delicious finish. A full-bodied, muscular wine that nevertheless shows complexity and finesse. Drink in 2017. (JS)  (1/2015)

90 points Vinous

 Solaria's 2010 Brunello di Montalcino is a fruity, supple wine with plenty of near and medium-term appeal. Dried cherries, smoke, tobacco and cedar add nuance as this nicely balanced, harmonious Brunello shows its mid-weight, attractive personality. The 2010 is a wine that impresses for its balance and sense of harmony. (AG)  (2/2015)

Robert Parker's Wine Advocate

 Solaria's 2010 Brunello di Montalcino is a dark and penetrating wine with a brooding personality. The bouquet is layered with dark fruit, plum, prune, spice, licorice and cola. Despite the large impact of the bouquet, the wine is much less forceful in the mouth. In fact, its consistency is light and delicate with silky tannins and streamlined appeal. The boldness it presents on the nose is followed by softness in the mouth. (ML)  (2/2015)

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Price: $44.99

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This product is expected to arrive for shipment or pickup by Monday, October 31, 2016.

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By: Alex Schroeder | K&L Staff Member | Review Date: 11/30/2015 | Send Email
Another great 2010 Brunello di Montalcino to add to our long list! Strong aromas of dark fruit, plum and earth on the nose. On the palate, a very smooth mouthfeel, with much more subtle fruit flavors, spice and cola. A good decanting really opens up the flavors!

By: Mike Parres | K&L Staff Member | Review Date: 3/12/2015 | Send Email
Patrizia Cencioni’s Solaria is really a one-woman operation (she does hire help for harvest), and her philosophy is that great wines start in the vineyard and not in the lab. Patrizia really doesn’t put a thumbprint on her wines, she lets the hills of Montalcino and the Sangiovese speak for themselves. I have known and sold this producer’s wines for many years and am excited to do so again. Classic dark and ripe fruit, full-bodied with lots of structure, I would give this a couple hours of decanting.

By: Greg St. Clair | K&L Staff Member | Review Date: 3/11/2015 | Send Email
Dense, dark fruit that’s more plum than cherry along with bold strokes of vanilla burst from your glass. They are followed on the palate, by a wine that shows less structure than the nose might portray but has lots of juicy, bold fruit that’s accompanied by fine grain tannin. The finish is full, fleshy and shows a bit of square tannins in the finish. This wine needs a few years to come together to show all the potential it has.
Drink from 2018 to 2025

Additional Information:



- 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.


- 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.


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.