2010 Poggiarellino Brunello di Montalcino

SKU #1220230 95 points James Suckling

 A Brunello with so much forest floor, mushroom and dark fruits...Fascinating. It's full body, juicy and savory with a wonderful finish of dried meat, berry and dried mushroom. Drinking beautifully now but will age beautifully. Great value.  (12/2014)

K&L Notes

Poggiarellino is an evolving star in our Direct Import portfolio. From Montalcino, this tiny winery is making superb wines at stunning prices. We've been importing them for over a decade and their wines have simply gotten better and better. From the stunning 2010 vintage, K&L Italian wines buyer Greg St. Clair says this is the best wine Poggiarellino has ever made.

Share |
Price: $49.99
Add To Waiting List

Real Time Inventory by location:

The item you have chosen is not in stock in our retail stores or within our main warehouse.

Product turnaround time varies by location of inventory and your chosen method of shipping/pickup. For a detailed explanation click here.

Product Reviews:

Add your own review of this item

Staff Image By: Kirk Walker | K&L Staff Member | Review Date: 12/29/2015 | Send Email
Old school delicious Brunello. Dark, earthy, savory this is a welcome treat in a world of very ripe oaky reds. A long time favorite at K&L. Great now, gets even better with time.

Staff Image By: Alex Schroeder | K&L Staff Member | Review Date: 12/29/2015 | Send Email
This is an impeccable expression of Brunello di Montalcino at a steal. It offers great structure and bright fruit flavors with savory elements: forest floor, mushrooms and granite. It will only improve with age!​

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 11/4/2015 | Send Email
Glass Full Glass Full Glass Full Glass Full Glass Full
I first tasted Poggiarellino’s 1999 Brunello in 2003, they were a tiny producer making a couple of hundred cases and I was looking to write about the northern portion of Montalcino, they just happened to fit geographically. We started to import their wines with the 2000 vintage and the quality of their wine grows every year. Since I first tasted the 2010 from their 25-hectoliter barrels I’ve been waiting for this day to offer it to you, it is simply the best wine they have ever made. When you first smell this wine the gamut of aromas is classic Poggiarellino, wild Marasca cherry, plum with a certain wild sauvage that the Italians call sotto bosco (the aroma of the forest floor). On the palate the wine shows a broad richness with a decisive tannic structure, not obtrusive or harsh just powerful, fine grain and shows the how big frame of this wine really is. The flavors reflect the aromatics, more Marasca cherry, with plum and red berry then hints of saddle leather followed by that sotto bosco intrigue. The wine’s rich powerful presence glides easily to the back of your palate with a long and elegant finish, impressive for such a powerful wine.
Drink from 2015 to 2030

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.
Alcohol Content (%): 14