2006 Sesta di Sopra Brunello di Montalcino Riserva

SKU #1115405 92 points Robert Parker's Wine Advocate

 The 2006 Brunello di Montalcino Riserva needs quite a bit of time in the glass to show its cards. Layers of dark fruit, spices and licorice flesh out in this muscular Brunello. There is plenty of intensity in the glass, but slight early signs of oxidation suggest the wine may have spent too much time in barrel. I don-t quite find the finesse of the estate-s best wines. Anticipated maturity: 2014-2024.  (4/ 2012)

K&L Notes

This is the second Riserva that Ettore and Enrica have made, the first one was only bottled as magnums, but we convinced them that it was better to have more than 590 bottles! So they've upped the production to 492 750ml bottles...! Those of you who love the Sesta di Sopra flavor profile will recognize the estate signature of that wonderfully complex spice, wild cherry, layers of soil and wild herbs but this wine has so much more ripeness, unctuousness it seems more like a solid than a liquid, it's that thick. If you were lucky enough to have had the 2004 Riserva you know how luscious on the palate it was, with that sweet richness coating your tongue and filling your mouth but this wine takes it up a few notches it is dense. I may have convinced you this wine is BIG and it is, but this wine has so much more than just being BIG. The nose is plumier, meatier than the 2006 Sesta di Sopra Brunello that had a 95+ point Parker score, yet there is a focus and center to this wine that has verve, style depth that will allow this wine to age very well. There is so little of this wine that I haven't been successful in convincing them to give some of this wine away to critics for review. Because of that there may never be a review. I will tell you that this if you have ever liked Sesta di Sopra Brunello before you should get one or two of these for your cellar (Greg St. Clair, K&L Italian wine buyer).

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Price: $89.99

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By: Greg St. Clair |  K&L Staff Member  |  Review Date: 1/26/2013  | Send Email
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This wine has a different story, while the Sesta di Sopra Brunello is a Micro-Production of 345 cases the Riserva is a ridiculous 590 bottles…..hence I don’t get to taste the Riserva anywhere near as often as the Brunello. When I did taste it last February it was an explosion of fruit, the fruit seemed to be foaming out of the glass it was impossible to understand. It too has now settled into a more recognizable form and begun to express itself as an adult rather than a rambunctious adolescent. The Riserva is powerful and it has an incredibly deep richness, it is this textural depth that really sets this wine apart. Waves of camphor, meat, wild cherry, sage, and a slightly Amarone like raisined character flow across your palate but it is the integration of the tannins that makes this experience special. The tannins are powerful yet so well integrated into the wine it seems to create another layer of textural pleasure, and along with the inherent acidity lengthen the wines finish dramatically. Complex, rich and long I’d love to throw this in with some Napa Cabernet lovers and stretch their envelope a bit. Obviously this is a very limited wine but well worth the experience.
Drink from 2015 to 2026

By: Chris Miller |  K&L Staff Member  |  Review Date: 1/26/2013  | Send Email
The 2006 Sesta di Sopra Brunello Riserva is a "wow" wine. I challenge you to put your nose in a glass of this and have your brain register any other word. The extra year in wood and the hint of barrique aging (as well as an arduous selection process) have created quite a different wine than the 2006 normale. The bright cherry fruit has evolved into a more macerated cherry, black raspberry, saba like balsamic-y note, in addition to the high toned sweet spice and vanilla bean aromas. The wine explodes on the palate before settling into a rich, structured wine that coats every nook and cranny of your palate. The tannins are prevalent but ripe and in harmony with the fruit, alcohol and underlying acid. At first impression, I thought this wine was going to need sufficient time in the cellar to come together perfectly, but the more I go back to it, the more I'm thinking this wine is going to be utterly delicious and nearing it's peak (where I'm sure it will cruise for a decade or more) in the next two to three years. Miniscule amounts made so do yourself a favor and jump on a bottle of two right away, to be sure not to miss it. CM

By: Jeff Garneau |  K&L Staff Member  |  Review Date: 1/24/2013  | Send Email
Youthfully exuberant. Very fresh with tons of sweet, ripe red fruits. Very round with lovely weight and character. Still quite firm. Will need time to develop and evolve. Patience is required here.

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.