2010 Tassi Brunello di Montalcino

SKU #1213988 93 points Robert Parker's Wine Advocate

 The beautifully crafted 2010 Brunello di Montalcino opens to a gorgeous appearance that shows both intense ruby vitality and dark density. The bouquet offers subtle tones of black cherry, blackberry, spice and licorice that roll smoothly off the surface. Those tones are absolutely seamless in both execution and presentation. As the wine takes on more air in the glass, it begins to show spice, tobacco and chocolate adding opulence and decadent richness. It offers amazing flexibility that will appeal to those who appreciate both elegance and power in their Brunello. 93+ (ML)  (2/2015)

92 points James Suckling

 Lots of dried cherry, sliced orange and ash aromas follow through to a medium to full body, with soft tannins and a jammy, light tomato leaf and meat character. Hints of smoky wood too. Opulent and flamboyant. Drink or hold.  (1/2015)

92 points Vinous

 Tassi's 2010 Brunello di Montalcino is supple, juicy and forward, all of which makes an excellent choice for drinking pretty much upon release. Sweet red cherries, plums, hard candy, mint and spices flesh out in this delicious, open-knit Brunello di Montalcino from Fabio Tassi. This is one of the more fruit-forward wines of the year, yet all the elements are in the right place. (AG)  (2/2015)

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Price: $49.99
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Staff Image By: Gary Norton | K&L Staff Member | Review Date: 9/8/2016 | Send Email
Landmark vintage, high ratings, age-worthy, intense. Need I say more? We've only got a few more of these bottles then it's all gone! This wine shows notes of dark fruit, cedar, spice and mandarin orange. Put this baby down for 10 years or give it a couple hours in a decanter. Whichever route you chose, you're likely to be satisfied.

Staff Image By: Jim Boyce | K&L Staff Member | Review Date: 7/31/2016 | Send Email
Continuing the trend of extraordinary 2010 Brunellos, this Tassi offering is full of dried cherry, blackberry, mocha, clove, smoked meats, and a touch of mint on a surprisingly approachable palate. Incredibly lush and tasty now but will drink well for easily another decade.

Staff Image By: John Downing | K&L Staff Member | Review Date: 5/31/2016 | Send Email
Customers routinely ask us to recommend 2010 Brunellos that offer earlier drinkability yet are equally impressive. Tassi's 2010 is definitely one of our go to selections in this regard. This intriguing Sangiovese is medium to full-bodied, juicy and flavorful with wonderful minerally plum and cherry fruit that flows seamlessly across the palate. It's big on personality and a decadent treat at the price.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 5/25/2016 | Send Email
The nose is full of sweet plumy fruit, wild cherry, earth, Tuscan dust, smoked meats and herb, all flowing gently from the glass giving one the sense ease and grace, not forceful but full. In the mouth the wine shows a lush, fuller expression almost chocolaty, with plum and herb and earth, a supple, warm and inviting palate presence that just begs to be drunk, yet for the wine to be so easy to drink it shows remarkable depth and definition. The finish is long lasting, and carries through the chocolaty, cherry, dried herb character but it is its texture, that luscious, lustrous broad power that catches your attention and makes you go back for another taste.
Drink from 2016 to 2030

Staff Image By: Sarah Covey | K&L Staff Member | Review Date: 4/21/2016 | Send Email
Black olives, spice box, dried cherry, leather, pencil lead, red cherry, mineral with medium plus acidity and fine, well-integrated tannin. Love it - Simply stunning!

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 7/14/2015 | Send Email
This 2010 Brunello di Montalcino fleshes out beautifully on the palate with layers of super-expressive red fruits, coffee, some plum and spices with just hint of dust and well balanced tannins. The supple, forward personality is best suited for drinking over the three to five years.

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.