This classic style Brunello seems to be totally under the radar and lucky for us ~ it is a gorgeous Sangiovese Purebred and priced how we like it!
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Source: Experience the ALREADY LEGENDARY 2010 TUSCAN vintage without going broke!
Wines of traditional elegance that are aged exclusively in large Slavonian oak.
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Source: Last of the 2010 Brunellos!!
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The Vietti winery, now owned by the family’s fourth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont’s famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil.
 2011 Vietti Barolo Castiglione $324 6pack
“The 2011 Barolo Castiglione is a drop-dead gorgeous beauty. Sweet red berries, freshly cut flowers, spices and mint are some of the many notes that grace the palate in a young Barolo with extraordinary finesse. Although just bottled, the 2011 shows very, very well today.” Antonio Galloni ************************ And for your Easter Cake!
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Together with Biondi Santi and Frescobaldi, Tenuta Il Poggione is one of the three original producers of Brunello di Montalcino and for over a century has been making some of the most pure and delicious Sangiovese on the planet. The 2010 is going to be one for the ages!
98 Points Wine Advocate “The 2010 Brunello di Montalcino is a striking wine that shows uncompromising varietal pureness, albeit in a most concentrated and elaborate form. This is what great Sangiovese is all about. There’s so much happening on the nose and the wine brings you to cherry, spice, licorice, cured meat, pressed rose and grilled meat in equal measure. No one element overpowers the next. The mouthfeel is also tight and bright with the kind of fruit intensity that promises long cellar aging. This Brunello is only at the beginning of a long road ahead. The longer the wine stays in the glass, the more it offers in terms of complexity and intensity. This is a true standout that can be enjoyed for up to 20 years ahead. Fabrizio Bindocci and his son Alessandro are the most accomplished father-son winemaking team I can think of today in Italy. Il Poggione is owned by Leopoldo and Livia Franceschi, but the phenomenal Bindocci duo are very much in the limelight. They excel in every aspect of winemaking, from vineyard management to wine marketing. Never have I encountered a Il Poggione Brunello as beautiful as the one released this year. This is one of the highest expression of Sangiovese you will ever taste.”
Happy to Offer
6-bottle-case 2010 Il Poggione Brunello di Montalcino $510 6pack
original wood case
Magnums 2010 Il Poggione Brunello di Montalcino $190 each
original wood case
Double Magnums 2010 Il Poggione Brunello di Montalcino $360 each
original wood case
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Remember the giddy excitement of happening upon a roadside trattoria whose homemade pasta and local-sourced Rosso were to die for? Or gulping down a caraf of tank-fresh Syrah with a poulet de Bresse having just arrived by train in Lyon? Such magical times seemed impossible to replicate back in the USA—Until Now!
Happy to Offer – Two Rosenthal Selections |
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2013 Vercesi del Castellazzo Pezzalunga Rosso
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Subzero temperatures mean cooking at home and drinking wine, lots of wine! Stock up today on this impressive “Barolo of the South” that is fresh, graceful and aromatic and won’t break the bank.
2010 Salvatore Molettieri Irpinia Aglianico Cinque Querce $216 case
“I love aglianico, the great red grape of Campania and Basilicata, but I don’t drink the wines nearly as often as I wish. This dense, powerful wine is tannic and structured, with spicy flavors of dark fruits. Drink with plenty of red meat.” – Eric Asimov “Worth the Search, 20 Wines Under $20” January 2015
Wines of traditional elegance that are aged exclusively in large Slavonian oak. Even diehard Burgundy lovers will fall to the charms of this Brunello made by Paolo Vagaggini, one of the most sought after monologists in Tuscany!
“The aromas of iron, burnt orange, and dried cherry are compelling. Mineral undertones as well. Meat, earth. This is full body, firm and lightly toasty. Structured. This needs at least three years to soften. Muscular style as always but succulent too. Best ever from here!”
