2005 Poggio il Castellare Brunello di Montalcino

SKU #1061496 93 points Wine Spectator

 Really powerful for the vintage, with plenty of ripe fruit and cedary new wood, yet balanced and pretty. Full-bodied, with polished tannins and a long finish. Needs a year or two to come completely together. Best after 2011.  (6/ 2010)

91 points James Suckling

 This may seem a little tight now to many people, but the berry, coffee and cherry character comes though. Itís full, yet polished and refined. Very pretty. Give it a year or two of bottle age.  (12/ 2010)

91 points Wine Enthusiast

 This pretty Brunello opens with a dark garnet color and segues to aromas of black cherry liqueur, blackberry, soy sauce, cola and dark spice. Itís a brooding, austere expression from Tuscany with polished tannins and silky texture.  (10/ 2010)

90 points Robert Parker's Wine Advocate

 Poggio il Castellareís 2005 Brunello di Montalcino is an attractive Brunello to drink over the next decade or so. Soft red fruit, spices, earthiness and herbs come together on a mid-weight frame. The intensity tapers off just a touch but on the finish, but the wine possesses lovely overall balance just the same. Anticipated maturity: 2010-2020. (AG)  (4/ 2010)

Stephen Tanzer's International Wine Cellar

 Medium red with an amber edge. Red berries, dried cherry and sweet spices on the enticing nose. Enters smooth, fleshy and sweet, with ripe red cherry, licorice and milk chocolate flavors. A rather politely styled Brunello, finishing with smooth tannins and a note of ripe red cherry. This will offer considerable early drinking pleasure.  (7/ 2010)

Share |
Price: $34.99

Real Time Inventory by location:

The item you have chosen is in stock, and has inventory in our warehouse and one or more stores. Below is the current quantity on hand information for this product within our database. It is never more than five minutes old. Additionally, our shopping cart looks at real time inventory so when you add an item to you cart we will do an immediate check of available inventory and alert you if there are any issues.

Main Warehouse: 17
Redwood City: 13
San Francisco: 4
Hollywood: 13
Product turnaround time varies by location of inventory and your chosen method of shipping/pickup. For a detailed explanation click here.

Product Reviews:

Add your own review of this item

By: Greg St. Clair |  K&L Staff Member  |  Review Date: 3/27/2014  | Send Email
Reviewer image Reviewer image Reviewer image Reviewer image Reviewer image
I was really impressed and truthfully surprised at how well this wine has developed. Layers of complex aromas couched in a supple and rich fruit center. Great balance and length and a surprisingly (once again) finish. I really enjoyed this wine and it is drinking now through the next 6-8 years. Try it with your favorite pork roast! Nothing like Sangiovese and PorkÖ
Drink from 2014 to 2022

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

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.