Uccelliera Brunello di Montalcino Riserva 2010 - SPIRITED Wines
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Uccelliera Brunello di Montalcino Riserva 2010
SKU: 49868

Uccelliera Brunello di Montalcino Riserva 2010

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Available for:
Elegant and well balanced, powerful, but clean and smooth and a dynamic rising finame. Serving suggestions: Grilled and roasted red meats, game, aged cheeses. Wine for important occasion.
James Suckling
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Wine Advocate
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The 2010 Brunello di Montalcino Riserva is a dark, brooding and powerful wine. It shows immediate richness and evident complexity with spice, tobacco, cured meat and dried blackberry or plum. This a gorgeous wine that is only at the beginning of a long aging evolution. This wine is absolutely impeccable on all levels. It delivers stunning intensity, power, integrity and balance. The aromatic momentum continues to grow and becomes steadily more expansive and complete as the wine takes on more air in the glass. I was absolutely blown away by this Riserva. It confirms my conviction that Andrea Cortonesi is one of Brunello's most talented winemakers. I suggest waiting five years or more before opening this bottle. Andrea Cortonesi has hit a series of home runs with his 2011 Brunello di Montalcino and his 2010 Brunello di Montalcino Riserva. I also tasted two vintages of his IGT Costabate (100% Sangiovese), but was less impressed by those heavily-oaked expressions. It hardly matters though because the quality of his Brunello is so stratospheric, you need worry about little less. Andrea seems unfazed by his success and this is his more endearing and engaging quality. My visit to his winery this year coincided with lunch, so I got to meet his mother, his wife and his vivacious daughter (who had the day off from school) all in one go. You can't help but admire a man who surrounds himself with such strong female figures. I returned to his winery later in the afternoon to taste through his newer vintages in barrel and got a very good sense of what the next few years will offer. If you love true and tested Brunello, I highly recommend Uccelliera. Since 2004, Andrea started using cryomaceration techniques (with up to ten days of maceration with the 2011 vintage) and 2003 was the last year he used commercial yeasts.

Robert Parker