2003 Sesta di Sopra Brunello di Montalcino

SKU #1038594

92 points Robert Parker's Wine Advocate: "Soft-textured and powerful at the same time, Sesta di Sopra’s 2003 Brunello di Montalcino gives the impression it is still holding back much of its potential. Dark fruit, earthiness, licorice, toasted oak, tar and spices all open in the glass as this intense wine gradually shows its pure breed. Like many wines from the southern part of the zone, it comes across as a wine that is best enjoyed on the young side but it is sure to provide much pleasure over the next few years. This is a terrific effort from Sesta di Sopra. Anticipated maturity: 2009-2015." " Sesta di Sopra is a micro winery - the entire production fits into one 30-hectoliter barrel, only 333 cases. They have an exquisite position on the south slope of Montalcino up above the Orcia River Valley in a vineyard planted on a Galestro (exfoliating shale) slope looking to the southwest. Whenever I smell and taste their wine I always think of purity - in regards to the soil and lack of human interference with the wine. These grapes are tended lovingly, carefully, more like a backyard garden then a vineyard, and the results are breathtaking. This wine is classic with none of the modern influences that barrique add to wine. Yet because of its superb position and warmth of the vineyard, the fruit's perfect ripeness gives the wine palate weight, richness and a balance rarely seen in Montalcino or even Tuscany.

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Price: $44.99

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By: Greg St. Clair |  K&L Staff Member  |  Review Date: 1/28/2009  | Send Email
Sesta di Sopra is a micro-winery—their entire production fits into one 30-hectoliter barrel, only 333 cases. They have an exquisite position on the south slope of Montalcino looking to the southwest. Whenever I smell and taste their wine I always think of purity of the soil, and of the lack of human interference with the wine. These grapes are tended lovingly, carefully, more like a backyard garden than a vineyard, and the results are breathtaking. This wine is classic with none of the modern influences that barrique add to wine. Yet because of its superb position and the warmth of the vineyard, the fruit’s perfect ripeness gives the wine palate weight, richness and a balance rarely seen in Montalcino or even Tuscany.

By: Keith Mabry |  K&L Staff Member  |  Review Date: 12/4/2008  | Send Email
Dense and rich yet supple and balanced. When Greg first introduced me to this winery with the 2002 vintage last year, I thought they were a revelation. I can recommend drinking this wine now because it has such lusciousness and concetration but it will be wonderful to watch this wine evolve over the next several years.

 By: Susan Purnell |  Review Date: 3/6/2009 
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This is one of my favorite direct Italian imports! I have loved this wine year after year after year! But the 2003, supple, soft and delicious!

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.