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: 2010 Baccinetti "La Saporoia" Brunello di Montalcino

2010 Baccinetti "La Saporoia" Brunello di Montalcino (Pre-Arrival)

SKU #1162542 97 points James Suckling

Outer quote mark Candied fruit aromas with marzipan and blueberry. Spicy too. Figs and meat. Very complex. What a palate. This is so multi-layered with clove, pepper, cinnamon, berry, citrus and cedar. It's full body. Loads of tannins. Great and intriguing wine. Inner quote mark (12/2014)

K&L Notes

#55 in James Suckling's Top 100 Italian Wines of 2015.

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2010 Baccinetti "La Saporoia" Brunello di Montalcino

Price: $39.99

Quantity:

JS: 97

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Product Reviews:

By: Mike Parres | K&L Staff Member | Review Date: 3/12/2015 | Send Email

The wines of Baccinetti are rich, ripe, dense and full, but retain their balance and elegance. The 2010 Brunello is a stellar example of the vintage, and an exceptional bargain at this price. The palate has pretty cherry fruit with a nice earthy, spicy quality, great structure and good balance of acidity and tannins.

By: Greg St. Clair | K&L Staff Member | Review Date: 1/21/2015 | Send Email

When I first smelled this wine I couldn’t believe it, it was like someone had taken out the spice drawer, turned it on its end and poured everything into my glass of wine. It was so aromatic it was hard to concentrate. Incredible layers of wild cherry, marzipan, dried flowers, a kitchen sink of Middle Eastern spice, star jasmine…it’s like the whole alphabet was there. Once on the palate, the wine flows luxuriously across it, displaying layers of wild cherry with hints of leather that gradually focus the wine as it stretches out into a long finish. Fine tannins gradually build showing the power and structure that lie just under the surface of this delectable wine. Capable of aging 15-20 years but delicious now.

Drink from 2017 to 2030

Additional Information:

Varietal:

Sangiovese

- 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.

Country:

Italy

- 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.

Sub-Region:

Tuscany

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.