Fattoria dei Barbi Brunello di Montalcino Vigna del Fiore 2010
-
Parker
Robert -
Suckling
James -
Spectator
Wine
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
The 2010 Brunello di Montalcino Vigna del Fiore shows a saturated garnet hue and ruby highlights that are characteristic of Sangiovese. The bouquet is laced with dark spice, dried cranberry, rum cake, tar, licorice and anise seed. The overall aromatic embroidery is beautiful and long lasting. In the mouth, this Brunello shows a lot more grit and density than many of the other wines of the vintage that are more streamlined instead. Here, you get bold and plump layers of dark fruit flavors that make for a lasting impression.
-
James Suckling
This is chewy and minerally with blackberry and dark chocolate character. Medium body, firm tannins and a fresh finish. Better in 2017.
-
Wine Spectator
his leans toward the earthy, savory side, with loam, licorice, leather and underbrush flavors. The dense tannins lock up the long finish, driven by a glimmer of fruit and vivid acidity.
Other Vintages
2015-
Parker
Robert -
Suckling
James -
Enthusiast
Wine -
Spectator
Wine - Decanter
-
Spectator
Wine -
Parker
Robert -
Dunnuck
Jeb -
Enthusiast
Wine - Decanter
-
Spectator
Wine
-
Spectator
Wine -
Parker
Robert
-
Spirits
Wine & -
Parker
Robert -
Spectator
Wine -
Suckling
James
-
Spectator
Wine
Fattoria dei Barbi is among a prestigious group of estates that has played an integral part in writing the history of Italian wine. In fact, the estate is one of only five in Montalcino that have continuously operated for over 100 years. The Colombini family, one of region’s most influential families, founded the estate in 1790. The family has owned land in Montalcino since 1352, first building the “Poggio alle Mura” estate (now Castello Banfi), then “Argiano”, and finally they began assembling “Fattoria dei Barbi” in 1790, where they have produced wine ever since. The estate is currently owned and managed by the 20th generation heir, Stefano Cinelli Colombini, who carries on constantly seeking innovation through research and the application of new techniques.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.
Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.