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2010 was an incredible vintage throughout Europe but particularly for Brunello. The year brought the perfect amount of warmth to ripen these wines to their top potential for age-ability. Val di Suga did everything in their power to make the best wines possible, particularly on their Spuntali vineyard. This wine is a couple of years into its drinking window and will impress for another 5 to 10 years. Do not miss what might be your last opportunity to get your hands on this incredible vintage.
Val di Suga’s history began in 1969, when a company owned by Aldo Moro bought agricultural land to the north of Montalcino and built a manufacturing and retail business on it. Previously used for forage, these lands were gradually made into vineyards as they changed hands a number of times until, in 1982, Val di Suga began making wines in its own winemaking cellars. In 1988 the company bought one of the most famous of Montalcino’s single vineyard sites, Spuntali, around 15 hectares of vineyard acknowledged by all to be one of the best Brunello terroir zones, on a south-west facing site.
Aging: 24 months in French Oak
Tasting Notes: 100% Sangiovese. Strong garnet color with ruby highlights Unfolds warm, intense and refined on the nose. Great explosion of ripe fruit with notes of sour cherry, dried figs, candied fruit and especially orange. On the palate, the sweet and soft tannins accompany the long finish, rich in notes of plums and blackberries
Showing much riper fruit characteristics, the 2010 Brunello di Montalcino Vigna Spuntali offers dark fruit and blackberry backed by spice, leather and tobacco. This is a profound and powerful wine that is released as a Riserva with one extra year of bottle aging after the five years you get with a Brunello annata. The results are sophisticated and deep with many layers of fruit, spice and balsam herb. The wine feels young in the mouth thanks to the tight tannins and bright acidity. These qualities should help it age throughout the years. I like this expression because it delivers loads of fruit and power at the same time. ~95 Robert Parker's Wine Advocate
Lots of dried cherry and dried spices such as cloves and chili. Full body, silky and polished tannins end with a flavorful finish. Better in 2018 but so delicious now to drink. ~92 James Suckling
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