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2010 Giacomo Conterno Barolo Riserva Speciale Monfortino

ITALY / PIEDMONT / MONFORTE
  • 100 WA
  • 97 WS
  • 98 IWC
  • 99 JS
  • Variety
    Nebbiolo
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$1.00
SKU: 43767-2010

This item is available by the case only

Total:
$1.00

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  • International Wine Cellar | Rating: 98

    Deep, saturated red. Profound nose offers black raspberry, game, black olive and red licorice. The palate boasts extraordinary thickness and depth of texture without heaviness, with the wine's raspberry, mineral and game flavors drenching every square millimeter of the palate. With its incredible breadth and depth, the vibrancy of the vintage, and its great finesse of tannins, this should be a cellar treasure. Incidentally, Conterno told me that the recent Monfortino vintages with the highest level of tannins have been 2010, 2006 and 2002.
    Author: Stephen Tanzer
    Issue: November/December 2013

  • Vinous | Rating: 100

    It's always great to get a glimpse of Monfortino as it ages in barrel. The 2010 is shaping up to be a jewel of a wine. Sweet red cherries, rose petals, smoke, licorice and savory herbs open up in the glass, but it is the wine's statuesque, towering personality that stands out most. Layers of nuance continue to build in a crescendo of aromas, flavors and textures that dazzles. Firm, chalky tannins support the huge finish. Conterno told me the 2010 might get an extra year in barrel to tame the tannins, so it may be a while before the 2010 sees the light of day. When it does, the 2010 will make an eloquent case for itself among the greatest Monfortinos ever made.
    Drink Dates: 2030 - 2050
    Author: Antonio Galloni
    Issue: Mar 2015

  • Wine Advocate | Rating: 100

    The 2010 Barolo Riserva Monfortino is a perfect wine and there are few things I am more sure of in this life. This is an extraordinary creation that bursts from the glass with a level of distinct intensity and elegance that is nothing short of breathtaking. The wine literally evokes an emotional and deeply visceral reaction thanks to the lasting impression it makes on your heart, mind and gut. This Barolo opens to a delicate garnet color that is brightened with crystalline luminosity. The bouquet offers an immediate curtain-raiser with chiseled aromas of wild berry, licorice, white truffle and tar. That explosive start is followed by a mounting crescendo of complexity and nuance. The wine is extremely silky and polished in terms of mouthfeel and this helps to underline its impressive persistence. Bravo!
    Drink Dates: 2022 - 2050
    Author: Monica Larner
    Issue: 231

  • Wine Spectator | Rating: 97

    The black cherry and plum fruit is accented by vanilla and toasty oak in this sleek, polished red, which is lively and beautifully integrated, so give it time to absorb the oak. Shows fine length and a mineral aftertaste. Best from 2022 through 2040. 666 cases made.
    Drink Dates: 2022-2040
    Author: Bruce Sanderson
    Issue: Apr 30, 2018

  • JamesSuckling.com | Rating: 99

    This is one of the most balanced, harmonious Monfortinos I've ever tasted. Aromas of dried rose petals and oranges. It's full-bodied yet compacted and tight. Tannins are perfectly managed. All in harmony. This is from one of the latest harvests ever; it started October 29. So fabulous and so perfect now, why wait? But will age for decades. 99 points.
    Drink Dates: 2022+
    Author: James Suckling
    Issue: Tuesday, April 24, 2018
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    Cantine Giacomo Conterno wines are among some of the finest Barolo produced in all of Piedmont. Made by tradionalist methods, his winemaking began sometime around 1908 - with family viticulture roots dating back to the 18th century.

    Giacomo Conterno's two sons, Giovanni and Aldo Conterno, formally took over the estate in 1961. With the older Giovanni Conterno already responsible for winemaking since the 1959 vintage, Aldo Conterno eventually parted ways over conflicting winemaking philosophies with his brother, and he then founded his own estate: Poderi Aldo Conterno in 1969. Both wineries share the view that the "modernist" approach (using small oak barrels and shorter maceration times) undermines the inherent fruit of the Nebbiolo by adding too much vanilla flavor to the wine. Roberto Conterno, became the 4th generation to man the helm in 2003, and has continued the traditions, while expanding the estate's holdings to include 3 hectares of Ceretta vines.

    Today, Conterno's Monfortino Riserva (their Grand Cru) is only produced in exceptional years - at times when the full expression of the Nebbiolo grape can be seen in the wines. A lot like the wines of Giacosa and Gaja, Conterno wines are deserving of a place in any cellar for their age-ability both as an investment or eventual drinking pleasure.

    *Pictured (left) - 'The Arione Single Vineyard purchased by Cantina Giacomo Conterno'
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    Piedmont, which literally means “foot of the mountain,” produces some of Italy's finest red wines. Its clay, limestone, and sand soils are home to the legendary Barolo and Barbaresco wines, made from the extremely age-worthy Nebbiolo variety. Dolcetto and Barbera are considered to be more “workhorse” varieties, and produce the largest quantity of wine. The region is tucked in the cool northwest corner of the country, surrounded on three sides by the Alps. Fog often blankets the region, ensuring long, cool growing seasons. 
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    Nebbiolo is the king of Piedmont, and usually the only grape in the Barolo and Barbaresco wines of this Italian region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.

    In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release.  Some of the best examples of this variety come from Bruno Giacosa, Gaja, Giacomo Conterno, and Roberto Voerzio.

    The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.

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    Collector Data For This Wine

    • 121 bottles owned
    • 13 collectors