La Fortuna Brunello di Montalcino Riserva 2010
La fortune is at the Northeast foothills of Montalcino. IT is between the town of Montalcino and Torrenieri. This cool position will benefit the ripeness of the grapes with increasing global warming. The recent purchase of the land in a waarm site in Castelnuovo dell'Abate in the South tip of Montalcino may point to the new orientation to the style of wine La Fortuna may be after years to come. Total land with vines is just 11 HA. Of course for Riserva, only the best grapes are used.
More from a modernist approach, La Fortuna BdM Riserva in that time spent on skins 24 days; yearly production 30 hl, just 4000 very crafted reserve bottles; ageing 12 months in 225l France oak barrels 24 months in 25Hl Slavonian oak barrels to create a creamier and spicy length. For this exceptional vintage when 2010 is considered as good as 2007 2006 and 2004, the harvest period starts early 20 - 25 September and fermentation lengths is just 15 days, thermoconditioned and unleavened. As you see the La Fortuna Brunello di Montalcino Riserva 2010 style is for fine tannic structure, contain the alcohol and elevate taste, complexity, body and intensity. So a host of well commented notes are as follows:
97 points James Suckling
Fascinating aromas of dried flowers, sandalwood, cedar and plums. Full body, ultra-fine tannins and a long, long finish. Gloriously complex and savory. Dusty texture. Just makes you want to drink it. (10/2015)
95 points Wine Spectator
A touch of new oak adds spice to the mix in this intense red. Cherry, strawberry, floral and mineral flavors pick up leather, tobacco and tea accents as this culminates on the lingering, spice-tinged aftertaste. Best from 2018 through 2032.-B.S (3/2016)
93 points Wine Enthusiast
Toasted oak, coffee, scorched earth, baked plum and a whisper of exotic spice lead the way. The chewy, full-bodied palate offers mature black cherry, raspberry compote, anise and espresso alongside fresh acidity and fine-grained tannins that lend restraint and finesse. (5/2016)
