2008 Sesta di Sopra Brunello di Montalcino

SKU #1134267 91 points Robert Parker's Wine Advocate

 Sesta di Sopra’s 2008 Brunello di Montalcino is rather closed in its aromatics, but is more expressive on the palate, where layers of dark red fruit come alive. Smoke, tar, licorice, scorched earth and smoke add an attractive element of gravitas on the finish. Deceptively medium in body, the 2008, nevertheless, packs a serious punch. The long, superbly delineated finish bodes well for the future, but the 2008 needs time in bottle to settle down a bit more. Anticipated maturity: 2016-2026.  (6/ 2013)

91 points Wine Enthusiast

 Dark cherry, leather, tobacco and spicy aromas of cured meat open the bouquet of this deeply layered Brunello. There’s fruit intensity as well in the form of cassis, dried raspberry or cranberry. The natural freshness and structure here would pair well with thick home-made pasta and sauce. — M.L. (5/1/2013)  (5/ 2013)

90 points James Suckling

 A solid and chewy wine with layers of ripe tannins and cherry, chocolate character. Full and rich. A little disjointed now. Better in 2014  (2/ 2013)

K&L Notes

Another classic Brunello from Ettore Spina. It takes the volume of the Rosso, which we loved, and turns everything up to 10: the complexity, the balance and the ageability.

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Price: $49.99

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Product Reviews:

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By: Melissa Smith |  K&L Staff Member  |  Review Date: 2/27/2014  | Send Email
~Personal Sommelier Selection~ A young(ish) Brunello that is drinking surprisingly well already! Great structure,dark fruits married with savory notes of leather, earth, and spice. I'm thinking that braised beef shortribs with Parmesan loaded polenta and roasted heirloom carrots would be perfect with this.

By: Greg St. Clair |  K&L Staff Member  |  Review Date: 2/26/2014  | Send Email
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Bold, smoldering aromatics of earth, sage and leather highlight the nose, while on the palate the wine has layers of complex earth, stone and plumy notes. This is a supple and richly textured wine that will do well with 2-3 hours in a decanter to open up. I'd pair it with a rosemary draped pork tenderloin or braised meats like a veal shank, or an aged piece of Pecorino Toscano; make sure it is Toscano.
Drink from 2014 to 2020

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.