10,000 View Review: Biondi Santi 2010 Brunello di Montalcino Tenuta Greppo Annata Trophy Wine Review
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- เผยแพร่เมื่อ 6 ต.ค. 2024
- Thanks again to all my subscribers and viewers. I hit 10,000 views, which a milestone for me. I held a poll on this channel and although the results were close, viewers decided they wanted me to open and review the Biondi Santi 2010 Brunello di Montalcino Tenuta Greppo Annata.
Biondi Santi was established in 1865 by a local farmer, Clemente Santi who isolated certain plantings of Sangiovese vines with the aim of produce high quality wines that could be aged (instead of sweet, ready to drink wines that were prevalent at that time. Clemente is credited with originating Brunello di Montalcino. In 1888, Clement's grandson, Ferruccio Biondi released the version of what we consider modern Brunello with wines that were aged in wood barrels for over a decade.
Through experimentation, Biondi Santi found a close of the Sangiovese grape that was best suited to this specific vineyard. Named the Sangiovese Grosso BBS-11 clone, this clone is exclusively used by Biondi Santi. The other thing that distinguished Biondi Santi is its location on top of Montalcino, where the soil is poor in nutrients but rich in mineral (giving the minerality to the wine). Much of modern Brunello is grown at lower elevations, where the soil is mostly clay, which imparts a different taste profile.
Biondi Santi has about 26 hectares. The produce 3 wines with the same grapes/vineyards but are distinguished by the age of the vines. Their Rosso di Montalcino is made from 4-10 year old vines, the Annata is made from 10-25 year old vines and their Riserva is made from vines older than 25 years and only in exceptional vintates. The oldest plot of the vineyard has vines from 1936.
The current winemaker is Jacopo Biondi-Santi (6th generation) and the 7th generation will be led by Tancredi Biondi-Santi.
This wine, the 2010 Annata, is produced from 100% Sangiovese (BBS-11 clone) grapes and is aged 36 months in Slavonian oak and then a further 12 months in bottle before release. The winery produces around 5,400 cases of this wine each year and each bottle is numbered.
For more information about this winery, please visit their website at
Thanks for your honest reviews.🙏🏻👏🏻😀
jonny: thank you for viewing my video. Please like, subscribe and keep watching. Cheers!
Very good review. This is an iconic wine forsure. Personally, I prefer the traditional method of using the Slavonian Oak rather than the French Barriques. Oak is great for many reasons and for certain wines in the appropriate amounts, but can totally overpower the fruit very easily.
Highlighting the Brunello or Sangioviese is key in my opinion. I believe the winery actually suggested to specifically not decant these bottles. Better to let them evolve in the bottle as you did. What a treat to be able to enjoy a bottle over a couple days and experience the nuances and evolution!
Excellent description you provide. They say the Annata can rest for over 50-60 years, and the riserva for over 100! So, it makes sense that the 2010 could easily lay for another 10, 15 or more years and just smooth out over time.
Thank you for the review and Congrats on the 10,000!
Gordon, thanks so much for viewing my video and your great comments. When I first started drinking, I was always impressed with wineries that use 100% oak. But as you get more knowledgeable, you understand that there are nuances and some things are just for show. I agree with your statement about Slavonian oak with Brunello. I think sometimes wineries in Brunello hide flaws by using more oak. Biondi Santi is really the standard and it is unfortunate, because of pricing and time, more people cannot experience this wine. Most high end winemakers and owners I talk to really just drink their wines and don't really get too caught up in how it is served. They don't care about points and they just enjoy the wine for what it is. Love your comments so please continue to view my videos and keep the comments coming.
Great video with a great bottle of wine looks forward the your next milestone maybe Chateau Cheval Blanc. Congrats 🎉🍾
Derek: thank you for viewing my video and your comments. I would love to open a Cheval as it is one of my favorite wines but I probably want to wait until a later milestone. Gradually, you will see I will drink better and better wines if my viewership grows. Cheers!
Happy drinking !! 🍷 good to know to wait signs of a really good wine right there 🙌🏻
Thank Wyatt for viewing my video. So hard to be patient with these wines and I am always eager to open big name wines but patience does pay off. Keep watching and I really enjoy feedback on my videos
Great video! Finally got around to watching this. Looking forward to your next milestone video. Cheers!
Awesome! Thank you!
Looking forward to it.
thanks Cory..I enjoyed drinking it and reviewing it.
I just found a 2003 vintage of this at a local liquor store, can’t wait to open it
Thomas: Thank you for viewing my video and your comment. No way....how did you find it and how much did you pay? It should be in its drinking window so enjoy. Please like, subscribe and keep watching. Cheers!
@@TrophyWineHunter $199, Kroger Grocery store of all places 😂 it was in their case of higher end wines just sitting there!
@@thomasmichael6509 nice!
I enjoyed the new mixed format. Do you double decant the wine back into the bottle? If not, curious why not decant the wine instead of drinking direct from bottle? Thanks & cheers 🍷
Hey Cory. Thanks for watching my video and your feedback. I changed up the format as you probably don't want to stare at my face for 10 minutes. I don't really want to go to each winery to get their approval to use pictures so I just try to do some nice shots of the bottle. I don't decant as I try each wine over 2 days and see how it evolves. I try to tell you how it tastes initially out of the bottle and then after a day. If I were drinking for pleasure, I would put most wines in a decanter but I would have to finish it in one sitting. The way I am tasting for the reviews, I can taste the wine a few times and I can have it with or without food and with different foods and see how the wine changes. As things open up, you will see some reviews where I describe wine nights where we drink wine during that night. In those videos, I will describe how we serve the wine and my shorter review of each wine. Keep watching and I love the feedback!
@@TrophyWineHunter - Makes sense. When we open a bottle it has no chance to make it to day two 😁. I opened and decanted a 2011 Barbaresco at 2pm (EST) to enjoy while watching your video. Have a great weekend.
@@coryz6880 Nice! I don't have your patience on a given day. When I open a wine at home, I usually drink it for about 2 hours and I have had enough for the day. It is easier when I am at a restaurant with friends and we can sit around for 4-5 hours but if I have wine open, I can't just leave it and sip it slowly.
Post-opening, how do you store the wine for 4 hours/until next day? Recork, store upright in the fridge?
Nick: thanks for viewing my video and your question. Yes, I would use a pump and then just store upright in the fridge. The next day I would take it out of the fridge 30-45 minutes before I wanted to drink it. I find most wine does pretty well if you put it in the fridge (even you don't have a pump and just recork it) for 1 day. By then 2nd day you see some deterioration and by the 3rd day, not fair to judge the quality of the wine anymore...you are just drinking it for the alcohol content. Keep watching and I love to discuss wines
When you said you left it out for four hours, do you mean you left the wine in the bottle uncorked to let it breath or you had it poured into a decanted for that long? I’m beginning to learn this all.
M.P. Sorry, I should have clarified my comments. When I served them 2 times before, it was in restaurants where the wine was decanted and it came around in around 4 hours. For this tasting, I opened it the first night and it started improving after 4 hours in bottle. Then I tasted the 2nd day on the video. My tastings in the videos are generally done a little different than when I drink with friends since when I drink for my videos I drink several times over 2 days. In order to do this, I do not decant. If you are drinking like a regular consumer, you would decant these wines but then I would not have the opportunity to drink over 2 days. I drink over 2 days since I don't want to be forced into drinking an entire bottle of wine in one sitting...a problem I would not have if I was eating with friends at a restaurant. That is why I think it is not that useful in looking at most wine reviewers reviews since they only drink in a very specific setting which does not mirror a consumer's experience. So you will see I will focus more on the story than specific tasting/aroma notes as what people observe depends on the setting, how long they decant, what food is served, etc. So my videos on specific wines are more informative but my newer videos where I drink with friends at restaurants will be more representative of how most people would drink the wine. Hope this helps and thanks for the question.
@@TrophyWineHunter Oooh, okay. That’s more the jam how I consume. I more relax with a couple of glasses out of the bottle one night and have the rest the following, making it last. So when you said “four hours” I wasn’t sure if that meant you were decanting it that long, if you left it in the bottle uncorked to breath, or what. Certainly didn’t know if you let it breathe over night to the next drinking. Thanks!
@@m.p.sutherlandjr.6905 If I drink the next day, I normally will use air suction pump and then put it in the fridge overnight. With a lot of young tannic wines, I find the wine is much better the 2nd day. Cheers!
qq: When you say you drink it over two days, are you putting a cork in it overnight? thanks!
Maximillian: thank you for viewing my video and good question. I normally will use an air pump to pump out the oxygen and then will put in my fridge. When I open it the next day, I take it out of the fridge for about a hour to get it back to room temperature. I find if you do this with most Trophy wines, the wine will no degradate too much for 2-3 days no problem. Please like, subscribe and keep watching. Cheers!
@@TrophyWineHunter got it! neat, thats what i was thinking as using the cork itself would trap oxygen in there which would be scary for a trophy wine.