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2006 Poggiarellino Rosso di Montalcino Product Zoom

2006 Poggiarellino Rosso di Montalcino

SKU #1041681

One of our real evolving stars in Montalcino this tiny winery is making great wines. 2006 is one of the best vintages in recent memory and you'll see it in this wine, I've had Brunello that isn't this good! 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? Wow! Drinkable now over the next 3-5 years, if you have a chance decant for an hour or two ahead of time. Try it with London Broil with some olive oil drizzled over it, Roasted Rabbit or Rosemary-infused Pork Loin accompanied by thick or broad noodle (your choice) pastas. Only 300 cases produced. Greg St.Clair (K&L's Italian Buyer)

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Price: $17.99

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By: Leah Greenstein |  K&L Staff Member  |  Review Date: 3/11/2009  | Send Email
From one of the best vintages in recent history, the 2006 Poggiarellino smells like a hike in the Armstrong Redwood Preserve coupled with deep red fruit, spice and hints of pipe tobacco. The wine evolved dramatically over the two-hour tasting, coming across with high-tone cherry and savory herb notes towards the end of the evening. Nobody could get enough, and it went perfectly with the pan-seared meats, cooked pefectly medium-rare and seasoned only with salt and pepper.

By: Steve Greer |  K&L Staff Member  |  Review Date: 11/25/2008  | Send Email
Beef jerky under a sweaty saddle after a day of riding. That is what this wine smells like and it is great!!! If you love earthy, mushroomy and barnyardy wines, this is for you. This is definitely a food wine, and if you have it with lamb or steak or even grilled pork chops you are in for a treat. This is a traditional Rosso di Montalcino (baby Brunello) that is ready to drink now. I had this wine with grilled steak kabobs and the underlying rich fruit comes through followed by layers of spice and tobacco. Each time I have this wine I love it more and can’t believe it is only $17.99.

By: Keith Mabry |  K&L Staff Member  |  Review Date: 11/24/2008  | Send Email
Definitely on the rustic side, but that makes me love this wine even more. This is classic saddle leather and spice. Every time I try this wine, I am blown away by its unique character. Yes it's a little funky and yes it is not for every palate, but if you favor earth and complexity this is certainly a wine you will appreciate.

 By: KLF |  Review Date: 4/19/2009 
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This is superb wine, likely worth double the price or more. But I have to differ with Y'all on decanting --I suggest 30 mins then serve. Wine was too oxidized at the two hour mark. I am also thinking that the tannins will soften in 3+ years.
Drink from 2009 to 2014

 By: Matthew Brockmeyer |  Review Date: 2/21/2009 
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My new favorite wine under $20. It took about 2.5 hours in the decanter to really come into its own, but after that, this is simply a bottle of rustic awesomeness. Dense brick red, with a nose -- more complex than anything I've experienced at this price point -- of saddle leather, mushrooms, cherries, pain grille (this last one dissipates into the background as it opens up, but dominated the nose for me out of the bottle), and more. Mouthfeel is pleasant but rough around the edges, with big, upfront tannins that blend quickly into some huge fruit. It has a beautiful, long finish that, in the very end, is (somewhat oddly) reminiscent of cake batter. With the big tannins and fruit, I expect this one could handle a few years (maybe 5?) of cellar time. 5 glasses at the price; 4.5 glasses overall. Can't believe there were only 300 cases produced, and K&L has more than 20 of them to sell us.
Drink from 2010 to 2014

 By: Mark Chamness |  Review Date: 1/2/2009 
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Delicious. My first impression was of mineral and wet stones, along with dusty tannins. The traditional Sangiovese nose kicked my a$$ - intense fruit and earth. It's great with mushroom dishes. This wine is a baby, but with a few hours of decanting it is approachable. It doesn't get a higher score just because it's not as good as a Brunello (costing $65+). This is not a silky smooth American wine, but youthfully rough. If possible, let it rest for a few years. Winemaker's note: this wine begs for a little egg white fining.
Drink from 2010 to 2015

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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