2010 Collemattoni Brunello di Montalcino (Elsewhere $65)

SKU #1207700 93 points Wine Spectator

 Menthol and eucalyptus notes shade the core of black cherry and plum in this broad, densely textured red. Balanced, in a powerful style, with dusty, mouthcoating tannins on the lingering finish. Needs grilled beef. Best from 2019 through 2032. (BS)  (5/2015)

92 points James Suckling

 Lots of dried citrus, meat and earthy aromas follow through to a full body, round tannins and a tangy fruit and juicy finish. A slightly dusty and austere texture but a generous and decadent Brunello. Better in 2015.  (1/2015)

92 points Wine Enthusiast

 Aromas of ripe berry, cooking spice, tilled soil, truffle, leather and a balsamic note all come together in the glass. The concentrated palate shows stewed plum, lightly toasted oak, mocha and espresso alongside tightly wound, teeth-coating tannins. Give this time to come together. Drink 2018–2025. (KO)  (5/2015)


 The 2010 Brunello di Montalcino is a dark, powerful wine. Black cherry, plum, game, smoke, tobacco and earthiness abound, but there is more than enough depth to balance some of the wilder, gamier undertones. Overall, the 2010 is a bit rough around the edges, but also intriguing in its own way. (AG)  (2/2015)

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Price: $44.95

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By: Randy Hagerman | K&L Staff Member | Review Date: 5/27/2016 | Send Email
In a sea of fantastic 2010 Brunellos, the Collemattoni stands out for its power and depth of flavor. Beautiful aromas of ripe black cherry and black raspberry are well complemented by leather and spice notes. On the palate, this full-bodied red delivers plenty of texture, balanced acidity, and cedar/toasty oak notes on the long finish. There are also some gamy, spicy, and earthy characteristics to this stunning wine. This is a delicious bottling from a now famous vintage.

By: Daniel Maas | K&L Staff Member | Review Date: 8/3/2015 | Send Email
WOW! As the in-store lover all of wines that are BIG and full of OAK character, I was surprised upon opening this, another selection from the already famed 2010 vintage of Brunellos. It has everything I generally look for in more New-Worldy wines: Huge, explosive fruit, prevalent tannin, and plenty of roasted spices. Add to all that the incredibly long lasting finish, and this wine clearly comes home as one of the highlights of this new crop of Italian delights.

By: Mike Parres | K&L Staff Member | Review Date: 7/14/2015 | Send Email
Collemattoni delivers a mix of black cherry, ripe raspberry and cocoa aromas and flavors, picking up spice and tobacco elements on the Very LONG finish. This is a to drink now and over the next few years, stock up with this Brunelli while you can…

By: John Downing | K&L Staff Member | Review Date: 7/7/2015 | Send Email
This is classic Brunello! Sensational aromas of dark berry fruits, dried florals, sandalwood and spice open up to a rich, luxurious mouthful of concentrated fruit. The acidity and tannins are in perfect balance with the fruit and although you can enjoy it today, it will only improve with a bit of age. A real sleeper pick.

By: Christie Brunick | K&L Staff Member | Review Date: 7/4/2015 | Send Email
OMG! I just discovered the Best 2010 Brunello I've tasted this year! And we've been tasting A LOT since they've been rolling in over the past months. This Direct Import straight from the Winery is Super classic in style, and right upon popping the cork it's showing amazing fruit and character! Yes you can age it for 20 years, but of all the 2010's this is gorgeous out of the bottle and oh soo showy! Amazing texture, integrated oak and tannins, purity of fruit and layers and layers of delicious! Please do yourself a favor and and let this wine transport you to the Italian wine-country of Brunello!

By: Greg St. Clair | K&L Staff Member | Review Date: 6/30/2015 | Send Email
The nose on this wine is …. well tremendous, I know that’s not a particularly descriptive adjective but damn it is just tremendous! The nose is a bit plumy, leaning toward the salted plum, umami spectrum, however it smells rich. On the palate the flavors are so inviting, sirens beckoning you to drink more, yet there is a decadent richness to this wine, more like Elizabeth Taylor reclining on a red velvet couch wearing a Cleopatra outfit…this wine oozes. Yet this isn’t a sloppy, overripe wine it is focused, complex, powerful but it just has a bigger body type, if you like Napa over Mendocino then you’ll like this wine it just exudes decadence. The finish is full of Middle Eastern spice, roasted meats, cedar, leather, then shows a layer of earthy minerality underneath, really impressive. I’m always amazed that this wine doesn’t get higher scores.
Drink from 2015 to 2028

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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.