2006 Solaria Brunello di Montalcino

SKU #1074081 92 points James Suckling

 Lots of dried fruits on the nose and palate here. Some exotic fruits as well as dark ones. Turns to toffee. Full body, with firm tannins and a toffee, berry and cherry aftertaste. Best after 2014.  (1/2011)

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Price: $29.99
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Staff Image By: Scott Beckerley | K&L Staff Member | Review Date: 5/11/2012 | Send Email
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Full-bodied with structured tannins. Both red and black plum fruit, coffee, toffee and ripe cherries. A really great value at this price and something that will cellar well for many years to come.
Top Value!

Staff Image By: Jacques Moreira | K&L Staff Member | Review Date: 5/2/2012 | Send Email
A lush Brunello that is just about ready to drink now. Modern style, with a note of caramel followed by the famous Sangiovese cherry. Nice!

Staff Image By: Jim Barr | K&L Staff Member | Review Date: 4/30/2012 | Send Email
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I love our direct import program, particularly when one of our buyers (in this case, Greg St.Clair)discovers a wine like this 2006 Solaria Brunello, which in my book at $29.99 is comparable to one at $75.00 to $100.00. Deep ruby in color, this Gem is opulent and powerful on the nose with a cassis to curranty fruit characteristic. In the mouth, you will be treated to a richly, concentrated, yet balanced wine, with broad, complex, layered flavors, and a long, focused finish. Rusty has informed me that this Gem will be one of our house reds for the next four to six years. 14.0% ABV
Drink from 2012 to 2020

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 10/26/2011 | Send Email
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Patrizia Cencioni’s Brunello is full of dense, ripe, dark fruit that flows like it were from Napa. This full bodied and richly textured Sangiovese has a new world fruit character to it that will invite California wine lovers to compare. While having all the modern convenience fruit character the wine has a solid core of powerful structure that shows off the sweet, soft tannins and tells you that it is really Sangiovese and its natural length stretches out that fruit into Brunello proportions. The wine has a great mid-palate feel and weight that flows into a long finish with hints of vanilla and spice.
Drink from 2011 to 2021

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 8/5/2011 | Send Email
Patrizia Cencioni’s Solaria is really a one-woman operation (she does hire help for harvest), and her philosophy is that great wines start in the vineyard and not in the lab. Patrizia really doesn’t put a thumbprint on her wines, she lets the hills of Montalcino and the Sangiovese speak for themselves. I have known and sold this producer’s wines for many years and am excited to do so again. Classic dark and ripe fruit, full-bodied with lots of structure, I would give this a couple hours. (By the way, the 2004 was $49.99. Good job on knocking down that Euro, Greg.)

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.


Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.