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2010 Cupano Brunello di Montalcino (Pre-Arrival)

SKU #1186004 95 points James Suckling

 A big, juicy red with dried berry, nut and stone. Hints of fresh herbs. Full-bodied, tannic and very extracted. Dense and chewy. Loads going on. Spicy, smoked meat and hints of cedar. Needs four or five years to come together.  (1/2015)

93 points Vinous

 Cupano's 2010 Brunello di Montalcino is one of the richest, deepest wines of the vintage. Plush and concentrated to the core, the 2010 boasts serious intensity in its cherry compote, plum tart, smoke, licorice and spice notes. The flavors are bold and persistent in a seamless Brunello built on pure texture. Once again, Lionel Cousin and Ornella Tondini have crafted one of the most distinctive wines of the vintage. (AG)  (2/2015)

Robert Parker's Wine Advocate

 The 2010 Brunello di Montalcino is a smoky, spicy, fruit-forward effort with gamy aromas of cured meat, soy sauce and smoked bacon at the front. The wine sports a dark color and thick concentration. There are ripe berry tones of blackberry preserves and dried prune, but the savory spice aromas are the driving force of this wine. Its flavors are on the oxidized and evolved side of the spectrum. (ML)  (2/2015)

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Price: $89.99
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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 6/18/2015 | Send Email
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The nose is a powerful combination of sweet spices, fruit compote and barrel spice, and has a dynamism that is truly impressive. On the palate that dynamic movement of the wine is evident as the layers of ripe fruit, smoke, cedar, emerge and eventually lay bare the underlying savory/salty character. The finish is ongoing, truly powerful, deep, and although big, I don't seem to classify it as such that's a tertiary characteristic--it's more about the flavor and balance. Slightly more modern in style and truly great.
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.


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.