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2006 Poggiarellino Brunello di Montalcino Product Zoom

2006 Poggiarellino Brunello di Montalcino

SKU #1074630 94 points Wine Spectator

Strong sanguine and wild herb notes highlight this elegant, sinewy red. Licorice and tar notes chime in as the steely structure takes over, with fine length. Say goodbye to this for another three to five years. Best from 2015 through 2035. (7/ 2012)

91 points James Suckling

Intense aromas of dark fruits such as boysenberry and blueberries. Mineral undertones. Dense and full in the palate, with velvety tannins and a fruity finish. Structured. Needs three to five years of bottle age to resolve the full tannins. (1/ 2011)

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Price: $29.99
WS 94 JS 91

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By: Chris Miller |  K&L Staff Member  |  Review Date: 11/3/2011  | Send Email
I have a very fond memory of my visit to this producer earlier this year. They don't make a lot of Brunello, just 5 botti (large barrels), each holding 3000 liters, which is the equivalent of roughly 334 12-bottle cases. So anyway, we're tasting in the cellars, going through each botti, and we all decide we really like botti number 1 and botti number 4. Somebody has the idea of having them mix a glass of half and half from each, and bam! That's it! The next thing you know, my colleague Greg explains to our host in Italian that he'd like them to mix the two botti and we'll take it all. Her expression was priceless. Somewhat dumbstruck, she asks "Due?" (two), realizing she had just sold 40% of her production in one visit. The next thing she said, quite elated, was "Mangiamo!!". So we did.
Top Value!

By: Mike Parres |  K&L Staff Member  |  Review Date: 10/25/2011  | Send Email
On this Full-bodied Sangiovese you will find plum, chocolate, and cherries dancing with smooth and silky tannins. This Brunello will age well for another four to five years, but no need to wait. This is the prefect accompaniment to many pork dishes.

By: Greg St. Clair |  K&L Staff Member  |  Review Date: 10/6/2011  | Send Email
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For the 2006 vintage Poggiarellino bought some new botti (BIG barrels) and the wine shows the effect of new, clean cooperage with more pure, ripe fruit yet true to the house style there is still hints of earth with complex dark cherry fruit that evolves into tobacco leaf and spice. In the mouth the wine is full of earth, mineral, a deep plumy richness and a long and intriguing finish while the back palate has plenty of structure that will allow this wine to age easily for another decade plus. More size, depth of fruit and color than in the previous vintages, this marks a big step forward for Poggiarellino. Try it with grilled meats or Lasagana and decant for an hour or so and you'll love it.
Drink from 2011 to 2021

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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

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.
Alcohol Content (%): 14