Wine Spectator | Rating: 95Beautiful aromas of cherry, plum, tar and black pepper mesh with an elegant profile in this fresh, focused red. Shows plenty of cherry fruit on the palate, with spice and tobacco accents. The structure lends support and creates harmony.Author: Bruce Sanderson
Wine Advocate | Rating: 100The 2010 Brunello di Montalcino Tenuta Nuova is a protagonist of the vintage. The fruit is deep and dark with rich levels of extract, intensity and flavor. It goes far beyond your standard cherry and blackberry to include plum cake, spice bread and bacon-wrapped prune. Nothing is obvious or monochromatic about this wine. Everything is nuanced and ethereal. Tenuta Nuova is also distinguished by the linear mineral notes that are characteristic of this single-vineyard site. In 2010, those traits are especially well-defined and pronounced. The tannins reach a level of suppleness that is almost impossible to find in the sometimes prickly and acidic Sangiovese grape. If there is one thing Giacomo Neri has mastered, it is harvesting at optimal ripeness: He knows his property and his vines better than most and it shows. Collectors will want to put this wine aside ten years or longer.Author: Monica Larner
Recent accolades include a perfect WS 100-point score for the 2001 Brunello di Montalcino Cerretalto and WS Wine of the Year honors for the 2001 Brunello di Montalcino Tenuta Nuova.
The rolling hills of Tuscany are home to ancient vines that grew wild long before modern times. is the variety of the region's best-known wines, and Chianti. In recent years, “Super Tuscans"—blends including non-native Bordeaux varieties—have gained in popularity and acclaim. The region's Mediterranean climate, with its warmer average temperatures, provides ideal conditions for the development of rich, structured, and age-worthy wines.
Sangiovese is ’s star variety and the primary grape in renowned regions of and . It is high in both tannin and acid, producing well-balanced wines with medium body and aromas of red cherry, strawberry, fig, plum, and dried herbs. Sangiovese is late-ripening, and therefore requires the warm climate of to grow. Wines from Sangiovese are typically aged for a period of time in oak to soften the tannins and add flavors of spice. With bottle age, the best wines develop meaty and gamey aromas. For the best expression of this variety look to producers , , and .
Sangiovese is also used in “Super-Tuscan” blends alongside other international varieties like and . These styles originated from experimental winemakers wishing to produce wines that did not fall under local requirements, and have since risen to global prominence. The best of these pioneering estates include , , and , and are recognized today as some of Italy’s finest wine producers.Sangiovese pairs best with local Tuscan cuisine, particularly herb- and tomato-forward dishes including pizza and pasta marinara, as well as rich, roasted meat, cured sausage, and hard cheese.
Collector Data For This Wine
- 1056 bottles owned
- 121 collectors