2014 Tenuta di Sesta Rosso di Montalcino

SKU #1285243 Wine Enthusiast

 Aromas of dried tobacco leaf, toast, oak and underbrush lead the nose. The bright, approachable palate offers black cherry, espresso and star anise alongside fine-grained tannins and fresh acidity. (KO)  (11/2016)

Wine Spectator

 Black cherry fruit is framed by toasty oak in this firm, dense red. Modern in style, with energy and balance, finishing with dusty tannins. Drink now through 2019. (BS)  (8/2016)

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Price: $14.99
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By: Jim Boyce | K&L Staff Member | Review Date: 4/5/2017 | Send Email
With a bit of declassified Brunello fruit added to this years Rosso, the 2014 Tenuta di Sesta Rosso Di Montalcino is truly a steal! Classic black cherry, tobacco, and spice abound with a touch of tanin.
Top Value!

By: Mike Parres | K&L Staff Member | Review Date: 2/7/2017 | Send Email
This Rosso was aged for one year in 20hl Slovenian oak barrels and unites the imposing structure of Brunello with the freshness and vivacity of a young wine; classic ripe strawberries, cherry-cola, and cranberry with a hint of leather and spice on the finish. This can be drunk young, but will evolve over the next couple of years. WARNING! This is one of those wines that will make you think: how did that bottle empty itself?

By: Greg St. Clair | K&L Staff Member | Review Date: 2/7/2017 | Send Email
Tenuta di Sesta is our most elegant Rosso. It is subtle and has a more feminine grace, but underneath that obvious restraint lies a wine full of complexity and intrigue…it just takes a bit of time to open up (I’d decant for an hour if you have the chance—also, they will age wonderfully for another 4–5 years). The soil here is rich in marl and limestone, the perfect foil to harness Sangiovese’s vigor and allow the vine to produce complexity rather than bulk. Long, balanced and so flavorful, this wine is ideal for roasted pork tenderloin with a bit of rosemary, sea salt and black pepper. So good, you’ll need to buy more!

Additional Information:

Varietal:

Sangiovese

- 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.
Country:

Italy

- 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.
Sub-Region:

Tuscany

Alcohol Content (%): 14