95 Point James Suckling: Loads of dark fruits such as blackberry and brambleberry with fresh-mushroom undertones. Full body, firm tannins and a long, long finish. Structured but delicious and captivating. Drink or hold. (12/ 2014)
The 2010 is brilliant! We gave the case 10 days in the cellar to settle down after it arrived. I would not hesitate to purchase another case should it become available. With or without food, this brunello is divine. We have become fans of Renieri as this is the third case from their vineyard, all different, we have enjoyed.
It's a very good wine but I don't know what everyone is talking about. I paid $40 a bottle. Where is everyone getting it for $25?
For $25 a bottle, I'll buy two cases.
I think that was 2009 vintage, which is not the highly sought-after 2010.
I am a big fan of "Brunello's", and I love to find a nice one at a great price. I saw this sale and decided to order a case and give it a try. Amd I am so glad that I did.
This is a terrific wine, and I thoroughly loved it. Adequately bold, nicely spicey on the finish, extremely smooth. I liked it so much that I immediately ordered another case...
Was bit skeptical at $24.97 for a Brunello. However, was really surprised. Is pleasantly very good and goes well with just about everything.
The wine is delicious but I can't say that I am to pleased to have spent $30/bottle two weeks ago only to receive an offer from you this morning posting it for $25/bottle.
The modern winemaking cellar in Montalcino, covering some 1,000 square metres, is built almost entirely underground. The harvested grapes are conveyed by gravity from the roof, beginning the itinerary that will bring the berries inside the cellar and into new stainless steel tanks for the initial fermentation at 29°-31°C. A controlled temperature is absolutely essential for the protection of the yeasts present on the grape skins at the time of harvest. The tanks are equipped with automatic pumpover systems that can be programmed in cycles that will ensure maximum extraction of compounds from the skins. Maceration on the skins is one of the most critical steps in the winemaking process, since the compounds that will later determine the aromas and flavours are extracted during this process. Macerations at Renieri average 3 to 4 weeks. All wines undergo malolactic fermentation in oak barrels, where the still-dirty wine drops its sediment and begins the long maturation process.
The Renieri tenuta, or winery estate, comprises 128 hectares in the southern quadrant of Montalcino, on slopes that face Monte Amiata. Thirty hectares of vineyards are planted at an elevation of 350-420 metres, their exposures forming an arc from southeast to southwest. Following the grubbing-up of the old vineyards, new vines were planted in 1998, at a density of 6,000 vines per hectare. The yield at just one kg. per vine, the equivalent of one bottle of wine, entails the least stress per plant and ensures perfectly ripened fruit, and thus optimal quality. The principal grape variety at Renieri is obviously Sangiovese. A lengthy process of vinification and maturation transforms this raw material into the classic Brunello di Montalcino. But varieties that are more international and less common in this area, such as Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, and Petit Verdot, have also found their perfect habitat at Renieri. Blends of these varieties make up two different IGT wines whose highly-respected quality prove that Sangiovese is not the only grape that flourishes in the Montalcino zone. In addition to these IGT wines, an important niche is reserved for Rosso di Montalcino, a wine distinguished from Brunello, its elder brother, by its hallmark early approachability, the result of a less complex ageing process. The local soils are largely volcanic, with strata of schistous limestone and rock. Classic to the area are soils made up of the reddish terra rossa, clays, and calcareous tufa.