2010 | Renieri | Brunello di Montalcino Riserva

Dense ruby in colour with a marked garnet rim. A very intense and appealing nose, with notes of liquorice, lots of plum and some blackberry fruit, exciting. Pronounced dark berry fruit envelopes the palate unfolding with fine-meshed tannins, full of bite on the finish.

Reviews:

• Wine Advocate: The 2010 Brunello di Montalcino Riserva is a magnificent wine that will appeal to those who love the softer and richer side of Brunello. Proprietor Marco Bacci shows a unique talent for interpreting the Sangiovese grape and his deft work comes through clearly in this excellent vintage. This is a powerful, penetrating but elegant wine with dark cherry and blackberry softened by spice, cinnamon and licorice. The wine is tight and focused in terms of mouthfeel, but it also exhibits an expansive and generous personality. It is very young now and requires at least five years of cellar aging before it will really start to flex its muscles.

• James Suckling: A young Brunello with precision and complexity showing violets, blackberries, bramble berries, tea leaf and minerals. Stone undertones, too. Full body, a compressed palate and firm and velvety tannins. Powerful and long. Truly fantastic. Breathtaking.

Producer Information

Renieri (often known as Renieri di Montalcino) is a wine estate in the Brunello di Montalcino region of Tuscany, known for its flagship Sangiovese-based wines. It is one of a number of wine estates in the Bacci Wines group along with Morellino di Scansano winery Terre di Talamo, and the Chianti producers Tenuta di Renieri and Castello di Bossi. The wider Renieri estate covers 128 hectares (316 acres) in southern quarter of the Brunello appellation, of which only 30 hectares (74 acres) is under vine. The vineyards range in elevation between 1150 and 1375 feet above sea level on slopes looking towards Monte Amiata (the largest of a lava dome complex of hills in the region and the second-highest volcano in Italy). The 30 hectares of vineyard are dominated by the local workhorse, Sangiovese. This is the predominant variety in the Brunello di Montalcino and Rosso di Montalcino wines. However, Renieri also produces some labels from international varieties as well and Cabernet Sauvginon, Cabernet Franc, Syrah and Petit Verdot are used in several IGT Toscana-designated red blends. The vineyards are planted on volcanic soils with limestone subsoil and high schist content. The different wines are generally made with similar techniques although they are fermented in plot-designated batches. Temperature-controlled fermentation takes place in stainless steel tanks using natural yeasts. This is followed by three to four weeks of maceration and malolactic fermentation in barrel. The Brunello wine then sees extra oak, spending roughly two years in small French barriques and a finishing period in much larger traditional Italian botti (large format oak vats, traditionally made with Slavonian oak).

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