Gaja Pieve Santa Restituta Brunello di Montalcino DOCG 2010, Tuscany, Italy (750ml)
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|| Grapes:||100% Sangiovese|
|| Type:||Dry Red|
|| Region:||Brunello di Montalcino DOCG|
|| Ratings:||WA 97, JS 95, WS 93|
| 97 points Robert Parker's Wine Advocate: "An outstanding surprise, the 2010 Brunello di Montalcino is a monumental wine. The Rennina single vineyard is said to be more feminine compared to the bolder fruit sourced in the nearby Sugarille cru. But in the 2010 vintage, you definitely get a compelling sense of power, density and extraction. What distinguishes the wine is the delicate mineral signature that appears through the thick texture of the fruit. It's like background music that gives cozy ambiance to an elaborately furnished ballroom. I consider the 2010 Rennina a masterpiece and, again, I just don't know how Angelo Gaja does it. He is the winemaker with the Midas touch. Truth be told, the wine does lack territory-driven typicity. But it's just so darn good, it hardly matters. It will continue its evolution for 10-20 years. Congratulations. Angelo Gaja and his family have released two masterpieces from their Montalcino cellars (after skipping the 2009 vintage). These are amazing wines that stand out in a blind tasting thanks to their infinite extract, density and all-round excellence. They follow an elaborately developed house style that applies to Gaja's efforts in Piedmont and Bolgheri as well. These two Brunellos are more marked by the "Gaja" touch than the Montalcino signature. The personalized winemaking style overrides the territory-driven typicity. But no matter: These wines are simply delicious. "(ML, 2/2015)
95 points James Suckling: "Gorgeous aromas of dried fruits, dried meats and spices. It's full-bodied with chewy tannins and a powerful finish. This is very, very structured and rich. Best ever from here. Better in 2017.." (Jan-2015)
93 points Wine Spectator: "The core of cherry and plum flavors is shaded by vanilla and tar in this fluid, vibrant red. Shows finesse overall and the oak should become more integrated as this ages. Cellar for a year or two. Best from 2018 through 2030." (BS, 6/2015)