2010 Antinori "Pian delle Vigne-Vigna Ferrovia" Brunello di Montalcino Riserva

SKU #1263014 98 points James Suckling

 Fantastic aromas of dark fruits, mineral, bark and fresh mushroom follow through to a full body, firm and silky tannins and a long, long finish. Beautiful mouthfeel of velvety tannins. One of the greatest Brunellos ever made by Antinori. Drink or hold.  (2/2016)

94 points Wine Enthusiast

 Plum cake, underbrush, dark berry, menthol and a touch of mocha unfold in the glass. The taut, full-bodied palate offers chewy black cherry, raspberry jam, licorice and sage framed in youthfully assertive, fine-grained tannins. A tobacco note closes the finish. Drink 2022-2032. (KOK)  (5/2016)

93 points Robert Parker's Wine Advocate

 Here's a wine that opens to a beautifully dark and bold appearance. The 2010 Brunello di Montalcino Riserva Pian delle Vigne Vignaferrovia sees fruit sourced from a slightly higher altitude compared to the Brunello annata. As a result, you get more definition and sharpness here. This Brunello shows a great level of depth and structure with soft lines, a rich texture and general opulence. The wine is aged in small barrel and sees a second phase of aging in larger oak casks. (ML)  (3/2016)

93 points Wine & Spirits

 This feels dark and dense at first, requiring several hours in the glass before its wall of earthen tannins begins to lift. Flavors of baked plum and black olive emerge, along with notes of smoke and licorice. Its rigid, ferrous tannins call for more time in the cellar before decanting next to a balsamic-drizzled strip steak.  (4/2017)

93 points Wine Spectator

 A dense, concentrated red, featuring black cherry, plum, earth and tea aromas and flavors. Monolithic now, with good acidity and big, ripe tannins that need time to soften. Best from 2018 through 2032. (BS)  (6/2016)

92 points Vinous

 The 2010 Brunello di Montalcino Riserva Vigna Ferrovia is deep, dense and quite attractive. A host of intense savory, ferrous notes hit the palate first, followed by dark red cherry, plum, smoke, leather and licorice. The Riserva is powerful and imposing, with big tannins from the super-extracted fermentation, but it also has plenty of personality. The Riserva will be even better in a few years, once the tannins have softened further. (AG)  (3/2016)

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Staff Image By: Alex Schroeder | K&L Staff Member | Review Date: 10/18/2016 | Send Email
Expectations are high for the Riserva wines from this stunning vintage, and for me this one not only meets those expectations, it redefines how great a Brunello di Montalcino can be. The structure is incredible: I’ve been drinking on this bottle for three days and it’s not just holding up, it’s singing as gracefully as ever! On the nose: crushed violets and ripe raspberries with a touch of mint and small undertones of licorice. Velvety smooth on the palate, with a rich and broad tannic fruitiness with a savory umami note that meets at the back of the palate with the perfect level of acidity. Showing amazing right now, I can only imagine the wonders a few more years of age would work on this surreal wine.​

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.