2010 Terre Nere Brunello di Montalcino "Campigli Vallone"

SKU #1238795 95 points James Suckling

 What an aroma to this red with so much dried-orange-peel and tangerine character. Flowers, too. Full body, fine, chewy tannins and a structured finish. Ashy texture. A contrasting, lively wine. This is tannic for the vintage and needs time to soften. Will come together wonderfully with three to four years of bottle age. Barrel sample.  (1/2015)

90 points Vinous

 The 2010 Brunello di Montalcino is soft, open and approachable, with attractive scents of crushed flowers, tobacco, spice and juicy red cherries. (AG)  (2/2015)

90 points Wine Spectator

 This is harmonious, sporting ripe strawberry and cherry flavors, with tobacco, leather and spice notes adding complexity. Stays elegant and long through the tense finish. (BS)  (10/2015)

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Price: $42.99
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Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 4/7/2016 | Send Email
Great value in Brunello. Complex savory soil qualities interwoven with dark fruit and toasted spice and tobacco. Quite saturated on the palate but with refined structure and great persistence. A good cellar candidate, I think this has great balance already and will be a good drink over the next 10-15 years.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 4/5/2016 | Send Email
Terre Nere comes from the southeast corner of Montalcino near the village of Castelnuovo dell’Abate. The wine is aged for 4 years in 30hl and 50hl Slavonian oak barrels. The nose is full of umeboshi the pickled, salty Japanese plum, along with a savory saltiness and hints of crushed oyster shells followed by bits of spice and leather and wild fruits. On the palate the wine is deeply textured, lustrous, full and inviting, and the umami character rushes forward to give you a sense of complexity and depth, with notes of wild strawberries and earth. The finish is long and inviting and gives you a feeling of weight and importance; a bit of tannic structure toward the end but totally in balance.
Drink from 2016 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.