One of the most striking 2010s of the day came off one of the tiniest holdings in the appellation. The 2010 Palazzo Brunello di Montalcino was drawn off just 10 acres perched at 1,000 feet in elevation in the warmer, southeastern quadrant of Montalcino. Soils are unusually rocky, so vineyard work is largely done by hand. Cellar protocol is traditional. The 2010 Brunello spent 30 months in cement vats before being treated to an additional 12 months in medium-toast French barrels.
Last Monday, at Gotham Hall in NYC, we were first in line for the unveiling of the 2010 Brunello di Montalcino. Due to an extraordinary growing season that pushed back the harvest of late-maturing Sangiovese into mid-October, the 2010 vintage is one of the most critically acclaimed in 50 years.
The 2010 Palazzo Brunello di Montalcino created quite a stir at Gotham Hall. Drawn off 10 rocky acres in the warmer, southeastern quadrant of the appellation, proprietor Cosimo Loia had just earned his first 98-point review from James Suckling, the longtime Wine Spectator Italian wine guru.
We chatted up with Johnny V, the Palazzo importer. Then we made our case.
Most 2010 release prices were set six months ago, when there were 1.4 dollars to the Euro. Since that time, the Euro has lost 20 percent of its value. Our "suggestion?" Those savings belong in our members' pockets!
The 98-point 2010 Palazzo Brunello di Montalcino is a masterpiece. Vivid ruby-red. Slightly closed initially before quickly opening up, offering complex aromas of raspberry, black cherry, smoke, and underbrush. Rich, plush, and dense on the attack, packed with a sumptuous mix of crushed-red-fruit preserves, sour cherry, and tobacco, adding weight and mineral complexity with air — finishing with fine dusty-tannin backbone, arguing powerfully and elegantly for a 10- to 20-year slumber in a cool cellar.
SRP of $75. This morning? Just $55 thanks to the euro, as the currency continues its calamitous decline. 600 bottles are up for grabs. STRICT limit of one case per member.
98 points – James Suckling, jamessuckling.com