2006 Sesta di Sopra Brunello di Montalcino

SKU #1076898 95 points Robert Parker's Wine Advocate

 The 2006 Brunello di Montalcino is a viscerally thrilling wine that takes hold of the palate and never lets up. Waves of dark fruit sit on a textured frame of incomparable class. The wine blossoms over time, with beautifully centered red fruit, tobacco, minerals and scorched earth, all of which flow in a rich, expansive style. The explosive finish is utterly beautiful. This is a superb effort from Sesta di Sopra. Anticipated maturity: 2016-2031. 95+ points. (AG)  (5/ 2011)

95 points Wine Enthusiast

 *Top 100 Cellar Selections of 2011* Sesta di Sopra delivers a superb and beautiful Brunello with impossible richness and gorgeous intensity. Aromas include black cherry, vanilla, dark mocha, freshly ground espresso and a subtle touch of mineral dryness at the end. It’s equally impressive on the palate with smooth, thick intensity.  (4/ 2011)

94 points James Suckling

 Amazing aromas of blackberries, sandalwood and dried flowers. Full body, with chewy tannins and a powerful mouth feel of loads of fruit. Love the wet earth, meat and dark fruits. Needs another three to four years to soften.  (1/ 2011)

93 points Stephen Tanzer's International Wine Cellar

 Good deep red. Lovely perfumed aromas of dark raspberry, minerals, smoke, coffee, rose petal and sexy oak spices. Dense, sweet and seamless, with captivating depth of fruit. Really saturates the palate on the long, ripely tannic finish. At once broad and perfumed, this is a lovely example of sangiovese.  (8/ 2011)

92 points Wine Spectator

 Ripe and juicy, sporting licorice, plum, cherry and balsamic aromas and flavors. Firm tannins provide support, and the finish, though tight, displays a chewy sensation. Best from 2014 through 2028.  (9/ 2012)

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By: Illya Haase |  K&L Staff Member  |  Review Date: 11/28/2011  | Send Email
Sesta di Sopra delivers! I find every year the quality is superb. One of the best Brunello's on the market. With it's amazing aromas of blackberries, sandalwood and dried flowers. Roasted meats are the way to go!

By: Greg St. Clair |  K&L Staff Member  |  Review Date: 10/27/2011  | Send Email
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The nose in Sesta di Sopra’s Brunello is a window into the wine, its’ frank honesty, purity and balance speak to the care and dedication put into this tiny (333 case) production. This vintage has wonderful length and it reminds me of Sesta di Sopra’s first vintage the 1999, it has the freshness and elegance yet underneath this wine is brooding with power, full of spicy, complex, wild cherry fruit, with hints of sage and leather just lying beneath the surface. This is one of the true jewels of Montalcino, Power yet with restraint, dense yet diaphanous, complex yet with a simplistic smile, layered... this is an outstanding wine.
Drink from 2011 to 2025

By: Kirk Walker |  K&L Staff Member  |  Review Date: 10/26/2011  | Send Email
It has finally arrived. After listening to Greg and Greg talk it up for months. It more than lives up to the hype. It is dark, rich, powerful but not over done. It still possesses some delicacy and nuance. Not quite ready now, but go ahead and dive in!

By: Chris Miller |  K&L Staff Member  |  Review Date: 10/26/2011  | Send Email
This is, IMHO, one of the most impressive operations in Montalcino. First of all, the energy of the owner, Ettore Spina, who is in his late 80’s, in nothing short of phenomenal. He was a banker in Torino for most of his life before starting the winery as a “hobby”, and it’s obvious he brings a meticulous, calculated perspective to his second career. His wife Enrcia , who pocesses the same seemingly limitless energy and exudes matriarchal hospitality and kindness, cooked one of the most delicious lunches I’ve ever eaten in my many trips to Italy. But as it pertains to you, dear reader, I ranked this in a tie for the my second favorite 2006 Brunello after our trip to Montalcino earlier this year (for the record, I had Valdicava as my number 1, which is almost double the price, and tied with Talenti). The wine is just so dense, layered, complex and balanced, one could stay entranced with it for hours (at least I could). It seems to strike that near perfect balance of elegance and sheer power. An absolutely gorgeous wine that will be at its peak in 10 to 12 years, but incredibly delicious if you were to pop it this very evening. If you’re fortunate enough to be able to afford to do so, buy a case as this would be utterly amazing to watch develop over the next decade and a half. CM

By: Mike Parres |  K&L Staff Member  |  Review Date: 10/25/2011  | Send Email
Like the Great 2001 & 2004, the 2006 will join its siblings in my cellar and I am very patient with these wines (just found a couple of 2001 rosso’s in my cellar from this producer (yea me!) Classic, The wine boasts excellent length, black cherry, leather and a spicy nose with a little Tuscan dust and minerals on the finish. A must gift for someone who will share with you.

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.