2006 La Poderina Brunello di Montalcino

SKU #1074173 95 points James Suckling

 Blueberries, flowers and raspberries. Love the nose, like so many others. Full body, with fine tannins and a silky textured finish. So much going on here. Class. Best after 2013.  (1/ 2011)

92 points Wine Enthusiast

 La Poderina's Brunello shows impressive balance between its bright fruit and sassy spice components. On the close, the wine exhibits a tight, firm and penetrating feel that is carried forth by acidity and the natural firmness of the tannins.  (4/ 2011)

90 points Stephen Tanzer's International Wine Cellar

 Good full red. Withdrawn but pure aromas of cherry and iron. Juicy red fruit and mineral flavors are a bit sullen today but show good depth. Began serious and savory but time in the glass brought more texture and sweetness. Finishes with ripe tannins and very good length.  (8/ 2011)

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Price: $34.99

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By: Greg St. Clair |  K&L Staff Member  |  Review Date: 11/29/2011  | Send Email
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La Poderina booms out of the glass with a lot of up front, luscious, dark fruit that is so supple, smooth and rich you wouldn’t think it had the structure it does! This is a big, rich yet well balanced Brunello that you can drink now or age for another decade. The wine has great length and as it airs in your glass the spiced plum aromatics gradually emerge along with hints of wild cherry and together they bring your focus to the wine’s center while layers of earth, leather and wild fruit weave into a classic Brunello. Open enough now to have with your favorite Bistecca or perfectly paired with Wild Boar or game…or if you’re splurging for your Pasta!
Drink from 2011 to 2021

By: Chris Miller |  K&L Staff Member  |  Review Date: 11/25/2011  | Send Email
I find this wine utterly intriguing. In most Brunelli, I get more red fruit, black fruit, or a combination thereof. In this I get blue fruit; high toned blue and blackberry, ripe sweet plum, maybe even a hint of beet root. Add to this a medly of exotic Asian spices (like walking through an outdoor market in Bangkok or a souq in Morocco) that come from the fruit and not from fancy French oak make this wine, well... utterly intirguing. On the palate the wine is rich, full bodied, polished and modern leaning, but certainly still elegant and certainly still true to it's southern Montalcino roots (literaly and figuratively). A very cool wine at a very cool price. Another 2006 Brunello I can't recommend highly enough. CM

By: Mike Parres |  K&L Staff Member  |  Review Date: 10/15/2011  | Send Email
This is old world Sangiovese with lots of fruit, ripe blueberries, flowers and red raspberries, earthy with Tuscan dust and minerals, and huge acidity and well balanced tannins. This can keep for several years in the cellar or I would let it open for three to four hours. A must have for 2006 Brunelli, for yourself and a great gift for Dad, the boss or someone that you know will open it while you are around.

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.