2007 Poggiarellino Rosso di Montalcino

SKU #1048853

One of our real evolving stars in Montalcino this tiny winery is making great wines. The Poggiarellino Rosso di Montalcino is full of complex dark cherry fruit, with nicely evolved notes of tobacco leaf and has layers of what the Italians call sotto bosco (the flavor of the forest floor). On the palate the aromas are interwoven and fleshed out by an unctuous but not fat body and backed up with a core of mineral, stone, earth and truffle in the finish, does that sound complex? Drink now through 2010

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Price: $14.99
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By: Chiara Shannon | K&L Staff Member | Review Date: 11/9/2009 | Send Email
This wine grows on you, and it keeps getting better and better. It is classic, tighly wound, earthy, tannic red-fruited Sangiovese out of the shoot, but it softens with air into the most gorgeous, velvety, blackberry and cherry deliciousness, with such length! It is a food wine, but I can't resist the temptation to sip it solo (maybe with a little cheese to soften the tannins in the mouth) and be transported to the Tuscany of my imagination. Hey, it's cheaper than a flight, right?
Top Value!

By: red wine | Review Date: 12/1/2012
While lighter than a true Brunello, this wine is so much better than the Friggiali below. No comparison.

By: Toluca Lake Cellar | Review Date: 11/25/2009
Love this WOW get a bottle and watch it turn in each glass. It's a case buyer.

By: KLF | Review Date: 11/2/2009
Amazing value at wine club price of $12.50. This is the best Poggiarellino rosso d' that I have tried so far (of three). It is classic, old style sangiovese on a great vintage year. SUGGESTION: tannins are firm and dusty. Serve only with food...that can stand up to them, or, wait for a few years for them to calm down, which I assume they will. I'm buying a case, and going to forget about it for at least a year.
Drink from 2010 to 2016

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Alcohol Content (%): 14